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24 Comments

Easy Chocolate Mini Pies Recipe (French Silk)

Kathleen

by Kathleen Pope May 31, 2024

Jump to Recipe

French silk mini chocolate pie on plate topped with whipped cream and chocolate curls, to pin.
The process of making mini chocolate pies and showing the final product, to pin.
Christmas Chocolate Mini Pies, to pin.
Christmas Chocolate French Silk Pies, tp pin.
Mini Pies recipe, French Silk mini pies with graham cracker crust to pin.

These chocolate mini pies are a make-ahead and freezer-friendly dessert. Made with real melted chocolate, in traditional French Silk pie style, these pies have a toffee graham cracker crust and are easily made in muffin cups. 

I’ll show you how to easily make this traditional French Silk filling, which uses raw eggs, and I have a cooked alternative if you prefer not to cook them. Either way, you will end up with a delicious dessert.

Mini French Silk chocolate cream pies.
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I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

  • Why You Will Love these Mini Chocolate Pies
  • Simple Ingredients for Chocolate Mini Pies
  • Fresh Tips
  • Is it safe to eat raw eggs?
  • Recommended Tools
  • How to make Chocolate Mini Pies
  • No Food Processor?
  • Fresh Tip
  • Variations or Substitutions
  • Frequently Asked Questions
  • How to make quick chocolate curls
  • Storage Tips
  • ​Try These Popular Pie Recipes
  • Easy Chocolate Mini Pies Recipe (French Silk)

Why You Will Love these Mini Chocolate Pies

  • Feed a Crowd | Everyone loves a mini dessert and this mini chocolate cream pies recipe is sure to please every chocolate lover!
  • Make Ahead | I love desserts that I can make ahead and forget about until serving! Freeze or keep in fridge!
  • Real Ingredients | No Cool Whip, no cocoa powder or heavy cream, light, flavorful, and full of real chocolate flavor!

Simple Ingredients for Chocolate Mini Pies

Toffee Graham Cracker Crust

Take the fussiness out of mini pies by making this quick and simple graham cracker crust; no pie shell or pastry is needed. 

  • Graham Crackers | Use regular or gluten-free graham crackers here; graham cracker crust and French silk pie go hand and hand!
  • Butter | Use the real stuff; nothing soft out of the fridge. Salted or unsalted is fine!
  • Heath Bar Bits o’ Brickle | Toffee bits a lovely toffee flavor to the crust! If desired, these may be left out. 

Fresh Tips

  • Instead of making homemade pie crusts, you may purchase mini graham cracker crusts and fill them with the creamy mixture. 
Heath toffee bits measured out.

French Silk Chocolate Mini Pie Filling Ingredients

We will whip up these mini chocolate tarts using basic ingredients in no time. 

  • Chocolate | We use Bittersweet and Semi-Sweet chocolate in these pies! For best results, use real chocolate bars, like Ghirardelli or Baker’s chocolate.
  • Eggs | I use large eggs in my baking, brought to room temperature for 20-30 minutes. Use pasteurized eggs to limit the chance of food born illness.
  • Butter | Again, use the real stuff! Quality of your ingredients matter in this recipe.
  • Powdered Sugar | Also called icing sugar and confectioners sugar.
  • Vanilla Extract | Give your mini pies recipe a punch of flavor with real vanilla extract.
  • Espresso Powder | This is optional but brings out the flavor of the chocolate!
Ghirardelli chocolate packages near melted chocolate.

Is it safe to eat raw eggs?

Many people believe eating French Silk pie is unsafe due to the raw eggs in the chocolate cream filling. Pasteurized eggs dramatically limit the possibility of contracting salmonella when eating foods with raw eggs. The U.S. Food and Drug Administration recommends using pasteurized eggs if you consume raw eggs. These eggs have been heated up enough to kill the Salmonella bacteria that was potentially inside.

If you are still concerned about consuming mini pies with raw eggs, see how to make French silk mini pies using no raw eggs.

Are raw eggs good for you?

According to WebMD, raw eggs are rich in protein and other micronutrients. The fatty acids they have can help your metabolism. They contain most essential amino acids; one egg provides 27% of the daily choline requirements. 

4 eggs cracked into a prep bowl.
USA Bakeware pans, set.

