Mini Chocolate Silk Pies
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
Ingredients
- 16 ounces chocolate chip cookie dough (homemade or a store-bought roll)
- ½ cup unsalted butter (1 stick) at room temperature
- ½ cup granulated sugar
- ¼ 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
Instructions
- 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.
Notes
- 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.
Nutrition
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
