PREP TIME: 45 mins | COOK TIME: 15 mins | CHILLING TIME: 8 hrs | SERVINGS: 16
Homemade French Silk Pie with a flaky crust, chocolate cream filling, and homemade whipped cream on top. I’ll tell you, this homemade version is way better than Baker’s Square or Village Inn!
½ c. shortening chilled
1 ¼ c. all-purpose flour
1 tablespoon granulated sugar
3-4 tablespoons ice water
¼ teaspoon sea salt
Chocolate Silk Pie Filling
3 eggs at room temperature
¾ c. butter, softened
¼ c. granulated sugar
4 ounces of semi-sweet chocolate melted
1 teaspoon pure vanilla extract
1 c. powdered sugar
¾ c. whipping cream, whipped (measured in a liquid state, then whipped)
Pinch of sea salt
½ c. powdered sugar
1 teaspoon pure vanilla extract
1 ¼ c. whipping cream measured in a liquid state, then whipped
How to make French Silk Pie Recipe (Chocolate Silk PIe)
Step 1: In a food processor fitted with an “S” blade, place the flour, salt, and sugar. Pulse to combine. Then, add the shortening along with the cold water. Pulse until you have a mixture that resembles a coarse meal.
Step 2: Take the dough out of the food processor and shape it into a ball. Wrap the dough ball in plastic wrap and let it sit in the fridge for at least 1 hour or overnight.
Step 3: Prepare the oven once the dough has chilled. Preheat it to 450 degrees F.
Step 4: On a well-floured surface or pastry cloth, roll out the dough. Into a deep, 9-inch, round pie plate, place the dough. To form a crust, pinch the edges.
Step 5: Using a fork, prick the dough. Or top the crust with pie weights. Place in the preheated oven and bake for about 10 to 12 minutes or until the crust just starts to brown. Gently deflate any bubbles that may form by pricking them with a sharp knife or fork.
Step 6: Remove from the oven when done, and set the crust aside to cool. To expedite the cooling process, you can store the crust in the fridge.
Whipped Cream for the filling:
Step 7: In a standing mixer fitted with a wire whisk attachment, whip ¾ cup whipping cream on high until stiff peaks form.
Step 8: To an airtight container, transfer the whipped cream and keep it in the fridge.
Step 9: To the bowl of the standing mixer, add 1 ¼ cups of whipping cream, powdered sugar, and vanilla. Beat at low speed, slowly increasing the speed to high as the mixture starts to thicken. Beat for about a minute or two on high speed until soft peaks form.
Step 10: Place the whipped topping in a different bowl or large piping bag and set it in the fridge.
Step 11: In the microwave, melt the chocolate. Or use a double boiler. Make sure to mix the chocolate often, until smooth. Then, set aside to cool.
Step 12: Using an electric mixer, cream the butter, sugar, powdered sugar, and vanilla for about 3 minutes or until the sugar has dissolved and the mixture is light and fluffy. Add the melted chocolate and beat for another 60 seconds, scraping down the sides once halfway through beating.
Step 13: While beating on medium speed, add the eggs, one at a time, beating for about 2 minutes every each addition. Once all the eggs are added, fold in 3/4 c of the whipping cream.
To Assemble the French Silk Pie:
Step 14: Into the baked and cooled pie crust, evenly spread the chocolate filling. Then, top with the whipped topping. You can spread it on top using a spatula. Or pipe in a decorative way.
Step 15: Chill the pie in the fridge for at least 4 hours or overnight.
Step 16: Serve the pie chilled. Enjoy!
Serving: 1 slice, 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
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