These poppable, Mini Chocolate Silk Pies are scaled-down versions of classic French Silk Pie with the delicious addition of chocolate chip cookie crusts.
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!
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.
- 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.
- 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!
- Divide the cookie dough between the cups of a greased mini muffin tin.
- Bake until golden, remove from oven and press the bottom of a shot glass into each warm cookie to make a deep impression.
- While the cookie cups cool, make the filling.
- Spoon or pipe the filling into each of the cookie cup crusts, then refrigerate until set.
- Garnish with whipped cream and chocolate shavings. ENJOY!
- 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
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.
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.
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
- 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.
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