Imagine a dessert that’s equal parts elegant and adorable, with a buttery, flaky crust hugging a velvety chocolate filling, all topped with a cloud of whipped cream and a sprinkle of chocolate chips. Meet Mini French Silk Crescent Pies —the bite-sized answer to your dessert dreams. These little gems are proof that good things do come in small packages. Whether you’re hosting a holiday party, surprising your family with a weeknight treat, or just craving something chocolatey, these pies are here to steal the show. Let’s dive into why they’re about to become your new obsession!

Why You’ll Love This Recipe

Bite-Sized Perfection : No forks or plates needed—these handheld delights are perfect for popping in your mouth.

Store-Bought Shortcut : The crescent roll dough saves time without sacrificing flavor.
Velvety Chocolate Filling : Silky, rich, and oh-so-satisfying, thanks to instant pudding and whipped cream.
Customizable & Festive : Top with sprinkles, nuts, or even a drizzle of caramel for a personal touch.

Close your eyes and picture this: golden, flaky pastry cups cradling a smooth-as-silk chocolate filling, crowned with a swirl of whipped cream and a dusting of mini chocolate chips. Now open your eyes and realize you’re not dreaming—these Mini French Silk Crescent Pies are real, and they’re spectacular.

Inspired by the classic French silk pie but scaled down for maximum cuteness, this recipe is a masterclass in balancing convenience and indulgence. The crescent roll dough bakes into buttery perfection, while the filling is a no-fuss, no-bake wonder. They’re the ultimate crowd-pleaser, whether you’re serving them at a bridal shower, a game-day spread, or as a midnight snack (no judgment here).

Here’s what you’ll need to create these little marvels:

Ingredients with Measurements

1 (8 oz) crescent roll sheet : The shortcut hero of this recipe—no rolling or shaping required!
1 cup milk : Whole milk works best for a creamy filling.
1 (3.9 oz) box instant chocolate pudding mix : The secret to that rich, velvety texture.

1 cup heavy whipping cream : Whipped into stiff peaks for the filling and topping.
¼ cup powdered sugar : Sweetens the whipped cream and stabilizes it.
4 tbsp mini chocolate chips : For that finishing sprinkle of chocolate magic.

Detailed Step-by-Step Directions

Let’s turn these ingredients into 24 bite-sized masterpieces:

Prep the Oven & Muffin Tin :
Preheat your oven to 375°F (190°C). Grease a 24-cup mini muffin tin with nonstick spray.
Shape the Dough :
Unroll the crescent sheet onto a cutting board. Using a sharp knife, cut it into 6 rows by 4 rows to make 24 squares. Gently press each square into the muffin cups, shaping them into little bowls.

Bake the Crusts :
Bake for 8-10 minutes, until golden brown. Let cool completely in the tin.
Make the Filling :
In a bowl, whisk the pudding mix and milk until smooth. Let it thicken for 5 minutes.
Whip the Cream :
In a separate bowl, use an electric mixer to whip the heavy cream and powdered sugar until stiff peaks form. Fold ¾ of the whipped cream into the pudding mixture.

Assemble the Pies :
Spoon or pipe the chocolate filling into each cooled crust (a Ziploc bag with the corner snipped works great!). Top with a dollop of the remaining whipped cream and a sprinkle of chocolate chips.

How to Present & Serve These Little Luxuries

Presentation is key to making these pies feel extra special:

Party Platter : Arrange them on a tiered stand with fresh berries or mint leaves for a pop of color.

Holiday Magic : Top with crushed candy canes or red-and-green sprinkles for Christmas, or pastel sprinkles for Easter.
Cocktail Companion : Serve alongside espresso martinis or dessert wine for a sophisticated touch.
Gift Idea : Package them in mini cupcake liners inside a decorative box for a thoughtful homemade gift.

Storage Tips & Shelf Life

To keep your pies fresh and delicious:

Refrigerate : Store in an airtight container for up to 2 days.
Freeze : Assemble the pies without the whipped cream topping, then freeze. Add the topping after thawing.

Pro Tip : If the whipped cream softens, you can “refresh” it with a quick re-whip before serving.

FAQs

Got questions? We’ve got answers!

Can I use homemade pie dough instead of crescent rolls?
Absolutely! Just roll it out thinly and cut into squares.

What if I can’t find crescent sheets?
Use regular crescent rolls—press the seams together to form a solid sheet.
Can I use a different pudding flavor?
Yes! Vanilla, cheesecake, or banana pudding would all work.
How do I prevent the dough from shrinking?
Press the dough firmly into the muffin cups and avoid over-handling it.

Can I make the filling ahead?
Yes! Prepare it up to 24 hours in advance and store it in the fridge.
What if I don’t have a piping bag?
Use a spoon to fill the crusts, or snip the corner of a plastic bag.
Can I use a regular muffin tin?
Yes, but you’ll get fewer pies. Adjust baking time to 10-12 minutes.

How do I keep the whipped cream from weeping?
Ensure the heavy cream is very cold and whip it just until stiff peaks form.
Can I add alcohol to the filling?
For an adult twist, fold in 1-2 tbsp of coffee liqueur or peppermint schnapps.
What’s the best way to serve these?
Pair with a latte, hot chocolate, or a glass of dessert wine like Port or Moscato.

Final Thoughts

Mini French Silk Crescent Pies are proof that desserts don’t need to be complicated to be extraordinary. With their buttery crusts, silky filling, and endless customization options, they’re a testament to the joy of baking—no stress, just deliciousness. So preheat that oven, grab your muffin tin, and get ready to wow everyone (including yourself) with these irresistible bites.

Mini French Silk Crescent Pies

Author: Rachel Mills
Total Time: 30 minutes

Print Recipe

Description

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!

Ingredients

Scale

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!

Prep Time: 30 minutes