Mini Chocolate Crinkle Pies, a Valentine’s Day treat!

Nothing says Valentine’s Day like chocolate! And these Mini Chocolate Crinkle Pies will melt in your mouth and warm your heart:)

Mini Chocolate Crinkle Pies, cover

Mini Chocolate Crinkle Pies for Valentine’s Day . . .

Valentine’s Day is right around the corner! Two weeks from yesterday! So, our thoughts turn to the things we associate with Love, like chocolate! Right? And romantic dinners for two, maybe. If you plan a romantic dinner for two, or a Valentine Dinner for your family, these Mini Chocolate Crinkle Pies will be a real treat! Almost like tarts, they are made with Mama’s Perfect Pie Crust, and filled with a fudgy chocolate pie filling that is almost addictive. Seriously!

Mini Chocolate Crinkle Pies, close up

About the Mini Chocolate Crinkle Pies . . .

Yesterday the thought came to me to NOT make a chocolate crinkle pie, but make mini pies instead. I had my pie crust made, so I cut circles using a 3 cup dry measuring cup (to use as a template). I then gently pressed the pie crust circles into a muffin tin that I had sprayed with nonstick cooking spray. (You can, of course, use store-bought crusts. Just be sure to get the kind that you roll out.) Then it was time to make the filling . . . that filling . . . I can’t even begin to describe how utterly delicious this filling is.

This filling reminds us of a pie that was given to Candace a couple of years ago by her friend, Kristi Mott. Kristi had made Candace a Chocolate Chess Pie when she came home from the hospital. Candace called me to come over and “eat the best chocolate pie ever!”. So I did:) And, this pie had the creamiest, fudgiest filling I believe I had ever eaten in my life. Since then, we have searched for a recipe like that one. And, this one is as close to that “best ever chocolate pie” as you can be.

Making the Mini Chocolate Crinkle Pies . . .

These little pies are easy to make. The tedious part is the pie crust. But once that is done, the filling is a breeze.

The filling has only 5 ingredients:

  • semi sweet chocolate bars
  • butter (we use real butter)
  • sugar
  • vanilla extract
  • eggs

To make the filling, you simply melt the butter and chocolate bars, add sugar and vanilla. Then add the eggs, beat, pour and bake. In 40 minutes you will have the best chocolate you ever put in your mouth! Candace suggested adding the whipped cream and chocolate shavings. I thought that idea was divine . . . especially for Valentine’s Day.

These Mini Chocolate Crinkle Pies were a favorite with my grown kids and grandkids. Make them for your family for Valentine’s Day, Christmas, or any day. I am pretty certain this will quickly become a Family Favorite with your family as it has with mine.

What are some other suggestions to serve these Mini Chocolate Crinkle Pies?

Mini Chocolate Crinkle Pies, with whipped cream

Mini Chocolate Crinkle Pies

Shared on Meal Plan Monday, Tasty Tuesdays,

5 from 1 vote
Mini Chocolate Crinkle Pies, cover
Mini Chocolate Crinkle Pies Recipe
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins

These Mini Chocolate Crinkle Pies are a delicious change of pace from a whole pie. Each have a homemade crust and luscious creamy chocolate filling. You can top with whipped cream and chocolate bar shavings for a delightful individual dessert for special occasions or just because.

Course: Dessert
Cuisine: American
Servings: 12 mini pies
  • 1 1/2 (4-ounce) bar semi-sweet baking chocolate
  • 3/4 cup butter (1 1/2 sticks)
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 1/2 or 2 single pie crust (We make Mama's homemade crust, but you can use store-bought)
  • Whipped Cream, optional
  • Chocolate Bar Shavings, optional (We used Hershey's Chocolate Bar)
Instructions for Crust:
  1. Lightly spray the 12 cups of a muffin pan. 

  2. Roll out your pie crust. Cut circles according to the size of your muffin cups. I used a 3-cup dry measure for the dimensions. The crust came almost to the top of the muffin cups.

  3. Place pie crust circles into each of the prepared muffin tin cups. Press gently to be sure the crust is at the bottom and pressed against the sides. Set aside.

Instructions for Filling:
  1. Melt butter and chocolate together in a heavy saucepan over  low heat, stirring frequently. I broke the chocolate bar into pieces and cut the butter into chunks to make it melt faster.

  2. Remove from heat. Immediately add sugar; stir until well combined. Set aside for about 3 minutes to cool slightly.

  3. Stir in vanilla extract.

  4. Place eggs in a mixing bowl; beat lightly with a whisk. Place a little bit of the eggs into a cup. Add a little of the melted chocolate mixture to it, beating to incorporate. Stir into the eggs.

  5. Add remaining chocolate mixture and whisk until well combined.

  6. Pour about 1/3 cup of the filling into each of the crust-filled muffin cups. It may take more or less filling. You want the filling to be about 1/4-1/2-inch below the top of the crust.

  7. Bake at 350 degrees for 40 minutes. Remove from oven. Set aside to cool to room temperature.

  8. Serve with a dollop of whipped cream and some chocolate shavings, if desired.

Recipe Notes

NOTE: How many pie crusts you will need is determined by the size of the circles you make. I think I used 2 for these.


  1. These look so good. I’m glad you have a “print” button. Just printed the recipe. Can’t wait to make them. I like the idea of having a crust that’s not sweet with a rich sweet filling. Perfect!

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