Description
This French Silk Pie recipe features a flaky homemade pie crust filled with a rich and creamy chocolate silk filling, topped with fluffy whipped cream. It’s an indulgent chocolate dessert perfect for special occasions or to satisfy a chocolate craving.
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 Pie 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 that holds together when pinched. Remove dough, form into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. Preheat oven to 450 degrees F. Roll dough on a floured surface, place in a 9-inch pie plate, pinch edges, then prick with a fork. Add parchment paper and pie weights, bake for 12 minutes or until lightly browned. Deflate any bubbles and let cool.
- Make the Whipped Topping: In a standing mixer with wire whisk attachment or with a handheld mixer, beat 1 ¼ cups heavy whipping cream, ½ cup powdered sugar, and 1 teaspoon vanilla on low then high speed for 2-3 minutes until stiff peaks form. Transfer to a bowl or piping bag and refrigerate.
- Prepare the Chocolate Silk Pie Filling: Whip ¾ cup heavy whipping cream in mixer until stiff peaks form and refrigerate. Melt the semisweet chocolate until smooth and let cool. In the mixer bowl with paddle attachment, cream together butter, ¼ cup sugar, 1 cup powdered sugar, vanilla, and pinch of salt for 3 minutes until light and fluffy. Add melted chocolate and beat 1 minute, scraping sides once. 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 crust. Top with the whipped topping by spreading with a spatula or piping decoratively. Refrigerate for at least 4 hours or overnight before serving chilled.
Notes
- For pie crust substitutions, shortening can be swapped for butter or use a store-bought crust or Oreo crust.
- Unsalted butter can replace salted butter in the filling.
- Any semisweet chocolate form works; milk chocolate makes it sweeter, dark or unsweetened makes it less sweet.
- Heavy whipping cream, whipping cream, or heavy cream can be used for the whipped components.
- To freeze, freeze assembled pie or slices for 2 hours until whipped cream is solid. Wrap tightly and freeze up to 2 months.
- Thaw frozen pie in refrigerator for 24 hours before serving chilled.
- Use room temperature eggs for best texture in filling.
Nutrition
- Serving Size: 1 slice
- Calories: 384 kcal
- Sugar: 28 g
- Sodium: 105 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg
