These Mini Chocolate Chess Pie bites are warm, gooey, and rich enough to make your eyes roll back a little on the first bite. These mini pies have a molten, fudgy chocolate filling – deep, glossy, almost like a barely-set brownie, tucked into a thin, flaky crust that shatters just slightly with every forkful. You have officially been warned.
Each mini chocolate pie is basically a single spoonful of everything great about chocolate chess pie: rich, silky, and intensely chocolatey, baked into a little golden, buttery crust you can eat with your hands. This Mini Chocolate Chess Pie recipe is what I make when I want something impressive without the fuss of a full pie, and it disappears fast every single time.
why i love this Mini Chocolate Chess Pie
Chocolate Chess Pie is a classic Southern dessert, and my love for it took root (and then exploded) during the years I lived in Memphis, Tennessee. My idea of a perfect Friday was coming home after a long day, grabbing takeout, and ending the night with a slice of Muddy’s Bake Shop’s Coco Chanel Chocolate Chess Pie. It took me years of testing to recreate that same rich, fudgy magic in my own kitchen.
Chocolate desserts might not do my waistline any favors, but they’re always good for the soul – there’s something about chocolate that turns a bad day around. Once I finally nailed my own version, I started making it as mini chocolate pies instead of one big pie, and I’m never going back: they’re cuter, more fun to serve, and let you enjoy just the right amount without going overboard.
Ingredients For Mini Chocolate Chess Pie
Here’s what you’ll need to make these mini chocolate pies – simple pantry staples that come together for a seriously rich filling.
- Unsalted butter: Adds richness to the filling and helps create that melt-in-your-mouth texture.
- Dark chocolate (60-70%): The real secret to this recipe. Melted right into the filling, it deepens the chocolate flavor way beyond what cocoa powder alone can do.
- Evaporated milk: Gives the filling its smooth, custardy texture without thinning it out too much.
- Egg: Helps bind the filling and gives it structure as it bakes.
- Vanilla extract: Rounds out the chocolate flavor with warmth.
- Sugar: Sweetens the filling and balances the bittersweet dark chocolate and cocoa powder.
- Unsweetened cocoa powder: Works alongside the melted chocolate for an extra-intense chocolate flavor.
- Flour: A small amount helps the filling set up as it bakes, so it’s gooey but still sliceable.
- Pre-made pie crusts: Store-bought pie crust makes this recipe come together quickly. I like Pillsbury, but your favorite brand or homemade crust works too.
- Whipped cream: Totally optional, but a dollop on top makes these little pies extra special.
How to make Mini Chocolate Chess Pie
Step 1: Prep the pie crust
For the crust, you can make your own or use a store-bought one – I use classic Pillsbury pie crust, and one box (with two round crusts) makes a full dozen mini chocolate pies in one muffin pan.
Using a 4-inch cookie cutter, cut out circles from the dough.
Then roll each circle out to about 5 inches in diameter, or use your palms or fingers to press and flatten it, whichever is easier.
Step 2: Fit the crust into the muffin tin
The rolled-out mini crust might look bigger than the muffin cups can hold, but that’s okay.
Fold the sides of the crust and gently push it into each cup – it doesn’t have to be perfect. A little imperfection actually gives the pies more character, and I love that they end up looking slightly different from one another.
Step 3: Melt the chocolate and butter
The secret to these little pies is melted dark chocolate in the filling, on top of the cocoa powder. It intensifies the chocolate flavor and takes the whole thing up about ten notches.
Add the butter and dark chocolate to a bowl and melt them together in the microwave at 50% power in 30-second intervals, stirring in between each round. Don’t rush this step, or you risk burning the chocolate.
Step 4: Mix the wet ingredients
Once the chocolate mixture has cooled slightly, whisk in the evaporated milk, vanilla extract, and egg. If the mixture is still warm, let it cool first so you don’t accidentally scramble the egg.
Go ahead and put your nose to the bowl and take a deep breath – the filling smells that good. I always make my husband smell it and he would say he doesn’t smell anything. One of the things I learned from being married is that we all have different levels of ability to smell things. So if you are like my husband, hang tight, even if you can’t smell it, I promise you the best is yet to come.
Step 5: Mix the dry ingredients and combine
In a separate bowl, mix together the sugar, flour, and unsweetened cocoa powder.
Add the dry ingredients to the wet ingredients and mix well.
Step 6: Fill and bake
Divide the chocolate filling evenly among the mini pie crusts.
Bake at 350°F for 25 minutes. Let the pies cool in the muffin tin for about 15 minutes before gently lifting them out.
They’re beautiful to look at, but even better in your mouth! Warm, gooey, melt-in-your-mouth chocolate filling wrapped in a thin, flaky crust. Top with a dollop of whipped cream, and you’ve got yourself the best little mini chocolate pie you’ll ever make.
