I love fun takes on classic desserts. So when I saw a bunch of bloggers taking cookie cutters and cutting pie crust to make small bite-sized desserts, I just couldn’t wait to put my own twist on it. And as luck would have it, I’m on a “spoon” kick right now – more on that later!
So these are pie crust “spoons,” and as you can see below they are pretty darn cute topped with chocolate cream pie. Yum! And you could even do a savory filling like spinach dip, or a red (cherry pie), blue (blueberry), and white (cheesecake) version to celebrate the 4th of July.
The possibilites are endless!
You might be wondering where I found such a big spoon cookie cutter – well, honestly it’s a tennis racket cutter, but I think it passes as a spoon. I bought mine from here, and I’ve been happy with it.
Pie Dessert Spoons
Crust recipe from here.
After the dough has chilled, roll it out to about 1/3 of an inch thick, and cut out spoons. Place each one on a parchment-lined cookie sheet.
When the sheet is full, cover the cookie sheet with plastic wrap and refrigerate for an hour, or overnight.
Bake at 350 degrees for about 15 minutes.
Take out and let them cool before topping.
Chocolate Pie Filling (or Custard)
2/3 cup sugar
3 Tablespoons cornstarch
1/2 teaspoon salt
3 cups of 2% milk, or whole
3 (1 ounce each) squares of semi-sweet chocolate
3 egg yolks, beaten (in a small mixing bowl, set aside for tempering)
Whisk the sugar, cornstarch, and salt together in a medium saucepan (this will help prevent lumps). Add the milk and whisk until combined.
Add the chocolate squares and cook over medium heat, stirring constantly until the mixture boils and thickens.
Boil for 1 minute, and remove from heat.
Gradually stir at least half of the hot mixture into the 3 beaten egg yolks whisking constantly to temper (slowly bringing the yolks and hot milk to the same temperature to prevent scrambling).
Then add the tempered egg mixture back into the rest of the hot milk, whisking constantly to combine. Return the custard mixture to the stove (over medium heat) and bring to a boil – for 1 minute, stirring constantly.
Remove from heat and add 1 1/2 teaspoons vanilla and 1 Tablespoon unsalted butter. Whisk until fully incorporated. Then pour through a sieve into a medium-sized bowl.
Don’t omit this step! Even when I think I’ve fully incorporated the egg yolks, there are always a few chewy bits that end up in the sieve.
Let it cool at room temperature for about 5- 10 minutes, then cover the custard with plastic wrap – making sure to press the plastic wrap against the custard to prevent a “skin” from forming on top.
Place in the refrigerator for 2 hours, or until cold.
Then spoon custard into a pastry bag with a large tip and pipe onto pie spoons. Pipe sweetened whip cream on top and garnish with mini chocolate chips.
Refrigerate until ready to serve.
Linking to Tidy Mom