French Silk Pie – If you’re a fan of rich, velvety chocolate desserts, then this French Silk Pie is a must-try. With its buttery crust, luscious chocolate filling, and pillowy whipped cream topping, this pie is the perfect indulgence for any occasion. This recipe is special because it’s made completely from scratch, resulting in a homemade dessert that’s both impressive and delicious. So why not spoil yourself and your loved ones with this heavenly treat?
My little family and I have a huge sweet tooth, and French Silk Pie is one of our all-time favorites. It’s become a staple dessert in our household, especially when we have company over. I still remember the first time I made it for my husband – his eyes lit up with joy after just one bite. Since then, it’s been a go-to recipe for special occasions and family gatherings. The best part is that it’s surprisingly easy to make, despite how impressive it looks. Now, it’s your turn to experience the magic of French Silk Pie!
Why This French Silk Pie Recipe Will Be Your New Favorite Dessert?
- The crust is made from scratch using simple pantry ingredients, resulting in a flaky and buttery base for the chocolate filling.
- The chocolate filling is silky smooth, with just the right amount of sweetness and a touch of salt to balance the flavors.
- This recipe uses real butter and whipped cream, which adds a luxurious richness to the pie.
- The whipped topping is light and fluffy, and adds a beautiful contrast to the dense chocolate filling.
- This recipe is perfect for any occasion, whether it’s a fancy dinner party or a casual family gathering.
Ingredients:
Crust:
- 1 ¼ cups all-purpose flour (150g)
- ¼ tsp sea salt
- 1 TBS granulated sugar (12g)
- ½ cup shortening, chilled (113g)
- 3-4 TBS ice water
Chocolate Silk Pie Filling:
- ¾ cup butter, softened (170g)
- ¼ cup granulated sugar (50g)
- 1 cup powdered sugar (120g)
- 4 oz. semi-sweet chocolate, melted (113g)
- 1 tsp pure vanilla extract
- Pinch of sea salt
- 3 eggs, room temperature
- ¾ cup whipping cream, whipped (180 ml, measured in liquid state, then whipped)
Whipped topping:
- 1 ¼ cups whipping cream, measured in liquid state, then whipped (300 ml)
- ½ cup powdered sugar (60g)
- 1 tsp pure vanilla extract
Directions:
Crust:
In a food processor, combine the flour, salt, and sugar. Pulse until combined.
Add the chilled shortening and cold water to the food processor, and pulse until the mixture resembles a coarse meal and begins to stick together.
Remove the dough from the processor and form it into a ball. Wrap it in plastic wrap and refrigerate for at least 1 hour, or overnight.
Once the dough has chilled, preheat the oven to 450 degrees F.
Roll out the dough on a well-floured surface and place it into a deep, 9-inch, round pie plate. Pinch the edges to form a crust.
Prick the dough with a fork or add pie weights on top of the crust.
Bake for 10-12 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.
Whipped Cream:
Whip 3/4 cup of the whipping cream in a standing mixer fitted with the wire whisk attachment on high until stiff peaks form.
Transfer the whipped cream to an airtight container and set aside in the refrigerator.
Whipped Topping:
In the bowl of a standing mixer, add 1 1/4 cups of whipping cream, powdered sugar, and vanilla.
Beat on low speed, then increase the speed to high as the mixture begins to thicken.
Beat on high speed for 1-2 minutes, or until soft peaks form.
Transfer to another bowl, or to a large piping bag, and set aside in the refrigerator.
Chocolate Filling:
Melt the chocolate in the microwave or over a double boiler, stirring occasionally, until smooth. Set aside to cool.
Cream the butter, sugar, powdered sugar, and vanilla together with an electric mixer for 3 minutes or until the sugar is dissolved and the mixture is light and fluffy.
Add the melted chocolate and beat for 60 seconds, pausing and scraping down the sides once halfway through.
Add the eggs one at a time, beating on medium speed for 2 minutes after each addition.
Fold in 3/4 cup of whipped cream by hand until the mixture is uniform throughout.
Assembling the French Silk Pie:
Evenly spread the chocolate filling into the baked and cooled pie crust.
Top with the whipped topping in one of two ways: either simply spread the whipped topping over the pie with a spatula, or pipe the whipped topping on top with a decorator’s tip to make a pretty design.
Place the pie in the refrigerator to chill for at least 4 hours or overnight.
Serve cold and enjoy!
Note: To ensure the filling sets properly, it’s important to refrigerate the pie for the full amount of time indicated in the recipe.
Notes:
- Make sure the butter is softened before beginning the recipe. Softened butter will blend more easily with the sugar and other ingredients.
