Chocolate Cream Pie Cups
These delicious chocolate cream pie cups have buttery graham cracker crust and a rich creamy chocolate filling.
Servings: 8
Ingredients
- 12 Graham Cracker sheets
- 6 tablespoons Salted Butter
- 1/8 teaspoon Salt
- 4 ounces Unsweetened Chocolate in a bar
- 14 ounces Sweetened Condensed Milk
- 8 ounces Cool Whip frozen whipped topping, thawed and divided
- Berries for garnish, if desired
Instructions
- Finely chop the chocolate then melt in a large microwave safe bowl by microwaving in thirty second intervals, stirring thoroughly after each interval. When melted, stir in the sweetened condensed milk and set aside to cool.
- Finely crush 12 graham cracker sheets. Add the salt. Melt the butter and stir it in to create a graham cracker crust mixture. Divide the crust mixture between eight cups. Press down.
- Gently fold two thirds of the container of Cool Whip into the chocolate mixture, taking care not to mix too vigorously. Fold gently until completely incorporated. Be sure to reserve one third of the container for topping the pie cups later.
- Divide the chocolate mixture between the eight cups.
- Place all the cups in a 9x13 baking dish, cover the entire thing with plastic wrap, and refrigerate for at least one hour.
- Before serving, top each cup with a dollop of the remaining Cool Whip and garnish with berries if desired.
Notes
You can use 9 oz plastic cups OR wide mouth half pint jars for this dessert.
You'll have approximately 3 tablespoons of crust mixture and 1/3 cup of filling for each cup.
The finished cups will look better if you are careful when adding the crust and filling not to let it smear along the sides. Using a cookie dough scoop works well here.