Recommended Tools

  • My favorite muffin tin!
  • Using a Kitchenaid Mixer makes this recipe easy-peasy!
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How to make Chocolate Mini Pies

Step 1 | Make the mini pie crusts

Make and bake the graham cracker crust first, cooling completely. This may be done up to a day ahead.

Preheat the oven to 325° F (165° C). In the bowl of a food processor, toss in graham crackers (broken by hand) and pulse until fine crumbs. 

Toss in the toffee bits, sugar, and salt and pulse until combined. Pour in melted butter, pulsing until moistened.

Lightly break up graham crackers and process into crumbs in food processor.
Add broken graham crackers and toffee bits to food processor and pulse.
Pour butter into crushed graham crackers for chocolate mini pies.
Slowly pour melted butter into graham cracker crumbs, while pulsing.

Gluten-free graham crackers may easily be substituted for a totally gluten-free dessert.

Place paper or silicone cupcake liners in a 12-cup muffin tin or try using a mini muffin tin for even mini-er chocolate pies!

Using a medium cookie scoop (or a heaping tablespoon), scoop the crumb mixture in the bottom of the cupcake liners.

Use a ยผ cup measuring cup or a spice jar and press down to pack the graham cracker crumb mixture. Bake for about 8 minutes.

Remove from oven and cool completely on a wire rack. Place in fridge or freezer to speed up cooling process if needed.

Scoop or spoon graham cracker crust mixture into paper lined muffin tin.
Spoon or scoop graham cracker crust mixture into muffin tin.
Use bottom of measuring cup to press graham cracker crumb mixture down.
Use bottom of measuring cup or spice jar to press down graham cracker mixture.
Graham cracker crust mixture pressed into lined muffin tins.
Graham cracker crust mixture pressed into lined muffin tins.

No Food Processor?

  • No problem, place all of the graham cracker crust ingredients in a ziplock baggie (except the butter) and crush using a rolling pin or heavy jar or bottle until fine crumbs. Stir in melted butter.
  • This recipe makes 16-18 mini pies in a regular cupcake tin.

Step 2 | Make French Silk Chocolate Pie Filling

Place chopped chocolate in a small bowl (microwave-safe). Heat in microwave in 30-second increments, stirring well between each heating (the chocolate will continue melting out of the micro), repeat heating and stirring until fully melted. Won’t take longer than 45-60 seconds.

Set aside and cool to room temperature.

In the bowl of a  stand mixer , cream butter for 1-2 minutes on medium-high, then scrape down the sides. 

Add powdered sugar and cream on medium-high for 1-2 minutes; scrape down sides once in between.

Pour the (cooled) melted chocolate over the creamed butter and sugar mixture and beat on medium-low speed until thoroughly combined. Scrape down the sides.

Add vanilla, koserh salt and espresso powder; beat until incorporated. Scrape the sides of bowl.

Beat in melted chocolate to whipped butter and sugar.
Drizzle cooled chocolate into whipped butter and sugar.
Mixture should be light and chocolatey after whipping.
Light and fluffy butter, sugar and chocolate mixture.
Adding espresso powder and vanilla to the French silk batter.
Add espresso powder (optional) and vanilla extract.

Here’s where it gets fun! Grab your room-temperature eggs*.

ROOM TEMP EGG TIP *If you forgot to bring your eggs to room temperature when you start the recipe, gently immerse your eggs in a bowl of warm (not hot) water and allow to sit for about 10 minutes.

Switch to your whisk attachment, then add one egg at a time and beat on medium speed for 5 minutes, yup FIVE minutes – per egg! Don’t shortchange this process, this is what makes the mixture so mouthwatering and silky smooth! Like a mousse, only creamier!

Scrape down sides in between each egg addition.

Add egg one at a time and whisk 5 minutes per egg.
Add egg one at a time and whisk 5 minutes per egg.

Fresh Tip

  • This can be made using a hand mixer. My hand got tired from holding it for 20 minutes, but the mixture still turned out silky smooth.

Step 3 | Assemble Mini Chocolate Pies

Next, scoop a heaping ยผ cup of French silk pie filling using a large cookie scoop and carefully place it on the cooled graham mini crusts.

Your choice: keep the tops rounded or smooth the tops evenly. Cover with plastic wrap and refrigerate for at least 3 hours, preferably 6 hours before serving.

Serve with a vanilla whipped cream dollop and garnish with some chocolate shavings and if desired, maybe some fresh fruit or berries.

