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a slice of french silk pie on a clear plate next to the full pie in the background.
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5 from 6 votes

Mini French Silk Pie

This mini French silk pie is a made-from-scratch chocolate pie for one or two, with a silky cooked-egg filling and a homemade Oreo crust.
Prep Time20 minutes
Cook Time20 minutes
Chill/Rest4 hours 30 minutes
Total Time5 hours 10 minutes
Course: Dessert
Cuisine: American
Diet: Low Salt, Vegetarian
Keyword: chocolate pie, chocolate pudding pie, cookie crust, french silk pie, french silk pie with oreo cookie crust, mini french silk pie, mini pie, oreo cookie crust, oreo cookies, single serving pie, small french silk pie, whipped cream
Servings: 4 servings
Author: Joanie Zisk

Equipment

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 - at room temperature
  • 2 ounces semi-sweet baking chocolate - finely chopped
  • ½ teaspoon vanilla extract
  • ¼ cup heavy cream

For the topping

  • ½ cup heavy cream
  • 1 tablespoon granulated sugar
  • ⅛ teaspoon vanilla extract
US - Metric

Instructions

Make the crust

  • Heat the oven to 350°F (177°C).
  • Blend 8 chocolate sandwich cookies in a food processor until fine, or crush them in a sealed bag with a rolling pin.
  • Stir 1 tablespoon melted butter into the crumbs until evenly moistened.
  • Lightly butter a 5-inch baking dish.
  • Press the crumbs firmly into the bottom and slightly up the sides, packing them tight with the bottom of a measuring cup.
  • Bake for 10 minutes, then let the crust cool completely.

Make the filling

  • Whisk 1 egg and ¼ cup sugar together in a heatproof bowl.
  • Set the bowl over a pot of gently simmering water, keeping the bottom above the water, and whisk constantly until the mixture reaches 160°F (71°C). Remove from the heat.
  • Stir in 2 tablespoons butter, the chopped chocolate, and ½ teaspoon vanilla until melted and smooth.
  • Let the chocolate mixture cool for 30 minutes, stirring occasionally.
  • Beat ¼ cup heavy cream in a separate bowl until soft peaks form, when the peaks fold over gently as you lift the beaters.
  • Fold the whipped cream into the cooled chocolate until no streaks remain.
  • Spread the filling into the cooled crust.
  • Cover and refrigerate 4 to 6 hours or overnight, until set.

Make the topping

  • Beat ½ cup heavy cream, 1 tablespoon sugar, and ⅛ teaspoon vanilla until medium peaks form, when the peaks hold their shape but bend slightly at the tips.
  • Spread the whipped cream over the chilled pie.
  • Garnish with shaved chocolate, if desired.
  • Serve right away, or chill uncovered for a few hours before serving.
  • Refrigerate any leftovers, covered, for up to 5 days.

Notes

Make ahead: This mini French silk pie can be made up to 2 days in advance. Keep it covered in the refrigerator until you're ready to add the whipped cream topping.
Make a larger pie: To serve more than two, double all of the ingredients and bake the crust in a 6×8-inch baking dish.
How to make shaved chocolate: Run a vegetable peeler or the large holes of a box grater along the flat edge of a chocolate bar to shave off thin curls. A slightly warm bar shaves more easily than a cold one, so let it sit at room temperature for a few minutes first.

Nutrition

Serving: 1serving | Calories: 497kcal | Carbohydrates: 41g | Protein: 5g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 212mg | Potassium: 186mg | Fiber: 2g | Sugar: 30g | Vitamin A: 993IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 3mg

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