1 (14 ounce) box refrigerated pie crusts
½ cup butter
¼ cup evaporated milk
4 (1 ounce) bittersweet chocolate squares
1 cup plus 2 tbsp sugar, divided
3 eggs
1 tbsp flour
pinch salt
1 cup heavy cream
1 tbsp brandy
2 tbsp sugar
Directions:
Preheat oven to 350̊ F. On a lightly floured work surface, unroll pie crusts. Cut crusts into 8 circles using a 6-inch round cutter and fit into 4-inch pie pans. Prick crusts with a fork, bake with pie weights until lightly browned, about 20 minutes. Let cool, and remove weights.
In a small saucepan, melt butter over medium heat, cook butter until browned, about 5 minutes. Remove from heat, add milk and chocolate. Stir until chocolate is melted and let cool. Add 1 cup sugar, eggs, flour and salt to chocolate mixture. Stir vigorously to combine. Pour into pie crusts and bake 30 minutes or until filling is set. Let cool completely.
In a medium bowl, combine cream, brandy and sugar, and whip with an electric mixer on medium speed until light and fluffy. Dollop on pies.
Makes 8 mini pies.
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