Mini French Silk Pies. 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!
Mini French Silk Pies. Silky. Creamy. Decadent. I’m in love. I have made these little pies a few times now trying to get it just right. And I finally succeeded and I feel super confident that you can make these easily! Since I have all the tips and tricks to help you along the way. I was a little nervous about attempting this since it seems super complicated. But it really isn’t. There’s just a few particulars that need to be in place. But first. Can we just bask in the beauty of these little pies?! I loooove me a little mini dessert. And given how popular my pecan pies are I have a feeling you feel the same as me. Plus I’ve worked on my pie crust skills a little bit since then. And I’m super excited to tell you about that too!
So, let’s start with the pie crust. I still used the same pillsbury pie crusts. 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.
Now onto the pie filling. That smooth, delicious, heavenly pie filling. For starters, we are going to need ultra fine sugar. Easy peasy. Just grab some white granulated sugar and pour it into the food processor or blender, pulse it a little bit and you will end up with ultra fine powdery sugar. Perfect for this pie filling. If you don’t do this step you will notice a slight gritty texture to the filling and we want pure silk.
Next. The temperature of the chocolate. The chocolate needs to be melted. But not warm. Warm will melt our butter. And just mess up our mojo. So, melt the chocolate. And then go about your business: do some dishes, check Facebook, text the hubs to tell him how productive you’re being today, pour a glass of wine. Just do what you do. Now, check that chocolate. It should be still pourable, stirable, but cooled. Perfection.
Also, know that the butter needs to be soft. Not melted. Just soft. About 30 minutes of sitting out at room temperature should do the trick. Just set out a stick of butter when you start on the pie crusts and all will be good.
Now the fun part. We get to mix the filling. This is where you will give yourself a high five for owning a stand mixer. It’s going to do all the work for you and beat this filling into perfect submission. Cream the butter and that ultra fine sugar. Add the chocolate and vanilla. Now. Now comes the fun. We’re going to add one egg. A cold one from the fridge. And turn that mixer up to high speed. Let that mixer whip that up for 5 minutes. While you do that..here’s a fun video for you:
Totally how I spend my day.
Moving on. Now that you’ve been mixing for 5 minutes time to add the next egg. And yes, we’re going to add it cold from the fridge again. Are you noticing how this recipe likes things to be certain temperatures? It’s ok though. It will all be worth it.
Once we add that second egg we are going to, you guessed it, mix on high speed for 5 minutes. High speed is the best for this recipe. If we don’t mix it fast enough then the eggs aren’t going to whip up nice and fluffy and we won’t have our perfect texture. At the end of the 5 minutes we will be left with creamy, silky, chocolate bliss. Spoon this into the cooled pie crusts, pop them in the fridge and let them chill. Top with whipped cream and of course more chocolate. Boom. Heaven.
Now here’s the part where I tell you: Yes. This recipe does contain raw eggs. I tried making this with a pasteurized egg product…whomp whomp whomp. Didn’t turn out. Texture was weird. Could have been that I didn’t mix it fast enough, some research advised me that the pasteurized egg stuff should be beaten even faster and longer to whip to perfection. But I also made batches with real eggs. I had no issues. I was weirded out at first too. But after lots of research I found, this is how French silk pies are made. And lots of people actually eat raw eggs. Who knew right? If you are pregnant, nursing, or have a weakened immune system, I would recommend not eating raw eggs, but guys..I’m not a doctor. I’m a blogger 🤓 The pasteurized egg stuff will work just fine. It tastes good! I just wanted to master the perfect texture. So your choice!
I hope you enjoy the recipe! You can follow along with me and never miss a recipe by signing up for my newsletter. Follow me on Instagram and tag #houseofyumm so I can see all the recipes you make. Plus follow me on snapchat! @houseofyumm 💜
Recipe adapted from Pioneer Woman.
Make sure you check these mini pies too: