Mini Chocolate Cream Pies
- YIELDS
- 30
- CHILL TIME
- 1 Hr
Fancy up your dessert spread with these Mini Chocolate Cream Pies. Not only are they just the right size to satisfy your sweet tooth, but a little help from the freezer and dairy aisles makes these simple treats come together in no time.
What You'll Need
- 1 (4 serving size) package instant chocolate pudding
- 1 cup heavy cream
- 1 cup milk
- 1/4 cup chocolate syrup
- 2 (1.9-ounce each) packages mini fillo shells
- 2 cups whipped topping, thawed
- 1/4 cup mini chocolate chips
What to Do
- In a large bowl, whisk chocolate pudding, heavy cream and milk until thickened. Stir in chocolate syrup.
- Evenly spoon pudding into pastry shells. Dollop with whipped topping and sprinkle with chocolate chips.
- Refrigerate one hour or until ready to serve.
Notes
These are great for entertaining! For more ideas and mini dessert recipes, just click here!
Read NextSugar Cream Pie
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darroo50 8171906
Oct 26, 2016
I just made these last week, some were left over and kept in refrig.for a few days and they did not get soggy.
cindyquinlivan 663 0243
Dec 09, 2015
how much in advance can these be made before the fillo gets soggy
Test Kitchen Team
Dec 10, 2015
Hi there! That's a great question. In order to ensure that the fillo shells do not get soggy, these must be made the same day. If you do make this recipe, let us know how it turns out for you. We would love to hear your feedback. Enjoy!
janbaker65755 0909 238
Sep 10, 2012
Could you use fillo sheets? I have some and don't know why I bought then. Now I need a recipe to use them!
Test Kitchen Team
Sep 11, 2012
Thank you for your question. We only tested this recipe with the mini fillo shells. If you decide to try the fillo sheets, please let us know how they turn out.
bonitageri 7821379
Aug 27, 2012
Where do you buy the mini phillo shells? Freezer section? Have never seen them before
Test Kitchen Team
Aug 27, 2012
Yes, you are correct! You can find this product in the freezer section of your grocery store. They are typically near desserts. If you can not find them, check with the store manager. Thank you for your question and enjoy!
meatandtaters
Aug 26, 2012
Most of these people haven't tried the recipe either. They just want to smart off at someone and sound quite stupid in the process.
jackienixon
Aug 25, 2012
the fillo shells are kind of pricie for me, how would won ton sheets baked in muffin pans work?
Singeli
Aug 25, 2012
How about refrigerated pie crust sheets? A single sheet thickness shouldn't be too thick. Cut into 2-1/2 inch rounds for mini-muffin pans, 4 inch rounds for regular muffin pans. Cook per package directions before adding filling.
mindshift
Sep 19, 2014
Filo or phyllo dough is tissue thin. It is layered, with oil between the layers, and this is what makes it so light and flaky. Wonton dough has egg in it so it has more durability, but it won't be flaky. Regular pastry will produce a pie crust flakiness, but not nearly the flakiness of filo. The closest non-filo pastry is puff pastry. It starts with flour, salt and water, but has butter rolled into the first rectangle. That rectangle is folded, rolled out again, folded again, rolled out again, then allowed to rest. This process is repeated two more times before the dough is ready to be baked. The butter is incorporated as tiny layers that act similarly to the oil between the filo sheets. Puff pastry is still not the same as filo.
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