And the chocolate mint craze continues! This time it’s all about these Mini Chocolate Mint Cream Pies! Mini pie shells filled with chocolate cream and mint whipped topping – prepare to be amazed!
Well, you know I had to sneak in one more mint and chocolate recipe for St. Patrick’s Day, right? Don’t worry though – these Mini Chocolate Mint Cream Pies are a breeze to put together and seriously adorable!
I wanted to make a mint and chocolate pie for St. Patrick’s Day. I actually made one up several weeks ago – a full-size pie – and took it down to the in-laws before I could get any pics. #totalbummer
Well, needless to say, it was fabulous {blushing} and I knew that I had to make it again for the blog. But this time…MINIS! Mini pie crusts are super fun to make and easy. Don’t be deterred by the extra steps. If you are (or maybe don’t have a mini muffin tin), skip that part and bake up the pie shell according to directions and you’re good to go. Just follow the rest of the directions for the filling and topping and you’ll be golden. #noproblemo
The chocolate cream filling is a cinch to make cause I totally cheated and used pudding mix. Buuuut I redeemed myself by making it extra chocolatey and rich with some cocoa and half and half. Thank me later. I topped the pies with mint whipped cream. #mynewobsession
Heretofore I had NEVER had mint flavored whipped cream. I was seriously missing out. I’ve since been thinking of any number of ways I can get my fix in but these pies are seriously the best. These pies and a spoon. I have no shame.
These little pies are bites of pure joy. If you are in any way a chocolate and mint fan, please give these a whirl. You totally won’t regret it!
Mini Mint Chocolate Cream Pie
Ingredients
Mini Pie Shells
- 14.1 oz Pillsbury refrigerated pie dough 1 box
Chocolate Cream Filling
- 3.9 oz instant chocolate pudding mix 1 package
- 3 tbsp cocoa powder sifted
- 1 cup half and half
- 1/2 cup milk
- 1 tsp vanilla extract
Mint Whipped Cream Topping
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp mint extract taste and add more if needed
- green gel food coloring
Instructions
Mini Pie Shells
- Preheat oven to 450 degrees.
- Gently unroll pie crust onto cutting board. Cut out circles using a 3 inch biscuit cutter or cookie cutter. (You should get between 12 and 15 circles, re-rolling the crust when necessary.)
- Spray the bottom of a mini muffin tin with non-stick cooking spray.
- Lay the circles on top of the muffin tin wells, working the dough down the side and pressing onto the bottom of the tin. Make sure to leave a space between each pie crust.
- Prick the bottoms with a fork.
- Bake for 4-5 minutes, until lightly browned.
- Let cool for a few minutes then gently twist off and place on a cooling rack.
Chocolate Cream Filling
- Whisk together pudding mix, cocoa powder, half and half, milk and vanilla extract in a medium sized bowl.
- Transfer to a piping bag or large ziploc bag and refrigerate for at least 15 minutes.
Mint Whipped Cream Topping
- Beat heavy cream until stiff peaks have formed.
- Beat in powdered sugar until combined.
- Stir in extract and food coloring until desired flavor and color have been achieved.
- Transfer to a piping bag or large ziploc bag and refrigerate.
Assembly
- Pipe chocolate cream filling into each pie shell.
- Top with mint whipped cream.
- Sprinkle on chocolate jimmies, cocoa powder, or chocolate curls. Drizzle with chocolate syrup if desired.
- Serve immediately or refrigerate until serving.
Nutrition
I’m not the only one getting creative for St. Patrick’s Day! Check out all these other amazing recipes from my friends!
Irish Cream Cookie Dough Cheesecake by Roxana’s Home Baking
Rainbow Sugar Cookie Pops by Julie’s Eats and Treats
Mint Chocolate Chip Cookies by Shugary Sweets
Mint Chocolate Cream Pies by Mom on Timeout
Biscuit Topped Beef and Guinness Pie by French Press
Reuben Pizza Roll by I Wash, You Dry
Chicken Pot Pie Crescent Braid by Wine & Glue
Corned Beef Biscuit Sliders by Foodness Gracious
Rainbow Cookie Tarts by Something Swanky
Rainbow Palmiers by Crazy for Crust
Irish Cream Chocolate Coconut Cookies by Inside BruCrew Life
More refreshing mint recipes:
Mint Chocolate Chip Cheese Ball
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TRISHA LYNN says
I dont have half and half, this looks like a perfect snack for my b will make when i have that ingredient, new to cooking, if i can substitute it with something that would be awesome~!~
dina says
an adorable treat for st. patty’s day!
Trish - Mom On Timeout says
Thank you Dina!
Allie | Baking a Moment says
Oh my gosh, I love these!!! I make little tart shells on the back of a muffin tin all the time. It’s such a great trick! And I’m loving your cocoa and half & half idea. If there’s anything that prevents me from using pudding mix, it’s that it’s never chocolatey or creamy enough! Problem solved. Pinning these for sure!
Trish - Mom On Timeout says
I love that Allie! And yes, as convenient as pudding mixes are, they aren’t quite the same as pudding from scratch 😉 Thanks for the pin girl!
Rach @ EazyPeazyMealz says
Isn’t everything you make just so cute and perfect? Seriously, I want to make it all (and eat it all).
Trish - Mom On Timeout says
You are too sweet Rach! Thank you so much 🙂