Mini Chocolate Silk Pies Chocolate Chip Cookie Crust Wellplated Com

If you’ve never had French silk pie, you are in for a royal treat.

It’s luscious and velvety smooth (like this Vegan Chocolate Pie).It is decadently chocolatey, without being excessively sweet. It’s also a dessert that requires only a few basic ingredients (like this Chia Seed Pudding).It is dangerously easy to whip together.

Today, I’m sharing a pint-sized version of this classic pie (because everything, like these Brownie Bites, is always better in miniature form) in the form of mini chocolate silk pies. Unlike traditional chocolate silk pie, these little gems get a serious upgrade with a chewy, yet crisp, chocolate chip cookie crust. Don’t get me wrong, I love a classic pie crust or graham cracker crust, so I wasn’t sure if I would prefer the chocolate chip cookie crust. Oh-my-LANS, it is incredible. The cookie crisps lightly in the tin, providing a welcome textural contrast with the luscious French silk filling. The extra bursts of chocolate from the chocolate chips make every bite a delight. Pie PLUS cookies? Yes, please!

How to Make Mini Chocolate Silk Pies

To make these adorable mini chocolate silk pies, all you need is a mini muffin tin, a few basic ingredients for the filling, and my secret ingredient: store-bought chocolate chip cookie dough.

The Ingredients

Chocolate Chip Cookie Dough. My secret hack for whipping up a batch of these mini desserts in just over an hour is store-bought cookie dough.

Unsalted Butter. Serves as the rich base for our luscious filling.Sugar. The key to getting this filling silky, rather than grainy, is to make sure you beat the sugar into the butter until it’s fully incorporated. No shortcuts!Semi-sweet Baking Chocolate. Puts the chocolate into chocolate silk! Choose a bar of good quality chocolate for the best results.Vanilla. Enhances the flavor of the chocolate.Pasteurized Eggs. Because the eggs in this filling are uncooked, you’ll want to buy whole pasteurized eggs for this recipe to be on the safe side.

Whipped Cream. Provides the perfect finishing touch to the top of each little pie.Chocolate Shavings. Chocolate chips in the crust, chocolate in the filling, may as well put more chocolate on top while we’re at it!

The Directions

Storage Tips

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.