Mini French Silk Pies

Servings: mini pies

Calories: 281cal

Add flour, salt, and sugar to the food processor and process on high for 10 seconds.
Add the butter cubes evenly across the top of the flour mixture. Pulse for 1-2 seconds at a time until the mixture resembles coarse crumbs. This will take about 14-16 pulses.
Add ice water, 1 tablespoon at a time, pulsing after each addition, until mixture just forms a dough. You may not use all the water.
NOTE: adding too much water can cause serious shrinkage in your finished crust so be sure to follow instructions carefully and only add enough for the dough to form.
Remove dough from processor and divide into 2 equal pieces. Form dough into discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes, or for up to a week.
NOTE: I like to use a kitchen scale. Weigh the dough, then divide it in half.

Preheat oven to 375 F. Bring out two 12-cup muffin pans, do not grease them.
Using one of the discs, weigh it, then separate into 12 equal pieces.
Lightly flour your work surface, then roll a piece of dough in your hands to form a ball. On your floured surface, flatten it with the palm of your hand. Use a rolling pin to flatten the dough more until the circle is roughly 4 1/2 inches in diameter.
Carefully insert the dough circle into the well of a 12 cup muffin tin. Repeat for all 12 dough balls. Pierce the bottom of the dough with a fork a couple times.
Repeat this process for the second pan.
Bake for 14-16 minutes. Dough will shrink down a bit and puff up. The edges will be lightly browned.
TIP: I usually bake one pan at a time to ensure even baking and browning. If you decide to bake them both at once, be sure the stagger them in the oven so that the air can circulate around the pans. If you have the time, I suggest baking one at a time.
Remove from oven, place on wire rack, and allow to cool completely before filling.

Melt the chocolate and set aside to cool completely.
Beat sugar and butter on medium high until light and fluffy, set a timer and beat a full 7 minutes.
Add cooled chocolate and vanilla and beat until incorporated.
Add eggs, two at a time, beating a full 5 minutes after each addition. Again, set a timer.
Use an ice cream scoop to add filling to each of the cooled pie crusts.
Beat whipping cream and powdered sugar with a whisk attachment on medium-high speed until stiff peaks just begin to form.
Fill piping bag with whipped cream and pipe on top of filling.
Garnish with shaved bittersweet chocolate.
Chill mini pies in the refrigerator overnight. Take pies out 30 minutes before serving to allow the crust to come to room temperature.

5 from 7 votes

The eggs in this recipe are not cooked. If that concerns you, you can use pasteurized eggs or learn how to pasteurize the eggs in your fridge.
DO NOT use margarine, I have not tested this pie using margarine. Do NOT melt the butter. The butter should be softened, which means removing it from the fridge and letting it sit at room temp about 20-30 minutes.

Course: Dessert

Cuisine: American

Prep Time1

Cook Time15

Chill time (for dough)30

Total Time1 45