Mini Chocolate Chip Butterscotch Pudding Pie
Indulge your sweet tooth with these Mini Chocolate Chip Butterscotch Pudding Pies—adorable individual desserts that combine rich, buttery graham cracker crusts studded with mini chocolate chips and a silky butterscotch pudding filling. Topped with a cloud of homemade vanilla whipped cream and optional chocolate shavings, these no-fuss mini pies are perfect for a party or an elegant after-dinner treat. With just 20 minutes of prep time, these small-batch desserts balance creamy textures with a hint of crunch, making them irresistibly delicious. Whether you’re whipping them up for a holiday gathering or a weeknight indulgence, these mini pies are equal parts simple, decadent, and sure to wow.
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Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 0.5 cup Mini chocolate chips
- 3.4 oz Butterscotch pudding mix (instant)
- 2 cups Whole milk
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Chocolate shavings (optional, for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
In a medium bowl, combine the graham cracker crumbs, melted butter, and mini chocolate chips. Mix until the crumbs are evenly moistened.
Step 3
Divide the mixture evenly into 6 mini tart pans (4-inch diameter each) or a 12-cup muffin tin lined with cupcake liners. Press the mixture firmly into the bottom and slightly up the sides to create a crust.
Step 4
Bake the crusts in the preheated oven for 8-10 minutes. Remove them from the oven and allow them to cool completely on a wire rack.
Step 5
In another medium bowl, whisk together the butterscotch pudding mix and milk until smooth and thickened, approximately 2 minutes. Cover and refrigerate until ready to use.
Step 6
In a separate bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract with a hand or stand mixer on medium-high speed until stiff peaks form. Set aside a portion for topping the pies.
Step 7
Remove the crusts from their pans or liners once they are completely cool. Spoon or pipe the butterscotch pudding evenly into each crust.
Step 8
Top each mini pie with a dollop of whipped cream. If desired, garnish with chocolate shavings.
Step 9
Serve immediately or refrigerate the mini pies for up to 4 hours before serving.
Nutrition Facts
| Serving size | (1156.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3122.1 |
| Total Fat 195.5g | 0% |
| Saturated Fat 113.2g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 484.6mg | 0% |
| Sodium 2557.2mg | 0% |
| Total Carbohydrate 291.5g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 170.1g | |
| Protein 31.5g | 0% |
| Vitamin D 214.7IU | 0% |
| Calcium 740.1mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 1039.3mg | 0% |
Source of Calories