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CLINTON KELLY Mini Chocolate Chess Pies

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Mini in size, big in flavor! Make these adorable & delicious pies for your Thanksgiving!


2 box store-bought piecrust (3-4 crusts)
1 recipe chocolate chess pie filling
1 egg (beaten with 1 tablespoon water)
sugared cranberries (optional)
powdered sugar (to garnish, optional)
whipped cream (optional)
caramel sauce (store-bought, optional))
flaky sea salt (optional)
6 pie tins (5 inches)
mini leaf cookie cutters/ stencils

Preheat oven to 350ºF.
On a clean work surface, lay out the pie doughs. Using the lip of a pie tin as a stencil, cut out 6, 6-inch rounds. Press the dough rounds into the pie tins. Using a fork, prick the pie shells all over the sides and bottoms. Place the tins on a baking sheet and place in the refrigerator for 30 minutes.
Bake the piecrusts until light golden, about 8 minutes. Divide the Chocolate Chess Pie filling between the shells. Bake for 15-20 minutes until set.
Meanwhile, use the remaining scraps of dough to cut out leaf shapes with cookie cutters. Brush leaves with egg wash. Place on a baking sheet and bake until golden brown, about 10-12 minutes. Use small leaf shaped cookie cut outs and sugared cranberries to decorate the pie.
Alternatively, place a leaf stencil over a cooled pie. Using a small sifter, shake a layer of powdered sugar over the pie to create a leaf shape!
Alternatively, top a cooled pie with whipped cream, a drizzle of caramel sauce and a pinch of flaky sea salt!

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