All the decadence of French Silk pie in a poppable bite.
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3/4 cup graham cracker crumbs
3 tablespoons Land O Lakes® Unsalted Butter, melted
2 teaspoons sugar
3/4 cup sugar
2 large Land O Lakes® Eggs
1/2 cup Land O Lakes® Unsalted Butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
4 (1-ounce) squares unsweetened baking chocolate, melted, cooled
1/2 cup Land O Lakes® Heavy Whipping Cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
Chocolate shavings, if desired
Heat oven to 350°F. Place paper baking cups into 24 mini muffin pan cups; set aside.
Combine all crust ingredients in bowl; mix well. Press heaping teaspoon of crumbs into bottom of each prepared muffin cup. Bake 4-6 minutes or until lightly browned. Cool.
Place sugar and eggs into 1-quart sauce pan; whisk constantly over medium heat until mixture reaches 165°F. Remove from heat; cool slightly.
Combine butter, 1 teaspoon vanilla and salt in bowl; beat at medium speed until creamy. Add chocolate; continue beating until smooth. Add cooled egg mixture; beat at least 7 minutes until mixture thickens and lightens in color.
Spoon filling evenly into cooled crusts; refrigerate 1 hour or until set.
Beat chilled whipping cream and powdered sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in 1/2 teaspoon vanilla.
Remove pie bites from pan; top with whipped cream and chocolate shavings, if desired.
It’s important to beat chocolate filling at least 7 minutes for a fluffier texture. Stopping too soon will result in a thick, ganache-like consistency.
It’s the great piecrust divide: Do you love a flaky traditional crust or a sweet, crumbly crumb crust? These recipes are for all the crumb crust fans out there who can appreciate its delicious versatility.