Mini chocolate silk pies are individual muffin-tin sized pies with a flaky baked crust and a smooth, mousse-like dark chocolate filling made from marshmallow cream, dark chocolate chips, and whipped cream. They are light, rich, and completely irresistible.
The filling comes together on the stovetop and then gets folded with whipped cream for a silky texture that sets up beautifully in the fridge. Plan for about 2 hours of chilling time before serving. These are a great make-ahead dessert for Thanksgiving, holiday parties, or any occasion where you want a chocolate dessert that feels a little more elegant than a brownie.
If you are looking for more mini pie options to round out a dessert spread, check out these mini apple pie tarts or these mini s'mores pies for a fun chocolate alternative.
Ingredients
- Premade pie crust (1 package)
- Marshmallow cream
- Dark chocolate chips
- Unsalted butter
- Heavy cream
- Powdered sugar
- Additional chopped chocolate chips, optional for garnish
See recipe card for quantities.
Instructions
Preparation: Preheat the oven to 400 degrees Fahrenheit. Spray a standard muffin tin with non-stick spray and set aside.
Step one: Carefully unroll the premade pie crusts and use a 4-inch round cookie cutter to cut as many rounds as possible, rerolling the dough as needed. Press each round into a cavity of the prepared muffin tin. Poke holes in the bottom and sides of each crust with a fork to prevent air pockets.
Step two: Bake the crusts in the preheated oven for 15 to 18 minutes, until the centers are set and the edges are beginning to brown. Remove from the oven and set aside to cool.
Step three: In the bowl of a stand mixer, whip the heavy cream with the powdered sugar on high speed for 3 to 5 minutes until stiff peaks form. Set aside.
Step four: In a large saucepan over low heat, combine the marshmallow cream, butter, and dark chocolate chips. Stir occasionally to prevent scorching and continue until the mixture is smooth. Remove from the heat and allow to cool slightly.
Step five: Gently fold half of the whipped cream into the chocolate mixture until smooth. Add the remaining whipped cream and fold until fully combined and smooth.
Step six: Scoop a heaping mound of the chocolate filling into each cooled pie shell. Refrigerate for at least 2 hours until set. Serve with a dollop of whipped cream and chopped chocolate chips if desired.
Hint: Make sure the chocolate mixture has cooled slightly before folding in the whipped cream - adding it to hot chocolate will deflate it and you will lose the mousse-like texture.
Recipe Tips for Success
- Poke the bottom and sides of each crust with a fork before blind baking - this prevents air pockets from forming and keeps the crusts flat.
- Do not rush the chilling time - the filling needs the full 2 hours to firm up to a sliceable, mousse-like consistency.
- Use dark chocolate chips rather than milk chocolate for the best depth of flavor - the marshmallow cream adds plenty of sweetness.
- These are best made the day before serving so the filling has plenty of time to set and the flavors meld together.
Storage
Store mini chocolate silk pies in an airtight container in the refrigerator for up to 2 days. Add any whipped cream garnish right before serving. These are not recommended for freezing as the texture of the filling changes once thawed.
Complete the Occasion
Mini Chocolate Silk Pies
Ingredients
- 1 pie crust premade
- 7 oz marshmallow cream
- 1 cup chocolate chips dark
- ¼ cup butter unsalted
- 2 cups heavy cream
- ½ cup powdered sugar
- chopped chocolate chips optional garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Spray a standard muffin tin with non-stick spray.
- Unroll pie crusts and use a 4-inch cookie cutter to cut rounds, rerolling as needed. Press into muffin tin cavities. Poke the bottom and sides with a fork.
- Bake for 15 to 18 minutes until centers are set and edges are browning. Set aside to cool.
- Whip heavy cream and powdered sugar in a stand mixer on high for 3 to 5 minutes until stiff peaks form. Set aside.
- In a large saucepan over low heat, melt marshmallow cream, butter, and chocolate chips, stirring occasionally until smooth. Remove from heat and cool slightly.
- Gently fold half the whipped cream into the chocolate mixture until smooth. Fold in the remaining whipped cream until fully combined.
- Scoop filling into cooled pie shells. Refrigerate for at least 2 hours until set. Top with whipped cream and chopped chocolate chips to serve.
Notes
Store in an airtight container in the refrigerator for up to 2 days. Add whipped cream garnish just before serving. Not recommended for freezing. **Recipe Tips**
* Poke crust with a fork before blind baking to prevent air pockets.
* Allow the full 2 hours of chilling time for the filling to set properly.
* Use dark chocolate chips for the best depth of flavor.
* Make the day before for best results — filling sets and flavor improves overnight.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
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