Mini French Silk Pie
This Mini French Silk Pie features a rich, creamy chocolate filling in a crisp Oreo cookie crust. Topped with whipped cream and chocolate shavings, it’s a decadent dessert perfectly portioned for one or two.
Servings: 4 servings
Equipment
- 5-inch baking dish or use a 4x6-inch dish, 6x6-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 5x5-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
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
