Recipe courtesy of Ree Drummond
Mason Jar Lid Chocolate Pies
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- Level: Easy
- Total: 1 hr 35 min (includes chilling time)
- Active: 35 min
- Yield: 4 pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 481
- Total Fat
- 28 g
- Saturated Fat
- 15 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 4 g
- Sugar
- 36 g
- Protein
- 6 g
- Cholesterol
- 87 mg
- Sodium
- 246 mg
Mason jars are useful for all sorts of things: as dispensers, storage containers, cocktail shakers, and lunch boxes, to name but a few. Here, Ree is repurposing the lids to bake some delicious miniature pies.
- Level: Easy
- Total: 1 hr 35 min (includes chilling time)
- Active: 35 min
- Yield: 4 pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 481
- Total Fat
- 28 g
- Saturated Fat
- 15 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 4 g
- Sugar
- 36 g
- Protein
- 6 g
- Cholesterol
- 87 mg
- Sodium
- 246 mg
Ingredients
Crust:
Filling:
Whipped Cream:
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Directions
Special equipment:
4 wide-mouth mason jar lids (3 1/2 inches in diameter)- For the crust: Preheat the oven to 350 degrees F.
- In a food processor fitted with the blade attachment, add the cookies and process until you have a fine crumb consistency. Add the butter and pulse to combine.
- Divide the mixture among 4 wide-mouth mason jar lids (3 1/2 inches in diameter) arranged on a sheet pan. Using the back of a spoon, press the crust into the mason jar lids as you would a pie pan. Bake until set, 7 to 8 minutes.
- For the filling: Add the granulated sugar, cornstarch and salt to a small saucepan over medium heat and stir. Add the milk, followed by the egg yolk, stirring to combine. Cook, stirring frequently, until just boiling and thick, 4 to 5 minutes. Fold in the chocolate, butter and vanilla until fully melted and combined, about 2 minutes.
- Divide the mixture among the shells in the lids, tapping lightly to let the filling settle. Chill for at least 1 hour before serving, or up to 24 hours.
- For the whipped cream: Combine the whipped cream with the powdered sugar and refrigerate until ready to serve.
- When ready to serve, remove from the fridge, dollop the tops of the pies with the whipped cream and decorate each with a halved strawberry.
