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
  1. Prepare the crumb topping first. In a bowl, combine the butter, powdered sugar, flour, and cocoa powder until it forms a crumb-like texture.
  2. Spread onto a parchment lined baking sheet and bake at 350 for 8 minutes. Let it cool completely.
  3. Prepare the pudding according to the package directions. Place it in the fridge until ready to assemble the pies.
  4. 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.
  5. Add walnuts to your BlendJet and pulse until finely chopped.
  6. Sprinkle desired amount onto each pie. Add crumb topping and serve immediately.
  7. If serving later, wait to add the crumb topping.
icon

JOIN 0 MEMBERS ON THE BLENDJET RECIPES GROUP

For more BlendJet recipes like this, and to share your own, join our BlendJet Recipes Facebook Group!
Join Now
Created with love in California