MINI CHOCOLATE PIES
Adapted via Brownie Bites
Serves: 12 to 15

For mini pies
♦ 2 packages of mini phyllo tarts
♦ 1 cup sugar
♦ 3 (heaping) tsp cocoa powder
♦ 3 tbsp flour
♦ dash of salt
♦ 3 eggs yolks
♦ 1 cup milk
♦ 1 tsp vanilla extract
♦ 2 tbsp butter

For meringue:
♦ 3 egg whites
♦ 1/4 cup sugar

Directions:
Make the pudding filling: in a small saucepan on low heat, cook all ingredients except vanilla and butter. Stir consistently with a rubber spatula (scraping the edges and bottom to prevent burning) until the mixture is smooth and has thickened a bit; add vanilla and butter and continue to cook for another minute or two.

Pour the pudding into the phyllo tarts and put them into the fridge; allow to chill for at least 1 hour.

Make the meringue: beat egg whites until soft peak forms, and then slowly sugar. Continue to beat the mixture until stiff peaks form.  Plop desired amount on top of each pie, and bake in the oven at 425 degrees until the tops start to turn brown.  Chill finished pies for at least 2 hours before serving, and up to overnight.

To read more about these pies and my musical pairing, click HERE.