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Fries dipped in a milkshake. Is that crazy or genius?
If you are in love with sweet and salty combinations, then these dessert shooters will be the ultimate dessert for you! They combine rich, chocolatey French Silk Pie with a buttery Oreo cookie crust and a layer of potato chips, pretzels and peanuts and topped with fresh whipped cream. HEAVEN!
I am an advocate of any tiny version of normal-sized things. It just always tastes better and these dessert shots are no exception. They combine cute and mini with sweet and salty. Dear Life, could you get any better?
I use a from-scratch French Silk Pie that can be a tad bit tedious since you have to monitor the eggs and sugar on the stove for about 20 minutes. But the good news is, it’s very easy to make ahead for a party or company (or just for yourself – not judging). The pie filling will stay good in the fridge for a few days in an airtight container. Since there are pretzels and potato chips in the middle, you have to assemble the shots before serving to prevent them from getting soggy. But that’s the easy part!
I can’t wait to hear what you think of this dessert! Feel free to share your feedback or questions in the comments below.
Sweet & Salty Chocolate French Silk Pie Dessert Shooters
Print recipe
| Serves | 8-10 shooters |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Total time | 50 minutes |
Ingredients
French Silk Pie
- 2/3 cups granulated sugar
- 2 eggs, large
- 2oz unsweetened chocolate, melted
- 2 teaspoons vanilla extract
- 2 tablespoons cocoa powder, unsweetened
- 1/3 cup butter, softened
- 2/3 cups heavy whipping cream
- 2 tablespoons powdered sugar
Whipped Cream Topping
- 1/2 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Oreo crust
- 10-12 Oreo sandwich cookies
- 2 tablespoons butter, melted
Filling
- 1/2 cup cocktail peanuts, chopped
- 1/2 cup Lay's potato chips, chopped
- 1/2 cup pretzels, chopped
Directions
| Prepare both whipped creams | |
| In a large bowl, beat heavy cream until it begins to thicken. Add powdered sugar and beat until stiff peaks form. Set aside in the fridge. In a separate bowl, prepare the remaining heavy cream for the topping, repeating the same steps as above (adding powdered sugar and vanilla once it begins to thicken). Set aside separately in the fridge. | |
| Prepare the French Silk Pie | |
| In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly being careful not to scramble the eggs. Once the eggs are tempered (about 5-7 minutes of cooking) you can raise the heat to medium-low. Continue to cook until mixture reaches 160° and is very thick and coats the back of a metal spoon (see image in blog post). This will take up to 20 minutes. | |
| Remove mixture from the heat. Stir in the melted chocolate and vanilla extract until smooth. Cool to lukewarm (90°), stirring occasionally. In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture and cocoa powder. Beat on high speed for a few minutes or until light and fluffy. Remove heavy cream from the fridge. Add half of the whipped cream into the chocolate mixture and whisk until just combined. Fold in the other half of the whipped cream until no more white streaks remain. Chill in the fridge for a few hours. | |
| Assemble Dessert Shooters | |
| Crush the Oreo cookies and combine with the melted butter. Distribute a few spoonfuls among the shot glasses, packing it down with the back of the teaspoon. Using a piping bag or a spoon, fill each glass halfway with the pie filling. Combine the chopped salty elements and add a few pinches of them atop the pie filling. Add another layer of pie filling until you reach the top of the glass. Top with a dollop of prepared whipped cream. Garnish as you wish. Serve immediately! | |
Hi Mallory!
I’m not sure how I got here. I was searching for low carb recipes. This recipe was not what I was looking for but I shared it with my grandmother who likes making sweets. My grandchildren are looking forward to eating them this weekend. Thanks!
Hi Andy – thank you so much for sharing! I hope you enjoy them 🙂