Chocolate Cream Pie In Mason Jars

INGREDIENTS

• Crust:
• 1½ pkg. Oreo cookies (14.3 oz)
• ¾ C. butter, melted
• Filling:
• 1½ C. granulated sugar
• ½ C. cornstarch
• ½ 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
• ¼ C. butter
• 1 Tbls. vanilla extract
• Topping:
• 1-pint heavy whipping cream
• ½ C. powdered sugar
• chocolate sprinkles (optional)

INSTRUCTIONS

1. This recipe yields - 15 4-oz. mason jars PLUS one 9-inch pie or TWO 9-inch pies or 30ish 4-oz. mason jars.
2. Place Oreo cookies into a food processor and pulse until ground.
3. Add ¾ C. melted butter and continue blending until butter is thoroughly mixed in.
4. Scoop ⅛ C. crust mixture into each mason jar and press down firmly.
5. Spread remaining crust mixture into a pie plate and press firmly and evenly across the bottom and sides.
6. 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).
7. Hint: Set the jars on a cookie sheet for easy baking and removal.
8. For the filling:
9. Stir together sugar, salt, and cornstarch in a medium-size heavy pan.
10. Whisk egg yolks into milk (you may need to work in batches).
11. Add milk mixture to sugar mixture and heat over medium-medium/high heat.
12. Whisk CONSTANTLY until mixture cooks and comes to a low boil (about 10-12 minutes)
13. Turn heat down and continue whisking and cooking until the mixture thickens. (about 2 minutes more).
14. Remove from heat.
15. Add in butter, vanilla, chocolate chips, and unsweetened chocolate (chopped into pieces).
16. Stir until melted and smooth.
17. Transfer filling to a large bowl and cover with plastic wrap pressed onto the filling.
18. Cool in the refrigerator for 4-6 hours or until cool.
19. 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.
20. Fill cookie crust-lined pie plate with remaining chocolate pie filling.
21. Cover pies with jar lids or plastic wrap for several hours or overnight.
22. Just before serving, whip heavy whipping cream (add powdered sugar during the last 30 seconds of whipping).
23. Transfer whipping cream into a piping bag fitted with a coupler and large decorating tip 1M.
24. Pipe a swirl of whipped cream onto each mini pie.
25. Top large pie with swirls or a border of whipped cream.
26. Add chocolate sprinkles if desired and serve!

source : http://thegirlinspired.com/2015/01/mini-chocolate-cream-pie/

336x280