Mini Chocolate Chess Pie

Warm, gooey, melt-in-your-mouth rich chocolate filling wrapped around a thin layer of flaky crust

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 people


  • 2/3 cup unsalted butter
  • 2 oz dark chocolate bar (60-70%)
  • 1/2 cup evaporated milk
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 cup sugar
  • 3 tbsp unsweetened cocoa powder
  • 1 1/2 tbsp flour
  • 2 pre-made pie crusts Pillsbury


  1. Preheat oven to 350 degrees F

  2. Make sure pie crust is completely defrosted if it was frozen. Using a 4-inch cookie cutter, cut out circles.

  3. Using a rolling pin, roll each small pie crust out to 5-6 inches in diameter

  4. Insert small pie crusts into muffin cups. Fold the sides of the crusts and fit crusts into each muffin cup (so that crusts don't jut out too much). 

  5. Melt butter and dark chocolate together. Add evaporated milk, vanilla extract, and egg. If mixture is too warm, wait to let it cool before adding eggs (to avoid making scramble eggs! :) )

  6. Mix dry ingredients together - sugar, flour, unsweetened cocoa powder

  7. Combine dry ingredients into wet ingredients. Mix well

  8. Add filling into each muffin cup

  9. Bake for 25 minutes. Let it cool for 15 minutes. Remove pies.

  10. Serve and enjoy!