Mini French Silk Cookie Pies
I’ve decided to upgrade my desk-drawer chocolate supply at the office. I’m stocking my cube with Mini French Silk Cookie Pies instead.
Admittedly, there will be a few logistical issues, but I’m a problem solver. The whipped cream will begin to melt. Solution: eat them more quickly. Opening and closing the desk drawer too vigorously will tip them over and smear French silk pie filling onto my paperclips. Solution: Be gentle. Also, drawer liners. Word will eventually circulate throughout the office that I’m harboring perfectly poppable, chocolate chip cookie-crusted, baby chocolate pies. Solution: Bring a double batch.
If you’ve never had French silk pie, you are in for a royal treat. It’s velvety smooth and decadently chocolatey, without being excessively sweet. It’s also a filling that requires only a few basic ingredients (chocolate, eggs, butter, sugar, vanilla) and is dangerously easy to whip together.
Although the French silk filling reminds me of all of the ridiculous food we ate in Paris, the crust is uniquely American. In place of a traditional pie crust, I used chocolate chip cookie dough baked in a mini muffin tin. 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.
Mini French Silk Cookie 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
- Prepare the Crust: 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.
- Prepare the Filling: 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.
More chocolate treats to liven up your desk drawer:
- Triple Threat Brownie Cookies
- Almond Joy Cake
- Hazelnut Latte Meringue Cookies
- Irish Whiskey Brownie Pie
Need a mini muffin tin? I use and love this one. No sticking, easy clean up, and tiny, adorable treats. Win!
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