Today I'll show you how to easily make 12 Mini Cocoa Custard Pies. Creamy chocolate custard on top of buttery, flaky chocolate pie crust. I think you can imagine how intensively chocolatey these Mini Pies are!
Make the crust: Add butter, flour, cocoa, sugar, and salt into the food processor and pulse for a few seconds. The dough should stick together, but pea sized butter flakes should be still visible. Add one tablespoon of water and pulse for about 2 seconds. Then add another tablespoon of water and pulse 2 seconds. Don't knead the dough. Divide into 12 equal sized pieces and press them with your fingers into a 12 cup muffin pan. Freeze for about 30 minutes.
Preheat oven to 350°F (175°C).
Make the filling: Whisk egg with a handheld or stand mixer fitted with a whisk attachment for about 30 seconds. Then add sugar, salt, and cocoa and mix just until combined. Add milk and mix until combined. Pour filling into chilled crust and cover with parchment paper. Bake for about 25 minutes, then remove paper and bake additional 10-15 minutes until the custard is just set and has a slightly wobble in the middle. Let cool completely in the muffin pan. Store in an airtight box in the fridge for up to 3 days.
OPTIONAL: You can top it with any kind of berries, jelly, heavy whipping cream, or caramel.