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Mini Chocolate Silk Pies

Mini Chocolate Silk Pies: A Bite-Sized Delight

Imagine the rich, velvety smoothness of a classic chocolate silk pie, but in a delightful, bite-sized version that’s perfect for any occasion.

These mini chocolate silk pies boast a buttery, flaky mini pie crust filled with a luscious chocolate filling, topped with homemade whipped cream and chocolate shavings. It’s a dessert that promises to satisfy your chocolate cravings with just the right amount of sweetness in each small bite.

These are so fun for the holidays or a fun dinner party.


Q: Can I use a graham cracker crust instead of a traditional pie crust? A: Absolutely! A graham cracker crust will give your mini pies a delightful crunch and can be a quicker alternative to the traditional pie dough.

Q: What if I don’t have a mini muffin tin? A: No worries! You can make a whole pie using a standard pie plate or make larger individual pies using mini pie pans.

Q: Can I use semi-sweet chocolate instead of dark chocolate chips? A: Yes, semi-sweet chocolate can be used for a sweeter taste. The original recipe calls for dark chocolate for its rich flavor, but chocolate is all about personal preference!

Tips and Tricks

  • For the best results, ensure all ingredients are at room temperature before starting.
  • When melting chocolate with a double boiler, keep the heat on low to avoid burning the chocolate chips.
  • To achieve stiff peaks with your heavy cream, chill the large mixing bowl and whisk attachment beforehand.


  • Oreo Crust: Swap the traditional pie crust for an oreo cookie crust for an extra chocolatey base.
  • Chocolate Peanut Butter Pies: Add a layer of peanut butter to the chocolate filling for a decadent twist.
  • Pumpkin Chocolate Pies: Mix in some pumpkin puree and a dash of maple syrup for a seasonal take.

Where to Serve

These mini pies are perfect for dinner parties, children’s birthday celebrations, or as a refined addition to a high tea spread. They’re also a hit at bake sales and make for a lovely gift when visiting friends or family.


Wrap the mini pies with plastic wrap or place them in an airtight container. They can be stored in the refrigerator for up to 5 days. For longer storage, place them in a chest freezer where they can last for up to a month.

Common Problems and How to Avoid Them

  • Chocolate Mixture Seizing: This happens when water gets into the melted chocolate. Avoid it by using a dry bowl and utensils when melting chocolate.
  • Pie Crust Shrinking: Prevent this by chilling your mini pie crusts in the muffin cups before filling.
  • Whipped Cream Weeping: Make fresh whipped cream close to serving time to avoid it losing its form.

Tips for Making This Recipe with Kids

  • Let the kids help press the pie dough into the mini muffin tin and use a round cookie cutter to create the mini pie crusts.
  • Kids can also help add the ingredients to the food processor and watch as the chocolate filling comes together.
  • Decorating the mini pies with whipped topping and chocolate curls can be a fun activity for children.

Topping Options

  • Homemade Whipped Cream: Nothing beats the lightness of fresh whipped cream on top of the chocolate filling.
  • Chocolate Shavings: Adds an elegant touch and extra chocolatey flavor.
  • Fresh Fruit: Top with raspberries or strawberries for a fresh, tart contrast to the sweet chocolate.

Why This Mini Chocolate Pie Recipe Works

This mini chocolate cream pies recipe works because it uses basic ingredients to create a dessert that feels gourmet. The combination of a flaky pie crust with a smooth chocolate cream filling and the addition of a light whipped topping creates a balance of textures and flavors that are irresistible.

The use of a double boiler to melt chocolate ensures a smooth chocolate filling, and the addition of powdered sugar to the heavy cream provides stability for the whipped cream topping. The mini size is not only adorable but also practical, making it easier to serve and enjoy without the commitment of a small slice from a whole pie.

Whether you’re a first-time baker or a seasoned pro, this recipe is a good idea for anyone looking to create a delicious dessert that’s sure to impress. Enjoy and let me know how much you love it!!

Here are some more amazing pie recipes to try:

Mini Chocolate Silk Pies
Yield: 6 mini pies

Mini Chocolate Silk Pies

Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 50 minutes

Mini Chocolate Silk Pies are a delightful, bite-sized dessert featuring a flaky crust and a rich chocolate filling, topped with homemade whipped cream and chocolate shavings. They're perfect for any gathering where a sweet, individual treat is desired, easy to make, and even easier to enjoy.


  • Pie Crust
  • 1 ½ cup flour
  • ½ cup oil
  • 2 Tsp milk
  • 2 tsp sugar
  • 1 tsp salt
  • Chocolate filling
  • 1 - 7 oz container marshmallow cream
  • 1 cup dark chocolate chips
  • ¼ cup unsalted butter
  • 2 cup heavy cream
  • ½ cup powdered sugar
  • Additional chopped chocolate chips


  1. To make the pie crust - Preheat the oven to 400 degrees.  
  2. Combine the flour, oil, milk, sugar and salt in a small bowl.  Stir until it combines together.  Divide into equal parts and press into the bottom and sides of a jumbo muffin pan.  
  3. Poke holes with a fork in the bottom and sides of each mini pie to prevent air pockets.  Bake in preheated oven for approximately 15-18 minutes until the middle is set and the edges are browned.  Set aside until ready to fill.
  4. To make the filling - Whip the heavy cream with powdered sugar in the bowl of a stand mixer on high speed for approximately 3-5 minutes until stiff peaks.  Set aside. 
  5. In a large saucepan, melt the marshmallow cream, butter and chocolate chips.  Heat over low and stir occasionally to prevent scorching.  Continue to mix until smooth and then remove from the heat.  Allow to cool slightly. 
  6. Gently fold in half of the whipped cream to the chocolate mixture.  Stir until smooth.  Transfer the chocolate filling to a pastry bag fitted with a large star tip.  Pipe a heaping mound into each pie shell.  
  7. Transfer the remaining whipped cream to another pastry bag fitted with a large star tip and pipe a small dallop on top of each chocolate pie.  Sprinkle with additional chopped chocolate chip pieces, if desired.  
  8. Store in fridge until ready to serve.

Nutrition Information



Serving Size


Amount Per Serving Calories 1087Total Fat 74gSaturated Fat 33gTrans Fat 1gUnsaturated Fat 36gCholesterol 113mgSodium 566mgCarbohydrates 100gFiber 4gSugar 51gProtein 10g

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