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This Mini French Silk Pie is a rich and creamy chocolate pie made with a smooth, velvety filling and a crisp cookie crust. Topped with freshly whipped cream, it’s a perfectly portioned dessert for one or two.
Why You’ll Love This Recipe
- Easy Cookie Crust: Made with crushed chocolate sandwich cookies and butter.
- Rich, Smooth Filling: Creamy, chocolatey, and lighter than mousse.
- No Raw Eggs: The egg is gently cooked for safety without sacrificing texture.
- Fresh Whipped Cream: Topped with simple homemade whipped cream for a classic finish.
What I love most about this Mini French Silk Pie is how something so elegant can be made in such a simple way. It’s the kind of dessert that feels special with every bite: ultra smooth, deeply chocolatey, and topped with a cloud of whipped cream.
I’ve always admired how French silk pie manages to be both light and rich at the same time, and this smaller version captures all of that charm without the need for raw eggs.
This recipe has a bit of nostalgic magic too. It’s inspired by the original French silk pie created by Betty Cooper for the 1951 Pillsbury Bake-Off, a true classic that’s stood the test of time. I’ve scaled it down to be just right for one or two people, keeping the luxurious filling and chocolate crust, but making it much more approachable for everyday enjoyment.
Looking for more individual-sized pie recipes perfect for one or two? Try our mini chess pie, mini cherry pie, mini dutch apple pie, or mini pecan pie.
Ingredients
If you have any ingredients leftover from this small French Silk Pie recipe, check out our Leftover Ingredients Recipe Finder.
- Chocolate Sandwich Cookies: Crushed cookies with a cream filling, like Oreos, are ideal for the crust. The filling helps bind the crumbs. You can also use our mini graham cracker crust recipe or our mini shortbread crust recipe instead. Extra Oreos? Try our small batch chocolate covered Oreos, small batch Oreo balls, or single Oreo brownie recipes.
- Egg: Just one egg, gently cooked first to avoid using raw egg and still achieve a silky texture.
- Chocolate: Use 2 ounces of semi-sweet chocolate. Avoid chocolate chips since they don’t melt as smoothly. Bittersweet or unsweetened chocolate are good alternatives.
- Heavy Cream or Heavy Whipping Cream: Needed for both the filling and the whipped topping.
See recipe card below for a full list of ingredients and measurements.
How To Make A French Silk Pie
These photos and instructions help you visualize how to make a mini French Silk Pie. See the recipe card below for ingredient amounts and full recipe instructions.
Make the Crust
- Preheat oven to 350°F (177°C).
- Crush Cookies: Add 8 chocolate sandwich cookies to a food processor and blend into fine crumbs. Or place them in a sealed bag and crush with a rolling pin until very fine.
- Mix with Butter: Add melted butter to the crumbs and pulse (or stir) until fully combined.
- Press into Dish: Lightly butter a 5×5 inch baking dish. and lightly butter it. Press the mixture firmly into the bottom and slightly up the sides. Use the bottom of a measuring cup or glass to pack it tightly and evenly.
- Bake: Bake the crust for 10 minutes. Remove from oven and let cool.
Make the Filling
- Heat Egg and Sugar: In a heatproof bowl, whisk the egg and sugar together. Place the bowl over a pot of gently simmering water (the bottom of the bowl should not touch the water). Whisk constantly until the mixture reaches 160°F (71°C), then remove from heat. It will thicken slightly as it cools.
- Add Chocolate, Butter, and Vanilla: Stir in the chopped chocolate, butter, and vanilla. Continue stirring until melted and smooth. Let cool for 30 minutes, stirring occasionally.
- Whip and Fold in Cream: In a separate bowl, beat the cream with a hand mixer until soft peaks form (peaks should gently fold over when the beaters are lifted). Gently fold the whipped cream into the cooled chocolate mixture until no streaks remain.
- Chill: Pour the filling into the cooled crust. Cover with plastic wrap and refrigerate for 4 to 6 hours or overnight, until set. The pie can be made up to 2 days in advance.
Make the Whipped Cream Topping
- Whip topping: Beat cream, sugar, and vanilla with a hand mixer on medium-high speed until medium peaks form (they hold their shape but slightly bend at the tips).
- Top the Pie: Spread whipped cream over the chilled pie. Garnish with shaved chocolate, if desired.
- Serve or store: Serve immediately or chill uncovered for a few hours. Cover and refrigerate leftovers for up to 5 days.
Expert Tips
- Read Before Starting: Review the full recipe, ingredient notes, and FAQs before you begin. This pie has several steps, and being prepared helps everything go smoothly.
- Chill for Best Results: While 4–6 hours is enough, chilling the pie overnight gives the best texture and flavor.
