Mini French Silk Pies are a bite sized version of the dreamy classic chocolate pie. Perfect for a dessert buffet at a grad party, holiday meal or just because!!!

Mini French Silk Pies | A bite sized version of this classic chocolate dessert

Mini French Silk Pies

I was having the neighbors over for dinner and had made these apple galettes for dessert.  I knew something chocolate was also in order…and I do love individual desserts.  Mini tarts would be perfect. Due to time constraints, and about a 50-50 pie crust success, I decided to take a short cut and use premade, grocery store pastry. I cut 3 1/2 inch rounds and pressed them into well greased mini muffin tins, docked them and baked about 8 minutes. They were thicker than I would have preferred, but they certainly were fine in a pinch.

Mini French Silk Pies | A bite sized version of this classic chocolate dessert

Heavenly French Silk

Now, the only decision was which filling to use. I quickly made up my mind: French silk.  Every Christmas when I poll the family about what to whip up for dessert, invariably French Silk Pie is the first suggestion out of their mouths. A bite-sized version would be terrific for a crowd. I used 2/3 of my recipe from Jean Webster which provided plenty of extra for sampling.  Topped with berries or chocolate curls, these little gems went quickly.

Mini French Silk Pies 3
Mini French Silk Pies

Mini French Silk Pies

Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Yield 12 servings

A mini version of the decadent, classic French silk pie!


  • Your favorite pie crust recipe or store bought crust
  • 8 tablespoons (1 stick) butter, at room temperature
  • 2/3 cup sugar
  • 2 ounces unsweetened chocolate, melted and cooled
  • 1 teaspoon vanilla
  • 2 eggs (I put eggs into a bowl of 140º water for 3 1/2 minutes for home pasteurization)


  1. Fit rounds (about 3 1/2 inch diameter) of pastry into greased mini muffin tins. If using premade crust you may want to roll it out just slightly. Poke holes in bottom of dough and bake at temperature directed by recipe or package for about 6-8 minutes, or till golden. Cool slightly and remove from tins to cool on rack.
  2. In the bowl of a stand mixer fit with the paddle attachment, cream butter and sugar for about 2 minutes till light and fluffy. With mixer running, gradually add melted chocolate and vanilla. Add eggs, one at a time, beating at medium speed for 5 minutes after each addition. Scrape down sides of bowl and mix another minute. Pipe or spoon filling into cooled pastry shells and chill at least 4 hours before serving. Garnish with chocolate curls Gently warm a large piece of semi-sweet chocolate in the microwave without melting it. Using a vegetable peeler, cut curls of chocolate from a wide edge) or berries.
  3. Depending on the thickness of your crust, this recipe yields 12-bite sized pieces.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 152Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 73mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 3g


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