Mini mason jars are perfect for single-serve pies. The filling can be made up to two days in advance, making these easy for prepping and storing. Using jars with lids are perfect for a sweet grab-n-go treat!
Ingredients
2 cups crushed pretzel twists
6 tablespoons butter , divided
1 1⁄2 cups sugar , plus 2 tablespoons
1⁄2 cup unsweetened cocoa powder
1⁄4 cup corn starch
1⁄4 teaspoon salt
2 cups whole milk
4 egg yolks
2 teaspoons vanilla
1 cup heavy whipping cream
Caramel and toffee for topping , if desired
Method
Make the Crust Combine crushed pretzels with 4 tablespoons of melted butter and 2 tablespoons of sugar. Scoop a heaping tablespoon full of crust mix into bottom of mini 4-ounce mason jars. Set aside.
Make the Filling Whisk together the sugar, cocoa, cornstarch, and salt in a medium saucepan. Whisk in the milk and egg yolks. Whisk over medium heat until the mixture comes to a low boil and becomes thick, resembling a pudding thickness, about 10 minutes. Remove from heat and stir in remaining 2 tablespoons of butter and vanilla. Place jars on sheet trays for easy transfer. Fill each jar about 3/4 full of chocolate cream, cover with plastic wrap. Chill in fridge for at least 2 hours. Before serving, top toffee pieces, fresh whipped cream and a drizzle of caramel sauce, if desired.
Chill time: 1 hour
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