Mini Malted Milk French Silk Pies

French silk pie gets a flavor update with malted milk powder.

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  • prep time 40 min
  • total time 2 hr 40 min
  • ingredients 8
  • servings 28
 

Ingredients

2
boxes Pillsbury™ refrigerated pie crusts, softened as directed on boxes
3
oz semisweet baking chocolate
1
cup butter, softened
1
cup sugar
1/2
cup chocolate malted milk powder
1/2
teaspoon vanilla
4
pasteurized eggs*
Sweetened whipped cream and chopped malted milk balls

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. With 4-inch round cutter, cut 7 rounds from each crust, shaping and rerolling as necessary. Firmly press each round in bottom and up side of each of 28 ungreased regular-size muffin cups. Prick with fork.
  • 2 Bake 8 to 9 minutes or until lightly browned. Cool completely, about 30 minutes.
  • 3 Meanwhile, in 1-quart saucepan, melt chocolate over low heat; cool. In small bowl, beat butter on medium speed of electric mixer until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate, malted milk powder and vanilla until well blended.
  • 4 Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Spoon into cooled baked pie crusts. Refrigerate 2 hours before serving. Garnish with whipped cream and chopped malted milk balls.
  • 1 Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. With 4-inch round cutter, cut 7 rounds from each crust, shaping and rerolling as necessary. Firmly press each round in bottom and up side of each of 28 ungreased regular-size muffin cups. Prick with fork.
  • 2 Bake 8 to 9 minutes or until lightly browned. Cool completely, about 30 minutes.
  • 3 Meanwhile, in 1-quart saucepan, melt chocolate over low heat; cool. In small bowl, beat butter on medium speed of electric mixer until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate, malted milk powder and vanilla until well blended.
  • 4 Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Spoon into cooled baked pie crusts. Refrigerate 2 hours before serving. Garnish with whipped cream and chopped malted milk balls.

EXPERT TIPS

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Expert Tips

These mini pies can be made in advance for parties and gatherings. Make up to a day in advance, then store in refrigerator until ready to serve. Garnish with whipped cream just before serving.

*Pasteurized eggs are uncooked eggs that have been heat-treated to kill bacteria that can cause food poisoning and gastrointestinal distress. Because the eggs in this recipe are not cooked, be sure to use pasteurized eggs. They can be found in the dairy case at large supermarkets.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Pie
Calories
240
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
230mg
230%;
Total Carbohydrate
24g
24%
(Dietary Fiber
0g
0%
  Sugars
10g
10%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
2%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.