CRUST:

1 (16 oz.) roll refrigerated chocolate chip cookie dough (Pillsbury)

Place a rack in the center of the oven and preheat oven to 350ºF. Grease a 24-cup mini muffin tin.

Divide chocolate chip cookie dough into 24 pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.

Bake dough at 350°F until deep golden brown and set, about 15 minutes. Remove from oven and use the bottom of a shot glass to make an impression in each cup. Let cool in pan for 10 minutes.

With a butter knife, gently remove each cookie cup from the tin and transfer to a rack to cool completely.

FILLING:

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 tsp. Kosher salt
3 (1 oz. ea.) sq. semi-sweet baking chocolate, melted and cooled
1 tsp. pure vanilla extract
2 large pasteurized eggs, at room temperature
whipped cream, for garnish
chocolate shavings, for garnish

In the bowl of a standing mixer fitted with paddle attachment or a large mixing bowl, cream butter until smooth. Gradually beat in granulated sugar, continuing to combine until the mixture is light-colored and very well blended. Beat in salt.

Once melted chocolate is completely cooled, beat in chocolate and vanilla extract. If using a standing mixer, switch to the whisk attachment.

Add eggs, one at a time, beating for a full five minutes on high speed after each addition. (Don’t cheat!)

Spoon the French silk pie filling into each of the cooled cookie cups. Refrigerate until set, about 30 minutes.

Serve topped with whipped cream and chocolate shavings.

Submitted by: SherriB