Mini French Silk Pies Recipe

Easy to make than you probably think and decadently delicious! Silky, creamy, chocolate bliss topped with homemade whipped cream. All in bite size mini pies! Once you make them – am sure this mini French silk pies will become one of your favorite ones.

Mini French Silk Pies


  • 2 pie crusts (or homemade pie crust)
  • 2 ounces bittersweet chocolate – melted and cooled
  • 3/4 cup ultrafine sugar
  • 1/2 cup butter softened
  • 1/2 teaspoon vanilla extract
  • 2 large eggs

For the Whipped Cream:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract



First, let’s make the crust.

This time I cut them into a fun little flower shape using a flower cookie cutter. Just press that into a greased mini muffin tin, bake for about 7 minutes and they come out soooo cute!! Some of mine have puffed up a little bit while baking, I tried poking the bottom with a fork prior to baking and they still kind of puffed up, but just give a little poke with the fork again after baking and it will go right back down. I was able to make 30 of these little pie crusts out of 2 pre-made pie crusts. I had to gather the scraps and roll out again to get the last 5 though. Next:

  • Preheat the oven to 350 F/ 180 C/ Gas Mark 4.
  • Cut the pie crust into round circles about 3 inches across.
  • Bake for approximately 7 minutes. If the bottom of the pies puffs up gently press a fork into the pie crust to deflate it. Allow the pie crusts to cool in the pan about 5 minutes then remove to continue cooling on a wire rack. You will be able to make about 30 mini pie crusts with 2 pre-made pie crusts (this will require taking the scraps and re-rolling the dough out).
  • To make the pie filling you will need to melt the chocolate and allow it to cool. It should still be stirrable but cool. Melt in the microwave heating in 30-second increments and stirring in between until all chocolate is melted.
  • Add white granulated sugar to the blender or processor and pulse until sugar is powder like and ultra-fine.
  • In a mixer cream the butter and the ultra-fine sugar together. Pour in the cooled melted chocolate and mix until combined. Scrape the sides to ensure completely mixed.
  • Add in the vanilla extract and mix on low to combine.
  • Add in one egg, cold from the fridge. Mix on high speed for 5 minutes.
  • Scrape the sides and add the second egg, cold from the fridge. Mix for another 5 minutes on high speed. The mixture will be smooth and silky. Spoon into the cooled pie crusts and place in the fridge to allow the filling to set for about 2 hours.
  • To make the whipped cream:
  • Prepare the whipped cream by mixing the heavy cream on high speed until thickened, add the powdered sugar and vanilla extract, continue mixing on high speed until stiff peaks form.
  • Add the whipped cream to a piping bag and pipe onto the mini pies. Serve.
  • You can store them in the refrigerator.


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  1. Susan Harris March 5, 2017
    • Victoria Vito March 5, 2017

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