Mini Chocolate Silk Pies

These Mini Chocolate Silk Pies are decadently delicious and so easy to make. Homemade pie crust dough is baked in jumbo muffin tins and then filled with an easy homemade chocolate filling. Then, it’s all topped with homemade whipped cream!

mini chocolate silk pie on a wooden board.

If you love chocolate silk pie, you will adore these mini pies. We love serving these to family and friends because they’re a fun-sized version of the classic chocolate silk pie that we all know and love. And they’re super-easy to make!

mini chocolate silk pie on a plate with a bite missing.

❤️ Why You’ll Love This Recipe

  • It only takes a few basic ingredients to make.
  • It’s an easy recipe that anyone can make.
  • It’s fast! You’ll be in and out of the kitchen in about 30 minutes.
  • The chocolate filling is absolutely decadent.


bowls of flour, milk, salt, sugar, and oil.

Both the pie crust and the chocolate filling are made with simple ingredients that you can find in your kitchen and/or a quick trip to the grocery store.

All the ingredients for the recipe are listed here, but you can find the exact amounts in the recipe card at the end of the post.

For the Crust

  • Flour
  • Oil
  • Milk
  • Sugar
  • Salt
bowls of marshmallow cream, chocolate chips, butter, powdered sugar, and heavy cream.

For the Chocolate Filling

  • Marshmallow cream
  • Dark chocolate chips
  • Unsalted butter

Whipped Cream and Topping

  • Heavy cream
  • Powdered sugar
  • Additional chopped chocolate chips

🔪 How to Make Mini Chocolate Silk Pies

Making these pies couldn’t be easier. The crust is simple to make and only takes a few minutes to bake. The filling is just as easy!

pie crust being mixed in a mixing bowl.

Step 1: Make the Crust

Stir flour, oil, milk, sugar, and salt together in a small bowl until combined.

crust being pressed into a muffin tin.

Step 2: Press and Poke

Divide the dough into equal parts and press it into the bottom and sides of a jumbo muffin pan. Then, poke holes in the bottom and sides of the crust with a fork.

Step 3: Bake

Bake for 15 to 18 minutes until the middle is set and the edges are browned. Set aside until ready to fill.

whipped cream in a stainless steel mixing bowl.

Step 4: Make the Whipped Cream

Whip the heavy cream with powdered sugar on high speed with a stand mixer for 3 to 5 minutes until stiff peaks form. Set aside.

chocolate filling being made in a saucepan.

Step 5: Make the Filling

Melt the marshmallow cream, butter, and chocolate chips in a large saucepan on low heat, stirring occasionally, until smooth. Remove from the heat and cool slightly, then fold in half the whipped cream until smooth.

pie shells being filled on a cooling rack.

Step 6: Fill the Pie Shells

Place the chocolate filling into a pastry bag with a large star tip and pipe a heaping mound of filling into each pie shell.

mini pies being topped with whipped cream and chocolate shavings.

Step 7: Decorate and Chill

Add the reserved whipped cream to a pastry bag with a large star tip and pipe a small dollop on top of each chocolate pie. Sprinkle with additional chopped chocolate chips and chill until ready to serve.


Do you want to change up this recipe and make it your own? Here are some ways that you can do that!

  • Chocolate Chips – Make different pies by using dark, semi-sweet, milk, or even white chocolate chips.
  • Espresso Powder – Try adding a bit of espresso powder to the chocolate filling for deeper flavor.
  • Pre-Made Pie Crust – You can cut rounds to fit your muffin tins out of pre-made pie crust if you prefer.

If you love mini pies like this one, then check out our mini crustless pumpkin pie.

🥄 Equipment

  • Measuring cups and spoons
  • Jumbo muffin tins
  • Stand mixer
  • Large saucepan
  • Pastry bags
  • Large star tip

🥫 Storage

Refrigerate these mini chocolate silk pies for up to 2 days in an air-tight container. Do not freeze them.

mini chocolate silk pies on a wooden cutting board.

What to Serve with Chocolate Pie

These little pies make an excellent dessert after almost any kind of meal. They’re also perfect as part of a larger dessert spread alongside all your other favorite sweet treats.

💭 Tips

  • We recommend that you use homemade whipped cream and NOT whipped topping in this recipe.
  • Do not try to rush your chocolate filling by using higher heat. Keep the heat low and stir frequently to prevent scorching.
  • Be sure you poke holes all over your pie crusts before baking them to prevent bubbling.

⁉️ FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

What are mini pies?

Mini pies are simply smaller versions of full-sized pies. Both use pie crust and various pie fillings.

Why did my pie crusts bubble?

Be sure to poke holes all over the pie crusts so the air can escape while they bake. If you don’t have enough holes, they could bubble.

Why can’t whipped topping be used for this recipe?

Whipped topping is made by hydrogenating oils to create the whipped texture. This sort of topping won’t hold up when added to the warm pie ingredients.

🍽 More Recipes

Do you enjoy mini desserts? Then try these delicious recipes:

🧾Recipe Card

Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.

mini chocolate silk pie on a wooden board.

Mini Chocolate Silk Pies

Mini chocolate silk pies are easy to make and decadently delicious. A creamy chocolate filling fills mini homemade pie crusts.
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Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Inactive Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 6 Mini Pies
Calories: 927kcal


  • Measuring Cups and Spoons
  • Jumbo muffin tins
  • Stand mixer
  • Large saucepan
  • Pastry bags
  • Large Star Tip


Pie Crust

  • 1 ½ cups flour
  • ½ cup oil
  • 2 tablespoons milk
  • 2 teaspoons sugar
  • 1 teaspoon salt

Chocolate filling

  • 7 ounces marshmallow cream
  • 1 cup dark chocolate chips
  • ¼ cup unsalted butter
  • 2 cups heavy cream
  • ½ cup powdered sugar
  • Additional chopped chocolate chips


To make the pie crust

  • Preheat the oven to 400 degrees.
  • 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.
  • 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.

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.
  • 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.
  • 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.
  • 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.


Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.


Serving: 1Pie | Calories: 927kcal | Carbohydrates: 83g | Protein: 8g | Fat: 65g | Saturated Fat: 33g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 445mg | Potassium: 309mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1414IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 2mg

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