Raspberry Chocolate Mousse Mini Pies

When I saw the Pi Day Speed Challenge, I knew I had to make some kind of pie! I haven't made any kind of pie in so long, and I thought this would be a fun challenge! After much thinking, I decided to make mini chocolate cookie pie crusts filled with a fluffy raspberry chocolate mousse! I am very pleased to present this dessert as my Pi Day entry! They are rich, creamy and decadent!

Small food processor

mini pie maker

rolling pin

plastic wrap

small bowl

5-inch pie crust cutter (came with the mini pie maker)

fork

small rubber scraper

1 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 cup confectioners' sugar

pinch salt

1/2 cup cold butter

1 large egg

Add the flour, cocoa powder, confectioners' sugar and salt to the bowl of the food processor. Pulse until combined.

Cut and add the butter. Pulse 7 times.

In a small bowl scramble the egg.

Pour in the egg and let process until the dough holds together.

Remove the dough from the bowl. Place on a piece of plastic wrap. Cover with another piece of plastic wrap. Roll with the rolling pin, making a 1/8-inch thickness. Wrap tightly. Refrigerate for 1 hour.

Small food processor

small sieve

small rubber scraper

quart saucepan with cover

stand mixer

1 (6-ounce) package fresh raspberries

1 cup heavy cream, divided

2 egg yolks

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

3/4 cup semi sweet chocolate chips

Set 5 raspberries aside. Place remaining raspberries into the food processor. Pour in 1/4 cup cream. Puree until the raspberries are broken down.

Place a fine mesh sieve over a small saucepan. Pour some puree into sieve. Stir and press the puree through sieve into saucepan using the spatula. Discard the remaining pulp. Repeat until all of the mixture has been sieved.

Heat the puree mixture over medium heat until just beginning to steam. Set aside.

Place the egg yolks into the bowl of a stand mixer. Using the whisk attachment, whisk for 3 minutes until yolks are thickened. Add the sugar gradually while continuing to whisk.

Stream half of warm puree mixture into egg mixture while continuing to whisk.

Pour egg mixture into the sauce pan with the remaining puree mixture. Cook and stir for 7 minutes over medium-low heat until thickened.

Stir in vanilla extract. Remove from heat. Add one-third of the chocolate. Stir until melted and smooth. Add half of remaining chocolate. Stir until melted and smooth. Add remaining chocolate. Stir again until melted and smooth. Cover the pan. Place in refrigerator for 1 hour, stirring after 30 minutes have passed.

While the chocolate chills, prepare the crusts. Using the cutter, cut circles of crust. Re-roll the scraps. I made 5 chocolate mini crusts.

Spray the wells of the pie maker with cooking spray. Press in and shape the dough to form the crusts. Cover and bake until fully cooked, about 7 minutes. Remove the crusts and allow to cool. Repeat with remaining crusts until all 5 are baked. Note: if you don't have a pie maker, you can make the crusts in a muffin pan. Bake at 350 degrees for about 10 minutes. Check for doneness.

Using the stand mixer, whisk the remaining 3/4 cup heavy cream to stiff peaks.

Stir 1/3 of the whipped cream into the chocolate mixture until smooth. Fold remaining whipped cream gently into the chocolate mixture until blended.

Generously spoon mousse into the chocolate crusts. You can serve as is or add garnishes. Here I have added small squirts of aerosol whipped cream, the 5 reserved fresh raspberries and chocolate shavings! So creamy and rich, your family or guests will be quite impressed and happy on Pi Day!!!!!