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French silk pie is known for its silky, luxurious texture and deep chocolate flavor. The combination of a flaky, buttery crust, a rich chocolate mousse-like filling, and a whipped cream topping makes it irresistible to any chocolate lovers. While extra steps are involved in making this pie, the result is well worth the effort. This homemade French silk pie recipe is creamy, chocolatey, and perfect for impressing guests at your next dinner party.
The Chemistry of French Silk Pie
The key to achieving the signature silky texture of a French Silk pie is cooking the egg mixture over a double broiler to safely heat the eggs while preserving their smooth, creamy texture. Using a instant-read thermometer ensures the eggs are heated to 160 degrees eliminating any concerns about raw eggs while maintaining the pie’s silky consistency. The whipped cream is folded into the chocolate mixture, adding lightness to the rich filling, while the ganache topping brings an extra layer of chocolate flavor.
What is in French silk pie?
All-butter Pie Crust
Creates a flaky, buttery base for the pie.
Pie Weights
Used for blind baking the crust, which ensures a crispy bottom.
Heavy Whipping Cream
It is whipped to stiff peaks to lighten the filling.
Semi-Sweet Chocolate Chips
Melted to create a rich chocolate base.
Eggs
Gently heated and whipped to create a silky texture.
Granulated Sugar
Sweetens the filling.
Vanilla Extract
Enhances the chocolate flavor.
Unsalted Butter
Creamed with the egg mixture for a rich, smooth texture.
Heavy Whipping Cream
Whipped to soft peaks for the topping.
Powdered Sugar
Sweetens the cream
Ganache
Semi-sweet chocolate chips melted with cream to create a glossy topping. The heavy cream makes the ganache rich and smooth.
How do you make French silk pie?
Pie Crust
- Blind bake the crust. Preheat your oven to 375 degrees. Roll the all-butter pie crust and press it into a 9-inch pie dish. Spray with non-stick spray and line the crust with a piece of parchment paper. Fill with pie weights or dried beans and bake for 15 minutes. Remove the weights and parchment paper, then bake for another 5 minutes. Let the crust cool completely.
Chocolate Filling
- Whip the cream. Whip 1 1/2 cups of heavy whipping cream in a medium bowl with an electric mixer until stiff peaks form. Scoop the whipped cream into a separate bowl and chill in the refrigerator.
- Melt the chocolate. In a microwave-safe bowl, melt 8 ounces of semi-sweet chocolate chips in 30-second intervals, stirring in between, until thoroughly melted. Set aside.
- Cool the egg mixture. Fill a small saucepan with water and bring it to a boil over medium-high heat. In the bowl of a standing mixer, whisk together 4 eggs and 1 1/4 cups of granulated sugar. Place the bowl over the boiling water (creating a double broiler) and whisk constantly until the mixture reaches 160 degrees using an instant-read thermometer.
- Cream the butter. In a large mixing bowl with the paddle attachment, cream 1/2 cup of unsalted butter until softened and fluffy.
- Combine the mixtures. Slowly pour the hot egg mixture into the butter while mixing on low speed. Add the melted chocolate and 2 teaspoons of vanilla extract, then turn the mixer to medium speed and whip for 3-4 minutes until the mixture is lighter in color and thickened.
- Fold in the whipped cream. Remove the chilled whipped cream from the fridge and fold it gently into the chocolate mixture using a rubber spatula until well combined.
- Fill the pie crust. Pour the chocolate filling into the cooled, blind baked pie crust. Smooth the top with a spatula, cover with plastic wrap, and chill in the refrigerator for at least 8 hours or overnight.
Whipped Cream Topping
- Make the whipped cream. In a clean mixing bowl, whip 2 cups of heavy whipping cream, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form.
- Top the pie. Spread the whipped cream evenly over the chilled chocolate pie.
Ganache
- Make the ganache. In a microwave-safe bowl, combine 1 cup of semi-sweet chocolate chips and 1/2 cup of heavy cream. Microwave in 30-second increments, stirring between each session, until fully melted and smooth.
- Decorate the pie. Drizzle the ganache over the whipped cream and finish with chocolate shavings or chocolate curls made from a vegetable peeler and a chocolate bar.
How to Store French Silk Pie
Store the French silk pie in an airtight container in the refrigerator for up to 5 days. You can also freeze the pie (without whipped cream) for up to 3 months. Thaw in the fridge overnight before serving.
