Prep Time: 45 minutes | Cook Time: 15 minutes | Chilling time: 8 hours | Servings: 12 Servings
Flaky crust filled with chocolate cream filling and topped with homemade whipped cream. This French Silk Pie is the ultimate treat, made from scratch, and taste better than any store-bought chocolate silk pie.
Ingredients
Crust:
1 ¼ c all-purpose flour
¼ teaspoon of sea salt
1 tablespoon granulated sugar
½ c shortening
3-4 tablespoons ice water
Chocolate Silk Pie Filling:
¾ c butter softened
¼ c granulated sugar
1 c powdered sugar
4 ounces semi-sweet chocolate
1 teaspoon pure vanilla extract
Pinch of sea salt
3 Eggs
¾ c whipping cream whipped (measured in a liquid state, then whipped)
Whipped topping:
1 ¼ c whipping cream measured in a liquid state, then whipped
½ c powdered sugar
1 teaspoon pure vanilla extract
How to make French Silk Pie
To make the Crust:
Step 1: In a food processor fitted with an “S” blade, add the flour, salt, and sugar. Pulse until well combined.
Step 2: Add in the shortening and pour in the cold water. Pulse until it resembles a coarse meal and the mixture starts to stick together and holds when pinched.
Step 3: From the crumbly dough into a ball. Use a plastic wrap to wrap the dough and place in the fridge to sit for an hour or overnight.
Step 4: When ready to bake, preheat the oven to 450 degrees F.
Step 5: On a well-floured surface or pastry cloth, roll the dough out.
Step 6: Put the rolled dough into a 9-inch deep round pie plate. Form a crust by pinching the edges. Use a fork to prick the dough or add pie weights over the crust.
Step 7: Place inside the preheated oven and bake for about 10 to 12 minutes or until it starts to brown. Prick with a fork or sharp knife any bubbles forming to deflate.
Step 8: Remove from the oven and allow to cool at a cool place or the fridge.
To make the Whipped Cream for the filling:
Step 9: In a standing mixer, whip 3/4 cup whipping cream using a wire whisk on high speed until stiff peaks form.
Step 10: In an airtight container, add the whipped cream and store in the fridge.
To make the Whipped Topping:
Step 11: Into a bowl, add 1 ½ cups of whipping cream, powdered sugar, and vanilla. Beat on low speed and adjust the speed to high when the mixture starts to thicken for about 1 to 2 minutes or until soft peaks form.
Step 12: Once done, shift to a bowl or a large piping bag and store in the fridge.
To make the Chocolate Filling:
Step 13: In a microwave or over a double boiler, melt the chocolate, occasionally stirring until smooth and set aside to cool.
Step 14: Use an electric mixer to cream the butter-sugar, powdered sugar and vanilla for about 3 minutes or until the sugar has dissolved and the mixture is light and fluffy.
Step 15: Beat in the melted chocolate for about 60 seconds and scrape the sides once halfway through.
Step 16: Add in the eggs a piece at a time, beating for around 2 minutes every after each addition on medium speed.
Step 17: And fold in 3/4 cup whipping cream until evenly mixed.
Assembling the French Silk Pie:
Step 18: Into the baked and cooled pie crust, spread evenly the chocolate filling and top with whipped topping by spreading the whipped topping over using a spatula or piping the whipped topping on top using a decorator’s tip for the design.
Step 19: Chill in the fridge for at least 4 hours or overnight.
Notes:
To freeze the French Silk Pie, place in the freezer, on a flat surface with ample space to make sure that the assembled pie doesn’t get bumped while the whipped cream is still soft. Let it freeze for at least 2 hours or until the whipped cream is frozen or solid. Use plastic wrap to tightly wrap the pie before freezing. This can be frozen for up to 2 months.
To thaw, shift the frozen French Silk Pie to the fridge for at least 24 hours before serving. Or thaw a bit quickly at room temperature.
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