Scoop or spoon French silk chocolate pie filling into prepared muffin tins.
Using a scoop or spoon, add French Silk batter to cupcake tin and Chill.
Ready to eat Chocolate Mini pies.
Serve with a dollop of whipped cream and chocolate shavings.

If you love a delectable dessert, you will love our Apple Crisp Cookie Cups, Chocolate Lava Cakes, and our uber-famous Crumbl Chocolate Chip Cookies. 

Variations or Substitutions

  • Oreo Crust | Make my easy Oreo cookie crust instead, omitting the Heath bits – you do not need to bake the Oreo crust. 
  • Use a Pastry Crust | If you prefer a more traditional French Silk pie in flaky crust, use a refrigerated pie crust or try my homemade 3 ingredient butter pie crust. Use a cookie or biscuit cutter and press into the muffin tin or mini pie pans for mini pie crusts. Blind band ake according to package directions, cool completely before filling. 
  • Mint Chocolate French Silk Pie | Add a few drops of peppermint extract or use crushed peppermint candies to give your pie a refreshing minty twist.
  • Chocolate Peanut Butter Pies | Swirl in a layer of creamy peanut butter into the chocolate filling, or create a peanut butter cookie crust for a delicious combination of flavors.
  • White Chocolate French Silk Pie | Use white chocolate chips or white chocolate baking bars instead of dark chocolate for a milder, sweeter variation.
  • Caramel French Silk Pie | Drizzle caramel sauce over the top of your pie or mix some into the chocolate filling for a rich caramel-chocolate combo.
  • Chocolate Ganache | Pour a smooth layer of chocolate ganache over the pie crust and cool before adding French silk filling for an extra decadent touch.
  • Mini Chocolate Pecan Pies | Add chopped pecans to the graham cracker crust ¼ cup and if desired, sprinkle some toasted chopped pecans (cooled) on the graham cracker crust before adding the creamy filling.

Gluten-Free French Silk Pie

Make a gluten-free pie crust using gluten-free graham crackers or gluten-free cookies or even the new Gluten-free Oreos.

Whole French Silk Pie with Graham Cracker Crust

If preferred to make a whole pie or French Silk pie bars. 

Press the graham cracker crust into an 8″ pie plate or 8×8 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.

Mini chocolate pies in cupcake liners dressed up for Christmas.

Frequently Asked Questions

Do I need any special equipment to make these mini pies?

Nope, just basic kitchen tools! You’ll need a mixer to whip up that silky chocolate filling, but other than that, it’s a straightforward process.

Can I make these pies without raw eggs?

Certainly! I understand some may have concerns about using raw eggs. You can use pasteurized eggs or egg substitute products to ensure safety while achieving that silky texture. See below for an alternative recipe using a cooked egg mixture.

What’s the secret to getting that perfect silky texture?

The key is patience and thorough whipping. Make sure to beat the filling for the full 5 minutes per egg addition. It’s worth the effort! No cheating!

Mini chocolate pie on small pedestal for serving.

How to Make French Silk Mini Pies without Eggs

If you are worried about using raw eggs, you can make a delicious pie using a different method, note you are no longer making a traditional French silk pie. However, the recipe varies slightly in process and ingredients. Greater details are in the recipe card at the bottom of the post. 

  • 1 โ…“ 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 โ…“ cups heavy cream, cold
  • 4 teaspoons powdered sugar
  1. Melt the chocolate as directed above, and set aside to cool while you heat the eggs. 
  2. 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.
  3. In a small saucepan, whisk together the granulated sugar and eggs. 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.
  4. 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.
  5. Fold 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.

I modified A Farmgirl’s Dabbles original recipe using muffin pans instead of an 8×8 pan.

How to make quick chocolate 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, the lighter pressure, the lighter the shavings.

Making chocolate curls and shavings using a vegetable peeler.

Storage Tips

Store the chocolate mini pies in an airtight container in the fridge for up to 5 days. 

Make Ahead & Freezing Instructions

The graham cracker pie crust can be prepared and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.

The chocolate pie recipe may be frozen (before adding whipped cream topping). Place on a baking sheet in the freezer for one hour to flash freeze, then place in an airtight container or baggie or cover well with plastic wrap. Freeze for up to 3 months. Thaw in the refrigerator before topping with whipped cream.

