PREP TIME: 45 mins | COOK TIME: 15 mins | CHILLING TIME: 8 hrs | SERVINGS: 12
Make this silky-smooth with a deeper, richer, chocolate flavour dessert from scratch in less than fifteen minutes! A decadent pie with flaky crust filled with a chocolate cream filling topped with homemade whipped cream. A sure winner that will surely capture everyone’s attention!
INGREDIENTS
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Crust:
1 ¼ c. all-purpose flour
¼ teaspoon sea salt
1 tablespoon granulated sugar
½ c. shortening chilled
3-4 tablespoons ice water
Chocolate Silk Pie Filling:
¾ c. butter softened
¼ c. granulated sugar
1 c. powdered sugar
4 ounces semi-sweet chocolate melted
1 teaspoon pure vanilla extract
Pinch of sea salt
3 eggs room temperature
¾ c. whipping cream whipped (measured in a liquid state, then whipped)
Whipped topping:
1 ¼ c. whipping cream measured in a liquid state, then whipped
½ c. powdered sugar
1 teaspoon pure vanilla extract
How to make French Silk Pie Recipe (Chocolate Silk Pie)
To Make the Crust:
Step 1: In a food processor fitted with an “S” blade, place the flour, salt, and sugar. Then, pulse to combine. Add the shortening followed by the cold water and pulse until the mixture resembles a coarse meal, starts to stick together, and holds even when pinched. Take the mixture from the processor and shape it into a ball. Wrap the ball in plastic wrap and chill in the fridge for at least an hour or overnight.
Step 2: Ready the oven once the dough has chilled. Preheat it to 450 degrees F.
Step 3: On a well-floured surface or pastry cloth, roll the dough out. In a 9-inch deep round pie plate, transfer the dough, pinching the edges to make a crust. Using a fork, prick the dough. Alternately, you can place pie weights over the dough.
Step 4: Place in the preheated oven and bake for about 10 to 12 minutes until the pie just starts to brown. Gently deflate any bubbles that form by pricking using a fork or a sharp knife.
Step 5: Remove from the oven when done and set the crust aside to cool. To expedite the cooling process, you can place the crust in the fridge.
Whipped Cream for the filling:
Step 6: Meanwhile, in a standing mixer fitted with the wire whisk attachment, whip 3/4 cup of the whipping cream on high until stiff peaks form.
Step 7: Then, to an airtight container, transfer the whipped cream, and keep it in the fridge.
Whipped Topping:
Step 8: To a bowl of a standing mixer, add 1 ¼ cups of whipping cream, powdered sugar, and vanilla. Beginning on low speed, beat the ingredients, increasing the speed to high as the mixture starts to thicken. Beat until soft peaks form. This takes about a minute or two.
Step 9: To a different bowl or large piping bag, transfer the whipped topping and place it in the fridge.
Chocolate Filling:
Step 10: In the microwave or on a double boiler, melt the chocolate until smooth, stirring often. Keep it aside to cool.
Step 11: In an electric mixer, cream the butter, sugar, powdered sugar, and vanilla for about 3 minutes until the sugar has completely dissolved and the mixture is light and fluffy. Add in the melted chocolate and resume beating for 60 seconds more, stopping halfway through to scrape down the sides. Add the eggs a piece at a time, beating for about 2 minutes every after each addition on medium speed.
Step 12: Now, fold in 3/4 cup of whipping cream until the mixture is consistent.
To Assemble the French Silk Pie:
Step 13: Into the baked and cooled pie crust, evenly spread the chocolate filling.
Step 14: Top the crust with the whipped topping either by spreading it over the pie using a spatula or piping on top using a decorator’s tip.
Step 15: Chill the French Silk Pie in the fridge for at least 4 hours or 24 hours.
NOTES:
How to freeze the French Silk Pie: On a flat surface with plenty of space in the freezer, place the assembled pie. Keep it in the freezer for 2 hours until the whipped cream is frozen solid. Then, using plastic wrap, tightly wrap the pie and freeze for up to 2 months.
