Mini Chocolate Pies {Recipe}

My baby sister is getting married next summer. We're about ankle-deep at this point in trying to get some of the basics set. The thing is, she can't really be related to me because she's not a huge fan of cake. (I know! Right?!)

So, I'm thinking that if we can convince my mom, and perhaps my future brother-in-law... she can go with some kind of dessert bar.

Now, I would LOVE to be able to actually make such a thing happen for her all by myself, but given that the wedding will be in Texas, and I live in Minnesota, this seems unlikely. But perhaps I can make some recommendations... like these mini chocolate cream pies.

What You Need:
For the crust:
2 cups flour
1 tsp. salt
2 Tbsp. powdered sugar
1/2 cup shortening
1/2 cup heavy cream
3 Tbsp. butter

For the filling:
3/4 cup butter (at room temperature)
1 cup powdered sugar
5 oz. semisweet or unsweetened chocolate, melted
1 1/2 tsp. vanilla
3 eggs (or 3/4 cup 'pasteurized egg product' to protect from salmonella)

For the topping:
1 cup heavy whipping cream
3 Tbsp. powdered sugar
1 tsp. vanilla

For the Crust:

• Preheat the oven to 425-degrees (F).
• In the bowl of a mixer, or in a medium-sized bowl, combine the dry ingredients.
• Add shortening and butter, and either mix on low or cut in with a pastry cutter just until you get coarse crumbs, like you see above. (About 30 seconds on low in my Kitchen Aid.)
• Add the cream, with the mixer on low, until it just begins to form a ball (about 30-60 seconds). There will still be some crumbs. Do not overmix or it will get tough.
• Turn the dough out onto some plastic wrap.
• Knead it with your hands about 5-10 times, until it becomes one ball.
• Wrap the dough, and put it in the refrigerator for 20-30 minutes.
• Dust a piece of  parchment paper with flour. Unwrap the dough, and dust the top with flour. Roll out to about 1/8" thick. Be sure you roll the crust very thin. If it's too thick, it doesn't wrap around the pan well, and you have fat, flat pie shells.
• Cut out individual crusts using a 2.5" - 3"  round, fluted or flower cookie cutter. (I used a 10-petal flower cutter that is just shy of 3" in diameter.)
• Press the shapes, as evenly as possible around the underside of a mini-cupcake pan. You want to be sure to get the sides to stick down or when they bake, they will bake more flat than like a bowl.
• Read more please visit : bekicookscakesblog.blogspot.com

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