Unwrapped silky smooth mini French Silk pie with graham cracker crust.

​Try These Popular Pie Recipes

  • The Best Key Lime Pie
  • No Bake Lemon Icebox Pie Recipe
  • Easy Gluten-Free Apple Pie Recipe with Crumb Topping
  • Pumpkin Custard Pie Recipe (Costco Copycat)
  • Easy No Bake Eggnog Pie Recipe

Try these other decadent but EASY CHOCOLATE treats

  • No Bake Chocolate Pie
  • Chocolate Fluffernutter Whoopie Pies
  • Easy Homemade Chocolate Ice Cream Recipe (no eggs)
  • Death By Chocolate Cake
  • Best Chocolate Fruit Dip Recipe with Cream Cheese

ROOM TEMP EGG TIP *If you forgot to bring your eggs to room temperature, when you start the recipe, gently immerse your eggs in a bowl of warm (not hot) water and allow to sit for about 10 minutes.

Mini Pies recipe, French Silk mini pies with graham cracker crust to pin.

I hope you loved this Chocolate Mini Pies Recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!

Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Recipe Card
Mini French Silk chocolate cream pies.

Easy Chocolate Mini Pies Recipe (French Silk)

5 from 7 readers
Author: Kathleen Pope
Prep Time: 30 minutes minutes
Cook Time: 10 minutes minutes
Cooling Time: 3 hours hours
Total Time: 3 hours hours 40 minutes minutes
Servings: 16 -18 servings
Print Pin SaveSaved!
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. 

Equipment

  • USA Muffin Pan (Cupcake Pan)
  • KitchenAid  5-Qt. Artisan Design Series with Glass Bowl – Sea Glass

Ingredients 
US Customary – Metric

Mini Graham Cracker Pie Crusts

  • 1 ยผ 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
  • โ…› teaspoon kosher salt
  • ยผ cup toffee bits I used Heath Milk Chocolate Toffee Bits and the [Bits ‘O Brickle]
  • 5 ยฝ 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 ยฝ 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
Get Recipe Ingredients

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 ยผ cup measuring cup or a spice jar. Bake for about 8 minutes (mini pies) and 10 minutes for 8×8 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 ยผ 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.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

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. 
Whole French Silk Pie with Graham Cracker Crust | Press the graham cracker crust into an 8″ pie plate or 8×8 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
    • 1 โ…“ 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 โ…“ cups heavy cream, cold
    • 4 teaspoons powdered sugar
  1. Melt the chocolate as directed above, and set aside to cool while you heat the eggs. 
  2. 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.
  3. 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.
  4. 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.
  5. 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.
**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

Nutrition

Serving: 1serving | Calories: 292kcal | Carbohydrates: 23g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 207mg | Potassium: 79mg | Fiber: 1g | Sugar: 18g | Vitamin A: 588IU | Vitamin C: 0.01mg | Calcium: 23mg | Iron: 1mg
Mini French Silk chocolate cream pies.
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Kathleen Pope

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Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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  1. Karrie

    Fri, Mar 15, 2024 at 7:35 pm

    5 stars
    Truly delish. ๐Ÿคค
    Though the printed recipe doesnโ€™t have the cream listed in the ingredients for the chocolate silk. And it also doesnโ€™t say when to add the vanilla to the chocolate silk in the printed instructions.

    Reply
    • KathleenKathleen Pope

      Sat, Mar 16, 2024 at 2:22 pm

      Hi Karrie,

      So glad you liked them, so Iโ€™m a bit confused, there isnโ€™t any cream in the chocolate silk, but I think I figured out why you thought so. I fixed the recipe card, it said, โ€œand cream the mixtureโ€ Creaming means mixing together butter and sugar, until โ€œcreamyโ€. I tried to make that more clear and thanks for finding my error in not having the vanilla in there. Fixed that too!

      Reply
      • Karrie

        Mon, Apr 1, 2024 at 5:50 am

        5 stars
        Well this is funny, at the time I made this and this โ€œcreamโ€ thing threw me, I went and looked at other French silk recipes and saw cream in the chocolate silk so I added about what those recipes recommend and it turned out mind blowingly amazing. So Iโ€™ll have to keep it this recipe when I make it now. ๐Ÿ˜‚

        Reply
        • KathleenKathleen Pope

          Mon, Apr 1, 2024 at 2:17 pm

          Love your twist on it Karrie!! So glad you loved it!

