Mini Malted Milk French Silk Pies

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

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


  1. 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. 2 Bake 8 to 9 minutes or until lightly browned. Cool completely, about 30 minutes.
  3. 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. 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.




Nutrition Information

Recipe Step Photos

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