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Mini French Silk Crescent Pies


Mini French Silk Crescent Pies

These bite-size tarts are delicious and easy to make using crescents and pudding mix. This recipe comes from Pillsbury.

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You can make the crescent tarts up to 6 hours ahead and fill them up to 4 hours before serving. Store covered in the refrigerator.
For creamy lemon tarts, try substituting lemon instant pudding and pie filling mix for the chocolate. Just omit the chocolate chips, and garnish with a little grated lemon peel.


For the tart filling

  • 1 8-ounce can refrigerated seamless dough sheet or refrigerated crescent dinner rolls, such as Pillsbury™
  • 1 Cup milk
  • 1 box (4-serving size) chocolate instant pudding and pie filling mix
  • 1 Cup frozen (thawed) whipped topping

For the topping

  • ½ Cup frozen (thawed) whipped topping
  • 2 Tablespoons mini semisweet chocolate chips


For the tart filling

Preheat the oven to 375 degrees F. Unroll the dough on a work surface, and press into a 12-by-9-inch rectangle. If using the crescent rolls, firmly press the perforations to seal. Cut into 6 rows by 4 rows to make 24 squares.

Gently press the squares into 24 ungreased mini muffin cups (the dough will not completely cover the inside of the cup; do not press too much). Bake until the edges are golden brown, 6 to 8 minutes. Cool completely in the pans, about 10 minutes. Remove from the pans.

Meanwhile, in a medium bowl, beat the milk and pudding mix with a wire whisk until the mixture begins to thicken. Fold in the whipped topping. Fill each cooled cup with about 1 tablespoon of the pudding mixture.

For the topping

Spoon the whipped topping into sandwich-size re-sealable plastic bag; seal the bag. Cut the tip from 1 bottom corner of bag; squeeze the topping onto tarts, and sprinkle each with chocolate chips. Store in the refrigerator.