French Silk Pie
This French Silk Pie layers a buttery crust with a silky, mousse-like chocolate filling and a cloud of whipped cream. Rich but not heavy, it’s perfect for holidays, special occasions, or make-ahead entertaining.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 1/2 cup unsalted butter cold, cut into small cubes (for crust)
- 3–4 tablespoons ice water
- 9-inch pre-baked pie crust optional shortcut; homemade or store-bought, pastry or chocolate cookie crust
- 3/4 cup granulated sugar (for filling)
- 3/4 cup unsalted butter very soft but not melted (for filling)
- 2 ounces powdered sugar sifted
- 4 ounces bittersweet or semisweet chocolate 60–70% cacao, chopped
- 2 teaspoons pure vanilla extract (for filling)
- 1/4 teaspoon fine sea salt (for filling)
- 3 large pasteurized eggs at room temperature
- 1 1/2 cups heavy whipping cream cold
- 3 tablespoons powdered sugar (for whipped cream)
- 1 teaspoon pure vanilla extract (for whipped cream)
- chocolate curls or shavings optional, for garnish
- cocoa powder optional, for light dusting
- dark chocolate chips or mini chocolate pieces optional, for garnish
Instructions
- In a medium bowl, whisk together the flour, fine sea salt, and granulated sugar. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized bits of butter. Sprinkle in the ice water, 1 tablespoon at a time, tossing with a fork just until the dough comes together when pressed. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.1 1/4 cups all-purpose flour, 1/2 teaspoon fine sea salt, 1 tablespoon granulated sugar, 1/2 cup unsalted butter, 3–4 tablespoons ice water
- Roll the chilled dough into a 12-inch circle and fit it into a 9-inch pie plate. Crimp the edges. Line with parchment and fill with pie weights or dried beans. Bake at 400°F (200°C) for 15 minutes, remove the weights and parchment, then bake 8–10 minutes more until golden. Let the crust cool completely.
- Place the chopped bittersweet or semisweet chocolate in a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until smooth and glossy, or melt over a pot of barely simmering water. Set aside to cool until slightly warm and pourable, not hot.4 ounces bittersweet or semisweet chocolate
- In a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the softened butter and granulated sugar on medium-high speed for 6–7 minutes until very light and fluffy. Add the powdered sugar, vanilla, and salt, and beat for 1–2 minutes more until smooth.3/4 cup granulated sugar, 3/4 cup unsalted butter, 2 ounces powdered sugar, 2 teaspoons pure vanilla extract, 1/4 teaspoon fine sea salt
- With the mixer on low speed, slowly pour in the cooled melted chocolate. Scrape down the sides and bottom of the bowl, then beat on medium speed for about 2 minutes until fully combined and glossy.4 ounces bittersweet or semisweet chocolate
- Add 1 pasteurized egg and beat on medium-high speed for 5 minutes. Add the second egg and beat another 5 minutes. Add the third egg and beat 5 more minutes, scraping the bowl as needed. The filling should look thick, satiny, and lighter in color.3 large pasteurized eggs
- Scrape the chocolate silk filling into the completely cooled pie crust. Smooth the top with a spatula, creating soft swirls if desired.
- Cover the pie loosely with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight, until the filling is set and slices cleanly.
- Just before serving, or up to a few hours ahead, beat the cold heavy whipping cream, powdered sugar, and vanilla on medium-high speed until soft to medium peaks form.1 1/2 cups heavy whipping cream, 3 tablespoons powdered sugar, 1 teaspoon pure vanilla extract
- Spread or pipe the whipped cream over the chilled pie. Garnish with chocolate curls, shaved chocolate, cocoa powder, or chocolate chips if desired. Slice with a sharp, thin knife, wiping between cuts for clean slices.chocolate curls or shavings, cocoa powder, dark chocolate chips or mini chocolate pieces
Notes
Egg safety: Use pasteurized eggs (shell or liquid) since the filling is not baked. For the best silky texture, beat the butter and sugar until very fluffy and give each egg a full 5 minutes of mixing. Use good-quality bar chocolate (60–70% cacao) for the richest flavor. Chill the pie for at least 4–8 hours so the filling sets properly. Variations: add 1–2 teaspoons instant espresso powder to the melted chocolate for a mocha version; use an Oreo or graham cracker crust; make mini pies in small tart pans or jars; or add toasted nuts between the filling and whipped cream for crunch. Storage: refrigerate, covered, for 3–4 days (best within 48 hours after topping with whipped cream). Freeze (without whipped cream) for up to 1 month; thaw overnight in the fridge and top with fresh whipped cream before serving.
Nutrition
Calories: 550kcal
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