French Silk Pie Recipe
User Reviews
5
French Silk Pie Recipe
Description
French Silk Pie Recipe starts with a tender pie crust made by combining flour, butter, salt, sugar, and cold water, rolled and pre-baked with parchment and dried beans to hold its shape. The filling blends melted semi-sweet chocolate warmed with butter, then incorporates eggs whisked in carefully to help temper them for safety and texture. Sugar and vanilla add sweetness and flavor.
The filling is thickened and aerated by folding in whipped cream, providing a light texture that contrasts the dense chocolate. Chilling the pie allows the filling to set firmly. The crust remains crisp, creating a base for the smooth filling.
This pie is often made ahead and stored chilled to develop flavor and ease slicing. It can be topped with additional whipped cream before serving. The recipe advises on safely handling raw eggs and mentions usable substitutes and freezing instructions.
Ingredients
For the crust:
- 1 ½ cups all-purpose flour
- 1 butter unsalted, stick
- pinch of sea salt
- 2 teaspoons sugar
- ¼ cup water ice cold
For the Filling:
- 3 cups heavy whipping cream
- ½ cup sugar + 2/3 more
- 1 cup butter unsalted
- 2 teaspoons vanilla extract
- 4 ounces semi-sweet chocolate
- 4 egg large
Instructions
For the Pie Crust:
- Preheat the oven to 450°. If using convection, preheat it to 425°.
- Add the flour, butter, salt, and sugar to a food processor and pulse on high speed while drizzling in the water until it becomes like a meal. Note: you may need a bit more water.
- Transfer the dough to a clean surface dusted with flour, knead to form a ball, and then roll it out with a pin until it is 1/8 thick.
- Form the dough into a 9” pie pan, cutting off any excess and crimping the edges to make a ripple around the outside.
- Add a piece of parchment paper over the pie crust, pour some dried beans over the parchment paper, and par-bake for 6 to 8 minutes. The pie crust will not change much color but will become firm once cooled after baking.
- Remove from the oven and cool completely to room temperature.
For the Filling:
- Add the heavy cream and ½ cup of sugar to a standing mixer with the whisk attachment and whisk on high speed until stiff peaks have formed, which takes about 3 to 5 minutes.
- Set 1/3 of the whipped cream into a separate container, but chill both the 1/3 and 2/3 in the refrigerator until it’s time to use it.
- Add the chocolate to a microwave-safe bowl and heat for 1 minute. Stir and return to the microwave for 30 seconds. Stir and return to the microwave for 30 more seconds. At this point, it should be melted. Cool slightly to room temperature, which only takes 4 to 5 minutes.
- Add the butter and sugar to a standing mixer with the paddle attachment and mix on high speed until the butter becomes light and fluffy, which takes about 5 minutes.
- Mix in the vanilla extract and then the melted chocolate.
- Next, add 2 eggs and beat for 2 minutes before adding in the other 2 eggs. Beat for a further 3-4 minutes or until smooth and fluffy.
- Fold in the chilled 1/3 cup of whipped cream using a rubber spatula until it has been mixed in.
- Transfer the filling to the par-baked pie crust and smooth out using a spoon or spatula.
- Chill in the refrigerator for at least 2 hours or until the pie has settled and is firm.
- Top off with the remaining chilled whipped cream and add an optional garnish of shaved chocolate.
Notes
- You can prepare this pie up to 3 days in advance; keep it refrigerated until serving.
- Store leftover pie covered in the refrigerator for up to 5 days or freeze for up to 3 months, thawing in the fridge before serving.
- Any dried beans work well for keeping the crust flat during parbaking.
- This recipe uses raw eggs; purchasing organic or pasteurized eggs lowers health risks.
- For safety, temper eggs by whisking them into the warm melted chocolate slowly before mixing fully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 43g | 66% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 177mg | 59% |
| Sodium | 181mg | 8% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 1431IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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