July 22, 2019
May 18, 2019

Black Forest Mini Pies

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Crumbled chocolate chip cookies function the crust for those muffin-sized mini pies that exhibit layers of chocolaty pudding, cherry filling, grated chocolate and whipped cream.

Ingredients:

Pudding

3/4
cup sugar
1/3
cup unsweetened baking cocoa
1/4
cup cornstarch
1/4
teaspoon salt
2 1/2
cups whole milk
4
egg yolks
2
tablespoons butter, cut into pieces
1
teaspoon vanilla

Crust

2
cups chocolate cookie crumbs
3
tablespoons butter, melted

Cherries

8
oz frozen pitted dark cherries
2
to 4 tablespoons sugar
2
teaspoons cornstarch
2
teaspoons water
1
teaspoon lemon juice

Toppings

1
cup whipping cream, whipped
Grated chocolate
12
pitted dark cherries

Steps

  • 1
    In 2-quart saucepan, mix sugar, cocoa, 1/4 cup cornstarch, the salt, milk and egg yolks with whisk until thoroughly combined. Cook over medium-low heat about 15 minutes, beating constantly, until thickened. Once pudding has thickened, use immersion blender, regular blender or food processor to blend in 2 tablespoons butter and the vanilla. Scrape pudding into bowl; cover top with plastic wrap, making sure plastic wrap comes in contact with pudding to prevent a skin from forming. Refrigerate 3 to 4 hours.
  • 2
    Meanwhile, heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In small bowl, mix cookie crumbs and melted butter. Press crumb mixture evenly into muffin cups, making sure to coat bottom and sides of each cup. Bake 10 minutes. Cool. Once cooled, place cookie cups in freezer until ready to use.
  • 3
    In 2-quart saucepan, mix Cherries ingredients. Cook over medium-high heat until cherries release their juices and mixture thickens to pie-filling consistency. Remove from heat; cool.
  • 4
    Assemble pies by layering cherries, pudding, whipped cream, grated chocolate, and 1 cherry on top of each. Serve immediately or refrigerate until serving time.

 

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