Mini Chocolate Cream Pie in Mason Jars

With the Covid situation still on high and everybody staying inside, things might get a little bit boring after a while and during these stressful times nothing hits the spot quite like a homemade treat. This recipe is here to soothe your sweet tooth.

Spend the weekend trying this out!.


Mini Chocolate Cream Pie in Mason Jars


Oreo Cookie Crust

1 1/2 pkg. Oreo cookies

3/4 cup. butter melted


1 1/2 cup. granulated sugar

1/2 cup. corn-starch

1/2 tsp. salt

8 egg yolks

6 cups whole milk

1 – 10 oz. bag dark chocolate chips

1 – 4 oz. box of Baker’s unsweetened chocolate squares

1/4 cup. butter

1 Tbs. vanilla extract


1 pint heavy whipping cream

1/2 cup. powdered sugar

Chocolate sprinkles optional


Place Oreo cookies into a food processor and pulse until ground.

Add 3/4 cup of melted butter and continue blending until butter thoroughly mixed in.

Scoop 1/8 cup. crust mixture into each mason jar and press down firmly.

Spread remaining crust mixture into a pie plate and press firmly and evenly across bottom and sides.

Bake jars and/or pie tin in a 350 degree oven for 10-15 minutes until slightly bubbly and beginning to crisp (right about when you can smell it cooking).

For the Filling:

Stir together sugar, salt, and corn-starch in a medium size heavy pan.

Whisk egg yolks into milk (you may need to work in batches).

Add milk mixture to sugar mixture and heat over medium – medium/high heat.

Whisk CONSTANTLY until mixture cooks and comes to a low boil (about 10-12 minutes)

Turn heat down and continue whisking and cooking until mixture thickens. (About 2 minute more). Remove from heat.

Add in butter, vanilla, chocolate chips, and unsweetened chocolate (chopped into pieces).

Stir until melted and smooth.

Transfer filling to a large bowl and cover with plastic wrap pressed onto the filling.

Cool in the refrigerator for 4-6 hours or until cool.

Use a piping bag or gallon size Ziploc bag with a small corner snipped off – fill with chocolate pie filling and pipe into mason jars on top of the crust.

Fill cookie crust lined pie plate with remaining chocolate pie filling.

Cover pies with jar lids or plastic wrap for several hours or overnight.

Just before serving, whip heavy whipping cream (add powdered sugar during last 30 seconds of whipping).

Transfer whipping cream into piping bag fitted with coupler and large decorating tip 1M.

Pipe a swirl of shipped cream onto each mini pie.

Garnish pie with swirls or a border of whipped cream.

Add chocolate sprinkles if desired and serve!

Images and Recipe courtesy:


Out of ingredients? Not a problem here’s an alternative that you can order via Shugah from Sugar Moo:

Image sourced from Google


Alina, is passionate about food (especially desserts), books, DIY + coffee! Living in the UAE, she is an Interior Design by degree, also a mom to an adorable 8-year-old girl. She’s not on social media but you can reach her via her email: [email protected]