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French Silk Pie Recipe

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4.3 from 35 reviews

Indulge in this classic French Silk Pie featuring a perfectly flaky homemade crust filled with a smooth, luscious bittersweet chocolate filling, topped with a cloud of sweetened whipped cream and optional chocolate curls for an elegant finishing touch. This decadent dessert balances rich chocolate with a silky, creamy texture that melts in your mouth, making it perfect for special occasions or anytime you crave a sophisticated chocolate treat.

Ingredients

For the Pie Crust:

  • 1¼ cups (163 g) all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • 6 tablespoons (85 g) unsalted butter, chilled, cut into ¼-inch slices
  • ¼ cup (46 g) solid vegetable shortening, chilled, cut into 2 pieces
  • 2 tablespoons (30 ml) ice water

For the Filling:

  • 1 cup (240 ml) heavy cream
  • 8 ounces bittersweet chocolate, finely chopped
  • 3 eggs
  • ¾ cup (149 g) granulated sugar
  • 2 tablespoons water
  • 1 tablespoon vanilla extract
  • 8 tablespoons (113 g) unsalted butter, at room temperature, cut into ½-inch pieces

For the Whipped Cream Topping:

  • 1 cup (240 ml) heavy cream
  • ½ cup (57 g) powdered sugar
  • ½ teaspoon vanilla extract

To Garnish:

  • Chocolate curls, optional

Instructions

  1. Prepare the Pie Crust: In a large bowl, whisk together the flour, salt, and sugar. Add the chilled butter slices and vegetable shortening. Using a pastry blender or your fingers, cut the fats into the flour mixture until it resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough begins to come together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Roll and Bake the Crust: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie plate, gently pressing it in and trimming excess dough. Prick the bottom with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 10 minutes until golden and fully baked. Let cool completely.
  3. Make the Chocolate Filling: In a saucepan, heat the heavy cream just until it simmers. Remove from heat and stir in the finely chopped bittersweet chocolate until smooth. Set aside to cool slightly. In a large bowl, whisk together the eggs, granulated sugar, and water until thick and pale. Gently fold the melted chocolate into the egg mixture, then add the vanilla extract and butter pieces. Using an electric mixer, beat until the filling is thick, smooth, and silky.
  4. Fill the Pie: Pour the chocolate filling into the cooled pie crust. Smooth the surface with a spatula. Refrigerate for at least 4 hours or overnight to set completely.
  5. Prepare the Whipped Cream Topping: In a chilled bowl, whisk the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
  6. Assemble and Garnish: Spread or pipe the whipped cream over the set chocolate filling. Garnish with chocolate curls if desired. Keep refrigerated until ready to serve.

Notes

  • Use fresh, high-quality bittersweet chocolate for the best flavor.
  • Be sure to chill the dough before rolling to get a tender, flaky crust.
  • Do not skip chilling the pie to allow the filling to properly set.
  • Ensure eggs used in the filling are very fresh or pasteurized for safety, as they are used raw.
  • To make chocolate curls, use a vegetable peeler on a block of chocolate kept slightly chilled.

Find it online: https://familydinnercooking.com/french-silk-pie-recipe/