French Silk Pie Recipe
This decadent French silk pie is made with a rich, velvety chocolate cream filling encased in an all-butter pie crust and topped with homemade whipped cream and a smooth chocolate ganache It's the perfect classic dessert for any special occasion, especially a Thanksgiving dessert table or family gathering.
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
Calories: 722kcal Carbohydrates: 53g Protein: 7g Fat: 54g Saturated Fat: 32g Polyunsaturated Fat: 3g Monounsaturated Fat: 15g Trans Fat: 0.3g Cholesterol: 167mg Sodium: 105mg Potassium: 306mg Fiber: 3g Sugar: 41g Vitamin A: 1499IU Vitamin C: 0.5mg Calcium: 87mg Iron: 3mg