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

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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!

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Mini Mint Chocolate Cream Pie

Course Dessert

Cuisine American

Keyword Mini Mint Chocolate Cream Pie

Prep Time 30

Cook Time 5

Total Time 35

Servings

Calories 242kcal

Author Trish - Mom On Timeout

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.