Shaved chocolate or sprinkles for garnish, if desired
1 tsp. vanilla extract
1 Tbs. powdered sugar
2 C. heavy whipping cream, divided
2 C. semi-sweet chocolate chips
For the Filling:
Pie weights or dried beans (approximately 1 1/4 C.)
Aluminum foil
1 Recipe No Excuses Pie Dough, chilled and ready (recipe follows)
For the Mini Pie Shells:
Instructions
Mini pies are best enjoyed immediately; leftovers may be stored in an airtight container in the refrigerator for up to three days.
As the chocolate cools, whip the remaining 1 1/4 cup of cream with the powdered sugar and vanilla until soft peaks form. Fold 2 cups of the whipped cream into the cooled chocolate mixture until combined; reserve the remaining whipped cream. Transfer the mousse to a large piping bag or zip top bag. Snip off the bottom corner off the bag with scissors, and then gently squeeze the mouse into the cooled pie shells. Top with the remaining whipped cream and sprinkles.
Place the chocolate chips and 3/4 cup of the heavy whipping cream into a medium-sized microwave safe bowl. Heat the chips and cream in repeated 30 second increments on half power, whisking well in between, until the cream has been fully incorporated into the melted chocolate. The mixture should be smooth and glossy. Let cool to room temperature.
Once the pastry is thoroughly frozen, gently line each of the pastry shells with aluminum foil and fill the bottom 1/4-inch with dried beans (about 2 Tbs. each.) The beans will act as pie weights and keep the pastry from puffing too much while baking. Bake pastry for 20 minutes, remove the foil/beans and continue to bake for an additional 10 minutes, or until shells are golden brown. If the bottoms of the shells puff up too high, gently depress the air bubbles with the back of a small spoon immediately upon removing them from the oven. Allow the shells to cool completely while preparing the filling.
Preheat the oven to 375 degrees F.
Roll one disk of the pie dough to 1/4-inch thickness. Use a 4-inch round cookie or biscuit cutter to cut nine circles from the dough, re-rolling scraps as necessary. Repeat with the other disk of pie dough until 18 circles have been made. Nestle each 4-inch circle into one of the prepared cupcake wells, gently pressing the dough against all sides of the well without any gaps. Prick the bottoms of the pastry shells two or three with a fork. Freeze shells for 2 hours prior to baking.
Spray eighteen cups of a cupcake pan with baking spray. Cut eighteen 4-inch squares of aluminum foil; set aside.
