Saturday, September 17, 2011

Mini Chocolate Silk Pies

Decadence is chocolate silk pie.  No joke.  It is simple, rich, sweet, and calorie rich.  But it is worth it.

I have made this a few times with different recipes, and the recipe is always almost exactly the same.  This time, I took a bit of creative license and came up with something delicious.

Melt and allow to cool to room temperature:
2 oz. of unsweetened baking chocolate.

Cream until light and fluffy:
1/2 cup butter (salted creates a more complex flavor)
3/4 cup sugar.

Cooled chocolate
1 tsp vanilla

Add and beat one at a time for five minutes:
2 eggs*

Distribute into 6 mini graham cracker crusts and refrigerate for 2 hours.

Right before serving, whip 1 cup of whipping cream, 1 T powdered sugar, and 2 t of your favorite liqueur.  I used a fig cognac liqueur.  Put a dollop of whipped cream on each mini-pie.

Use a micro-plane to shave bittersweet chocolate over the top of each.  Serve.  Enjoy. 

*If you are concerned about using raw egg, you can pasteurize your eggs by following this process.  Be careful to follow it exactly, or your eggs will cook! 


  1. These pies are a perfect portion! So cute!

  2. Thanks Eftychia, I thought they were a great size too!

  3. Aww, those mini pies are so cute and they look really fluffy and good!

  4. I do not make pies very often, since our family is small. However, mini individual pies are a great idea! A cold chocolate cream pie does sound tasty...thanks for sharing this one!


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