These chocolate raspberry French silk pie bites are the perfect holiday treat. 100% no bake and full of rich chocolate flavor and tart raspberry sweetness. You’re going to love these 1 bite treats!
This post was sponsored by Athens Foods. As always all opinions are 100% my own.
I’m in love with all things dessert and all things mini. Seriously, if you put a mini dessert in front of my face I’m 100% guaranteed to luuuuuuuuuurve it! Plus, if it’s mini that totally means you can eat as many as you want because it’s mini. Don’t question my theory. It’s totally rooted in science. Totally not true. This is 100% not how science works but it’s a lie I like to tell myself.
PLUS I got to use my favorite Athen’s Mini Fillo Shells for this dessert so the crusts were super crunch and totally delicious. In fact, the day I made these I told my friend how delicious they were and she hunted down these shells in the store to make this exact recipe. Even she said she couldn’t stop eating them for dessert!
Now, one word of warning this recipe uses raw eggs BUT you can easily purchase pasteurized eggs in the store so no worries if you’re no in the “I’ll eat all the raw eggs please!” club. Orrrrrr if you’re like me and know someone with chickens and and you trust their eggs you’re golden. I also opted to throw a little fresh raspberry puree on top of these bites because I love the sweetness from the chocolate pie mixed with the tartness of the fresh raspberries. I also shaved a chocolate on top because everything is better with chocolate. Everything!
Looking for more delicious holiday worthy desserts? Try my salted caramel no bake cheesecake, no bake pumpkin cheesecake phyllo bites, maple cake with maple cream cheese frosting, apple pie coffee cake or my pumpkin churro cheesecake bars.
Chocolate Raspberry French Silk Pie Bites
These chocolate raspberry French silk pie bites are the perfect holiday treat. 100% no bake and full of rich chocolate flavor and tart raspberry sweetness. You're going to love these 1 bite treats!
Yield: 30 pie bites
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
- 30 Athens Mini Fillo Shells
- 1/2 cup superfine sugar
- 1/2 cup unsalted butter, room temperature
- 1 ounce unsweetened chocolate, melted and cooled
- 2 eggs, cold
- 1 pint raspberries
- 1-2 tablespoons water
On a baking sheet set out Athens Mini Fillo Shells, set aside.
In the bowl of an electric mixer add sugar and butter. Beat until creamy and slowly drizzled in melted but cooled chocolate.
Add in cold egg and beat for 5 minutes. Scrape down the sides and add the other egg and beat for another 5 minutes.
At this point the mixture should be shiny and fluffy. Fill each mini fillo shell with about a tablespoon of filling and refrigerate for at least 2 hours before serving to help set up the mixture. If you have any leftover filling you can just refrigerate and enjoy alone.
Before serving your tarts add you raspberries to a blender with 1-2 tablespoons of water. Puree until smooth. Strain the mixture if desired (to remove seeds) or spoon as is over top the tarts. You want the raspberry mixture to be somewhat thick so don’t thin it out so much that it’s runny.
If desired sprinkle the top of the tarts with a little shaved chocolate.