BLACK FOREST MINI PIES
Crumbled chocolate chip cookies serve as the crust for these muffin-sized mini pies that showcase layers of chocolaty pudding, cherry filling, grated chocolate and whipped cream.
Provided by By Cindy Rahe
Categories Dessert
Time 3h40m
Yield 12
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- Assemble pies by layering cherries, pudding, whipped cream, grated chocolate, and 1 cherry on top of each. Serve immediately or refrigerate until serving time.
Nutrition Facts : ServingSize 1 Serving
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