Prep Time: 45 mins | Cook Time: 15 mins | Chill Time: 8 hrs | Total Time: 9 hrs | Yield: 16 Servings
Layer after layer of sweet flavors, this French Silk Pie is the perfect dessert to serve today! Just follow these easy steps, and you are good to go. Enjoy!
Ingredients:
Crust:
1 tablespoon granulated sugar
3-4 tablespoons ice water
½ c shortening, chilled
¼ teaspoon sea salt
1 ¼ c all-purpose flour
Chocolate Silk Pie Filling
4 ounces of semi-sweet chocolate melted
1 teaspoon pure vanilla extract
3 Eggs, at room temperature
¾ c whipping cream, whipped (measured in a liquid state, then whipped)
¼ c granulated sugar
A pinch of sea salt
¾ c butter, softened
1 c powdered sugar
Whipped topping
1 teaspoon pure vanilla extract
½ c powdered sugar
1 ¼ c whipping cream measured in a liquid state, then whipped
Directions:
For the Crust:
In a food processor, add sugar, flour, and salt. Pulse a few times until well incorporated.
Add cold water and shortening, then pulse again until well combined and sticky. Transfer the dough onto a floured surface, then form it into a ball and wrap it with plastic.
Place the dough in the fridge to chill for about an hour or overnight.
Prepare the oven and preheat it to 450 degrees F.
Place the dough onto a floured surface, then unroll it to fit in a 9-inch round pie plate. Use a fork to prick it.
Place the crust in the preheated oven and bake for about 10 minutes or until it turns brown. Remove any bubbles that surface to the top.
Remove the crust from the oven and allow it to cool.
For the Whipped Cream for the filling:
In the bowl of a stand mixer, add 3/4 cup of whipping cream. Beat until it forms stiff peaks. Place it in an airtight container, then put it in the fridge to chill.
For the Whipped Topping:
In the same bowl of the stand mixer, add vanilla, 1 1/4 cups of whipping cream, and powdered sugar. Beat until well blended and thick. Turn the speed to high, then beat for 2 minutes or until it forms soft peaks. Place it inside a piping bag and let it chill in the fridge.
For the Chocolate Filling:
Place the chocolate in a heat-proof bowl, then put it in the microwave. Heat until completely melted. Remove and allow it to cool.
In the bowl of the stand mixer, add vanilla, powdered sugar, and butter. beat until well incorporated.
Stir in the melted chocolate until well blended.
Gradually add the eggs and beat every addition until well blended.
Add 3/4 cup of whipping cream and stir to combine.
To Assemble the Pie:
Add the chocolate filling on top of the crust and spread it evenly followed by the whipped topping. Place it in the fridge to chill for 4 hours or overnight.
Serve and enjoy!
Nutrition Facts:
Serving: 1slice, Calories: 384 kcal | Carbohydrates: 27g | Protein: 3g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 137mg | Potassium: 88mg | Fiber: 1g | Sugar: 18g | Vitamin A: 751IU | Vitamin C: 1mg Calcium: 33mg | Iron: 1mg
Ingredients
- Crust:
- 1 tablespoon granulated sugar
- 3-4 tablespoons ice water
- ½ c shortening, chilled
- ¼ teaspoon sea salt
- 1 ¼ c all-purpose flour
- Chocolate Silk Pie Filling
- 4 ounces of semi-sweet chocolate melted
- 1 teaspoon pure vanilla extract
- 3 Eggs, at room temperature
- ¾ c whipping cream, whipped (measured in a liquid state, then whipped)
- ¼ c granulated sugar
- A pinch of sea salt
- ¾ c butter, softened
- 1 c powdered sugar
- Whipped topping
- 1 teaspoon pure vanilla extract
- ½ c powdered sugar
- 1 ¼ c whipping cream measured in a liquid state, then whipped
Instructions
For the Crust:
In a food processor, add sugar, flour, and salt. Pulse a few times until well incorporated.
Add cold water and shortening, then pulse again until well combined and sticky. Transfer the dough onto a floured surface, then form it into a ball and wrap it with plastic.
Place the dough in the fridge to chill for about an hour or overnight.
Prepare the oven and preheat it to 450 degrees F.
Place the dough onto a floured surface, then unroll it to fit in a 9-inch round pie plate. Use a fork to prick it.
Place the crust in the preheated oven and bake for about 10 minutes or until it turns brown. Remove any bubbles that surface to the top.
Remove the crust from the oven and allow it to cool.
For the Whipped Cream for the filling:
In the bowl of a stand mixer, add 3/4 cup of whipping cream. Beat until it forms stiff peaks. Place it in an airtight container, then put it in the fridge to chill.
For the Whipped Topping:
In the same bowl of the stand mixer, add vanilla, 1 1/4 cups of whipping cream, and powdered sugar. Beat until well blended and thick. Turn the speed to high, then beat for 2 minutes or until it forms soft peaks. Place it inside a piping bag and let it chill in the fridge.
For the Chocolate Filling:
Place the chocolate in a heat-proof bowl, then put it in the microwave. Heat until completely melted. Remove and allow it to cool.
In the bowl of the stand mixer, add vanilla, powdered sugar, and butter. beat until well incorporated.
Stir in the melted chocolate until well blended.
Gradually add the eggs and beat every addition until well blended.
Add 3/4 cup of whipping cream and stir to combine.
To Assemble the Pie:
Add the chocolate filling on top of the crust and spread it evenly followed by the whipped topping. Place it in the fridge to chill for 4 hours or overnight.
Serve and enjoy!
