Description
This classic French Silk Pie recipe features a flaky homemade crust filled with a rich, creamy chocolate silk filling and topped with a fluffy whipped cream topping. Perfectly chilled, this pie offers a luscious chocolate indulgence that’s smooth, silky, and elegant for any dessert occasion.
Ingredients
Scale
Pie Crust
- 1 ¼ cups all-purpose flour
- ¼ tsp sea salt
- 1 Tablespoon granulated sugar
- ½ cup shortening chilled
- 3-4 Tablespoons ice water
Chocolate Silk Pie Filling
- ¾ cup salted butter softened
- ¼ cup granulated sugar
- 1 cup powdered sugar
- 4 oz semisweet chocolate melted
- 1 teaspoon pure vanilla extract
- Pinch sea salt
- 3 eggs room temperature
- ¾ cup heavy whipping cream
Whipped Topping
- 1 ¼ cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Make the Crust: Place the flour, sea salt, and sugar in a food processor fitted with an S blade and pulse to combine. Add the chilled shortening and ice water, and process until the dough resembles a coarse meal that sticks together when pinched. Form the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour. After chilling, preheat oven to 450 degrees F. Roll out the dough on a floured surface, place into a 9-inch deep pie plate, pinch edges, and prick with a fork. Add parchment paper and pie weights on top, bake for 12 minutes until it begins to brown, deflate any bubbles, and set aside to cool.
- Make the Whipped Topping: In a mixing bowl with a wire whisk attachment, combine 1 ¼ cups heavy whipping cream, powdered sugar, and vanilla extract. Beat starting on low and increasing to high speed for 3 minutes until stiff peaks form. Transfer to another bowl or piping bag and refrigerate.
- Prepare the Chocolate Silk Pie Filling: Whip ¾ cup heavy whipping cream in a mixer until stiff peaks form and refrigerate. Melt the semisweet chocolate until smooth and set aside to cool. In another bowl, beat the softened butter, granulated sugar, powdered sugar, and vanilla for 3 minutes until light and fluffy. Add cooled melted chocolate and beat for 1 minute, scraping sides halfway. Add eggs one at a time, beating 1 minute after each. Gently fold in the whipped cream by hand.
- Assemble the Pie: Spread the chocolate filling evenly into the cooled pie crust. Top with the whipped topping either by spreading with a spatula or piping with a decorator’s tip. Refrigerate for at least 4 hours or overnight to chill completely.
- Serve: Serve the French Silk Pie chilled and enjoy your rich, silky chocolate dessert.
Notes
- Substitute shortening with butter for the crust by following an all-butter pie crust recipe if preferred.
- Unsalted butter can replace salted butter in the filling; adjust salt accordingly.
- Different types of chocolate can be used such as milk, semi-sweet, or dark chocolate based on desired sweetness.
- Heavy whipping cream, whipping cream, or heavy cream all work well for the whipped topping and filling.
- For freezing, freeze the assembled pie or individual slices for 2 hours, then wrap tightly and freeze up to 2 months; thaw in refrigerator 24 hours before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 384 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 115 mg
