mini chocolate cream pies

Mini Chocolate Cream Pies

Mini mason jars are perfect for single-serve pies. The filling can be made up to two days in advance, making these easy for prepping and storing. Using jars with lids are perfect for a sweet grab-n-go treat!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24


  • 2 cups crushed pretzel twists
  • 6 tablespoons butter, divided
  • 1 12 cups sugar, plus 2 tablespoons
  • 12 cup unsweetened cocoa powder
  • 14 cup corn starch
  • 14 teaspoon salt
  • 2 cups whole milk
  • 4 egg yolks
  • 2 teaspoons vanilla
  • 1 cup heavy whipping cream
  • Caramel and toffee for topping, if desired


Make the Crust

Combine crushed pretzels with 4 tablespoons of melted butter and 2 tablespoons of sugar.

Scoop a heaping tablespoon full of crust mix into bottom of mini 4-ounce mason jars. Set aside.

Make the Filling

Whisk together the sugar, cocoa, cornstarch and salt in a medium saucepan. Whisk in the milk and egg yolks.

Whisk over medium heat until the mixture comes to a low boil and becomes thick, resembling a pudding thickness, about 10 minutes.

Remove from heat and stir in remaining 2 tablespoons of butter and vanilla.

Place jars on sheet trays for easy transfer. Fill each jar about 3/4 full of chocolate cream, cover with plastic wrap.

Chill in fridge for at least 2 hours.

Before serving, top toffee pieces, fresh whipped cream and a drizzle of caramel sauce, if desired.


Ease: Moderate

Chill time: 1 hour

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