Chocolate Cheesecake Mini Pies

When I wrote about Salted Caramel Ice Cream back in July, I included pictures of the ice cream atop chocolate cheesecake mini pies. I was planning on posting the recipes for the pies soon after the ice cream, but here I am in September just now writing about them!



The recipe for salted caramel ice cream that sits on top of these pies is from Molly Moon's cookbook. The picture of this amazing ice cream in said cookbook is of a scoop of said ice cream over a chocolate brownie.

After seeing this picture I felt like I had to make something chocolate to go along with the caramel since the chocolate and salted caramel combo taste amazing together. I chose these chocolate mini pies! 

While pies are amazing in standard form, they're equally wonderful when they are smaller in size.

You can never go wrong with a good piece of chocolate pie, and this is a great recipe to consult when in need of a dessert with a rich, chocolate flavor and flaky crust.

And one of the best parts? They only bake for about 9 minutes!

If your ice cream is ready, you're all set!

Chocolate Cheesecake Mini Pies

makes 4 mini pies

from Mini Pies by Abigail Johnson Dodge

Ingredients:

1 pie dough

6 oz. cream cheese, room temperature

5 tablespoons granulated sugar

2 oz. bittersweet chocolate, melted

1 large egg yolk

3/4 teaspoon pure vanilla extract

Directions: 

With the accompanying pastry cutter, cut 4 large rounds out of the pie dough for the bottom crust of the pies. 

To make the filling, combine the cream cheese and sugar in the bowl of an electric mixer. Beat until well combined and smooth. Add the melted chocolate and mixed until just combined. Add the egg yolk and vanilla and beat until just blended. 

Working quickly, place each large pie dough round into the molds of a preheated electric pie maker. Press the dough into the mold with the accompanying pastry press to form the bottom crust. Then, evenly divide the filling among the crusts and spread evenly. 

Bake the pies until the crusts are well browned and the middle is puffed, about 9 minutes. Carefully lift each pie out of the pie molds with a fork and transfer to a wire rack to cool slightly. Serve warm or at room temperature.