Mini French Silk Pies

If chocolate cream pie was your childhood dream, then your grown-up self will LOVE these mini French silk pies. Filled with a fluffy, decadent chocolate mousse and topped with whipped cream, these two-bite pies are so irresistible you won’t be able to eat just one.

The French silk filling:
This recipe might appear time-consuming, but it’s way easier and less fussy than it seems. Whipping the cream for the filling in advance means you can use the same beaters to cream the butter later, without bothering to wash them. Meanwhile, adding the chopped chocolate directly into the hot egg and sugar mixture saves the trouble of melting it separately, while also helping to cool everything down faster so it’s ready to add to the creamed butter. Also, while traditional French silk pie requires several hours of chilling in the fridge before serving, these mini babies don’t require any at all.

The crust:
Store-bought or homemade pie crust works for these little pies; whichever you use, make sure you’re pressing it into the bottom corners of the muffin tin before freezing. This will ensure that you get the perfectly shaped shells, as well as the gorgeous browning that comes from even contact with the pan. If you don’t have enough baking beans to fill all these mini pie shells, don’t fret: Dried beans will work well here too.

Make ahead & storage:
If you’d like to work ahead, you can make the crusts up to 2 days in advance and store in an airtight container at room temperature. You can also make and assemble the pies up to 1 day in advance, though I would recommend waiting to top with the whipped cream and chocolate shavings until just before serving!

Made this recipe? Let us know how it went in the comments below!