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Graham Cracker Chocolate Mini Pies

I love home-style Southern cooking, especially when it comes to decadent pies with a butter crust or crispy buttermilk fried chicken. These delicious chocolaty pies are the perfect dessert to complement a down-home meal.

These mini pies are inspired by my love for Southern cooking, and is the perfect dessert to finish off a lovely dinner party. This particular version may stray from its Southern roots, opting for a graham cracker crust over a butter one, but it keeps true to the pie’s essence and transitions smoothly from the family dinner table to a party, and the best part is everyone gets their own!

  • 6 premade miniature graham cracker pie shells
  • 1 1/2 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 3/4 cup evaporated milk
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs, beaten
  • 1/4 teaspoon salt
  • Whipped cream, for serving
  • Chocolate shavings, garnish (optional)

Preheat oven to 350F. In a medium bowl combine all ingredients except whipped cream and mix until batter is smooth and ingredients are well incorporated.

Spoon filling into pie shells, until nearly at the crust’s rim. Line a large baking sheet with parchment paper and arrange pies on sheet. Allow to bake for about 45 minutes or until edges are firm, but center is still soft and bouncy.

Transfer baked pies to a cooling rack, and allow to cool completely before serving. Serve with a generous dollop of homemade whipped cream sprinkled with bittersweet chocolate shavings.

Note: Pies can be made ahead of time and refrigerated overnight without whipped topping.

Makes 6 individual pies.

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