Description
This French Silk Pie recipe is a classic chocolate silk pie with a flaky homemade crust, rich and creamy chocolate filling, and a fluffy whipped cream topping. Perfect for chocolate lovers looking for a silky smooth and indulgent dessert.
Ingredients
Scale
Pie Crust:
- 1 ¼ cups all-purpose flour
- ¼ tsp sea salt
- 1 Tablespoon granulated sugar
- ½ cup shortening chilled
- 3-4 Tablespoons ice water
Chocolate Silk Pie Filling:
- ¾ cup salted butter softened
- ¼ cup granulated sugar
- 1 cup powdered sugar
- 4 oz semisweet chocolate melted
- 1 teaspoon pure vanilla extract
- Pinch sea salt
- 3 eggs room temperature
- ¾ cup heavy whipping cream
Whipped Topping:
- 1 ¼ cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Make the Crust: Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine. Add the shortening and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched. Remove the dough from processor (it will be crumbly) and form it into a round, flat disc. Wrap the disc in plastic wrap and refrigerate for at least 1 hour, and up to one day (overnight). After the dough has chilled, preheat oven to 450 degrees F. Roll out dough on a well-floured surface or pastry cloth. Place it into a deep, 9-inch, round pie plate and pinch the edges to form a crust. Then, gently prick the dough with a fork all over. Set a piece of parchment paper on top of the crust, then add the pie weights. Bake for 12 minutes or until it just begins to brown. If any bubbles form, gently deflate them by pricking with a fork or sharp knife. Set aside to cool.
- Make the Whipped Topping: Put 1 ¼ cups of whipping cream, powdered sugar and vanilla into the bowl of a standing mixer fitted with the wire whisk attachment (or use a large bowl and handheld mixer). Beat starting on low speed and increasing to high speed for 3 minutes, or until stiff peaks form. Transfer to another bowl, or to a large piping bag, and set aside in the refrigerator.
- Make the French Silk Pie Filling: Whip ¾ cup whipping cream (for the filling) in a standing mixer fitted with the wire whisk attachment on high until stiff peaks form. Set aside in the refrigerator. Melt chocolate in the microwave or over a double boiler, stirring occasionally, until smooth. Set aside to cool. In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, cream the butter, granulated sugar, powdered sugar and vanilla together for 3 minutes – until the sugar is dissolved and the mixture is light and fluffy. Add the melted chocolate and beat for 1 minute, pausing and scraping down the sides once halfway through. Add eggs one at a time, beating on medium speed for 1 minute after each addition. Gently fold in the ¾ cup of whipped cream by hand.
- Assemble: Evenly spread the chocolate filling into the baked and cooled pie crust. Top with whipped topping in one of two ways: 1) Simply spread the whipped topping over the pie with a spatula or 2) Pipe the whipped topping on top with a decorator’s tip to make a pretty design. Place in the refrigerator to chill for at least 4 hours or overnight. Serve chilled and enjoy.
Notes
- Pie Crust: For substitutions, you can swap shortening for butter and use an all-butter pie crust recipe if preferred. Alternatively, Oreo pie crust or store-bought crust can be used for convenience.
- Salted Butter: Unsalted butter can be used instead of salted butter if preferred.
- Chocolate: Any form of semi-sweet chocolate (chips, bars, melting discs) will work. Milk chocolate yields a sweeter pie, dark or unsweetened results in a less sweet pie.
- Heavy Cream: Heavy whipping cream, whipping cream, or heavy cream can be used interchangeably for the filling and topping.
- Freezing: Freeze assembled pie or slices for 2 hours until whipped cream is solid. Wrap tightly and freeze up to 2 months. Thaw in refrigerator 24 hours before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 384 kcal
- Sugar: 30 g
- Sodium: 100 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 110 mg
