Mini Chocolate Cream Pies with Whipped Topping

👩‍🍳 Instructions

1. Make the Crust:

1. Preheat oven to 350°F (175°C).
2. Combine graham cracker crumbs, sugar, melted butter, and salt in a bowl. Mix until the texture resembles wet sand.
3. Press the mixture into the bottom and up the sides of mini tart pans or a muffin tin to form crusts.
4. Bake for 8–10 minutes until golden and firm. Cool completely before filling.

2. Make the Chocolate Filling:

5. In a medium saucepan, whisk milk, cream, sugar, cocoa powder, cornstarch, and salt. Place over medium heat.
6. Cook, whisking constantly, until mixture thickens (5–7 minutes).
7. In a separate bowl, whisk egg yolks. Slowly add a bit of the hot mixture to temper the yolks, then return the yolk mixture to the pan.
8. Continue cooking for 2–3 more minutes, whisking constantly until thick and glossy.
9. Remove from heat. Stir in butter, vanilla, and chocolate chips until smooth and fully melted.
10. Let cool slightly before spooning into cooled crusts.

3. Chill the Pies: