Chocolate Pie Dessert Sliders

Try these Chocolate Pie Dessert Sliders!
Marie Callender’s®

Marie Callender’s®

Marie Callender’s Pie Queen, Lorin Cook, is taking hybrid desserts to new heights by hijacking dessert favorites and turning them into delicious pie mash-ups. Hybrid desserts are among the top leading trends in desserts on restaurant menus for 2016. Marie Callender’s uses high-quality ingredients to create desserts that smell and taste just like homemade.

Try these Chocolate Pie Dessert Sliders!

Notes

Spring Decoration Idea:

Roll the sides of each slider in crushed, candy-coated chocolates for a pop of color. On top, use the candy-coated chocolates to create the body of a butterfly and add chocolate-dipped pretzels for wings. 

Ingredients

  • Cooking spray, such as PAM® Baking Spray
  • 1 boxed cake mix (white, yellow, or vanilla) and corresponding ingredients
  • 1 package (28 ounces each) Marie Callender’s® Chocolate Satin Pie (thawed according to package directions)
  • whipped cream, such as Reddi-wip® Original Dairy Whipped Topping

Directions

Preheat oven to 350 degrees F. Spray muffin top pan with baking spray.

Prepare cake mix according to package directions. Place batter in muffin top pan; bake about 10 minutes. Cool completely.  

Meanwhile, in a small bowl, blend 3 slices of Marie Callender’s® Chocolate Satin Pie (crust and filling) until smooth.

Fill pastry bag with pastry tip; add pie mixture. If using a resalable plastic bag, snip corner to create a homemade piping bag.

Pipe filling on half of muffin tops. Close with remaining muffin tops to create sandwiches. Top with Reddi-wip just before serving.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.