This pie is best made in advance, requiring at least 8 hours of chilling. Before serving, you can make the chocolate silk pie filling and crust a day ahead and top it with whipped cream and ganache.
Serving Suggestions
This French silk pie pairs perfectly with a cup of coffee or tea. Serve with extra whipped topping or a scoop of vanilla ice cream for a decadent dessert experience.
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Why make French silk pie?
This French silk pie is a beautiful addition to any Thanksgiving dessert table, holiday gathering, or birthday celebration. It’s perfect for chocolate lovers and will quickly become a family favorite. The creamy, rich texture and chocolate mousse-like filling make this pie the best for special occasions.
This recipe for French silk chocolate pie has all the components of a classic, with rich semi-sweet chocolate, a light and fluffy whipped cream topping, and a delicate all-butter pie crust. The pie is topped with easy chocolate ganache, which gives it a glossy finish and elevates the pie’s presentation. This pie is perfect for chocolate lovers, with its silky smooth filling and layers of chocolate flavor. It’s also ideal for making ahead of time since it needs to chill overnight. The result is a show-stopping dessert that will quickly become your favorite pie.
Enjoy baking this classic and delicious French silk pie, which is sure to impress your friends and family. Its rich layers of chocolate flavor, light and airy whipped cream, and silky ganache make it the perfect way to indulge in a luxurious dessert!
FAQs
How do I make French silk pie safe to eat with raw eggs?
To make French silk pie safe to eat, heat the egg mixture to 160 degrees. This eliminates any risk associated with consuming raw eggs. You can use a double broiler and a candy thermometer to achieve the correct temperature.
Can I use a different crust for this pie?
Yes! While this recipe uses an all-butter pie crust, you can also use an Oreo cookie crust, graham cracker crust, or even a store-bought crust to save time.
How do I store leftover French silk pie?
You can store your pie in an airtight container in the refrigerator for up to 5 days. You can also freeze the pie without the whipped cream topping for up to 3 months.
What’s the best way to garnish French silk pie?
The best way to garnish a French silk pie is with chocolate shaving or chocolate curls made from a chocolate bar. You can also drizzle chocolate ganache on top of sprinkle cocoa powder for a dramatic effect.
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French Silk Pie Recipe
Ingredients
- 1 all-butter pie crust **recipe here
- 1 1/2 cup heavy whipping cream
- 8 ounces semi-sweet chocolate chips
- 4 eggs
- 1 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 cup unsalted butter
Whipped Cream
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Blind bake the all-butter pie crust in a pie dish. Preheat your oven to 375 degrees. Roll the pie dough out and press it into the dish after spraying it with non-stick spray. Place a parchment sheet on top of the uncooked dough and place pie weights on top. Bake for 15 minutes. Remove and allow to fully cool.
- Whip the 1 1/2 cup whipping cream in a standing mixer until stiff peak. Scoop out into a bowl and place in the fridge to chill.
- Add water to a small saucepan and place it on the stovetop over medium-high heat, allowing the water to reach a boil.
- In a microwave-safe bowl, melt the chocolate chips in 30-second increments, stirring in between, until fully melted. Set aside.
- Whisk together the eggs and granulated sugar with a hand whisk in the bowl of a standing mixer. Place the bowl in a saucepan with boiling water. Using a candy thermometer, constantly whisk the egg mixture until it reaches 160 degrees.
- Pour the hot egg mixture into a bowl and set aside.
- Place the mixer bowl into the standing mixer, add the butter, and cream it on medium speed until completely softened.
- Slowly pour the hot egg mixture into the mixer bowl while mixing on low.
- Add the melted chocolate and continue mixing.
- Turn the mixer off and scrap the sides of the bowl down.
- Turn the mixer on medium-high speed and whip for 3-5 minutes until lighter in color and thickened.
- Fold the chilled cream into the chocolate mixture until thoroughly combined.
- Pour the mixture into the cooled, cooked pie crust.
- Cover with plastic wrap and place in the fridge overnight or at least 8 hours.
- When ready to serve, whip the cream, sugar and vanilla in a standing mixer until it reaches stiff peak.
- Add the cream and chocolate chips for the ganache into a microwave-safe bowl and microwave for 30 seconds, stir, and repeat. Stir until smooth.
- Top the French silk pie with whipped cream and chocolate ganache. Enjoy!
Nutrition
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