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
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.
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.
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.
Spoon filling evenly into cooled crusts; refrigerate 1 hour or until set.
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.
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