French Silk Pie Recipe
This classic French silk pie recipe is one of the most indulgent desserts to serve to your loved ones. I make the chocolate filling from scratch and pair it with a homemade crust to create a rich and decadent flavor that is perfect for holidays and birthday parties.
Ingredients
For the crust:
- 1 ½ cups 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
- ½ cup of sugar + 2/3 more
- 1 cup of unsalted butter
- 2 teaspoons vanilla extract
- 4 ounces semi-sweet chocolate
- 4 large eggs
Instructions
For the Pie Crust:
- Preheat the oven to 450°. If using convection, preheat it to 425°.
- 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, knead to form a ball, and then roll it out with a pin until it is 1/8 thick.
- Form the dough into 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 the pie crust, pour some dried beans over the parchment paper, and par-bake for 6 to 8 minutes. The pie crust will not change much color but will become firm once cooled after baking.
- Remove from the oven and cool completely to room temperature.
For the 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, which takes 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 slightly to room temperature, which only takes 4 to 5 minutes.
- 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, which takes about 5 minutes.
- Mix in the vanilla extract and then the melted chocolate.
- Next, add 2 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.
- Fold in the chilled 1/3 cup of whipped cream using a rubber spatula until it has been mixed in.
- Transfer the filling to the par-baked pie crust and smooth out using a spoon or spatula.
- Chill in the refrigerator for at least 2 hours or until the pie has settled and is firm.
- Top off with the remaining chilled whipped cream and add an optional garnish of shaved chocolate.
Notes
One of the most important things to understand with French silk pie is how the eggs are handled. I always use fresh organic eggs and let them come to room temperature so they blend smoothly into the filling. I understand the concern around raw eggs, but when you use the right technique, it is considered safe for most home cooks. For extra peace of mind, you can add the eggs one at a time while whisking them into the warm melted chocolate, slowly bringing them to a safer temperature before combining them with the rest of the filling.
Use dried beans: I use whatever dried beans I have on hand, like lentils or kidney beans, when par baking the crust. They all work well to keep the crust in place.
Soften the butter: I always make sure the butter is fully softened before mixing so it creams smoothly and creates a silky filling.
Cool the chocolate: I let the melted chocolate cool slightly before adding it so it blends evenly without affecting the texture.
Take your time mixing: I beat the butter and sugar long enough to add air, which helps the filling turn out light and smooth.
Chill before slicing: I give the pie enough time in the refrigerator so it sets properly and slices cleanly when served.
Make-Ahead: You can make this pie up to 3 days ahead of time while keeping it cool in the refrigerator before serving. I recommend not adding the whipped cream to the top until it is ready to be eaten.
How to Store: You can keep the pie covered in plastic in the refrigerator for up to 5 days. This French silk pie will freeze and be covered for up to 3 months. Thaw it in the refrigerator for one day or until it is thawed.
Nutrition
Calories: 509kcalCarbohydrates: 28gProtein: 5gFat: 43gSaturated Fat: 26gCholesterol: 177mgSodium: 181mgPotassium: 140mgFiber: 1gSugar: 13gVitamin A: 1431IUVitamin C: 1mgCalcium: 60mgIron: 2mg