The easiest little cream pies with a buttery crust and the dreamiest, creamiest fudge filling!
Oh me! Oh my! I love pie! And these mini chocolate fudge cream pies were love at first sight and bite!
Rich buttery little crusts are baked to flaky perfection in a mini muffin pan and then filled with an even richer chocolate fudge cream and topped with a dollop of whipped topping for a dreamy dessert that will knock you off your feet!
I’m obsessed with how easy these are to make and how yummy they are to eat!
I can’t wait to bake them for parties and get-togethers all summer long!
Enjoy!
~Maegan
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
Mini Chocolate Fudge Cream Pies
Prep time
Cook time
Total time
The easiest little cream pies with a buttery crust and the dreamiest, creamiest fudge filling!
Author: Maegan - The BakerMama
Recipe type: Dessert
Serves: 24
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups Gold Medal® all-purpose flour
- ½ teaspoon salt
- 8 (1 ounce) semi-sweet chocolate squares
- ¼ cup milk
- 1 teaspoon vanilla
- 1 (16 ounce) frozen whipped topping, thawed & divided
Instructions
- Preheat oven to 350°F. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside.
- In the bowl of an electric mixer, beat the butter and sugar until well combined. Add the flour and salt and mix until a ball of dough forms.
- Divide dough into 24 (2 teaspoon-sized) balls and press each one into the bottom and up the sides of each greased muffin cup. Bake for 10 minutes. Remove from the oven and press the crust back into the pan with the tip of your finger or the back of a small spoon. Return to the oven for 6-8 minutes longer or until crusts are just starting to turn brown around the top edges. Remove from the oven and let cool in the pan while you prepare the filling.
- In a large microwavable bowl, melt the chocolate and milk on medium power in 30-second intervals until completely melted. Let cool for about 10 minutes. Stir in the vanilla and then fold in 1-1/2 cups of the thawed whipped topping.
- Scoop a few teaspoons of the fudge filling into each pie crust filling each one full. Top with a dollop of the remaining whipped topping and sprinkle with some chopped chocolate.
- Remove from the pan and serve immediately or store covered with plastic wrap in the refrigerator. Let set out for about 15 minutes before serving to soften the filling.
these look sooo good!
[…] These are really easy to make – and really really easy to eat! These are just scrumptious! The original recipe includes Coolwhip, but you can substitute this with whipped cream with added icing sugar. You can find the original recipe at www.thebakermama.com […]
[…] These are really easy to make – and really really easy to eat! These are just scrumptious! The original recipe includes Coolwhip, but you can substitute this with whipped cream with added icing sugar. You can find the original recipe at www.thebakermama.com […]
These look wonderful!
I’m in the UK and desperately NEED to make these delicious looking chocolate fudge cream pies only we don’t have frozen whipped topping. Please can you tell me what I can use as an alternative? I don’t want to take a guess and totally ruin that first heavenly bite!
Thank you ☺ xx
Hi Lynsey! You could make fresh whipped cream with heavy whipping cream and sugar. Hope this helps! Enjoy!
Hi
would it be possible to have the measures in weight? I dont trust cup measurements much and in pastry its said that quantities are to be very precise.
Tks a lot
Melisa
Hi Melisa! I don’t provide recipe measurements in weight, but you could easily use an online measurement converter to convert them yourself. Hope this helps. Enjoy!
Do you not recommend using cupcake liners for the crusts?
Hi Cherylann! I don’t usually use liners with my mini pies, but it certainly wouldn’t hurt and would ensure that they come out easily. Enjoy!
I want to make these for a family Christmas. Can they be made ahead and frozen for a few days? How long can they stay in fridge? More than a day? Thanks for your help.
Hi Rosemary! I wouldn’t recommend freezing them because they will be watery after you defrost. They’ll keep well in the refrigerator for 2-3 days. Enjoy!
These are amazing! I made them vegan by using vegan chocolate, soy creamer, and coconut whipped cream. I also used caramel extract in place of vanilla. They are the perfect dessert for our family Valentine’s Day dinner. Thank you for such a simple lovely recipe! 🙂
That’s awesome, Aimee! I’m so happy you made the recipe work for you. Happy Valentine’s! 🙂
I forgot to say that I used mini phyllo cups. 🙂