‘Individual favorite’: Just 5 ingredients. I’ve made this so often it’s automatic. Georgia Lynn Contributing Writer

When I was a young bride learning my way around a tiny farmhouse kitchen, my mother used to say, “There’s always room for a little chocolate.” These chocolate cream pie cups are a nod to the church-basement pies and holiday desserts I grew up with, but pared down to just five ingredients and sized for everyday life. Instead of fussing with rolling crusts and baking full pies, you tuck a simple cookie crumb base into little cups and crown it with cool, velvety chocolate cream. It’s the kind of dessert you can stir together on a Tuesday night, yet it still feels special enough for company. If you grew up in the Midwest, you’ll recognize the familiar comfort of pudding and whipped topping—those staples of every potluck table—only here they’re dressed up in tidy little portions that are easy to share, pack, or tuck into the fridge for a quiet treat after supper.

These chocolate cream pie cups are lovely all on their own, but they shine brightest at the end of a simple, homey meal. I like to serve them after a Sunday supper of roast chicken, mashed potatoes, and green beans, when everyone’s lingering around the table and coffee is brewing. They pair nicely with a fresh fruit salad—sliced strawberries or orange segments help cut the richness—or a small scoop of vanilla ice cream if you’re feeding a crowd with a sweet tooth. For a more casual spread, tuck them alongside a plate of cookies or bars on the dessert table at a potluck or family reunion. They also make a nice, cool finish after grilled burgers and corn on the cob in the summer, especially if you bring them out in chilled jars or cups straight from the fridge.

Servings: 6 servings

1 1/2 cups chocolate sandwich cookie crumbs (about 18–20 cookies, crushed fine)

Prepare the crust base: In a medium bowl, combine the chocolate sandwich cookie crumbs and melted butter. Stir with a fork until the crumbs are evenly moistened and look like damp sand.

Form the cup crusts: Divide the crumb mixture evenly among 6 small dessert cups, jars, or ramekins. Use the back of a spoon or your fingers to press the crumbs firmly into the bottom of each cup to form a simple crust layer. Set aside.

Mix the pudding: In a large bowl, whisk together the instant chocolate pudding mix and cold milk for 2 minutes, or until the mixture thickens and no dry streaks remain. Let it sit for another 2–3 minutes to fully set.

Fold in whipped topping: Gently fold in half of the whipped topping (about 4 ounces) into the chocolate pudding until the mixture is smooth, light, and creamy. Take your time and use a gentle folding motion so you don’t knock out too much air.

Fill the cups: Spoon or pipe the chocolate cream mixture over the crumb crusts, dividing it evenly among the 6 cups. Smooth the tops with the back of a spoon or a small spatula.

Chill: Cover the cups with plastic wrap or lids and refrigerate for at least 1–2 hours, or until well chilled and slightly firm. This resting time lets the flavors meld and the crust set up a bit.

Top and serve: Just before serving, dollop or pipe the remaining whipped topping over each chocolate cream cup. If you like, sprinkle a few extra cookie crumbs on top for a little crunch. Serve chilled straight from the refrigerator.