Chocolate Cherry Brownie Pies – mini pies filled with brownie batter and cherries topped with a homemade cream cheese white chocolate frosting. OMG! SO good! Great for parties! Can make ahead of time and refrigerate a few days. Refrigerated pie crust, brownie mix, Maraschino cherries, cream cheese, white chocolate and cool whip. Our FAVORITE!
These Chocolate Cherry Brownie Pies are AMAZING! They are the perfect Valentine’s Day treat! They are super easy to make and everyone loves them. Pie crust filled with brownie batter and cherries then topped with a quick white chocolate cream cheese frosting. O-M-G! The frosting makes these mini pies!!! I could not stop eating these things.
I used refrigerated pie crust and a box of brownie mix for these Chocolate Cherry Brownie Pies. You will have to re-roll the pie crust to get enough to make the full recipe. The mini pies are good on their own, but the frosting really puts them over the top. You can make these a fews days ahead of time and refrigerate them until you are ready to serve. You could even make the brownies and store them in an air-tight container and frost them a few days later. Either way is fine. I frosted them and refrigerated them and they were fine.
**Please note that I used a mini muffin pan to make these Chocolate Cherry Brownie Pies.**
Chocolate Cherry Brownie Pies
36 to 40 mini pies
- 1 (14.1-oz) package refrigerated pie crusts (package of 2 crusts)
- 1 box brownie mix, plus ingredients to make brownies
- 36 to 40 maraschino cherries
- 2 squares (1 ounce each) white chocolate for baking
- 2 Tbsp milk
- 1 (8-oz) package cream cheese, softened
- 1 cup thawed Cool Whip
Preheat oven to 350ºF. Lightly spray mini muffin pans with cooking spray.
Unroll pie crusts. Using a 2-1/2-inch round cookie cutter, cut pie crusts into circles, re-rolling dough as necessary to get 36 to 40 crusts. Press crusts into prepared mini muffin pans.
Prepare brownie mix according to package directions. Scoop a tablespoon of batter into each crust. (You may have leftover batter.)
Press a maraschino cherry into the top of each brownie pie. Bake for 20 to 25 minutes, until the crusts are lightly browned. Remove from pan and cool on a wire rack.
Microwave the white chocolate and milk on HIGH for 1 minute. Stir until smooth. Cool slightly. Using a handheld mixer, beat together melted chocolate and cream cheese until smooth. Carefully fold in the Cool Whip. Place frosting in a piping bag fitting with decorating tip. Pipe frosting on top of cooled brownies.
Refrigerate in an airtight container until ready to serve.