Aunt Jimma’s Chocolate Cream Pie #Recipe

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I had my parents over for coffee today and wanted to give them something yummy to snack on. These Mini Aunt Jimma’s Chocolate Cream Pies looked delicious so I thought I’d try them. I found the recipe in the Mini Pies cookbook by Christy Beaver & Morgan Greenseth.

Aunt Jimma’s Chocolate Cream Pie

Pie Crust
1 1/2 tablespoons all-purpose flour
1 1/2 tablespoons unsweetened cocoa powder
3/4 cup sugar
1 1/2 egg yolks (reserve egg whites for meringue if you use that)
3/4 cup PET evaporated milk
1/4 cup whole milk
2 tablespoons butter
1 teaspoon vanilla extract

Preheat oven to 350F. Generously grease a 12 cup muffin tin with butter or cooking spray. On a thoroughly floured surface, roll out the crust to a thickness of 3/16 inch. Using a 4-inch diameter round cutter, cut 12 crusts. Re-form and re-roll the dough as necessary, keeping plenty of flour on your work surface. For this pie, you want the crusts to be slightly larger than normal. Cut them out as usual, then (working on the floured surface) tap around the edges of each crust with the heel of your hand to stretch it slightly.

Carefully shape the crusts into the wells of the muffin tin, crimping the edges with your fingers and folding them over the top of the pan. This will prevent the crusts from shrinking while they bake. Pierce the bottom of each mini crust with a fork. Bake 20 minutes, until lightly browned. Allow to cool in the pan fo rat least 10 minutes.

Meanwhile, stir together the flour, cocoa powder and sugar in a sauce pan. Stir in the egg yolks, evaporated milk, whole milk, butter and vanilla. Cook over low heat, whisking constantly, until thickened about 35 minutes. When the mixture is ready, it should coat the back of the spoon and look like chocolate pudding.

Pour the hot chocolate mixture into the pre-baked pie crusts, filling each one to the brim. Allow to cool for 5 minutes.

The recipe also includes instructions for making meringue. I went with Cool Whip instead because it was easier. I simply baked the mini pies for 10 minutes at 350 and let the mini pies cool in the pan. Once cool, I topped with Cool Whip. You can serve immediately or store covered in an air tight container in the refrigerator for up to two days.

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Comments

  1. YUM! I'm going to try and make these for Valentine's Day dessert at home.

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