Mini Chocolate Silk Pies
hese mini chocolate silk pies have a flaky blind-baked crust and a smooth, mousse-like dark chocolate filling made from marshmallow cream, dark chocolate chips, butter, and whipped cream. They need about 2 hours of chilling time and are a perfect make-ahead dessert for Thanksgiving or holiday parties.
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
**Storage**
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.
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
Calories: 335kcalCarbohydrates: 30gProtein: 3gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 48mgSodium: 86mgPotassium: 118mgFiber: 1gSugar: 19gVitamin A: 608IUVitamin C: 0.2mgCalcium: 34mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.