Mini French Silk Pie

Updated at: Thu, 17 Aug 2023 03:10:30 GMT

Step 1

Heat the oven to 350°F (177°C). Place the regular, stuffed chocolate sandwich cookies into the bowl of a food processor and pulse until finely ground.

Step 2

I use a 3-cup food processor. You can use a rolling pin to crush the cookies instead. Just be sure to crush the cookies as small as possible for your crust.

Step 3

Add in the melted butter and pulse until moistened. Press the mixture into the bottom and halfway up the sides of a lightly buttered small baking dish.

Step 4

We use a 5x5-inch dish but a 4x6-inch dish will work, a 6x6-inch dish works (this will yield a thinner crust and filling), and a 6-inch round dish will also work.

Step 5

You want the crust to be tight and compact. I like to use the bottom of a drinking glass or a flat-bottomed small measuring cup to help pack it down and smooth out the surface.

Step 6

Bake the crust for 10 minutes. Remove from the oven and set the dish aside.

Step 7

Combine the egg and sugar in a heatproof bowl and whisk until combined.

Step 8

Place the bowl over a pot of simmering water. Make sure the bottom of the bowl does not touch the water. Whisking constantly, cook the egg mixture until it registers 160°F (71°C) on a digital instant-read thermometer. Do not stop whisking or the egg may solidify. Carefully remove the bowl from the heat. The mixture will continue to thicken as it cools.

Step 9

Add in the butter, chopped chocolate, and vanilla extract. Gently whisk until the butter and chocolate have completely melted and the mixture is smooth. Let the mixture cool for approximately 30 minutes, stirring occasionally so that the chocolate mixture doesn't solidify.

Step 10

In a separate medium-sized bowl, beat the cream with a hand mixer until soft peaks form. Fold the whipped cream into the chocolate mixture until no white streaks remain.

Step 11

What are soft peaks?: When you lift the beaters or balloon whisk out of the cream, the peaks should be soft and will curl downwards and melt back into themselves almost immediately.

Step 12

Pour over the cooled pie crust, cover tightly with plastic wrap and refrigerate for at least 4-6 hours or overnight until chilled and thickened. The pie may be refrigerated for up to 2 days before enjoying.

Step 13

Using a hand mixer, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form.

Step 14

What are medium peaks?: Medium peaks are between soft peaks and stiff peaks. Stiff peaks stand straight up.

Step 15

Spread the whipped cream on top of the pie. Garnish with shaved chocolate, if desired (see notes). Enjoy immediately or chill the pie uncovered up to a few hours.

Step 16

Cover leftovers and store in the refrigetator for up to 5 days.

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