Mini Fudge Pies

These Mini Fudge Pies are perfect for all chocolate lovers! These pies feature a chocolate chess filling topped with decadent chocolate ganache. Yum!!

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How do you make a chocolate dessert better? Well, add more chocolate. Obviously. These Mini Fudge Pies are the perfect example of a chocolate dessert taken to the next level. The base chocolate layer is delicious in its own right. The chocolate ganache on top can be eaten with a spoon – trust me, I did that with the leftover ganache. But together? Well, that’s just a magical world of chocolate deliciousness!

Years ago, I shared this recipe for Chocolate Chess Pie. The recipe itself is from The Angus Barn in Raleigh, NC. It’s a fabulous steakhouse, and their Chocolate Chess Pie is famous throughout the area. I love that pie! It’s so easy to make, and it always gets rave reviews when I serve it.

Mini Fudge Pies

The other day, I came across these mini 4″ pie pans at the back of my baking shelf. They had gradually migrated to the back of the cabinet, and I had forgotten about them. I stopped and looked at those pie pans, and I thought “Hmmm, I should make mini pies.” It took about 1.4 seconds to decide to make mini chocolate chess pies. It took another 2.1 seconds to decide to add chocolate ganache on top of those pies. And it took about 3.5 seconds to eat the pies. Kidding. Just kidding. Sort of.

Chocolate Chess Pie

The chocolate chess pie base for these Mini Fudge Pies is quite easy. I used store-bought pie dough this time, but you can absolutely make homemade pie dough. This all-butter pie dough recipe is my go-to version for a flaky crust. Homemade pie crusts always taste better, but sometimes it’s nice to opt for convenience and just use store-bought dough, right?

The only tricky part of this recipe is measuring out 6″ circles of dough. I ended up cutting a 6″ circle out of parchment paper and used that as a guide when cutting the dough. The chocolate filling itself is literally just chocolate, butter, sugar, eggs and a bit of vanilla extract. That chocolate mixture gets poured into the pie pans and baked until set – about 30 minutes.

Easy Chocolate Ganache

The chocolate ganache that goes onto the top of the Mini Fudge Pies is even easier to make. Just microwave chocolate chips and whipping cream in the microwave until smooth. Pour the mixture on top of the pies and let it cool. Done.

I serve these pies at room temperature, but these mini chocolate pies could also be served slightly warmed or chilled. The flavor will be delicious no matter the temperature!

How to Store Leftovers

If you have leftover Mini Fudge Pies, just store them in an airtight container in the fridge for up to 4 days. The pies can also be frozen. To freeze, just wrap the pies in plastic wrap and then store them in a freezer bag for up to 3 months. Let the pies thaw in the refrigerator before serving.

If you’re looking for a fantastic mini chocolate pie recipe, then these Mini Fudge Pies are a winner! Even if you’re not a baker, you can make these pies…and you’ll likely have everyone asking for the recipe. I hope you enjoy these pies as much as we do here. Happy Baking!

Did you make this Mini Fudge Pies recipe at home? Leave a comment, or snap a photo and tag me (@Spicedblog) on Instagram – I’d love to see your version!

Mini Fudge Pies

These Mini Fudge Pies are perfect for all chocolate lovers! These pies feature a chocolate chess filling topped with decadent chocolate ganache. Yum!!

5 from 4 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Cooling Time: 2 hours hours

Total Time: 2 hours hours 45 minutes minutes

Servings: 8 servings

Calories: 502kcal

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Ingredients

For the Fudge Pies

• 1 14.1-oz. package refrigerated pie crusts
• ½ cup unsalted butter
• 3 oz. semi-sweet chocolate
• 2 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• pinch of salt
• {optional} vanilla ice cream or homemade whipped cream for serving

For the Chocolate Ganache

• ⅓ cup semi-sweet chocolate chips
• ¼ cup heavy whipping cream

Instructions

For the Fudge Pies

• Preheat oven to 350°F.
• On a lightly floured surface, unroll pie crusts and cut into 4 (6”) circles. Press one circle of dough into each of 4 (4½”) pie plates. Fold edges under and crimp as desired. Place pie plates on a rimmed baking sheet and place in refrigerator.
• Using a medium saucepan, add butter and chocolate; place over medium heat and stir occasionally until melted.
• In a separate mixing bowl, whisk together eggs, sugar, vanilla and salt.
• Add melted chocolate mixture; stir until well combined.
• Divide filling evenly into the 4 mini pie crusts.
• Bake for 28-30 minutes, or until filling is set.
• Place pie plates on a wire rack and let cool completely. (Note: Pie filling will deflate as the pies cool.)

For the Chocolate Ganache

• Using a medium microwave-safe bowl, add chocolate chips and whipping cream.
• Microwave in 30-second intervals, stirring after each interval, until chocolate chips have melted and mixture is smooth.
• Spoon ganache evenly onto the tops of the pies.
• {Optional} Serve with a scoop of vanilla ice cream or a dollop of homemade whipped cream.

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