- Oreo Crust Recommendation: Regular Oreos (with the cream filling) make a rich, easy crust. For a buttery alternative, try our small shortbread crust.
- Use a Thermometer: Heat the egg mixture to 160°F using an instant-read thermometer.
- Keep It Cold: Always refrigerate the pie to help it set properly.
- Follow the Recipe: Don’t substitute ingredients in the filling, changes may affect how well it sets or how smooth it turns out.
Frequently Asked Questions
Chill the pie for at least 4 to 6 hours, or overnight for the best texture.
Cover the pie and store it in the refrigerator. It will stay fresh for up to 5 days.
Yes, but the whipped cream adds a nice contrast to the rich filling. You can also top it with shaved chocolate or a dusting of cocoa powder if preferred.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mini French silk pie or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini French Silk Pie
Equipment
- 5-inch baking dish or use a 4×6-inch dish, 6×6-inch dish (this will yield a thinner crust and filling), or a 6-inch round dish
Ingredients
For the Crust
- 8 Oreo cookies -or other chocolate cream filled sandwich cookies
- 1 tablespoon butter -melted
For the Filling
- 1 large egg
- ¼ cup granulated sugar
- 2 tablespoons butter -room temperature
- 2 ounces semi-sweet baking chocolate -finely chopped
- ½ teaspoon vanilla extract
- ¼ cup heavy cream
For the Whipped Cream Topping
- ½ cup heavy cream
- 1 tablespoon granulated sugar
- ⅛ teaspoon vanilla extract
Instructions
Make the Crust
- Preheat oven to 350°F (177°C).
- Add 8 chocolate sandwich cookies to a food processor and blend into fine crumbs. Or place them in a sealed bag and crush with a rolling pin until very fine.
- Add melted butter to the crumbs and pulse (or stir) until fully combined.
- Lightly butter a 5×5-inch baking dish. Press the mixture firmly into the bottom and slightly up the sides. Use the bottom of a measuring cup or glass to pack it tightly and evenly.
- Bake the crust for 10 minutes. Remove from oven and let cool.
Make the Filling
- In a heatproof bowl, whisk the egg and sugar together. Place the bowl over a pot of gently simmering water (the bottom of the bowl should not touch the water). Whisk constantly until the mixture reaches 160°F (71°C), then remove from heat. It will thicken slightly as it cools.
- Stir in the butter, chopped chocolate, and vanilla. Continue stirring until melted and smooth. Let cool for 30 minutes, stirring occasionally.
- In a separate bowl, beat cream with a hand mixer until soft peaks form (peaks should gently fold over when the beaters are lifted).
- Gently fold the whipped cream into the cooled chocolate mixture until fully combined and no streaks remain.
- Pour the filling into the cooled crust. Cover with plastic wrap and refrigerate for 4 to 6 hours or overnight, until set. The pie can be made up to 2 days in advance.
Make the Whipped Cream Topping
- Beat cream, sugar, and vanilla with a hand mixer on medium-high speed until medium peaks form (they hold their shape but slightly bend at the tips).
- Spread whipped cream over the chilled pie. Garnish with shaved chocolate, if desired.
- Serve immediately or chill uncovered for a few hours. Cover and refrigerate leftovers for up to 5 days.
Notes
-
- Read Before Starting: Review the full recipe, ingredient notes, and FAQs before you begin. This pie has several steps, and being prepared helps everything go smoothly.
- Chill for Best Results: While 4–6 hours is enough, chilling the pie overnight gives the best texture and flavor.
- Oreo Crust Recommendation: Regular Oreos (with the cream filling) make a rich, easy crust. For a buttery alternative, try our small shortbread crust.
- Use a Thermometer: Heat the egg mixture to 160°F using an instant-read thermometer.
- Keep It Cold: Always refrigerate the pie to help it set properly.
- Follow the Recipe: Don’t substitute ingredients in the filling, changes may affect how well it sets or how smooth it turns out.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Why does the egg need to be cooked?
Cooking the egg using the double boiler method ensures itโs safe to eat while keeping that smooth, creamy texture we love in French silk pie. Itโs an extra step for peace of mind and doesnโt affect the flavor.
Although it took a while to make and wait on, this french silk pie is delicious! I will gladly stand up against the scent of warm egg in a double-boiler to make this again down the road. I did make a few changes, including using semisweet chocolate chunks and cutting down on the whipped topping. Still amazing!
I’m excited to try this pie. I made the carrot cake
cupcakes and they were amazing.
Can I sub chocolate chips for bakers chocolate?
Yes.
Thank you for this. I didnโt have bakerโs chocolate so I used cocoa powder with butter and sugar as a substitute. The fillings wasnโt as high as the picture but it was delicious all the same!
Great recipe.