3. Chill the Pies:
- Spoon chocolate filling into the crusts. Smooth the tops.
- Cover with plastic wrap and refrigerate for at least 2 hours, or until fully set.
4. Make the Whipped Topping:
- In a chilled bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form.
- Pipe or spoon whipped cream onto the chilled pies before serving.
5. Serve:
- Garnish with chocolate shavings, curls, or extra whipped cream if desired.
- Serve chilled for a creamy, refreshing dessert.
š Quick Info
- Prep Time: 25 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 25 minutes
- Servings: 8ā10 mini pies
š” Tips
- Use high-quality chocolate chips or chopped dark chocolate for the richest flavor.
- Swap graham crackers for chocolate cookies for a double-chocolate twist.
- Store leftover pies in the fridge for up to 3 days.
These bite-sized chocolate cream pies deliver smooth, deep chocolate flavor in a crisp shell with fluffy whipped toppingāperfect for holidays, potlucks, or treating yourself! š«š„§
