Mini French Silk Pies

Why You’ll Love This Recipe

Mini French Silk Pies are the epitome of chocolate decadence. The chocolate filling is luxuriously creamy, with a deep, rich flavor that melts in your mouth. The buttery crust adds a satisfying crunch that perfectly balances the smooth filling. Topped with fluffy whipped cream and chocolate shavings, these individual-sized pies are not only delicious but also beautifully presented. They’re easy to make, customizable, and perfect for serving guests or enjoying as a special treat on any occasion.

Ingredients

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon vanilla extract

For the filling:

  • 4 oz semisweet chocolate, chopped
  • 4 oz unsweetened chocolate, chopped
  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream

For the topping:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • Chocolate shavings or grated chocolate (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Make the crust:
    • In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and vanilla extract. Stir until well mixed.
    • Press the mixture into the bottom of mini tart pans or a muffin tin, making sure the crusts are even and well-formed.
    • Bake at 350°F (175°C) for 8-10 minutes or until golden brown. Remove from the oven and set aside to cool.
  2. Prepare the chocolate filling:
    • In a heatproof bowl, melt the semisweet and unsweetened chocolate together. You can do this in the microwave, stirring every 20-30 seconds, or using a double boiler over low heat. Once melted, let the chocolate cool slightly.
    • In a separate large bowl, beat the softened butter and powdered sugar together until smooth and fluffy, about 3 minutes.
    • Add the melted chocolate to the butter-sugar mixture and beat until fully combined.
    • Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
    • Finally, add the heavy cream and beat the mixture until it becomes light, fluffy, and smooth, about 3 minutes. The filling should be rich and mousse-like.
  3. Assemble the pies:
    • Spoon the chocolate filling into the cooled crusts, filling them almost to the top. Smooth the tops with a spatula to make them even.
    • Chill the mini pies in the refrigerator for at least 4 hours or overnight to allow the filling to set.
  4. Make the whipped cream topping:
    • In a chilled mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form. Be careful not to overwhip, as it can turn into butter.
    • Spoon or pipe the whipped cream onto the chilled pies just before serving.
  5. Garnish:
    • Garnish the pies with chocolate shavings or grated chocolate for an extra touch of elegance.
  6. Serve:
    • Serve the pies chilled for the best texture and flavor.

Servings and Timing

This recipe makes 8-10 mini French Silk Pies, depending on the size of your tart pans or muffin tin. The total preparation time is about 20-30 minutes, with 8-10 minutes for baking the crust. After assembling the pies, they need at least 4 hours (preferably overnight) to chill and set. The whipped cream topping can be added just before serving.

Variations

  • White Chocolate French Silk Pies: Swap the semisweet and unsweetened chocolate for white chocolate to create a different flavor profile.
  • Peanut Butter Chocolate French Silk Pies: Add a layer of peanut butter filling beneath the chocolate mousse for a fun twist.
  • Nutty Crust: Add crushed nuts like pecans or walnuts to the graham cracker crust for a little crunch and added flavor.
  • Flavored Whipped Cream: Add a teaspoon of vanilla extract, almond extract, or even a tablespoon of cocoa powder to the whipped cream for a flavored topping.

Storage/Reheating

Store the mini pies in an airtight container in the refrigerator for up to 3 days. These pies are best served chilled and should not be frozen, as the texture of the filling may change.

FAQs

Can I use store-bought crust instead of making my own?

Yes, you can use pre-made mini tart shells or graham cracker crusts from the store if you prefer a quicker option.

How long do the mini pies need to chill?

The pies need at least 4 hours to chill in the fridge, but overnight chilling is ideal to allow the filling to fully set.

Can I make the filling without eggs?

Traditional French Silk Pie filling requires eggs to achieve the mousse-like texture. However, if you want to make an egg-free version, you can substitute the eggs with a creamy tofu-based filling or use a custard-like mixture, but the texture will be different.

Can I use milk chocolate instead of semisweet chocolate?

Yes, milk chocolate can be used for a sweeter, less intense chocolate flavor. Just be mindful that it will make the filling slightly sweeter than the original recipe.

How can I make sure the whipped cream is perfect?

For the best whipped cream, make sure the bowl and beaters are cold before whipping. Also, don’t overwhip the cream, as it can turn into butter.

Can I freeze the mini pies?

