Easy Chocolate Mini Pies Recipe (French Silk)
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5.0
21 reviews
Excellent
Easy Chocolate Mini Pies Recipe (French Silk)
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Chocolate Mini Pies is a make-ahead, no-bake, and freezer-friendly. Made with real melted chocolate, in French Silk pie style, these pies have a toffee graham cracker crust and are easily made in muffin cups.
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Ingredients
Mini Graham Cracker Pie Crusts
- 1 1/4 cups Graham cracker crumbs about one sleeve of graham crackers, 18 squares (Gluten Free grahams are easily substituted and taste delicious)
- 1 tablespoon cane sugar white sugar is fine
- 1/8 teaspoon kosher salt
- 1/4 cup Toffee bits I used Heath Milk Chocolate Toffee Bits and the [Bits 'O Brickle]
- 5 1/2 tablespoons butter melted (I've used both salted and unsalted butter)
French Silk Pie Filling (see notes for how to make without raw eggs)
- 2 oz bittersweet chocolate [I used Ghirardelli 60% Cacao Bittersweet Chocolate Bar], rough chopped
- 2 oz semi-sweet chocolate I used [Ghirardelli Semi Sweet Chocolate Baking Bar], rough chopped
- 1 cup butter softened (salted or unsalted work)
- 1 1/2 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon espresso powder optional, but so good
- pinch kosher salt
- 4 large eggs pasteurized, at room temp*
Vanilla Bean Whipped Cream
- 1 cup heavy whipped cream
- 2-3 tablespoons powdered sugar
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
GRAHAM TOFFEE CRUST (Gluten-Free Option)
- Preheat your oven to 325°F (165° C). In the bowl of a food processor,* toss graham crackers (1 ¼ cups) (roughly broken with hands) and pulse until they are medium crumbs. Toss in your toffee bits (¼ cup), sugar (1 TBL) and salt (⅛ tsp) and pulse until a fine crumb. Gluten free graham crackers may easily be substituted! Pour in melted butter (5 ½ TBL) and pulse until combined.
- For individual mini pies, place cupcake liners in in muffin tins (it will make about 16-18) Using a medium cookie scoop (or a heaping tablespoon) scoop crumb mixture in bottom of the cupcake liners. Press down using the bottom of a 1/4 cup measuring cup or a spice jar. Bake for about 8 minutes (mini pies) and 10 minutes for 8x8 pan or shallow pie plate. Remove to cooling rack and cool completely. Place in fridge or freezer if you need to hurry the cooling process along.
French Silk Pie Filling
- In a small microwave safe bowl, slowly melt your chopped chocolate (2 oz bittersweet, 2 oz semi-sweet). Heating in 30 second increments; stir between each heating (the chocolate will continue melting out of the micro as you stir), repeat heating and stirring until fully melted. Careful not to scorch your chocolate! Set aside and allow to cool to room temperature.
- In the bowl of a stand mixer, mix butter 1 cup (called creaming) for 1 minute on medium-high, then scrape down the sides. Add powdered sugar (1 ½ cups) and mix well on medium-high for 1-2 minutes, scrape down sides. Pour the cooled chocolate and vanilla (2 tsp) (cooled); beat until incorporated. Scrape the sides of the bowl. Switch to your whisk attachment (see TIP***), add one egg at a time, and beat on medium speed for 5 minutes each, yes FIVE minutes per egg! Don't shortchange this process, this is what makes the mixture so silky smooth. Scrape sides between each egg addition.
- If making in cupcake pan; using a large cookie scoop, scoop a heaping (about 1/4 cup) of silk pie filling and carefully place on top of the cooled graham mini crusts. Keep rounded or smooth out the tops, cover with plastic wrap and refrigerate for at least 3 hours or more before serving. Serve with a dollop of vanilla bean whipped cream and garnish with some chocolate shavings.
Vanilla Bean Whipped Cream
- Pour 1 cup of whipping cream into the bowl of a stand mixer, using a whisk attachment, beat whip heavy cream (1 cup) until stiff peaks form. Add 2-3 tablespoons of powdered sugar and 1 teaspoon of vanilla bean paste, and continue to beat until thickened, rich and creamy. If desired, scoop into a piping bag or baggie, snip off about 1 inch of the end, and swirl onto tops of mini pies.
Equipments used:
Notes
- *No Food Processor? Place graham crackers in a gallon sized ziplock baggie and crush them using a rolling pin or heavy bottle.Pour into a bowl and pour in the melted butter, mixing until moistened.
- Gluten-free French Silk Mini Pies | Make a gluten-free pie crust using gluten-free graham crackers, gluten-free cookies or even the new Gluten-free Oreos. Or purchase a gluten-free pastry pie crust dough and blind bake in muffin tins.
- Or simply just refrigerate portions of the French silk pie batter without the crust.
- Or simply just refrigerate portions of the French silk pie batter without the crust.
- Whole French Silk Pie with Graham Cracker Crust | Press the graham cracker crust into an 8" pie plate or 8x8 inch square baking dish. Bake the crust for 10 minutes and allow to cool completely. Fill with the French Silk pie filling and refrigerate as directed.
- How to Make French Silk Mini Pies without Eggs
- cane sugar
- vanilla extract
- stand mixer
- large mixing bowl
- **TIP | To quickly bring eggs to room temp; immerse your eggs in a bowl of warm (not hot) water and allow to sit for about 10 minutes.
- How to Make Chocolate Shavings or Curls | Using a vegetable peeler, starting about halfway on the chocolate bar, "peel" away from you, applying pressure on the peeler for the size shavings or curls that you want, the heavier the pressure the thicker the curls lighter pressure will yield light shavings.
- Recipe modified from A Farmgirl's Dabbles
- 1 1/3 cups (266 grams) granulated sugar (I like cane sugar) 4 large eggs, room temperature 4 ounces bittersweet baking chocolate and 4 ounces semi-sweet, melted 2 teaspoons vanilla extract 10 tablespoons unsalted butter at room temperature 1 1/3 cups heavy cream, cold 4 teaspoons powdered sugar
- 1 1/3 cups (266 grams) granulated sugar (I like cane sugar)
- 4 large eggs, room temperature
- 4 ounces bittersweet baking chocolate and 4 ounces semi-sweet, melted
- 2 teaspoons vanilla extract
- 10 tablespoons unsalted butter at room temperature
- 1 1/3 cups heavy cream, cold
- 4 teaspoons powdered sugar
- Melt the chocolate as directed above, and set aside to cool while you heat the eggs.
- Use an electric mixer to beat the whipping cream in a clean bowl until it thickens. Add the powdered sugar and beat until stiff peaks form. Place in fridge until ready to use.
- Whisk together the granulated sugar and eggs in a small saucepan. Whisk constantly over medium-low heat until the mixture reaches 160°F and coats the back of a spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.
- In the bowl of a stand mixer or large mixing bowl beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture, then beat on high speed for 5 minutes, or until light and fluffy.
- Fold whipped cream into the chocolate mixture until just combined and spoon or scoop into the mini pie shells, chill for a minimum of 3 hours, 6 is preferred.
Nutrition Information
Show Details
Serving
1serving
Calories
292kcal
(15%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
92mg
(31%)
Sodium
207mg
(9%)
Potassium
79mg
(2%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
588IU
(12%)
Vitamin C
0.01mg
(0%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16-18 servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 292kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 207mg | 9% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 588IU | 12% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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