Easy Chocolate Mini Pies Recipe (French Silk)

As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

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.

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, feel free to click “Jump to Recipe” right under the title of this post, and you’ll head straight there!

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. 

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!

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. 

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.

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 1/4 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.

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.

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

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.

Step 3 | Assemble Mini Chocolate Pies

Next, scoop a heaping 1/4 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.

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.

Frequently Asked Questions

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 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. 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.

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.

​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

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 comment below the recipe!