Try it out, enjoy it, and share the goodness with someone – if you can bear to share, that is!
Variations And Substitutions
A few ways to switch up this recipe if you want to make it your own:
- Milk chocolate: Swap the dark chocolate for milk chocolate if you’d rather have a sweeter, milder filling.
- White chocolate: Use white chocolate instead for a completely different (but still delicious) mini pie.
- Mocha flavor: Add a teaspoon of instant espresso powder to the filling to deepen the chocolate flavor with a hint of coffee.
- Salted chocolate: Sprinkle a little flaky sea salt on top of the filling right before baking for a sweet-salty contrast.
- Nutty crunch: Fold chopped pecans or walnuts into the filling, or sprinkle some on top before baking.
- Peanut butter swirl: Dollop a bit of peanut butter onto the filling and swirl it in with a toothpick before baking.
- Spicy chocolate: Add a pinch of cayenne or red pepper flakes to the filling for a subtle kick – a favorite tweak among a few readers.
- Graham cracker crust: Use a crushed graham cracker crust instead of pie dough for a different texture, closer to a mini tart than a pie.
Make Ahead, Storage, And Reheating
Make ahead: You can roll out and fit the pie crusts into the muffin tin up to a day in advance – just cover and refrigerate until you’re ready to make the filling and bake.
Storage: Store leftover mini chocolate pies in an airtight container in the fridge for up to 4 days.
Freezing: These freeze well. Let them cool completely, then freeze in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Warm leftovers in the microwave for about 15-20 seconds – they taste just as good as fresh out of the oven.
Tips and Tricks
A few tips to help you nail these mini chocolate pies every time:
- Don’t rush the chocolate: Melt the butter and dark chocolate slowly in the microwave, stirring every 30 seconds. Rushing it risks scorching the chocolate and giving the filling a burnt taste.
- Let the chocolate mixture cool slightly: If it’s still warm when you add the egg, you risk accidentally scrambling it. A minute or two of cooling makes all the difference.
- Don’t worry about a perfect crust: A little unevenness when fitting the dough into the muffin cups is totally normal – it even gives each mini pie its own character.
- Use a mini offset spatula or spoon to fill the crusts: It makes portioning the filling evenly between all 12 cups much easier and less messy.
- Don’t overfill the crusts: Leave a little room at the top so the filling doesn’t bubble over as it bakes.
- Check for doneness with a gentle jiggle: The filling should be just set around the edges with a slight jiggle in the center – it firms up more as it cools.
- Let the pies cool in the tin before removing them: This gives the filling time to set so the pies hold together when you lift them out.
- Use a good-quality dark chocolate: Since it’s such a big part of the flavor here, a 60-70% dark chocolate you actually enjoy eating on its own will make a noticeable difference.
- Double the batch for a crowd: This recipe multiplies well if you need more than one dozen for a party or holiday gathering.
- Serve them slightly warm: These mini pies taste best gooey and just-warm – a quick reheat before serving makes a big difference if you made them ahead.
Frequently Asked Questions
A standard 12-cup muffin pan is what this recipe is designed for – no need for a mini muffin pan.
You can, but you’ll need to cut smaller crust circles and reduce the bake time, since mini muffin cups hold much less filling and bake faster.
Yes! If you’d rather make a single Chocolate Chess Pie, bake it at 350°F for about 40-50 minutes instead. You can also check out my full-size Chocolate Chess Pie recipe for a version built specifically for a standard pie dish.
Yes, they freeze well. See the Storage section above for how to freeze and thaw them.
Yes – you can fit the crusts into the muffin tin a day ahead, then cover and refrigerate until you’re ready to mix the filling and bake.
A 60-70% dark chocolate gives the best balance of rich chocolate flavor without being overly bitter or sweet.
Absolutely – homemade crust works great here if you prefer it over store-bought.
This usually happens if the melted chocolate and butter mixture is still too warm when you add the egg. Let it cool for a few minutes first.
Some readers have added a pinch of red pepper flakes for a subtle kick – a fun twist if you like a little heat with your chocolate.
A quick 15-20 seconds in the microwave brings them right back to warm, gooey perfection.
I’m telling you – you need this in your life. Try it out, enjoy it, and then share the goodness with someone!
ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍
More Chocolate Goodness on the blog!
- Molten Chocolate Lava Cake
- Caramel White Chocolate Chip Chocolate Cookies
- Homemade Hot Chocolate
- Chocolate Cherry Brownies
- Chocolate Marshmallow Cookies
- Chocolate Mug Cake
- S’mores Ice Cream
- No Bake Oreo Truffles
- No-Bake Chocolate Tart
Mini Chocolate Chess Pie
Equipment
Ingredients
- 2/3 cup unsalted butter
- 2 oz dark chocolate 60%-70%
- 1/2 cup evaporated milk
- 1 large egg
- 1/2 tsp vanilla extract
- 1 cup sugar
- 3 tbsp unsweetened cocoa powder
- 1 1/2 tbsp flour
- 2 pre-made unbaked pie crusts
- 1/2 cup whipped cream
Instructions
- Preheat oven to 350°F.