          Reply
  2. Kp

    Wed, Nov 22, 2023 at 3:30 pm

    Hello, I’ve went through all the steps for the filling from a printed version of your recipe to find that it doesn’t tell you when to add the vanilla, expresso powder or salt.

    Reply
    • KathleenKathleen Pope

      Thu, Nov 23, 2023 at 6:15 am

      Gosh thanks for catching that!! Add right after the eggs! Iโ€™ll go and fix that.

      Reply
  3. Ali

    Mon, Sep 25, 2023 at 9:59 am

    5 stars
    I made these chocolate pies with some friends and we devoured them! SOO delicious and not that hard to make!

    Reply
    • KathleenKathleen Pope

      Mon, Sep 25, 2023 at 10:37 am

      Love hearing that!!

      Reply
  4. Lima Ekram

    Mon, Sep 25, 2023 at 9:33 am

    5 stars
    The filling really was marvelously silky. The whole family loved it!

    Reply
    • KathleenKathleen Pope

      Mon, Sep 25, 2023 at 10:37 am

      Thank you!

      Reply
  5. Tavo

    Mon, Sep 25, 2023 at 9:31 am

    5 stars
    Ah, got it! The Chocolate Mini Pies were the star of my dinner party! Your recipe was so user-friendly, and the pies turned out rich and creamy. Loved your pointers on achieving the perfect crust. Thanks for helping me impress my guests!

    Reply
    • KathleenKathleen Pope

      Mon, Sep 25, 2023 at 10:36 am

      You are so welcome!

      Reply
  6. Tayler

    Mon, Sep 25, 2023 at 9:30 am

    5 stars
    I made these mini pies over the weekend for a dinner party. They were DELICIOUS and so easy to make!

    Reply
    • KathleenKathleen Pope

      Mon, Sep 25, 2023 at 10:36 am

      Yay! So glad you loved them!

      Reply
  7. Sisley

    Mon, Sep 25, 2023 at 9:16 am

    5 stars
    These were dangerous to make as I ate most of them! So yummy

    Reply
    • KathleenKathleen Pope

      Mon, Sep 25, 2023 at 10:37 am

      Haha!! Glad you enjoyed them.

      Reply
  8. Cathy

    Sat, Dec 24, 2022 at 6:41 am

    Do you cook the mixture after adding the eggs? I don’t think so but I am a bit leery of uncooked eggs!!

    Reply
    • KathleenKathleen Pope

      Sat, Dec 24, 2022 at 6:52 am

      You donโ€™t Cathy, this is a traditional French silk. But as long as you use pasteurized eggs you should be fine! Iโ€™ve never had a problem with it. But I understand if you are leery. There are recipes out there that cook them.

      Reply
  9. Carly Meacham

    Sun, Nov 13, 2022 at 7:02 pm

    Would this work for a standard pie size instead of individual mini pies?

    Reply
    • KathleenKathleen Pope

      Sun, Nov 13, 2022 at 8:03 pm

      Yes it should Carly, I adapted it from a square pan, so it should easily fit a regular pie! Let me know how it works out!

      Reply
  10. Rita

    Mon, Jun 13, 2022 at 4:24 pm

    In directions for the filling you say to “Add powdered sugar and cream on medium-high for 1 – 2 minutes, scrape down sides.” However, there is no cream listed in the ingredients — only 1 1/2 cups powdered sugar. Please tell us how much cream we need.

    You only list cream in the Vanilla Bean Whipped Cream portion.

    Thanks, The recipe sounds great!!

    Reply
    • KathleenKathleen Pope

      Mon, Jun 13, 2022 at 8:01 pm

      Hi Rita, sorry I should make that more clear, cream on medium means to mix together the butter and powdered sugar until “creamy” no cream is in the recipe. Thanks!

      Reply
  11. Chey

    Fri, May 24, 2019 at 2:28 pm

    In the recipe for the pie filling it calls for 1 1/2 cups powdered sugar. . . BUT in the directions it says to add cane sugar. . . is this a typo?

    Reply
    • KathleenKathleen

      Fri, May 24, 2019 at 2:49 pm

      Hi Chey, thanks for catching that mistake! Itโ€™s powdered sugar, I’ve adjusted and corrected the post and recipe. Thank you!

      Reply

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Kathleen Pope

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Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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