French Silk Pie Recipe (Chocolate Silk Pie)

by Sheryl

Prep Time: 45 minutes | Cook Time: 15 minutes | Chilling time: 8 hours | Servings: 12 Servings

This French Silk Pie has a beautiful flaky crust filled with heavenly chocolate cream filling and topped with homemade whipped cream. A made from a scratch pie that you never know is possible! The process might look a bit too long but it’s all worth it!

Ingredients

Crust:

1 ¼ cups all-purpose flour
¼ tsp sea salt
1 tbs granulated sugar
½ cup shortening chilled
3-4 tbs ice water

Chocolate Silk Pie Filling:

¾ cup butter softened
¼ cup granulated sugar
1 cup powdered sugar
4 oz semi-sweet chocolate melted
1 tsp pure vanilla extract
Pinch of sea salt
3 eggs room temperature
¾ cup whipping cream whipped (measured in a liquid state, then whipped)

Whipped topping:

1 ¼ cups whipping cream measured in a liquid state, then whipped
½ cup powdered sugar
1 tsp pure vanilla extract

How to make French Silk Pie (Chocolate Silk Pie)

To make the Crust:

Step 1: In a food processor, put the flour, salt, and sugar. Pulse until incorporated.

Step 2: Add the shortening into the food processor followed by cold water. Combine until it resembles a coarse meal and the mixture starts to stick together and join when pinched.

Step 3: Grab the crumbly dough and form it into a ball.

Step 4: Wrap the ball-shaped dough in a plastic wrap and place in the fridge to set for about an hour or overnight.

Step 5: Once the dough is almost chilled, prepare the oven. Preheat it to 450 degrees F.

Step 6: Take the dough out of the fridge and on a well-floured surface or pastry cloth, roll the dough out.

Step 7: Transfer the dough in a deep 9-inch round pie plate. To form a crust, pinch the edges of the dough.

Step 8: Use a fork to pierce the dough or add pie weights over the crust.

Step 9: Place inside the preheated oven and bake for about 10 to 12 minutes or until the dough starts to brown. Deflate any bubbles that might form using a fork or sharp knife.

Step 10: Remove from the oven and allow to cool. Expedite the cooling process by setting the crust out on a cold day or the fridge.

To make Whipped Cream for the filling:

Step 1: In a standing mixer with a wire whisk attachment, add 3/4 whipping cream and whip on high until stiff peaks form.

Step 2: Place the whipped cream into an airtight container and store in the fridge.

To make the Whipped Topping:

Step 1: In a mixing bowl, add 1 1/2 whipping cream, powdered sugar, and vanilla. Beat on low speed using a standing mixer. Once the mixture starts to thicken, adjust the speed to high and beat for about 1 to 2 minutes or until stiff peaks form.

Step 2: Put in a different bowl or a large piping bag and place in the fridge.

To make the Chocolate Filling:

Step 1: Put the chocolate in the microwave to melt or over a double boiler. Hardly stirring until smooth. Set the melted chocolate aside and allow to cool.

Step 2: Using an electric mixer, cream the butter, sugar, powdered sugar, and vanilla for about 3 minutes or until the sugar is melted and the mixture turned light and fluffy.

Step 3: Add in the melted chocolate. Beat for about 60 seconds. And once halfway through, scrape down the sides.

Step 4: Crack the eggs one at a time, beating every after each addition for 2 minutes on medium speed.

Step 5: Lastly, fold in 3/4 cup whipping cream until the mixture is smooth.

To Assemble the French Silk Pie:

Step 1: Begin by spreading the chocolate filling evenly into the baked and cooled pie crust.

Step 2: Then, top with whipped cream by either spreading it over the pie using a spatula or piping on top to create a beautiful design.

Step 3: Chill in the fridge for about 4 hours or overnight.

Notes:

To freeze:

1. Put the constructed French Silk Pie in the freezer. It should be on a flat surface with lots of space to make sure the cake doesn’t get knocked while the whipped cream is still soft.

2. Place in the freezer for at least 2 hours or until the frosting is solid.

3. The pie can be frozen for up to 2 months, just wrap the cake tightly with a plastic wrap.

And to thaw:

1. All you need is to transfer the pie to the refrigerator for at least 24 hours before serving. Or thaw at room temperature, the downside is the risk of getting the pie too warm.

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