French Silk Pie Bites
Buttery crescent dough shells filled with silky chocolate pudding and topped with whipped cream and cocoa powder — a bite-sized version of the best French Silk pie.
Ingredients
- 2 8 oz cans of crescent dough sheets
- 3.9 oz instant chocolate pudding mix
- 1¾ c cold milk
- 8 oz container whipped topping thawed
- ¼ t cocoa powder
- 1/2 c chocolate shavings or mini chocolate chips optional
Instructions
- Preheat oven to 375°F. Grease or spray 24 muffin pan cups. Lay parchment on a clean cutting board. Set aside. Note: Keep dough chilled until ready to use it.
- In a large bowl, whisk together pudding mix and milk until smooth. Gently fold in 1½ c whipped topping.
- Cover and chill bowl in the fridge for 30 minutes.
- While the pudding mixture sets: Take out the dough from the fridge and lay out onto the prepared cutting board. Cut each sheet into 12 squares. Press one square into each cavity of the greased muffin pan.
- Bake for 10–13 minutes, until golden brown. Remove from oven. Transfer the pastry cups to a wire rack or plates to cool to room temp.
- Pipe or spoon the mousse filling into the cooled crescent cups. If making ahead, keep the mousse filling separate from the pastry shells until ready to serve.
- Top each with a teaspoonful of whipped topping and dust lightly with cocoa powder.
- Serve immediately. Leftovers may soften the crescent dough pastry shells slightly overnight, but still be good for 1-3 days if kept cold.
Nutrition
Serving: 1squareCalories: 107kcalCarbohydrates: 17gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.01gCholesterol: 3mgSodium: 235mgPotassium: 47mgFiber: 0.3gSugar: 9gVitamin A: 44IUVitamin C: 0.02mgCalcium: 34mgIron: 0.1mg
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