Mini French Silk Ice Cream Ramekin Pies For Two

Written by Published on in Desserts, Ice Cream, Pies

When I use to frequent my local Village Inn restaurant, there were a select group of pies I just had to have a slice of after every meal—and that is, either the Coconut Cream, the fresh Strawberry or Apple pie, and of course there’s the chocolatey French Silk. After all, who can ever resist CHOCOLATE anyway? Well, certainly not I.

However, I must confess that usually coconut cream was the front runner and winner by and large, as I purchased it more frequently than all the others. Anyway, since I have been AWOL from this family style restaurant, as I haven’t been there in well over a year or two now, I decided recently to take matters into my own hand, and make this chocolate mousse like pie, but in a different way, and that’s where these Mini French Silk Ice Cream Ramekin Pies for Two come into play. However, my likewise making a creamy low carb and sugar free coconut cream pie for dessert is definitely on the near horizon, but for now enjoy making this special version of the French Silk as a sugar free ice cream pie.
😉

BRIEF SHORTCUT OF STEPS

Make the Oat and Pecan Crust.
Make the Chocolate Mousse.
Make lots and top with plenty of fluffy Whipped Cream.
I topped with tiny heart sprinkles for Valentine’s Day (Otherwise, I top with chocolate shavings).
Sugar Free French Silk Ice Cream Ramekin Pies for Two.

GET THE RECIPE BELOW

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French Silk Ice Cream Ramekin Pies For Two

A single serving recipe for two of the popular French Silk Pie but served as a sugar free, creamy chocolate ice cream mousse covered by a swooning tower of whipped cream in ramekins.

Course Dessert
Keyword bite sized desserts, chocolate ice cream, cookie desserts, French Silk Ice Cream Pie, French Silk Pie, French silk pie for two, ice cream pie, pie recipes
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 1 hour 45 minutes
Servings 2

Ingredients

For the chocolate ice cream mousse

  • 1/4 cup Dutch Cocoa Powder
  • 1-1/2 cups Powdered Sugar
  • 4 oz Dark Chocolate, melted
  • 1/2 tsp Vanilla Extract
  • 1/4 cup Whole Milk
  • 1/4 tsp Salt

For the oat pecan crust

  • 1/4 cup Oat Flour
  • 1/4 cup Pecans finely chopped or crushed
  • 2 tbsp Swerve Sugar, granulated
  • 2 tbsp Unsalted Butter, melted

For the whipped cream

  • 1/4 cup Heavy Whipped Cream or store bought if preferred.
  • 3 tbsp Swerve Powdered Sugar
  • 1/2 tsp Vanilla Extract

Instructions

Make the oat pecan crust

  1. Preheat oven to 350 degrees.

  2. Place flour and pecans in a food processor with melted butter and pulse into fine crumbs.

  3. Press crumbs into buttered ramekins to form a crust.

  4. Bake for 10 minutes or until lightly browned. Allow crust to fully cool before adding mousse filling.

For the chocolate mousse and homemade whipped cream

  1. Add the cocoa powder, confectioners' sugar, and salt to a mixing bowl, and whisk to combine.

  2. Pour cold milk, the cooled chocolate and vanilla into dry ingredients, continually stirring until any lumps are removed. Note: No egg is used in this particular ice cream recipe towards making a custard.

  3. Whip cold heavy cream, powdered sugar, and vanilla in a very cold bowl for several minutes, until it forms soft to stiff peaks. Then gently fold some of the whipped cream into the bowl of the chocolate mixture, being careful not to deflate the air created. Pour over the baked and cooled crust, dividing the mousse between two ramekins.

  4. Top the mousse with the remaining whipped cream and freeze immediately for approximately 30 minutes to 1 hour to allow the mousse and whipped topping to firm up and set. Then refrigerate before serving.

  5. Top with sprinkles or chocolate shavings.

Recipe Notes

Whenever possible, use organic ingredients.

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