Mini French Silk Pies

These mini French silk pies are bite-sized versions of the classic creamy and rich chocolate dessert, enveloped in a buttery crust. Their velvety texture and deep chocolate flavor make them a decadent treat for any occasion!

French Silk Pie used to intimidate me…well, mostly because anything that involves a food thermometer intimidates me. So I wanted to simplify this and make it semi-DIY. I started by using the premade mini pie dough from Pillsbury. If you can’t find it, just use regular premade pie dough and cut it into smaller circles using a cookie cutter. For me the DIY part had to be the filling. French silk pie always stands out with its luxuriously smooth and rich chocolate filling, so that was key. It’s texture comes from blending of sugar, butter, and chocolate, followed by a gentle folding in of whipped cream and eggs. I topped mine with whipped cream, and you can make homemade or use store-bought whipped topping. The end result is bite-size creamy silk pies- decadent, smooth, and utterly indulgent with less work!

Mini French Silk Pies

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 1 pkg mini pie crusts
• 2/3 c granulated sugar
• 2 eggs, room temp
• 3 oz unsweetened chocolate, melted and cooled
• 1 tsp vanilla
• Pinch of kosher salt
• 1/3 c unsalted butter, room temp
• 1 (8oz) container of whipped topping
• EXTRA whipped topping or homemade whipped cream
• Dark chocolate, chopped into small pieces.

Instructions

1. Prepare the mini pie crusts according to the package directions. Let them cool completely.
2. In a medium saucepan, whisk the sugar and egg together over low heat. Whisk until the mixture reaches 160 degrees on a thermometer (about 10 min).
3. Remove from the heat and whisk in the melted chocolate, vanilla, and salt. Keep whisking until smooth.
4. Set aside to cool to room temperature.
5. In another bowl, beat the butter until fluffy. Add in the chocolate mixture and beat until butter is full combined. Fold in the whipped topping. Do not over mix.
6. Using a piping bag with the tip cut off OR simply using a spoon, add the filling into each pie crust. *Note, you will most likely have extra filling, especially if you don’t heavily fill each crust. 
7. Top each pie with whipped cream and chocolate pieces/shavings.