MINI FRENCH SILK PIES RECIPES

Steps:

• Heat oven to 375°F. If using dough sheet, unroll dough on work surface. Press into 12x9-inch rectangle. If using crescent rolls, unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. Cut into 6 rows by 4 rows to make 24 squares.
• Gently press squares into 24 ungreased mini muffin cups (dough will not completely cover inside of cup; do not press too much). Bake 6 to 8 minutes or until edges are golden brown. Cool completely in pans, about 10 minutes. Remove from pans.
• Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken. Fold in 1 cup whipped topping. Fill each cooled cup with about 1 tablespoon pudding mixture.
• Spoon 1/2 cup whipped topping into sandwich-size resealable food-storage plastic bag; seal bag. Cut tip from 1 bottom corner of bag; squeeze topping onto tarts, and sprinkle each with chocolate chips. Store in refrigerator.

Steps:

• 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.
• Bake 8 to 9 minutes or until lightly browned. Cool completely, about 30 minutes.
• 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.
• 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.