this delicious classic recipe for French silk pie is super easy to make and always a fan favorite after any meal!
Prep Time: 45minutes
Cook Time: 6minutes
Cooling Time: 2hours
Total Time: 2hours51minutes
For the crust:
1 ½cupsall-purpose flour
1stick of unsalted butter
pinchof sea salt
¼cupof ice cold water
For the Filling:
3cupsof heavy whipping cream
1cupof unsalted butter
4ouncesof semi-sweet chocolate
½cupof sugar + 2/3 more
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 the 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
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 the chocolate
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.
Fold in the chilled 1/3 cup of heavy cream using a rubber spatula until all of the white cream 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.
Top off with remaining chilled whipped cream and add an optional garnish of shaved chocolate.
Raw Eggs: There are raw eggs in the recipe and while I can't tell you it is 100% safe, we've never been sick. I always recommend buying organic eggs for recipes like this. In addition, there are severable egg brands that are pasteurized which kills off bacteria like Salmonella and other viruses in case you are feeling nervous about it. Another way to keep you safer would be to add the eggs one at a time until whisked into the hot melted chocolate which will bring them up to safer temperatures before adding to the whipped cream.
Make-Ahead: You can make this pie up to 3 days ahead of time while keeping cool in the refrigerator before serving. I recommend not adding on the whipped cream to the top until it is ready to be eaten.
How to Store: You can keep the pie covered in plastic for up to 5 days in the refrigerator.