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Delicious Baby Chocolate Impossible Pies served with a scoop of ice cream.

Baby Chocolate Impossible Pies

Deliciously simple chocolate pies that magically form their own layers while baking, offering a fudgy center and lightly set top without the fuss of a traditional crust.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Milk (whole or 2 percent)
  • 3 large Eggs Provide custardy set
  • 1 cup Granulated sugar
  • 1 cup Baking mix Shortcut for the impossible pie effect
  • 1/3 cup Unsweetened cocoa powder For deep chocolate flavor
  • 1 teaspoon Vanilla extract Enhances chocolate flavor
  • 1/4 cup Melted butter Slightly cooled
  • 1 pinch Salt
  • 1/2 cup Mini chocolate chips Optional for extra flavor

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. Grease a standard muffin tin well (about 10 to 12 cups).
  3. In a bowl, whisk eggs and sugar until smooth.
  4. Whisk in milk, melted butter, vanilla, cocoa powder, salt, and baking mix.
  5. Stir in mini chocolate chips if using.
  6. Pour the batter into muffin cups, filling about 3/4 full.
Baking
  1. Bake for about 18 to 22 minutes, until the tops look set and a toothpick comes out with a few moist crumbs.
  2. Cool in the pan for 10 minutes, then gently twist and lift out.

Notes

Don't overbake; they are better when just set. Serve with powdered sugar, whipped cream, or fresh berries. Allow to cool before packing for transport to prevent steaming.