French Silk Pie
I wasn’t a pie making expert at all and I simply hated making pie crust for many years, but when I made my Old Fashioned Banana Cream Pie I was totally hooked into making pies. In fact making pie crust from scratch and crimping the edges became my obsession. So here I am today with another pie recipe.
This time I wanted something loaded with chocolate, like my Chocolate Fudge Pie. I was looking all over the Pinterest and decided to start from classic French Silk Pie recipe. It seems so rich, decadent, or I might even say extravagant. The best pie in the whole pie’s world, for chocolate lovers like myself. Chocolate filling and a huge sweet cloud of whipped cream, plus chocolate shavings on top— what’s not to love? 🙂
Classic French Silk pie is making really simple, just cream the butter and sugar, stir in melted chocolate and add vanilla, eggs and pour into the crust. But since many people have serious issues about eating raw eggs product I decided to make some changes and cook the filling. But even though the mixture of eggs and sugar are cooked on low heat until thickened if you want to be more cautious I suggest you to use pasteurized eggs.
I wanted very rich and intense chocolate flavour so I used more chocolate than many French Silk Pie recipe usually does. I also fold whipped cream mixed with cocoa powder into the filling and this French Silk Pie turned out fantastic. I know it might sound so bold but if you try it, you’ll understand what I’m talking about.
Even though spring and summer are more for fruit kind of dessert, I think that eating chilled French Silk Pie in hot weather can be quite soothing, better than any chocolate ice cream.
If you take this pie to any party or potlucks it will be a huge hit. But French Silk Pie looks and taste very luxurious too, so it can be perfect ending at some fancy dinner party.
Silky smooth consistency, pronounced chocolate flavor, and whipped cream topping which enhances the creamy texture, make this pie really heavenly.
French Silk Pie is a chocolate lover’s fantasy. Flaky and buttery homemade pie crust with rich and silky chocolate filling, piled high with whipped cream and chocolate shavings on top!
For the crust:
- 1 and 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 sticks (1/2 cup) unsalted butter- diced and chilled
- 2–4 tablespoons iced water
- 8 oz. semisweet or bittersweet chocolate – melted and cooled
- 4 eggs
- 1 ½ cup powdered sugar
- 1 cup unsalted butter – softened
- 1 ½ cup heavy whipping cream
- 1 ½ teaspoon vanilla
- 3 Tablespoons cocoa powder
- ½ cup powdered sugar
- 1 and 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar (or more to taste)
- 1/2 teaspoon vanilla extract
- 2–3 oz. chocolate for garnish
To make the pie crust:
- First mix flour, salt and sugar in a medium-size bowl, then add pieces of chilled unsalted butter. Using a pastry blender, cut in butter until mixture resembles coarse meal.
- Add 2 tablespoons ice water and using your hands knead until dough comes together , DO NOT OVERDO IT!!! (If it’s still crumbly, add water a tablespoon at a time, up to 2 more tablespoons, but don’t use too much water or the crust will shrink while baking).
- Flatten the dough into disks, wrap in plastic and refrigerate at least 1 hour.
- Roll the dough on a floured surface into a 14-inch round, wrap around rolling pin and carefully unroll over a 9-inch pie dish and gently press into bottom and side. Trim dough to a 1-inch overhang, fold under, and seal to form a rim, then crimp the rim with fingertips. Using a fork poke the bottom of the crust or use pie weights. Wrap with plastic wrap and set in the fridge or freezer. The dough must be well chilled before baking!!!
- Bake in preheated oven at 375 F until golden brown. Cool completely and set aside.
To make the filling:
- In a heath proof bowl beat 4 eggs and 1 ½ cup powdered sugar until pale yellow, place over the pot of simmering water and cook until thickened ( about 8-10 minutes) STIR ALL THE TIME and be careful not to scramble the eggs!!!!
- When it’s done remove from the heat, set aside to cool for couple of minutes than mix in melted chocolate. Cover and store in the fridge until chilled.
- While the chocolate-egg mixture is cooling, beat 1 cup of butter until light and fluffy. Add cooled chocolate egg mixture and mix to combine.
- Beat 1 ½ cup heavy whipping cream and vanilla until stiff peaks form adding ½ cup of powdered sugar and 3 tablespoons cocoa powder slowly during mixing. Fold whipped cream into chocolate, egg and butter mixture and transfer into chilled pie crust. Smooth the top and set in the fridge.
- Before serving, make the whipped cream topping. Beat the heavy whipping cream on high speed until stiff peaks form, adding 1/2 tablespoon of powdered sugar slowly during mixing. Mix in vanilla.
- Top the pie with whipped cream, sprinkle with chocolate shavings or curls and serve.