Description
These Mini French Silk Pies are rich, creamy, and indulgent chocolate desserts perfect for individual servings. Featuring a buttery chocolate cookie crumb crust and a silky smooth chocolate filling made with semi-sweet chocolate, butter, eggs, and whipped cream, these mini pies are an elegant treat ideal for holidays or special occasions. The crust is baked briefly, while the luscious filling is no-bake, setting beautifully in the refrigerator.
Ingredients
Scale
Crust
- 1 cup chocolate cookie crumbs
- 3 tablespoons unsalted butter, melted
Filling
- 12 ounces semisweet chocolate, finely chopped
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, pasteurized or heat-treated
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
Garnish
- Chocolate shavings or curls
Instructions
- Prepare Crust: Preheat your oven to 350°F (175°C). In a small bowl, combine the chocolate cookie crumbs with the melted unsalted butter, mixing until the crumbs are evenly moistened. Firmly press the mixture into the bottoms and slightly up the sides of a greased 12-cup muffin pan to form the crust. Bake for 6 to 8 minutes to set the crust, then remove from oven and let cool completely.
- Melt Chocolate: Gently melt the finely chopped semi-sweet chocolate using a double boiler or in short intervals in the microwave, stirring frequently until smooth. Allow the melted chocolate to cool to lukewarm temperature to prevent curdling when mixed with other ingredients.
- Make Chocolate Filling: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is very light and fluffy, which takes about 5 minutes. Add the lukewarm melted chocolate and vanilla extract, mixing until fully incorporated. Add the pasteurized eggs one at a time, beating each addition for 2 minutes to ensure a silky, smooth texture.
- Whip Cream: In a separate cold bowl, whip the heavy cream along with the powdered sugar until stiff peaks form.
- Combine Filling: Fold half of the whipped cream gently into the chocolate mixture to lighten it, then fold in the remaining whipped cream until the filling is smooth and well combined.
- Assemble Pies: Spoon or pipe the chocolate filling evenly into the cooled crusts in the muffin pan, smoothing the tops with a spatula.
- Chill: Refrigerate the filled pies for at least 4 hours, or until fully set and firm.
- Serve: Before serving, garnish each mini pie with chocolate shavings or curls for an elegant finish.
Notes
- Use pasteurized or heat-treated eggs to ensure food safety as the filling is not baked.
- These mini pies can be made a day ahead and stored covered in the refrigerator.
- Handle the filling gently to maintain the airy, silky texture.
- For best results, chill the pies thoroughly before serving to allow proper setting.
