French Silk Pie Recipe
Classic French Silk Pie that is so very chocolatey and smooth. This pie is a perfect make-ahead pie for summer or Thanksgiving. Topped with fluffy whipped cream and shavings of chocolate.
Servings: 8
Cost: $9
Equipment
- 1 Food processor
- 1 (10-inch) tart pan
- 1 electric hand mixer or stand-up mixer
- 2 Stainless steel bowls
Ingredients
Cookie Crust:
- 2 cups graham cracker crumbs
- Pinch kosher salt
- 1/2 cup unsalted butter melted
Filling:
- 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
Topping:
- 1 cup heavy cream
- 1 tablespoon powdered sugar sifted
- 1 ounces milk chocolate for topping
Instructions
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 crumbs are moist. They should feel like moist sand.
- Transfer to 14-inch x 5-inch tart pan, 10-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 chopped 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 chocolate shavings.
Notes
Tips:
- You can make the crust up to 2 days ahead. Cover with a clean kitchen towel and store in the fridge or at room temperature.
- You can melt the chocolate in the microwave. If the idea of a double boiler doesn’t appeal to you, you can melt the chocolate in the microwave in 15-second intervals. Be sure to stir after every interval and stop when it’s mostly melted.
- Beat the eggs one at a time. This is important. You want the eggs to fully incorporate and become fluffy. Fluffiness will contribute to silkiness here.
- You can freeze this pie! Make the entire pie and store in the freezer, covered with plastic wrap, and store up for up to 2 months. Thaw in the fridge.
- Have leftover chocolate? Use it to make my homemade hot chocolate, brown butter chocolate chip cookies or mini chocolate sheet cake.
Nutrition
Serving: 8g | Calories: 215kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 10mg | Sugar: 10g | Calcium: 10mg
