Mini Brownie Pies

PREP TIME: 25 minutes | COOK TIME: 60 minutes | YIELD AMOUNT: 9 servings

INGREDIENTS

FOR THE FILLING 

• 2 c. cane sugar 
• ¾ c. unsweetened cocoa powder 
• ½ c. unsalted butter, melted 
• 4 eggs, room temperature 
• 2 tbsp. espresso powder 
• 1¼ c. condensed coconut milk 
• 2 tsp. vanilla extract 
• ½ tsp. salt

FOR THE CRUST 

• 5 c. wafer cookies 
• 1 c. unsalted butter 
• ½ c. brown sugar

FOR THE TOPPINGS 

• Whipped cream 
• Fresh raspberries

INSTRUCTIONS

FOR THE CRUST

1. Preheat the oven to 375° F and brush nine mini aluminum pie tins with melted coconut oil or spray with a non-stick spray.
2. Place the prepared pie tins on a large baking sheet.
3. Add the wafer cookies, butter and sugar to a food processor.
4. Pulse until smooth, scraping the sides down with a spatula occasionally.
5. Then, press the wafer cookie mixture into the mini pie containers
6. Bake the crust for 15 minutes, then allow to cool for 10 minutes.

FOR THE FILLING

1. Reduce the oven to 350° F.
2. In a large bowl, combine the sugar, cocoa powder and butter with an electric mixer.
3. Then, add the eggs, espresso powder, condensed coconut milk, salt and vanilla extract.
4. Mix for 1 minute until smooth.
5. Then, pour the mixture over the cooled pie crust, filling to the top.
6. Once each pie tin is filled, bake for 45 minutes.
7. Allow to cool for 30 minutes, then top with whipped cream and raspberries.