Gluten-Free Mini Chocolate Meringue Pies
Individual chocolate meringue pies featuring rich chocolate pudding filling topped with billowy meringue and nestled in flaky pastry crusts. Perfect for dinner parties or special occasions when you want an impressive dessert that can be made ahead. The mini size makes portion control easy while the chocolate-studded meringue adds elegant texture. These bite-sized treats combine the classic flavors of chocolate cream pie with the drama of golden meringue peaks.
Ingredients
- 1 box refrigerated Pillsbury Pie Crusts (2 Count), softened as directed on box
- 1 box chocolate pudding and pie filling mix (4-serving size), not instant
- 2 cups milk
- 1 oz semisweet baking chocolate, chopped
- 4 egg whites
- ½ teaspoon cream of tartar
- ½ teaspoon vanilla
- ⅓ cup sugar
- 1 oz semisweet baking chocolate, finely grated
Instructions
- 1
Heat oven to 400°F
- 2
Remove pie crusts from pouches and unroll on work surface
- 3
Flatten slightly with rolling pin
- 4
Cut out 12 rounds from each crust using 3-inch round cutter
- 5
Invert mini muffin pan and place crust rounds on backs of 24 cups, pressing and pinching to form cup
- 6
Bake 12 to 15 minutes or until light golden brown
- 7
Reduce oven temperature to 350°F
- 8
Heat pudding mix and milk to boiling over medium heat in 2-quart saucepan
- 9
Boil 1 minute then remove from heat
- 10
Stir in chopped chocolate
- 11
Place baked shells inside mini muffin cups in pans
- 12
Spoon slightly less than 2 tablespoons pudding into each cup
- 13
Beat egg whites, cream of tartar and vanilla with electric mixer on medium speed about 1 minute or until soft peaks form
- 14
Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff glossy peaks form and sugar is dissolved
- 15
Fold in grated chocolate
- 16
Spoon meringue onto pudding in each cup and spread to edge of crust to seal well
- 17
Bake 10 to 15 minutes or until meringue is light golden brown
- 18
Cool completely, about 1 hour
- 19
Refrigerate until filling is set, about 1 hour
Tips
Press crust rounds firmly on inverted muffin cups to prevent cracking during baking
Spread meringue all the way to crust edges to create a proper seal and prevent weeping
Cool completely before refrigerating to avoid condensation on the meringue
Good to Know
refrigerate covered up to 3 days
can be made 1 day ahead, store covered in refrigerator
serve chilled directly from refrigerator
Common Mistakes
seal meringue to crust edges to avoid weeping
cool completely before refrigerating to prevent condensation
do not overbake meringue to avoid tough texture
Substitutions
use white chocolate chips instead
FAQ
Can I make these without a mini muffin pan?
Yes, you can use regular muffin tins or small tart pans, just adjust the crust size and baking time accordingly for larger portions.
What if my meringue weeps or shrinks?
This usually happens when the meringue isn't sealed to the crust edges or the pies aren't cooled properly before refrigerating.
How long will these keep in the refrigerator?
Store covered in the refrigerator for up to 3 days, though the meringue is best within the first day or two.