The Marvelous Mini Pie Cookbook: More amazing recipes for mini pies than you can imagine! by Anthony Boundy

Author:Anthony Boundy [Boundy, Anthony]
Language: eng
Format: epub
Publisher: UNKNOWN
Published: 2019-05-15T18:30:00+00:00

Mini Dense Chocolate Cream Pies

Thicker than regular chocolate cream makes these mini pies a very rich dessert. Make ahead of time and simply top with cream when you are ready to serve!

Yield: Four 4" Mini Pies

Active Time: 45 min • Chocolate Pie Shell

• 1 1/2 cup flour

• 3 Tablespoons Cocoa Powder

• 1/2 teaspoon salt

• 3/4 cup butter, softened

• 1/2 cup powdered sugar

• 1 egg

• 1 teaspoon Vanilla

In a food processor, mix the dry ingredients. Add the butter and pulse until small crumbles form.

Add the egg and vanilla to the mixer and keep on until a dough ball forms.

Divide the dough into 4 even balls Put the dough onto a floured surface and roll until slightly larger than the mini pie shell. Move dough into the pie shell and press down so that it stays securely in the pan. Repeat with the remaining dough and pies

Prick the dough all over with a fork to prevent it from rising while baking.

Bake in a 350 F oven for 20 minutes. Allow to cool

Ganache

• 2 1/2 cups semi sweet chocolate chips

• 2 1/2 cups heavy cream

Put the chocolate chips in a large bowl and set aside

In a saucepan, bring the heavy cream to a boil. When the cream begins to boil, immediately remove it from the heat and pour it over the chocolate chips.

Whisk the chocolate and heavy cream together until a smooth chocolate forms.

Pour the ganache into the cooled mini pie shell and put the tart into the refrigerator until set. Slice and serve! • Whipped Cream

• 1 cup heavy cream

• 1/4 cup sugar

• 2 teaspoons vanilla In a mixer with a whisk attachment, whip the heavy cream to soft peaks.

Add the sugar and whisk to stiff peaks. Mix in the vanilla. Spoon the whipped cream on top of the cooled pudding in the pie shells. Keep in the fridge until ready to serve!

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