Mini Pudding Pies

I know, it’s been forever since I posted! I want to share with you the little mini pudding pies I made for this year’s mother’s day. I got the idea from Pinterest (who doesn’t 🙂 ) but instead of making the peanut butter filling that the original recipe called for, I made a vanilla pudding instead.

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The breakfast table almost ready for mom. I also made waffles with strawberries, blueberries, and apricots in them. They were very fruity and very delicious! We had extra pudding that we put on top of the waffles…SO GOOD! 🙂

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 They didn’t quite turn out like the picture here, but they still turned out a cute version of them. 🙂

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 I wanted to make something new I had on Pinterest, to make mother’s day a little more special (and because I have like 200 desserts pinned) and these were the perfect thing. Our mom was surprised when she woke up and saw these. Plus they were super duper delicious! 🙂

What did you make for your mom this mother’s day? 

p.s. My sister was in a hurry that morning so these were the only good pictures she was able to take.

Mini Pudding Pies:

original recipe: here

Chocolate Crust:

  • 2 cups all-purpose flour
  • 4 tablespoons unsweetened cocoa powder
  • 4 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 stick unsalted butter, cold
  • 4 tablespoons Crisco (I used 4 tbsp. of butter) 
  • Yolk from 2 large eggs
  • 6 – 8 tablespoons iced coffee (Ice water will work as well.)

Vanilla Pudding:

  • 2 large egg yolks
  • 3 tablespoons granulated white sugar
  • 2 tablespoons arrowroot powder (it can also be substituted with corn startch, but it’s not recommended)
  • 1/8 teaspoon salt
  • 1 cup whole (full fat) milk
  • 1/2 tablespoon  unsalted butter, at room temperature
  • 1/2 teaspoon pure vanilla extract

Chocolate Sprinkles for decoration (optional) 

In a food processor (you can also do this by hand if needed), combine the flour, cocoa, sugar, and salt on low until blended. Add the butter and Crisco and pulse until the mixture resembles coarse crumbles. Add the egg yolks and iced coffee and process with slow pulses until the dough forms a ball. Start with about 5 tablespoons of iced coffee and add more until the mixture comes together.

Press the dough into two flatten discs. Wrap in plastic and refrigerate for at least 30 minutes.

Then, preheat your oven to 350 degrees F.

On a floured surface, roll out your dough until it is about 1/8 inch thick. Then cut out the dough using a flour shaped cookie cutter. My cookie cutter is 3-inches in diameter petal tip to petal tip. Once your first set of flowers are cut, you can ball up the dough and roll it out again. Repeat until you have used as much of the dough as possible.

Gently press the flowers into an ungreased mini muffin pan. Bake at 350 degrees F for 12 -15 minutes.

Allow the mini pie shells to cool completely in the pan before removing. This will ensure they keep their shape.

While they are cooling, mix up the vanilla pudding. In a medium-sized heatproof bowl, whisk the  egg yolks with the sugar. Add the arrowroot powder and salt and mix until you have a smooth paste. Meanwhile, in a saucepan bring the milk just to boiling (the milk starts to foam up.) Remove from heat and slowly pour the milk into the egg mixture, whisking constantly to prevent the eggs from curdling (pour through strainer if necessary). Pour the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, keep whisking the mixture for another 30 – 60 seconds or until it becomes thick. Remove from heat and immediately whisk in the butter and vanilla extract. Pour into a clean bowl and cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature and then refrigerate until firm.

Add this filling into a piping bag or large plastic bag. Pipe into your cooled chocolate pie shells. For decoration, you can sprinkle them with chocolate sprinkles. Or drizzle them with melted chocolate. 

Enjoy! 

Jessica the Baker

 

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