French Silk Pie
A flakey crust is filled with a decadent, dreamy, creamy, chocolate filling and topped with pillows of cream for this irresistible French Silk Pie. The filling is so smooth and rich, and then encased in a buttery crust. It's a crowd pleaser where ever you serve it!
Servings: 8 People
Ingredients
Pie Crust
- 1 ½ cup all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon teaspoon kosher salt
- 5 ounces cold and cubed unsalted butter
- 2-4 tablespoons cold water
Chocolate Mousse Filling
- ¾ cup heavy whipping cream
- 1 tablespoon powdered sugar
- 3 ounces unsweetened baking chocolate
- 3 ounces bittersweet baking chocolate
- 3 large eggs
- 1 cup granulated sugar divided
- 12 tablespoons unsalted butter softened to room temperature
- 1 ½ teaspoons vanilla extract
Whipped cream topping
- ¾ cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Garnish
- Chocolate curls shaved chocolate, cocoa powder, chocolate sprinkles
Instructions
Make the pie crust
- Add 1 ½ cup all-purpose flour, 2 tablespoons granulated sugar, and ¼ teaspoon teaspoon kosher salt to a small mixing bowl and mix thoroughly with a whisk. Transfer the flour mixture to a food processor fitted with the dough blade. Add 5 ounces cold and cubed unsalted butter to the flour mixture, pulse several times until the butter is about pea size. Variations in size are okay.
- Turn the food processor to the “on” position and drizzle 2-4 tablespoons cold water over the dough mixture through the water hole. As soon as the dough starts to pull together, turn the food processor off. You may need to stop the food processor in between and get a spatula to mix up the flour at the bottom.
- Turn the dough out on the counter or cutting board, and shape into a disk. Wrap in plastic and rest in the refrigerator for at least an hour.
- Take the disk of pie dough out of the fridge and roll it into a circle about 2 inches larger than your pie dish. Use extra flour to keep the dough from sticking to the counter and roller.
- Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, and let the excess dough hang over the side. Trim the excess dough, leaving just enough to fold under and create a fluted edge.
- Cover the pie dish with plastic wrap and keep refrigerated, or freeze (preferred), for 15-30 minutes.
- Preheat the oven to 425 degrees Fahrenheit. Remove the pie crust from the freezer and use a fork to poke steam vents on the bottom of the pie dough and on the sides.
- Place a large piece of parchment paper over the frozen pie dough. Place pie weights on top or pour dry beans on top to fill the whole pie crust. Make sure the parchment is large enough to cover the edges of the crust entirely.
- Place the pie dish on a large baking sheet. Bake the pie crust for 25 minutes with pie weights or beans, then carefully remove the parchment paper along with the pie weights and bake for another 7-10 minutes until the crust is golden.
- Remove the pie crust from the oven and let it cool completely on a wire rack.
Make the filling
- Melt 3 ounces unsweetened baking chocolate, and 3 ounces bittersweet baking chocolate in a double boiler or in a heatproof bowl set over a steaming pot of water. Set aside to cool.
- Heat 3 large eggs and ½ of the 1 cup granulated sugar in a double boiler or in a small saucepan set over low heat until the mixture reaches 160 degrees Fahrenheit, whisking constantly so the eggs don’t cook. This will take about 7-10 minutes. Take it off the heat and add it to the slightly cool melted chocolate and whisk until thoroughly incorporated. Set aside to cool.
- Add ¾ cup heavy whipping cream and 1 tablespoon powdered sugar to a stand mixer bowl, beat on medium speed. Stream in 1 ½ teaspoons vanilla extract and continue beating until stiff peaks form. Scoop it into a small bowl and refrigerate until needed.
- In the same mixing bowl, add 12 tablespoons unsalted butter and the remaining ½ of the 1 cup granulated sugar and beat until light and fluffy, about 2-3 minutes. Add the cooled chocolate and egg mixture, beat another 2-3 minutes until completely smooth.
- Fold in the whipped cream and spread the mixture evenly into the completely cooled pie shell. Chill for at least 2 hours before serving.
Make the whipped cream topping
- Add ¾ cup heavy whipping cream and 2 tablespoons powdered sugar to a stand mixer bowl, beat on medium speed. Stream in ½ teaspoon vanilla extract and continue beating until stiff peaks. Spread the whipped cream on top of the pie and add garnishing as desired.
Notes
Unsweetened baking chocolate is used for a darker chocolate flavor.
For a sweeter chocolate filling, you can use all bittersweet baking chocolate instead, or even semisweet baking chocolate.
Use baking bars or baking wafers or your favorite eating chocolate, don’t use chocolate chips.
After removing the pie weights and before putting the pie crust back into the oven, if you notice that that edge is already getting too brown, put a pie shield or a few strips of foil around the edge to prevent burning.
For a sweeter chocolate filling, you can use all bittersweet baking chocolate instead, or even semisweet baking chocolate.
Use baking bars or baking wafers or your favorite eating chocolate, don’t use chocolate chips.
After removing the pie weights and before putting the pie crust back into the oven, if you notice that that edge is already getting too brown, put a pie shield or a few strips of foil around the edge to prevent burning.
Nutrition
Calories: 717kcal | Carbohydrates: 54g | Protein: 7g | Fat: 55g | Saturated Fat: 34g | Cholesterol: 206mg | Sodium: 49mg | Potassium: 175mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1713IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg
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