Description
A classic French Silk Pie featuring a rich, silky chocolate filling nestled in a flaky homemade pie crust, topped with light and creamy whipped topping. This decadent dessert is perfect for chocolate lovers and makes an impressive treat for any occasion.
Ingredients
Scale
Crust
- 1 ¼ cups all-purpose flour
- ¼ teaspoon 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 ounces 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, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine. Add the shortening and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched. Remove the dough from processor (it will be crumbly) and form it into a round, flat disc. Wrap the disc in plastic wrap and refrigerate for at least 1 hour, and up to one day (overnight). After chilling, preheat oven to 450 degrees F. Roll out dough on a well-floured surface or pastry cloth. Place into a deep, 9-inch pie plate, pinch edges to form a crust, and prick all over with a fork. Set parchment paper on top, add pie weights, and bake for 12 minutes or until just beginning to brown. Deflate any bubbles with a fork and set aside to cool.
- Make the Whipped Topping: In a bowl of a standing mixer with the wire whisk attachment (or using a handheld mixer), combine 1 ¼ cups heavy whipping cream, powdered sugar, and vanilla extract. Beat starting on low speed, increasing to high speed for 2-3 minutes until stiff peaks form. Transfer to another bowl or piping bag and refrigerate.
- Make the French Silk Pie Filling: Whip ¾ cup heavy whipping cream in a standing mixer with wire whisk attachment on high until stiff peaks form; refrigerate. Melt chocolate until smooth and let cool. In a bowl with a paddle attachment or handheld mixer, cream softened butter, granulated sugar, powdered sugar, and vanilla extract for 3 minutes until light and fluffy. Beat in melted chocolate for 1 minute, scraping sides once. Add eggs one at a time, beating on medium speed for 1 minute after each. Gently fold in whipped cream by hand.
- Assemble the Pie: Evenly spread chocolate filling into cooled pie crust. Top with whipped topping by spreading with a spatula or piping with a decorator’s tip for a decorative look. Chill in refrigerator for at least 4 hours or overnight.
- Serve: Serve the French Silk Pie chilled and enjoy the rich, creamy dessert.
Notes
- For the pie crust, you can substitute shortening with butter or use a store-bought crust for convenience; Oreo crust also works.
- Unsalted butter may be used instead of salted butter.
- Use any type of semisweet chocolate such as chips, bars, or melting discs; milk chocolate will make a sweeter pie, dark or unsweetened chocolate will make it less sweet.
- Heavy whipping cream, whipping cream, or heavy cream can be used interchangeably in this recipe for whipped toppings and filling.
- To freeze, place the assembled pie or slices on a baking sheet, freeze for 2 hours until solid, wrap tightly in plastic wrap and foil, and freeze up to 2 months.
- To thaw, transfer frozen pie to refrigerator at least 24 hours before serving and serve chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 384 kcal
- Sugar: 30 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: 5 g
- Cholesterol: 115 mg