- Make sure pie crust is completely defrosted if it was frozen. Using a 4-inch cookie cutter, cut out circles.
- Using a rolling pin, roll each small pie crust out to ~5 inches in diameter. Or, use fingers/palms to press and flatten dough. This is to slightly thin out dough and to fit the dough into muffin tin.
- Insert small pie crusts into muffin cups. Fold the sides of the crusts and fit crusts into each muffin cup .
- Bring unsalted butter and dark chocolate to a bowl. Melt unsalted butter and dark chocolate together by microwaving them at 50% power at 30 seconds intervals. Every 30 seconds, bring bowl out and stir – repeat until all the chocolate is melted. Do not short cut this to avoid burning chocolate.
- Add evaporated milk, vanilla extract, and egg. If mixture is too warm, wait to let it cool before adding eggs (to avoid making scramble eggs! 🙂 )
- Mix dry ingredients together – sugar, flour, unsweetened cocoa powder
- Combine dry ingredients into wet ingredients. Mix well
- Add filling into each muffin cup.
- Bake for 25 minutes. Let it cool for 15 minutes. Remove pies.
- Serve with whipped cream and enjoy!
Nutrition Information
This post was originally published on December 14, 2017 and updated on February 25, 2019.
the chocolate chess pies are so beautifully crafted! cant help gazing at the pictures and wanting to grab one of them.
Yes! They are beautiful to look and and so good too! 🙂
Made this pie this weekend and I can’t get enough! It really does melt in your mouth!
Thank you for trying the pie, Lisa! And I’m so glad you enjoyed it!! 🙂
Can you make these ahead and freeze?
That should be fine!
When you say “mini pies” are you using mini muffin pans or regular size muffin pans? Thanks!
Good question! I used the standard (regular) 12-cup muffin pans!
Thanks!
Hi! Can this recipe be used for a whole pie and if so, what degrees to set the oven and how much longer to bake? Thanks!
You should be able to! I have not tried it but try at 350 degrees F for 40-50 minutes. Check at the 40 minute mark and leave it in for longer if needed. Good luck!
Made this for pi day! So good!
Yay! Happy Pi Day!!
I made these for Thanksgiving and they were a huge hit! Easy to make and sooooo delicious!!!
Thanks so much Jan! It’s one of our favorites too! 🙂
Hi! I’m going to try this with a mini muffin pan! Do you think I could just bake a little less time for these?
I think that should be fine! Let me know how it goes!
Made the minis but added some red pepper flakes for a little spice. If you like a little kick, I would suggest it. About a 1/2 tablespoon.
Such an interesting combo! Thanks for sharing!
This was a hit last year so I’m making it again this year!
Woohoo!! That’s awesome! ENJOY!
These would not last a minute in my house, wait, they didn’t last a minute! So deliciously decadent and easy to make! I made for a party and had to make another batch because the family ate the first one!
Haha! Remember to away some the next time before you serve them!! 😉 Thanks for sharing the great feedback.
I made these for a family birthday celebration. It was great to get an individual pie that I didn’t have to share! And everyone loved them!
Love hearing that everyone loved them!
I’d never had chess pie and loved these mini pies. It’s so delicious and will be making them for the holidays!
That’s great! They make the perfect holiday treat! 🙂
I wanted to serve just a little sweet treat after dinner for a party I had, and these mini pies were perfect! Just the right about of chocolate goodness. I’ll make these again.
That is great! Thanks for sharing, Sandra!
OK, I have a few things to say.
Seriously contemplating bringing these to Thanksgiving as an alternative pie because YUM.
I love that you are from Memphis! 🙂 Muddy’s Chocolate Chess Pie is definitely a hidden gem of theirs! I hope they still have it! And YES GIRL you need to make it. I think you will love it!! Let me know what you think when you do please!
Cannot get over how beautiful and delectable these chocolate chess pies look! I image a guaranteed crowd-pleaser. Can’t wait to try!
It’s always a hit at our household! Please let me know how it turns out!
Made these for a luncheon last week and everyone loved them! They are super cute to plate too!
Yay! Love it when everyone enjoys them! Thanks for sharing!
I made these for Friendsgiving and they were a hit! I halved the recipe because I was making 4 different flavors of mini pies and it worked out fine. (I weighed the whisked whole egg and added half to the batter.)
Yay! Love hearing that everyone enjoyed it! Thanks for sharing, Melanie! 🙂
Have you tried freezing these? Thank you! Looks like a great recipe
I think that should work just fine!