Mini French Silk Crescent Pies
Mini french silk crescent pies start with a buttery crescent roll base that are filled withvelvety, rich chocolate filling, then topped with whipped cream and mini chocolate chips!
Servings: 24 bites
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
Instructions
- 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!