Monday, November 28, 2011

Bite Sized French Silk Pie

I posted the recipe for French Silk Pie earlier (see sidebar for the link).  In order to make them bite sized I use a biscut cutter to cut out the pie crust, then place the crust in a mini cupcake pan.  I cut out squares of parchment paper and fill them with pie beans after docking the crust.  Two crusts will make 24 bite sized pies.  I bake the crust the for 10 minutes with the beans, then 5 minutes without the beans before removing them from the pan and allowing them to cool on a wire rack.  You will only need to make one batch of filling and whipped cream.  I use a small offset spatula to fill the crusts with chocolate, then I place a small layer of whipped cream on top to seal it (otherwise you get pudding skin on the chocolate).  After all this is done I use a pastry bag with a #18 star tip to pipe the whipped cream on top.  One recipe uses 1 1/2 bars of chocolate, so I use a cheese slicer on the remaining half to make chocolate shavings that I sprinkle on top.  There is a small picture of the bite sized pies in the bake sale post. Enjoy!!

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