French Silk Pie Recipe – this delicious classic recipe for French silk pie is super easy to make and always a fan favorite after any meal!
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
Man have I developed a sweet tooth in the last 8 years.
You can thank my wife for this. No seriously, it all started with a little after dinner sweet to now craving it all day like crazy haha. Which is obviously why I made French silk pie recipe.
French Silk Pie is actually super easy to make, the hardest part is waiting for the chocolate filling to solidify. Yes, it’s hard and it totally stinks waiting!
Hopefully though I’ll at least make this recipe fool proof for you so that you can whip it up and serve it to your friends.
Making a Homemade French Silk Pie Crust:
Is there anything more awesome than a homemade pie crust? I mean after all it’s what makes all pie recipes.
This French Silk Pie is honestly that much better because the pie crust is homemade.
Skip going to the store to make your pie crust and check out how easy it is!
- STEP 1: Add Bob’s Red Mill all-purpose flour to a food processor.
- STEP 2: Add in some salt, cold butter and sugar.
- STEP 3: Pulse on high speed while drizzling in ice cold water until it becomes a meal
- STEP 4: Transfer the dough to a clean surface dusted with flour
- STEP 5: Roll out the dough until it is about 1/8” thick.
- STEP 6: Form the dough to a pie pan
I mean that is it when it comes to making a homemade pie crust.
Bob’s Red Mill all-purpose flour is just so good. It has enough protein for those artisan breads and delicate enough to make a cake. It’s the perfect pie crust ingredient.
Par Baking Your French Silk Pie Crust:
Once your pie crust is formed add a piece of parchment to the center of the crust and pour in some dried beans.
This will help keep the dough from falling or making crazy air pockets.
Par bake the pie crust for just 6 minutes on 450° and then cool it to room temperature.
How to Make a French Silk Pie:
So now that you have your pie crust now you need the French Silk Pie filling.
This process is also super easy to do, so be sure you have a standing mixer or even a hand mixer will do.
The consistency of French Silk Pie filling is that of chocolate mousse. It’s as if there is gelatin in it to help hold together.
Best part about this French Silk Pie recipe is that the butter, eggs and cream are the stabilizer, not gelatin.
You start by whipping butter and sugar together until it becomes light and fluffy.
Next, you want to beat in the eggs followed up with the melted chocolate.
You will start to see this beautiful French Silk Pie filling come together. TRY NOT TO EAT IT!
Last but not least you fold in some fresh whipped cream until all the white is gone.
Cooling a French Silk Pie:
Now’s the hardest part to this French Silk Pie recipe…
The waiting game.
It has to chill for at least 2 hours and for sure is even better if you can hold off overnight, but I get it. The French Silk Pie is way too delicious to wait that long for.
Once it’s cooled, top off with some fresh whipped cream as well as some chocolate shavings and now you may go to town on this French Silk Pie!
My Favorite Dessert Recipes:
If you love this French Silk Pie Recipe, then you are going to love these dessert recipes!
- Bundt Cake Recipe
- Apple Galette Recipe
- Root Beer Float Recipe
- Ice Cream Tacos
- Panna Cotta Recipe
- Ultimate Brownies
French Silk Pie Recipe
For the crust:
- 1 ½ cups of Bob’s Red Mill All-Purpose Flour
- 1 stick of unsalted butter
- pinch of sea salt
- 2 teaspoons of sugar
- ¼ cup of ice cold water
For the Filling:
- 3 cups of heavy whipping cream
- 1 cup of unsalted butter
- 4 ounces of semi-sweet chocolate
- ½ cup of sugar + 2/3 more
- 4 eggs
- For the Crust: Preheat the oven to 450°.
- add the flour, butter, salt and sugar to a food processor and pulse on high speed while drizzling in the water until it becomes like a meal. Note: you may need a bit more water.
- Transfer the dough to a clean surface dusted with flour and roll the dough out with a pin until it is 1/8 thick.
- Form the dough to a 9” pie pan cutting off any excess and crimping the edges to make a ripple around the outside.
- Add a piece of parchment paper over top of the pie crust followed up with some dried beans and park bake for 6 minutes.
- Remove from the oven and cool completely.
- Filling: Add the heavy cream and ½ cup of sugar to a standing mixer with the whisk attachment and whisk on high speed until stiff peaks have formed, about 3 to 5 minutes.
- Set 1/3 of the whipped cream into a separate container but chill both the 1/3 and 2/3 in the refrigerator until it’s time to use it.
- Add the chocolate to a microwave safe bowl and heat for 1 minute. Stir and return to the microwave for :30 seconds. Stir and return to the microwave for :30 more seconds. At this point it should be melted. Cool to room temperature
- 10. Add the butter and sugar to a standing mixer with the paddle attachment and mix on high speed until the butter becomes light and fluffy, about 5 minutes.
- Mix in chocolate
- 11. Next add in 2 of the eggs and beat for 2 minutes before adding in the other 2 eggs. Beat for a further 3-4 minutes or until smooth and fluffy.
- 12. Fold in the chilled 1/3 cup of heavy cream using a rubber spatula until all of the white cream has been mixed in.
- 13. Transfer the filling to the par baked pie crust and smooth out using a spoon or spatula.
- 14. Chill in the refrigerator for at least 2 hours.
- 15. Top off with remaining chilled whipped cream and add optional garnish of shaved chocolate.