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Chocolate Cream Pie Dessert Cups
Yield: 28 cups
Who doesn't love a good chocolate cream pie? These chocolate cream pie dessert cups are incredibly easy to make and will disappear faster than you can make them. A graham cracker crust, creamy chocolate pudding, and homemade whipped cream create the perfect little bite.
Equipment
- 28 2 ounce plastic cups with lids
Ingredients
Graham Cracker Crust
- 2 cups (168 g) graham cracker crumbs
- ¼ cup (57 g) unsalted or salted butter melted
Chocolate Pudding Filling
- 7.8 oz (221 g) instant chocolate pudding mix (2 - 3.9 ounce packages)
- 3 cups (710 ml) milk
Whipped Cream
- 1 cup (237 ml) heavy cream
- 2 tbsp (2 tbsp) powdered sugar
- ½ tsp (0.5 tsp) vanilla extract
Additional Ingredients
- ¼ cup (59 g) chocolate shavings
Instructions
- In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Use a small cookie scoop and portion the graham cracker crumbs into 28 2-ounce plastic cups. Use the back of one cup to press the crumbs into the bottom of the cups to form the crust. Set aside.
- In another mixing bowl, whisk together 2 packages of instant chocolate pudding mix with milk until thickened and smooth. Fill a piping bag with the chocolate pudding mixture and pipe into the cups about 2/3 full.
- In a separate mixing bowl, use an electric hand mixer to whip the heavy cream, powdered sugar and vanilla extract to stiff peaks. Fill a piping bag with the whipped cream and pipe onto the cups. Use an offset spatula to spread the whipped cream into an even layer. Sprinkle chocolate shavings over the whipped cream.
- Seal the cups with lids and chill in the refrigerator overnight. Store the dessert cups in the refrigerator for up to 3 days.
Notes
Chocolate cream pie dessert cups can be stored in the refrigerator for up to 3 days. Serve chilled.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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