Close-up of Mason Jar Lid Chocolate Pies
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
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.




Whipped Cream:


Special equipment:
4 wide-mouth mason jar lids (3 1/2 inches in diameter)
  1. For the crust: Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. For the whipped cream: Combine the whipped cream with the powdered sugar and refrigerate until ready to serve.
  7. 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.