Mini Chocolate Pies
Prep Time: 75 mins
Cook Time: 10 mins
What You'll Need ( Crust ) :
2 1/2 cups all purpose flour
2 tbsp sugar
1 tsp salt
2 sticks ( 16 tbsp ) of chilled butter
4 tbsp coconut oil
1/4 cup ice water
1/4 cup chilled vodka
Combine flour, salt, and sugar in a standing mixer or food processor
Add chopped, chilled butter, and coconut oil to dry ingredients
Sprinkle mixture with ice water and chilled vodka, the dough should begin to form smooth, uneven clumps
Transfer mixture to a bowl, cover with plastic wrap and store in the refrigerator for 1 hour
Once the dough has chilled, roll out the dough, and cut it into small circles, about 3 inches in diameter, place the small dough circles into muffin tin creating a shell for the filling
Bake pie crusts at 350 degrees for 10 - 15 minutes or until crusts are golden brown
Remove crusts from oven and let cool
What You'll Need ( Filling ) :
3 cups Snowville Creamery Half & Half
Snowville Creamery whipping cream, for serving
1-1/2 cup Sugar
1/4 cup Flour
1/4 tsp Salt
4 whole Egg Yolks
6-1/2 ounces, weight bittersweet chocolate, chopped finely
2 tsp Vanilla Extract
2 tbsp Butter
Combine the sugar, flour, and salt in a medium saucepan. Stir or whisk together.
Pour in milk and egg yolks, and whisk together.
Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat.
Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.
Pour the pudding into cooled pie crusts (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.
Serve with whipped Snowville Creamery whipping cream and enjoy!