- It’s important to use room temperature eggs to avoid any lumps in the filling. If you forget to bring the eggs to room temperature, you can place them in a bowl of warm water for 5-10 minutes.
- When whipping the cream, make sure not to overwhip it. Overwhipped cream can turn into butter, which will not be suitable for this recipe.
- If you want to save time, you can use a store-bought crust instead of making your own.
In conclusion, this French Silk Pie recipe is an indulgent dessert that is sure to impress your family and friends. The smooth and creamy chocolate filling is perfectly complemented by the light and fluffy whipped cream topping. With a delicious homemade crust, this pie is a true labor of love, but the end result is well worth the effort. Whether you serve it as a special occasion dessert or just as a sweet treat after dinner, this pie is sure to become a household favorite. So why not give it a try and experience the decadent delight of French Silk Pie for yourself?
FAQ
Can I use a different type of chocolate for the filling?
Yes, you can use any type of chocolate you prefer, such as milk chocolate or dark chocolate.
Can I make the crust ahead of time?
Yes, you can make the crust up to one day ahead of time and store it in the refrigerator until ready to use.
Can I use whipped cream from a can instead of making my own?
Yes, you can use whipped cream from a can as a shortcut, but homemade whipped cream will give you a fresher and creamier taste.
Can I freeze the pie?
No, this pie is not suitable for freezing. It is best served chilled after refrigerating for at least 4 hours.
How long will the pie keep in the refrigerator?
The pie will keep for up to 3-4 days in the refrigerator if covered with plastic wrap or stored in an airtight container.
French Silk Pie
Ingredients
Crust:
- 1 ¼ cups all-purpose flour 150g
- ¼ tsp sea salt
- 1 TBS granulated sugar 12g
- ½ cup shortening chilled (113g)
- 3-4 TBS ice water
Chocolate Silk Pie Filling:
- ¾ cup butter softened (170g)
- ¼ cup granulated sugar 50g
- 1 cup powdered sugar 120g
- 4 oz. semi-sweet chocolate melted (113g)
- 1 tsp pure vanilla extract
- Pinch of sea salt
- 3 eggs room temperature
- ¾ cup whipping cream whipped (180 ml, measured in liquid state, then whipped)
Whipped topping:
- 1 ¼ cups whipping cream measured in liquid state, then whipped (300 ml)
- ½ cup powdered sugar 60g
- 1 tsp pure vanilla extract
Instructions
Crust:
- In a food processor, combine the flour, salt, and sugar. Pulse until combined.
- Add the chilled shortening and cold water to the food processor, and pulse until the mixture resembles a coarse meal and begins to stick together.
- Remove the dough from the processor and form it into a ball. Wrap it in plastic wrap and refrigerate for at least 1 hour, or overnight.
- Once the dough has chilled, preheat the oven to 450 degrees F.
- Roll out the dough on a well-floured surface and place it into a deep, 9-inch, round pie plate. Pinch the edges to form a crust.
- Prick the dough with a fork or add pie weights on top of the crust.
- Bake for 10-12 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.
Whipped Cream:
- Whip 3/4 cup of the whipping cream in a standing mixer fitted with the wire whisk attachment on high until stiff peaks form.
- Transfer the whipped cream to an airtight container and set aside in the refrigerator.
Whipped Topping:
- In the bowl of a standing mixer, add 1 1/4 cups of whipping cream, powdered sugar, and vanilla.
- Beat on low speed, then increase the speed to high as the mixture begins to thicken.
- Beat on high speed for 1-2 minutes, or until soft peaks form.
- Transfer to another bowl, or to a large piping bag, and set aside in the refrigerator.
French Silk Pie:
- Melt the chocolate in the microwave or over a double boiler, stirring occasionally, until smooth. Set aside to cool.
- Cream the butter, sugar, powdered sugar, and vanilla together with an electric mixer for 3 minutes or until the sugar is dissolved and the mixture is light and fluffy.
- Add the melted chocolate and beat for 60 seconds, pausing and scraping down the sides once halfway through.
- Add the eggs one at a time, beating on medium speed for 2 minutes after each addition.
- Fold in 3/4 cup of whipped cream by hand until the mixture is uniform throughout.
Assembling the French Silk Pie:
- Evenly spread the chocolate filling into the baked and cooled pie crust.
- Top with the whipped topping in one of two ways: either simply spread the whipped topping over the pie with a spatula, or pipe the whipped topping on top with a decorator’s tip to make a pretty design.
- Place the pie in the refrigerator to chill for at least 4 hours or overnight.
- Serve cold and enjoy!
- Note: To ensure the filling sets properly, it's important to refrigerate the pie for the full amount of time indicated in the recipe.
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