Mini Chocolate Crunch Pies
If you’re looking for an alternative to pumpkin this Thanksgiving, this is perfect!
Mini Chocolate Crunch Pies
Servings: 9
- INGREDIENTS
- INGREDIENTS
- INGREDIENTS
- INGREDIENTS
- INGREDIENTS
- INGREDIENTS
- INGREDIENTS
- 12 mini graham cracker pie crusts
- 1 package chocolate pudding
- 1 tub coconut whipped cream
- 2 Tbsp melted butter of choice
- 1/4 cup powdered sugar
- 1 1/2 Tbsp all purpose flour
- 2 Tbsp cocoa powder
- Prepare the crumb topping first. In a bowl, combine the butter, powdered sugar, flour, and cocoa powder until it forms a crumb-like texture.
- Spread onto a parchment lined baking sheet and bake at 350 for 8 minutes. Let it cool completely.
- Prepare the pudding according to the package directions. Place it in the fridge until ready to assemble the pies.
- Once the crumb topping is cool, set out the pie shells on a flat surface. Fill each one with approx. 1/4 cup pudding. Top with whipped cream.
- Add walnuts to your BlendJet and pulse until finely chopped.
- Sprinkle desired amount onto each pie. Add crumb topping and serve immediately.
- If serving later, wait to add the crumb topping.
- INSTRUCTIONS
- INSTRUCTIONS
- INSTRUCTIONS
- INSTRUCTIONS
- INSTRUCTIONS
- INSTRUCTIONS
- INSTRUCTIONS
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