In a mixing bowl, cream butter and sugar together until the mixture becomes pale and fluffy (similar to when you make a pound cake!)
Pour this mixture into the mini pie crusts. Cover with saran wrap and and let the filling set it in the fridge overnight.
Prior to serving, top off each pie with a spoonful of whipped cream. Sprinkle some chocolate shreds and top them off with a few chocolate square pieces.
If you are making a french silk pie dome, follow steps 1-7 but omit the chocolate pieces and then turn over one set pie on top of another.