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These poppable, Mini Chocolate Silk Pies are scaled-down versions of classic French Silk Pie with the delicious addition of chocolate chip cookie crusts.

Mini French Silk Cookie Pies topped with whipped cream and chocolate shavings on a round white and blue plate

If you’ve never had French silk pie, you are in for a royal treat.

  • It’s luscious and velvety smooth (like this Vegan Chocolate Pie).
  • It is decadently chocolatey, without being excessively sweet.
  • It’s also a dessert that requires only a few basic ingredients (like this Chia Seed Pudding).
  • It is dangerously easy to whip together.

Today, I’m sharing a pint-sized version of this classic pie (because everything, like these Brownie Bites, is always better in miniature form) in the form of mini chocolate silk pies.

Unlike traditional chocolate silk pie, these little gems get a serious upgrade with a chewy, yet crisp, chocolate chip cookie crust.

Don’t get me wrong, I love a classic pie crust or graham cracker crust, so I wasn’t sure if I would prefer the chocolate chip cookie crust. Oh-my-LANS, it is incredible.

The cookie crisps lightly in the tin, providing a welcome textural contrast with the luscious French silk filling. The extra bursts of chocolate from the chocolate chips make every bite a delight.

Pie PLUS cookies? Yes, please!

Ingredients for mini chocolate silk pies on a white kitchen linen

5 Star Review

“So good and everyone just adored it!!”

— Shelley —

How to Make Mini Chocolate Silk Pies

To make these adorable mini chocolate silk pies, all you need is a mini muffin tin, a few basic ingredients for the filling, and my secret ingredient: store-bought chocolate chip cookie dough.

The Ingredients

  • Chocolate Chip Cookie Dough. My secret hack for whipping up a batch of these mini desserts in just over an hour is store-bought cookie dough.


You can, of course, use homemade cookie dough for this recipe if you’re feeling ambitious or have some in the fridge. I recommend trying these Chocolate Chip Coconut Oil Cookies as a base.

  • Unsalted Butter. Serves as the rich base for our luscious filling.
  • Sugar. The key to getting this filling silky, rather than grainy, is to make sure you beat the sugar into the butter until it’s fully incorporated. No shortcuts!
  • Semi-sweet Baking Chocolate. Puts the chocolate into chocolate silk! Choose a bar of good quality chocolate for the best results.
  • Vanilla. Enhances the flavor of the chocolate.
  • Pasteurized Eggs. Because the eggs in this filling are uncooked, you’ll want to buy whole pasteurized eggs for this recipe to be on the safe side.


If you can’t find whole pasteurized eggs at your grocery store, look to see if they carry them in a carton—usually found in the dairy section by the milk and butter.

  • Whipped Cream. Provides the perfect finishing touch to the top of each little pie.
  • Chocolate Shavings. Chocolate chips in the crust, chocolate in the filling, may as well put more chocolate on top while we’re at it!

The Directions

  1. Divide the cookie dough between the cups of a greased mini muffin tin.
  2. Bake until golden, remove from oven and press the bottom of a shot glass into each warm cookie to make a deep impression.
  3. While the cookie cups cool, make the filling.
  4. Spoon or pipe the filling into each of the cookie cup crusts, then refrigerate until set.
  5. Garnish with whipped cream and chocolate shavings. ENJOY!
step-by-step collage of how to prepare mini chocolate silk pies

Storage Tips

  • To Store. These mini chocolate silk pies are best eaten a few hours after they are filled while the cookies are still crisp. If leftovers are anticipated, I recommend storing the cookie crusts and filling separately until ready to fill and eat promptly. Cookie crusts may be stored at room temperature in an airtight container. Filling may be stored for up to 48 hours in the fridge in a covered container.
  • To Make Ahead. Store the baked cookie crusts and the prepared filling separately as directed above. Then assemble and garnish with whipped cream just before serving.
  • Mini Muffin Tin. Everyone deserves one of these in their kitchen so they can enjoy tiny, adorable treats with no sticking and easy clean-up.

Frequently Asked Questions

Is French Silk Pie Actually French?

No. French silk pie is actually an American invention. Created in the 1950s, the name is meant to describe its smooth texture rather than country of origin.

Can I Use Sugar Cookie Dough for Mini Chocolate Silk Pies?

While I have not tried it myself, feel free to experiment with sugar cookie dough or other types of cookie dough as the base for this recipe.

Is it Safe to Eat Chocolate Silk Pie Made with Raw Eggs?

If made using pasteurized eggs, a chocolate silk pie made with raw eggs is completely safe to eat since the process kills Salmonella and other common viruses and bacteria that can cause illness.

Mini Chocolate Silk Pies

4.84 from 6 votes
French silk pie meets chocolate chip cookies in these easy and adorable mini chocolate silk pies made using store-bought cookie dough.

