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+ servings
a slice of french silk pie on a clear plate.
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5 from 6 votes

Mini French Silk Pie

Rich and creamy mini French silk pie made with an indulgent cookie crust, smooth and silky chocolate filling, and fresh whipped cream topping.
Prep Time50 minutes
Cook Time20 minutes
Chill4 hours
Total Time5 hours 10 minutes
Course: Dessert
Cuisine: American
Diet: Low Salt, Vegetarian
Keyword: chocolate pie, chocolate pudding pie, cookie crust, french silk pie, 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 , 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
  • teaspoon vanilla extract

Instructions

Make the Crust

  • Set your oven to 350°F (177°C).
  • For the Oreo cookie crust, put 8 regular stuffed chocolate sandwich cookies in a food processor and blend until they're finely ground. If you don't have a food processor, a rolling pin works too. Just make sure the cookies are crushed into very fine pieces for the crust.
  • Add melted butter to the crushed cookies and pulse until the mixture is well moistened. This forms your crust base.
  • Take a 5x5 inch baking dish and lightly butter it. Press your crust mixture into the bottom and up the sides about halfway. Aim for a tight, compact crust. To smooth and pack the crust evenly, use the bottom of a drinking glass or a flat-bottomed small measuring cup.
  • Place the crust in the oven and bake for 10 minutes. After baking, take it out and set it aside to cool.

Make the Filling

  • In a heatproof bowl, mix the egg and sugar together thoroughly.
  • Set the bowl over a pot of gently simmering water, ensuring the bowl doesn't touch the water. Continuously whisk the mixture until it reaches 160°F (71°C) as checked by a digital instant-read thermometer. Keep whisking to prevent the egg from solidifying. Once done, carefully remove the bowl from heat. The mixture will thicken as it cools.
  • Stir in the butter, chopped chocolate, and vanilla extract. Continue to whisk gently until both butter and chocolate melt fully, and the mixture is smooth. Let it cool for about 30 minutes, stirring now and then to prevent the chocolate from hardening.
  • In another medium-sized bowl, beat the cream using a hand mixer until soft peaks form. Gently fold this whipped cream into the chocolate mixture, making sure no white streaks are left.
    Note: Soft peaks form when you lift the beaters or a balloon whisk out of the cream. You'll see the peaks gently bend over at the tips, softly folding back into the cream almost instantly.
  • Pour the filling over the cooled crust. Cover it tightly with plastic wrap. Refrigerate for at least 4-6 hours, or overnight, until it's well chilled and thickened. The pie can be stored in the refrigerator for up to 2 days before serving.

Make the Whipped Cream Topping

  • Take heavy cream, sugar, and vanilla extract and beat them together with a hand mixer at medium-high speed. Continue until you achieve medium peaks.
    Note: Medium peaks are an intermediate stage between soft peaks and stiff peaks. Unlike stiff peaks that stand upright firmly, medium peaks hold their shape fairly well but still have a slight bend at the tips.
  • Spread this whipped cream evenly over the top of your pie. If you like, garnish with shaved chocolate. You can serve the pie right away or let it chill, uncovered, in the refrigerator for a few hours.
  • If there are any leftovers, cover them and store in the refrigerator. They will keep well for up to 5 days.

Notes

    • Preparation is Key: Before beginning, make sure to read the entire recipe, including the ingredient notes and FAQs. French silk pie is easy to make but involves several distinct steps. By taking your time at each stage, you'll create a delightful chocolate pie.
    • Chill for Best Results: While you can enjoy this pie after a few hours of chilling, leaving it in the refrigerator overnight elevates it to chocolate pie perfection!
    • Oreo Crust Recommendation: An Oreo crust is not only easier than traditional pie dough but also adds an extra chocolatey kick! Use regular Oreos with their cream filling. If you prefer a different crust, our buttery shortbread crust is a fantastic alternative.
    • Use a Thermometer for the Egg: To ensure the egg in the filling is properly cooked to 160°F, use an instant-read thermometer.
    • Refrigeration is Essential: Always refrigerate the pie after making it to help it set.
    • No Ingredient Substitutions: For the filling to set correctly and retain its silky texture, stick to the recipe without substituting ingredients.
 
 
How To Make Shaved Chocolate
Use a microplane or a cheese grater to shred the chocolate into fine pieces.

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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