Mini Chocolate Chip Pies

These bite-size Mini Chocolate Chip Pies are like a pie-cookie hybrid. Delicious and easy to make, too!

I often find myself with a baking conundrum of wanting to bake something new but also craving something I’ve made many times. Those are the best times for tweaking a tried and true recipe to make it fresh again.

That’s the story with these Mini Chocolate Chip Pies. I originally got a recipe for a chocolate chip pie years ago from a friend’s grandmother. It’s a bit like a cookie-pie mash-up, and it’s so easy and so good. Since then, it has seen many iterations including a fully loaded pie and a big slab pie. And now we have it in bite-size form!

You’ll need your favorite recipe for a single 9-inch pie crust to get started. You can find my favorite one on any of my traditional pie crust recipes, but any traditional crust will work just fine. Hey, if you want to use store-bought, that’s okay, too.

The filling really couldn’t be easier to make. Everything just goes into one mixing bowl and gets stirred together. You can certainly use a hand mixer if you like, but a mixing spoon will serve you well, too.

These little pies are jam-packed with chocolate chips. As these pies are quite small, you’ll definitely want to go with mini chocolate chips for the filling. If you don’t have mini size, you can always chop some regular size chocolate chips or a chocolate bar.

This is a fun baking project when you’re craving something homemade but without a lot of fuss. And if you like to give homemade gifts, these little pies are an excellent choice for wrapping up for friends and family.

More Mini Pie Recipes

• Chocolate Peanut Butter Tassies
• Mini Pecan Pies
• Lemon Chess Tartlets

Yield: 24 mini pies

Mini Chocolate Chip Pies

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

These easy-to-make Mini Chocolate Chip Pies make the most of bite-size with plenty of chocolate chips!

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Ingredients

• pastry for 9-inch pie crust*
• 1/4 cup (56g) unsalted butter, melted and slightly cooled
• 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) firmly packed light brown sugar
• 1 large egg, lightly beaten
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup (30g) all-purpose flour
• 1 cup (88g) mini chocolate chips

Instructions

1. Preheat oven to 350°F. Grease a 24-cup mini muffin pan.
2. Prepare the pie crust pastry as usual. Roll the pie crust dough to about 1/8-inch thick. Use a 2 & 1/2-inch round cutter to cut out 24 rounds. If necessary, gather and re-roll the dough one time.
3. Carefully place one dough round into each muffin cup, lightly pressing it down to cover the bottom and sides.
4. Mix together the cooled butter, sugar, brown sugar, egg, vanilla, and salt until thoroughly combined.
5. Mix in the flour.
6. Stir in the chocolate chips.
7. Divide the filling evenly among the pie crusts, filling each almost full.
8. Bake 20-25 minutes, or until the crusts are browned and the filling is set.
9. Cool in the pan on a wire rack for 10 minutes. Then carefully transfer the pies to a wire rack to cool completely.

Notes

*Use your favorite pie crust recipe. You can find my go-to recipe in any of my traditional crust pie recipes.

Recommended Products

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  USA Pan Mini Cupcake and Muffin Pan
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