Prep: 15 minutes
Total: 1 hour 15 minutes

Servings: 24 mini pies


  • 16 ounces chocolate chip cookie dough (homemade or a store-bought roll)
  • 1/2 cup unsalted butter (1 stick) at room temperature
  • 1/2 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 3 ounces semi-sweet baking chocolate, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 2 large pasteurized eggs at room temperature
  • Whipped cream for serving
  • Chocolate shavings for serving


  • Place a rack in the center of the oven and preheat oven to 350ºF. Grease a 24-cup mini muffin tin. Divide chocolate chip cookie dough into 24 pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.
  • Bake dough until deep golden brown and set, about 15 minutes. Remove from oven and use the bottom of a shot glass to make an impression in each cup. Let cool in pan for 10 minutes. With a butter knife, gently remove each cookie cup from the tin and transfer to a rack to cool completely.
  • In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter until smooth. Gradually beat in the granulated sugar, continuing to combine until the mixture is light-colored and very well blended. Beat in the salt. Once the melted chocolate is completely cooled, beat in the chocolate and vanilla extract. If using a standing mixer, switch to the whisk attachment. Add the eggs, one at a time, beating for a full five minutes on high speed after each addition. (Don’t cheat!)
  • Spoon the French silk pie filling into each of the cooled cookie cups. Refrigerate until set, about 30 minutes. Serve topped with whipped cream and chocolate shavings.


  • TO STORE: These mini chocolate silk pies are best eaten a few hours after they are filled while the cookies are still crisp. If leftovers are anticipated, I recommend storing the cookie crusts and filling separately until ready to fill and eat promptly. Cookie crusts may be stored at room temperature in an airtight container. Filling may be stored for up to 48 hours in the fridge in a covered container.
  • TO MAKE AHEAD: Store the baked cookie crusts and the prepared filling separately as directed above. Then assemble and garnish with whipped cream just before serving.


Serving: 1(of 24)Calories: 159kcalCarbohydrates: 18gProtein: 1gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 26mgPotassium: 54mgFiber: 1gSugar: 12gVitamin A: 147IUCalcium: 7mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. These look amazing, my husband’s favorite is french silk and he’s got a birthday just around the corner. Quick question though… do I need to press the cookies into the cup shape before baking or tamp it down in the middle after baking? Or will they spread like that all on their own. Thanks.

    1. It sounds like your husband and I have similar taste in pie! Leave the unbaked dough right in the muffin cups, still in the shape of balls. Then, when the cookies come out, they will still be soft and will have spread a little. Use the bottom of a shot glass to gently press a “well” for the filling, and they will cool in the perfect shape. It’s outlined in the directions too, but please feel free to send me any additional questions. I hope you and your hubby love them!

  2. I love this idea, thanks for sharing, Erin! I’m thinking of making these for my book club since we are reading a novel by a French author this time around :) Can they be made the night before and kept in the refrigerator until serving or is it better to make the day of serving? Thanks again!

    1. Great question Rebecca! I’d suggest that you make the filling and the crusts the night before, then fill and top with whipped cream just before the party. That way the cookie crust stays nice and crisp and the whipped cream is fresh.

  3. I’ve loved this recipe for over 50 years. My grandmother found in a magazine and sent it to my mother who threw it away because it called for raw eggs. Then she had it at her mother’s and our family has been enjoying it ever since. I’ve even made it in a spring form pan like a cheesecake.5 stars

  4. How far in advance can you make the cookie shells? And how far in advance can toy make the finished product? (The crust and filling only, not the whipped cream garnish)

    1. Katie, I think you could make both the cookies and the filling a day in advance and store them separately, but I’d wait to fill the shells until a few hours before serving (stored in the fridge) to make sure the shells stay nice and crisp. I hope you love them!

  5. Yes, I made this! It was so good and everyone just adored it!! It was so lauschus and tasted just like the French Silk pies that I have only gotten a Spears before:)
    The only thing that made it a little difficult, is that I just had to use my grandmothers individual mini-muffin tins. It was hard to get the cookie shells out, but the whole point of making them was so I could finally use the precious little tins I got after she passed. And that meant the world to me. I love this site!5 stars

    1. What a special story, Shelley! I’m so glad to hear the mini pies were a hit, and that’s wonderful that you were able to use your grandmother’s mini muffin tin. Thank you so much for taking the time to leave this comment!

  6. What a terrific idea!
    I do have 1 little question, is there any reason I couldn’t use mini muffin pan liners? If I did, wouldn’t that make them “diet” because I didn’t have grease the tin? Thanks, I’ll take 2!!!!

    1. Martha, you can categorize these however you like :-) and even if you do use liners, I would grease them to just in case. No one likes a stuck-on pie!