To thaw: In the fridge, thaw the frozen French Silk Pie for 24 hours before serving. To quickly thaw, you can place it at room temperature. Just remember that keeping this at room temperature is risky as the pie might get too warm.
Ingredients
- Crust:
- 1 ¼ c. all-purpose flour
- ¼ teaspoon sea salt
- 1 tablespoon granulated sugar
- ½ c. shortening chilled
- 3-4 tablespoons ice water
- Chocolate Silk Pie Filling:
- ¾ c. butter softened
- ¼ c. granulated sugar
- 1 c. powdered sugar
- 4 ounces semi-sweet chocolate melted
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- 3 eggs room temperature
- ¾ c. whipping cream whipped (measured in a liquid state, then whipped)
- Whipped topping:
- 1 ¼ c. whipping cream measured in a liquid state, then whipped
- ½ c. powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
To Make the Crust:
Step 1: In a food processor fitted with an “S” blade, place the flour, salt, and sugar. Then, pulse to combine. Add the shortening followed by the cold water and pulse until the mixture resembles a coarse meal, starts to stick together, and holds even when pinched. Take the mixture from the processor and shape it into a ball. Wrap the ball in plastic wrap and chill in the fridge for at least an hour or overnight.
Step 2: Ready the oven once the dough has chilled. Preheat it to 450 degrees F.
Step 3: On a well-floured surface or pastry cloth, roll the dough out. In a 9-inch deep round pie plate, transfer the dough, pinching the edges to make a crust. Using a fork, prick the dough. Alternately, you can place pie weights over the dough.
Step 4: Place in the preheated oven and bake for about 10 to 12 minutes until the pie just starts to brown. Gently deflate any bubbles that form by pricking using a fork or a sharp knife.
Step 5: Remove from the oven when done and set the crust aside to cool. To expedite the cooling process, you can place the crust in the fridge.
Whipped Cream for the filling:
Step 6: Meanwhile, in a standing mixer fitted with the wire whisk attachment, whip 3/4 cup of the whipping cream on high until stiff peaks form.
Step 7: Then, to an airtight container, transfer the whipped cream, and keep it in the fridge.
Whipped Topping:
Step 8: To a bowl of a standing mixer, add 1 ¼ cups of whipping cream, powdered sugar, and vanilla. Beginning on low speed, beat the ingredients, increasing the speed to high as the mixture starts to thicken. Beat until soft peaks form. This takes about a minute or two.
Step 9: To a different bowl or large piping bag, transfer the whipped topping and place it in the fridge.
Chocolate Filling:
Step 10: In the microwave or on a double boiler, melt the chocolate until smooth, stirring often. Keep it aside to cool.
Step 11: In an electric mixer, cream the butter, sugar, powdered sugar, and vanilla for about 3 minutes until the sugar has completely dissolved and the mixture is light and fluffy. Add in the melted chocolate and resume beating for 60 seconds more, stopping halfway through to scrape down the sides. Add the eggs a piece at a time, beating for about 2 minutes every after each addition on medium speed.
Step 12: Now, fold in 3/4 cup of whipping cream until the mixture is consistent.
To Assemble the French Silk Pie:
Step 13: Into the baked and cooled pie crust, evenly spread the chocolate filling.
Step 14: Top the crust with the whipped topping either by spreading it over the pie using a spatula or piping on top using a decorator’s tip.
Step 15: Chill the French Silk Pie in the fridge for at least 4 hours or 24 hours.
Notes
How to freeze the French Silk Pie: On a flat surface with plenty of space in the freezer, place the assembled pie. Keep it in the freezer for 2 hours until the whipped cream is frozen solid. Then, using plastic wrap, tightly wrap the pie and freeze for up to 2 months. To thaw: In the fridge, thaw the frozen French Silk Pie for 24 hours before serving. To quickly thaw, you can place it at room temperature. Just remember that keeping this at room temperature is risky as the pie might get too warm.
