Name: Mini French Silk Crescent Pies
Prep time: 30 min
Total time: 30 min
Ingredients: 1 (8 oz) crescent roll sheet; 1 cup milk; 1 (3.9 oz) box instant chocolate pudding mix; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 4 tbsp mini chocolate chips

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Mini french silk crescent pies start with a buttery crescent roll base that are filled with velvety, rich chocolate filling, then topped with whipped cream and mini chocolate chips!

Chocolate desserts might not be the best thing for the waistline, but they are good for the soul! If you like my mini french silk pies, you’ll also like my rolo ritz cookies, hot chocolate dip, and boston cream pie cookie bites!

Why you’ll love this recipe:

Turn your kitchen into a five-star bakery with these decadent mini french silk crescent pies! Your guests will think you made these mini pies completely from scratch… or bought them from a specialty bakery. No one needs to know the recipe calls for store-bought crescent roll dough!

These french silk crescent pies have an easy little shortcut! They may seem like something super fancy to make, but they’re made easy with a pre-made, refrigerated crescent roll dough. Filled with a delicious, no bake chocolate pudding mixture and topped with whipped cream, these mini pies are the perfect little treat to make for any occasion!

Ingredients you’ll need:

Crescent roll sheet
Instant chocolate pudding
Milk
Heavy whipping cream
Powdered sugar
Mini chocolate chips

Two bites, no mess. It really doesn’t get any better, does it? I’m always a sucker for things in individual servings, and these mini pies are no exception. Filled with that familiar, creamy french silk pie flavor, these are made even easier by making the crust from Pillsbury crescent rolls. Don’t get me wrong, I love a classic pie crust or graham cracker crust, but sometimes I don’t want to do all the work to make them!

When you’re craving the delicious flavor of a chocolate pie, but only have 30 minutes to make a yummy treat, this is your recipe! They bake up buttery and flakey, and they completely compliment the sweet chocolate filling. Top it all off with a dollop of whipped cream, and a sprinkle of chocolate chips, and you’ll have yourself a new holiday tradition!

How to make the best mini french silk crescent pies:

Preheat your oven to 375 degrees F and grease a 24-cup mini muffin tin with nonstick cooking spray.
Unroll your sheet of crescent dough and cut into 6 rows by 4 rows to create 24 squares. Gently form the squares of dough into each muffin cup, then bake for 8 minutes. Let cool completely.
In a medium mixing bowl, combine instant chocolate pudding mix with milk, whisk to dissolve any lumps, then set aside to thicken.
In the meantime, whip heavy cream and powdered sugar to reach stiff peaks. Fold 3/4 of the whipped cream into the thickened pudding, making sure to reserve the remaining whipped cream for later.
Transfer the pudding mixture into a piping bag or Ziploc bag, cut off the end, then fill each crescent cup with roughly 1 tbsp of filling.
Transfer the remaining whipped cream into a piping bag or Ziploc bag, cut off one end, then pipe a dollop on top of each mini pie.
Sprinkle the tops with mini chocolate chips before enjoying!

These poppable, mini chocolate silk pies are a scaled-down version of classic french silk pie. Their velvety texture and deep chocolate flavor make them a decadent treat for any occasion!

This is a great recipe to make any time of year and are special enough for the holidays. Since they’re served chilled and require little baking time (only the crusts!), they’re also perfect to make during the summer months!

My top tips:

CRESCENT SHEET: I recommend using a crescent roll sheet rather than the traditional crescent rolls with perforated lines for this recipe. This way, you don’t have to worry about the perforated lines splitting or coming undone as you slice the dough into squares.
COOLING: It’s important the crescent cups are completely cooled before filling them with the pudding mixture. This ensures the crusts remain crisp and won’t melt the filling. I recommend letting them cool completely in the pan for about 10 minutes.
INSTANT PUDDING: Make sure the chocolate pudding mix you’re using is instant! The instant pudding will thicken without having to cook it on the stove and that’s exactly what we want. Once the instant pudding is combined with milk, it’ll only take about 5 minutes to thicken on its own.
HEAVY CREAM VS WHIPPED TOPPING: To make this recipe even easier, feel free to skip the step of whipping fresh cream with powdered sugar together and just use thawed cool whip (or whipped topping) instead. You’ll need one 8-ounce tub of thawed cool whip for this recipe.
ELECTRIC MIXER: I do recommend pulling out your electric mixer to whip the heavy cream and powdered sugar to stiff peaks. You can do it without one and just use a little elbow grease, but it’s much easier, and faster, with the electric mixer!
PIPING: Adding the pudding filling and whipped cream into piping bags (or Ziploc bags) helps control how much filling and whipped cream you’re adding to these mini pies and in turn, keeps them nice and neat. Although recommended, the piping bags are optional and can just be substituted for a spoon!
STORING: Leftover mini pies do need to be stored in the fridge because the pudding/custard filling is perishable. They’ll keep for up to 3 days stored in an airtight container, just keep in mind that the longer you store them, the more the crescent crusts will soften and begin to lose that crunchy texture.

If you find yourself with a little extra filling, it makes a delicious fruit dip too! Just cover and store it in the fridge! Or make more mini french silk pies… you’ll be glad you had them on hand because these disappear fast! 😉

Looking for more bite-sized treats? Try these out!

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