Mini Mud Pies

Sift flour, salt and sugar together into bowl. Cut in shortening with a pastry blender or 2 knives until it is in pea-sized pieces.

Beat egg in a small bow. Add vinegar and water. Add egg mixture to the flour mixture one tablespoon at a time, tossing with a fork to mix.

Gather dough together until sides of the bowl are clean.

Chill for one hour.

Roll pie crust 1/4″ thick. Cut into 3″ circles using a cookie or biscuit cutter. Place dough circles into the cups of mini-muffin pans.

Bake at 325 degrees for 11-14 minutes or until the edges of the crust are lightly browned.

While those cool to room temperature, prepare your fudge mixture.

In a microwaveable bowl or double boiler, melt chocolate chips, condensed milk and vanilla until smooth and spoonable.

Fill each mini crust with fudge mixture using 2 spoons, or pipe it in with an icing bag and large decorating tip.

Top with roasted pecans or a sprinkle of toasted coconut for added yumminess!