I posted this recipe for this French Silk Pie on The Instagram last Thanksgiving and realized I never properly posted the recipe here; you know, in real printable, easily-readable form. I like things to live here, too, especially given how Instagram captions can’t be rich-pinned and easily searchable. So here we are.
This pie is perfect for literally every time of year. If it’s summer and you don’t want to warm up the oven, you only have to do it for the crust. A very short amount of time!
If it’s the holidays or Thanksgiving, this is also a perfect pie. Not a ton of oven space? This is nearly a no-bake pie.
French Silk Pie Facts
French silk pie is technically an icebox cake. It gets its name from it’s silky texture. Makes sense, right? Instead of being more of a pudding-like filling, this pie is more similar to a super light mousse.
The only big heads up you need to know about this pie is there is indeed raw egg in this dessert. When using raw eggs of any kind I always recommend opting for organic eggs or the best quality and freshest you can get your hands on. You know, for safety.
I don’t always bake with organic eggs but for something like this, it’s definitely my move.
The Perfect Make Ahead Dessert
This recipe for French Silk Pie truly is a great make-ahead recipe; something we’re all looking for when gatherings like summer parties or Thanksgiving/Friendsgiving get-togethers are in the future.
I like to keep it in the fridge with a piece of plastic wrap or parchment pressed to its surface. It’ll get a bit messed up when you remove the plastic wrap but you can definitely smooth it out again with a butter knife or off-set spatula.
- 2 cups graham cracker crumbs
- Pinch of kosher salt
- 1/2 cup unsalted butter, melted
- 3 ounces milk or dark chocolate
- 12 tablespoons unsalted butter, room temperature
- 3/4 cup white granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 3 large eggs
- 1 cup heavy cream
- 1 ounces milk chocolate, for topping
To Make the Crust:
- Preheat oven to 350 degrees F. Place the crumbs and salt in a medium bowl. Pour in the butter and mix until the gingersnap crumbs are moist. Transfer to 14-inch x 5-inch tart pan, 9-inch tart pan or 9-inch pie dish. Press the crumbs firmly and evenly until they line the bottom and sides of the pan or dish. Bake until slightly darker in color and mostly firm to the touch, about 5 minutes. Allow the crust to cool completely before adding the filling.
To Make the Filling:
- In a double boiler (or a stainless steel bowl placed over a saucepan filled with a few inches of water), add the Moser Roth Dark Chocolate. When mostly melted, remove from the heat and stir until smooth. Allow to cool slightly, about 5 minutes. Meanwhile, in the bowl of a stand-up mixer with the paddle attachment on, add the butter, sugar, vanilla extract and salt. Beat until smooth, about 2 to 3 minutes.
- Pour in the mostly cooled melted chocolate and beat until combined. And then add one egg, allowing it to beat for a full 5 minutes. And then add another egg and beat for an additional 5 minutes. Set a timer! During this time, the eggs will help the mixture double in volume and make it nice and fluffy. Add the last egg and beat for one last time for 5 minutes. Remove from the mixer and give it a mix manually just to make sure there aren’t any chocolate bits not combined.
- Transfer to the crust and spread into an even layer. Place in the fridge to chill for about 5 hours, until very chilled.
- When you’re ready to serve, add the heavy whipping cream and powdered sugar to a bowl of a stand-up mixer with the whisk attachment. Beat until light and fluffy, about 2 to 3 minutes. Add the top of the pie and garnish with shavings of Moser Roth Milk Chocolate.