Mini Chocolate Cream Pies

Steps

1. Preheat the oven to 400 degrees F. In a large bowl, stir together the flour, sugar, salt, oil and milk with a fork until well combined. Press the dough into the bottom and up the sides of eight 5-inch mini pie pans. Prick the dough with the tines of a fork and crease the edges around with the fork too. Bake for 15 minutes or until the crust is lightly browned. Let cool.

2. In a large bowl, combine the chocolate, butter and vanilla. Set aside.

3. In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder and salt. Whisk in 1/4 cup of the cream until smooth. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks.

4. Place the saucepan over medium heat. Whisk in the remaining cream and the milk. Bring to boiling, whisking constantly, until the mixture thickens. Boil for 1 minute. remove from heat, pour over the chocolate mixture. Whisk until the chocolate is melted and the filling is smooth. Cover the surface with plastic wrap and chill in the refrigerator for at least one hour.

5. Make the whipped cream topping: In a medium bowl, whip the cream with an electric mixer and mix in sugar and vanilla. Beat until soft peaks form.

6. Divide the chocolate filling between the 8 pie crusts. Top with whipped cream and chocolate shavings. Refrigerate until ready to serve.