Introduction
Step into a world of elegance and indulgence with these Mini French Silk Pies, a dessert that’s as delightful to look at as it is to eat. Combining the luxurious texture of French silk filling with a buttery crust and topped with light, airy whipped cream, these mini pies are a testament to the timeless allure of chocolate. Perfect for celebrations, gatherings, or as a sophisticated treat for your next dinner party, they promise to be an instant hit. Their individual serving size not only makes them irresistibly cute but also adds a touch of personal charm to your dessert offering. Let’s dive into the recipe and make your next dessert experience truly unforgettable. 🥳🍫🥧
Mini French Silk Pies Recipe
Ingredients
For the Crust:
- 2 Pillsbury pie crusts (or homemade pie crust, enough for two pies)
For the Filling:
- 2 ounces bittersweet chocolate (e.g., Ghirardelli), melted and cooled
- 3/4 cup ultra fine sugar (white granulated sugar processed until fine)
- 1/2 cup butter, softened
- 1/2 teaspoon vanilla extract
- 2 large eggs, cold
For the Whipped Cream:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preparation Time: 30 minutes | Bake Time: 7 minutes | Chill Time: 2 hours | Total Time: ~2 hours 40 minutes | Servings: 30 mini pies | Calories: 220 kcal per pie
- Crust Preparation:
- Preheat the oven to 350°F (175°C). Cut the pie crust into 3-inch rounds or use a flower-shaped cookie cutter, then press into a greased mini muffin pan.
- Bake for about 7 minutes. If the crusts puff up, gently press them down with a fork. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. You should get about 30 mini crusts, re-rolling scraps as needed.
- Filling:
- Melt the chocolate in the microwave in 30-second increments, stirring until smooth. Let cool to a stirrable, yet cool, state.
- Process granulated sugar in a blender or food processor until it becomes powdery to make ultra fine sugar.
- Cream the butter and ultra fine sugar together in a mixer. Add the cooled melted chocolate and mix until combined, scraping down the sides as needed.
- Mix in the vanilla extract. Add one egg and mix on high speed for 5 minutes. Add the second egg and mix for another 5 minutes until the mixture is smooth and silky.
- Spoon the filling into the cooled pie crusts and refrigerate for about 2 hours to set.
- Whipped Cream:
- Beat the heavy cream until it starts to thicken, then add powdered sugar and vanilla extract. Continue beating until stiff peaks form.
- Pipe the whipped cream onto the mini pies using a Wilton 2C tip. Garnish with chopped chocolate pieces.
Serve these Mini French Silk Pies chilled, and prepare for a wave of compliments from your guests. Each bite offers a blissful escape into chocolatey smoothness, making it the perfect ending to any meal or a standout star at a dessert table. Store any leftovers in the refrigerator, but don’t be surprised if there aren’t any to store!