Rich, decadent and intensely chocolaty, these mini pies are the ultimate chocolate lover’s dream. If you don’t have time to make the whole shebang, the pudding is perfect on its own. Spoon it into individual serving bowls while it’s still warm, cover with plastic and chill until ready to eat. Dollop each bowlful
with whipped cream.
Mini Chocolate Pudding Pies
For the dough:
2 cups (10 oz./315 g) all-purpose flour
1/2 tsp. kosher salt
1 tsp. sugar
3/4 cup (1 1/2 sticks) (6 oz./185 g) very cold unsalted butter, cut into cubes
8 Tbs. (4 fl. oz./125 ml) ice water, plus more if needed
For the filling:
1/2 cup (4 oz.⁄125 g) sugar
1/4 cup (3⁄4 oz.⁄20 g) natural cocoa powder
3 Tbs. cornstarch
1/4 tsp. kosher salt
1⁄4 cup (2 fl. oz.⁄60 ml) heavy cream
2 3⁄4 cups (22 fl. oz.⁄680 ml) whole milk
6 oz. (185 g) bittersweet chocolate, finely chopped, plus more for shaving (optional)
1 tsp. vanilla extract
Lightly sweetened whipped cream for serving
In the bowl of a food processor, stir together the flour, salt and sugar. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together. Dump the dough onto a work surface, press it together, then divide it in half. Press each half into a disk, then place the disks in a large resealable plastic bag. Refrigerate the dough for 30 minutes or up to 1 day.
Have ready six 5-inch (13-cm) mini pie pans. On a lightly floured work surface, roll out the dough into a circle 1⁄16 to 1⁄8 inch (2 to 3 mm) thick. Cut out 6 circles, each about 6 1/2 inches (16.5 cm) in
diameter. (You will likely be able to cut out only 4 circles, then you’ll need to gather the scraps, reroll, and cut out the last 2 circles.) Line the pie pans with the dough. Refrigerate for at least 20 minutes.
Position a rack in the middle of the oven and preheat to 400°F (200°C). Line the pie shells with foil and fill with pie weights or dried beans. Place the pans on a baking sheet and bake until the crusts look dry, about 15 minutes. Remove the foil and weights and bake until the crusts are golden brown, about 13
minutes longer. Remove from the oven.
In a saucepan, whisk together the sugar, cocoa, cornstarch and salt. Add the cream, whisking until a smooth paste forms. Slowly add the milk and whisk constantly until smooth. Warm the mixture over medium heat, stirring constantly with a heatproof spatula, until the pudding begins to thicken and bubble, about 6 minutes. Add the chocolate and stir until smooth. Stir in the vanilla.
Pour the hot pudding into the crusts and spread evenly (you should have a heaping 1⁄2 cup/4 fl. oz./125 ml for each). Cover each pie with plastic wrap pressed onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
When ready to serve, spread a big dollop of whipped cream atop each pie. Garnish with chocolate
shavings, if you like. Makes 6 mini pies