Friday is PIE DAY!

I debated for quite awhile as to what kind of pie to make for Valentine's Day.  Fruit and berry pies are my favorite, so I was partial to the idea of a pink fruit-filled pie, but chocolate also seemed like a must have.  In the end, I decided to do mini versions of both fruit and chocolate.  Serve a small plate for two, package up for Valentines, or load up a buffet with these lovely little treats.

Most people have only experienced chocolate cream or french silk pie straight from the freezer case.  I often make chocolate pudding from scratch, but, not being a huge cream pie fan, rarely put it into a pie shell.  These mini chocolate cream pies are perfect in my estimation.  A nice big flaky crust filled with just enough rich chocolate, and topped with a dollop of fresh whipped cream.   Adorn with a couple of pie crust hearts and some dark chocolate shavings, and you've got an elegant and yummy Valentine treat. 

(P.S. These will freeze great without the whipped cream.  When you need a quick dessert,

or just a quick chocolate fix, pop a couple out and fix 'em up.)

For the fruity half of  my Valentine's mini dessert selection,

I baked mini heart shaped (naturally) pear cranberry pies. 

Strawberries or raspberries would also add the desired hue to your pies.

Hand pies are such a delightful little package.  No need for forks, plates or any other things

to get in the way of those few tasty bites of crust and filling. 

Chocolate Cream Sweetie Pies

double crust pastry

2 1/2 c whole milk

3 oz unsweetened chocolate, chopped

3/4 c sugar

1/4 c cornstarch

1/4 t salt

4 egg yolks

2 T butter

1 1/2 t vanilla

For Pastry

-roll out single crust pastry and cut into 24 circles large enough to fit into muffin tins

-fit circles into muffin tins and pierce bottoms with fork

-bake at 350 for about 20 minutes, until browned

For Filling

-heat milk in top of double boiler, add chocolate and whisk until chocolate is melted and mixture is heated through (about 4 minutes)

-combine sugar, cornstarch and salt in heavy bottomed saucepan and stir thouroughly

-add chocolate milk mixture to this, then egg yolks, and whisk until well combined

-heat mixture over medium heat until mixture thickens and begins to boil-about 6-8 minutes

-reduce heat and whisk over a low boil for 2 minutes

-remove from heat, stir in butter and vanilla

-cool in refrigerator (covered with plastic wrap) for 30 minutes

-spoon into prepared shells and chill for additional 10 minutes

-top with whipped cream and garnish

-serve to your sweetheart