Created on February 1st, 2005
In a large mixing bowl, combine the flour, sugar, and cocoa; with a pastry cutter, cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Shape into 24 balls. Place each ball into greased mini muffin tin. Press dough into bottom and up sides with hands or special tool.
In a medium mixing bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low, just until combined. Spoon about 1 tbsp into each cup. Bake at 325 degrees for 10-15 minutes or until set. Cool on wire rack for 30 minutes. Remove from pans to cool completely. Top with pie filling. Store in the refrigerator. Enjoy!