While it’s not recommended to freeze the whipped cream topping, you can freeze the assembled pies (without the whipped cream) for up to 2 months. Thaw them in the fridge before serving, and add the whipped cream topping just before serving.

How do I prevent the filling from becoming too runny?

Ensure that the filling is properly chilled before serving. The chocolate filling should be mousse-like and firm enough to hold its shape when sliced.

Can I make these pies in advance?

Yes! You can make these mini pies a day or two in advance. Just be sure to store them in the refrigerator and top them with whipped cream right before serving.

Can I use a different type of crust?

Absolutely! You can use a cookie crust, such as Oreos or chocolate wafer cookies, for a different flavor and texture.

Can I use non-dairy ingredients for a dairy-free version?

Yes, you can substitute dairy-free alternatives like coconut milk for the heavy cream, and use non-dairy butter for the filling. The texture may vary slightly, but they will still be delicious!

Conclusion

Mini French Silk Pies are a rich and indulgent dessert that’s perfect for any occasion. With their creamy, chocolate mousse filling, buttery crust, and fluffy whipped cream topping, they offer a little bite of heaven in every mouthful. Whether you’re hosting a dinner party, celebrating a special event, or just treating yourself, these mini pies are sure to be a crowd favorite. Enjoy these mini chocolate delights, and share the joy of French Silk Pie in individual portions!

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Mini French Silk Pies

Mini French Silk Pies


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  • Author: Ava
  • Total Time: 4 hours 30 minutes
  • Yield: 8-10 mini pies
  • Diet: Vegetarian

Description

Mini French Silk Pies are indulgent, bite-sized versions of the classic French Silk Pie, featuring a velvety chocolate filling, buttery graham cracker crust, and topped with whipped cream and chocolate shavings. Perfect for any special occasion or as a sweet treat, these pies are a decadent delight.


Ingredients


  1. 1 1/2 cups graham cracker crumbs

    1/4 cup sugar

    1/4 cup unsalted butter, melted

    1/2 teaspoon vanilla extract

    4 oz semisweet chocolate, chopped

    4 oz unsweetened chocolate, chopped

    1 cup unsalted butter, softened

    1 cup powdered sugar

    2 large eggs (room temperature)

    1 teaspoon vanilla extract

    1/2 cup heavy cream

    1 cup heavy cream (for topping)

    2 tablespoons powdered sugar (for topping)

    Chocolate shavings or grated chocolate (optional, for garnish)


Instructions

Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and vanilla extract. Stir until well mixed. Press the mixture into the bottom of mini tart pans or a muffin tin, making sure the crusts are even and well-formed. Bake at 350°F (175°C) for 8-10 minutes or until golden brown. Remove from the oven and set aside to cool.

  1. Prepare the chocolate filling: In a heatproof bowl, melt the semisweet and unsweetened chocolate together. You can do this in the microwave, stirring every 20-30 seconds, or using a double boiler over low heat. Once melted, let the chocolate cool slightly. In a separate large bowl, beat the softened butter and powdered sugar together until smooth and fluffy, about 3 minutes. Add the melted chocolate to the butter-sugar mixture and beat until fully combined. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract. Finally, add the heavy cream and beat the mixture until it becomes light, fluffy, and smooth, about 3 minutes.
  2. Assemble the pies: Spoon the chocolate filling into the cooled crusts, filling them almost to the top. Smooth the tops with a spatula to make them even. Chill the mini pies in the refrigerator for at least 4 hours or overnight to allow the filling to set.
  3. Make the whipped cream topping: In a chilled mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form. Be careful not to overwhip, as it can turn into butter. Spoon or pipe the whipped cream onto the chilled pies just before serving.
  4. Garnish: Garnish the pies with chocolate shavings or grated chocolate for an extra touch of elegance.
  5. Serve: Serve the pies chilled for the best texture and flavor.

Notes

  • If you prefer a quicker option, you can use store-bought mini tart shells or graham cracker crusts.
  • For a variation, try adding a layer of peanut butter beneath the chocolate filling for a peanut butter-chocolate twist.
  • These pies are best served after chilling for at least 4 hours, but overnight chilling allows the filling to set even more perfectly.
  • You can freeze the pies without the whipped cream topping for up to 2 months, but make sure to add the topping just before serving.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1 mini pie
  • Calories: 350
  • Sugar: 28g
  • Sodium: 160mg
  • Fat: 24g
  • Saturated Fat: 14g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 70mg

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