Get the Recipe:
Mini Chocolate Chip Pies
These easy-to-make Mini Chocolate Chip Pies make the most of bite-size with plenty of chocolate chips!
Ingredients
- pastry for 9-inch pie crust*
- 1/4 cup (56 g) unsalted butter, melted and slightly cooled
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (50 g) firmly packed light brown sugar
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup (30 g) all-purpose flour
- 1 cup (88 g) mini chocolate chips
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Instructions
- Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin pan.
- 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.
- Carefully place one dough round into each muffin cup, lightly pressing it down to cover the bottom and sides.
- Mix together the cooled butter, sugar, brown sugar, egg, vanilla, and salt until thoroughly combined.
- Mix in the flour.
- Stir in the chocolate chips.
- Divide the filling evenly among the pie crusts, filling each almost full.
- Bake 20-25 minutes, or until the crusts are browned and the filling is set.
- 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.
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