What’s your favorite Thanksgiving dish? Is it the delicious, moist turkey? How about the creamy mashed potatoes or tangy cranberry sauce? Perhaps it’s the rolls, stuffing, or sweet potato casserole. While there are so many things to love about Thanksgiving, my absolute favorite would have to be what comes after the meal…the pie!

Growing up in Wyoming my mom would always order her Thanksgiving pies from a local baker. Not only did this baker have all the traditional, delicious pies we’ve come to love during this time of year, there was one pie on the menu that you could only find here – Muddy Gap Pie! With a delicious chocolate crust, vanilla pudding filling, all topped with sweet whipped cream and drizzled chocolate, my mouth still waters every time I think about it!

With Thanksgiving fast approaching, I knew I couldn’t pass up the opportunity to create this delicious dish. But, in typical Honeyville fashion, I wanted to put a twist on it. What’s that twist, you ask? To create this amazing, taste-bud exploding pie, but in a mini, hand-held form. Thanks to our amazing Vanilla Pudding Mix, creating this dish was as easy as, well, pie! Get ready, it’s time to make some Muddy Gap Mini Pies!

Ingredients (Crust):
2 cups Honeyville Alta Artisan Flour
4 Tbsp Honeyville Baker’s Cocoa
4 Tbsp Sugar
1 tsp Salt
1/2 cup Butter, cubed
4 Tbsp Shortening
2 Egg Yolks
7 Tbsp Cold Water

Vanilla Filling:
2/3 cup Honeyville Instant Vanilla Pudding
1 cup Milk
1 cup Heavy Cream

Whipped Cream Topping:
3/4 cup Heavy Cream
3 Tbsp Sugar

Chocolate Drizzled Topping:
1/2 cup Cacao Chips
1/2 cup Heavy Cream

Yields: 18-20 Mini Pies

First, make your pie crusts.


To do so, combine all crust ingredients in your BOSCH Food Processor Attachment and pulse until a soft dough forms. Wrap dough in plastic wrap and refrigerate for at least 1 hour.


Once chilled, remove and roll dough out on a floured surface.


Using a cookie cutter (I used a snowflake shaped one) cut out your pie crusts.


Keep rolling and cutting until you have the desired amount of pie crusts.

Preheat oven to 375 degrees.


Place each cut out crust in a muffin tin.


Bake each crust for 8-10 minutes, then remove and allow to cool completely in the muffin tin.


While crusts are cooling, begin your vanilla filling. In a large mixing bowl, add vanilla pudding, milk, and heavy cream and mix with an electric hand mixer until you get a thick, smooth pudding filling. Scoop out filling and place in a pastry bag.


Remove your crusts, then pipe your vanilla pudding into each crust.

Next, make your whipped cream topping by combining ingredients and whisking together with electric mixer until a light, fluffy whipped cream is formed.

Place whipped cream in a pastry bag and pipe on top of filling.


For chocolate drizzle, combine cacao chips and heavy cream in microwave safe bowl and microwave in 30 second intervals, removing and stirring until a smooth chocolate topping forms.


Using a spoon, drizzle chocolate over the top of the pies. Serve as is, or store in refrigerator to serve later that day.


Prepare your taste buds for a flavor explosion they won’t experience anywhere else! This hand-held mini pie is everything you love in an after-Thanksgiving dish! The sweet taste of vanilla pudding, whipped cream, and dark chocolate, combined with this amazing chocolate crust, will leave you craving another. And thanks to their bite-sized shape, why not grab a few? Bake these up this Thanksgiving, or for a Holiday party or get together.


Whatever your favorite dish is, there’s no doubt, Thanksgiving just isn’t the same without a delicious pie!