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French Silk Pie – Rich, Creamy Chocolate Pie with Whipped Cream

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French Silk Pie is a chocolate lover’s fantasy, featuring a flaky and buttery homemade pie crust filled with rich, smooth chocolate filling. It is topped with fluffy whipped cream and chocolate shavings for a classic chocolate dessert.

  • Total Time: 50 minutes
  • Yield: 12 servings

Ingredients

Scale

Pie Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 stick (1/2 cup) unsalted butter, diced and chilled
  • 2–4 tablespoons iced water

Chocolate Filling

  • 8 oz. semisweet or bittersweet chocolate, melted and cooled
  • 4 eggs
  • 1 1/2 cups powdered sugar
  • 1 cup unsalted butter, softened
  • 1 1/2 cups heavy whipping cream
  • 1 1/2 teaspoons vanilla
  • 3 tablespoons cocoa powder
  • 1/2 cup powdered sugar

Topping

  • 1 1/2 cups heavy whipping cream
  • 3 tablespoons powdered sugar (or more to taste)
  • 1/2 teaspoon vanilla extract
  • 2–3 oz. chocolate for garnish

Instructions

  1. Make the pie crust: Mix the flour, salt, and sugar in a medium-sized bowl. Add the pieces of chilled unsalted butter. Using a pastry blender, cut in the butter until the mixture resembles coarse meal.
  2. Add 2 tablespoons of ice water and knead with your hands until the dough comes together. Do not overwork it. If it is still crumbly, add water one tablespoon at a time, up to 2 more tablespoons. Avoid using too much water, as the crust may shrink while baking.
  3. Flatten the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
  4. Roll the dough on a floured surface into a 14-inch round. Wrap it around the rolling pin and carefully unroll it over a 9-inch pie dish. Gently press it into the bottom and sides. Trim the dough to a 1-inch overhang, fold it under, and seal to form a rim. Crimp the rim with your fingertips. Using a fork, poke the bottom of the crust or use pie weights. Wrap with plastic wrap and place in the refrigerator or freezer. The dough must be well chilled before baking.
  5. Bake in a preheated oven at 375°F until golden brown. Cool completely and set aside.
  6. Make the chocolate filling: In a heatproof bowl, beat the 4 eggs and 1 1/2 cups powdered sugar until pale yellow. Place the bowl over a pot of simmering water and cook until thickened, about 8–10 minutes. Stir constantly and be careful not to scramble the eggs.
  7. When thickened, remove from the heat and let cool for a couple of minutes. Mix in the melted chocolate. Cover and refrigerate until chilled.
  8. While the chocolate-egg mixture cools, beat 1 cup of butter until light and fluffy. Add the cooled chocolate-egg mixture and mix to combine.
  9. Beat 1 1/2 cups heavy whipping cream and vanilla until stiff peaks form, slowly adding 1/2 cup powdered sugar and 3 tablespoons cocoa powder during mixing. Fold the whipped cream into the chocolate, egg, and butter mixture.
  10. Transfer the filling into the chilled pie crust. Smooth the top and refrigerate.
  11. Make the topping: Before serving, beat the heavy whipping cream on high speed until stiff peaks form, slowly adding the powdered sugar during mixing. Mix in the vanilla.
  12. Top the pie with whipped cream, sprinkle with chocolate shavings or curls, and serve.
  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: French

Find it online: https://recipebyemma.com/french-silk-pie-rich-creamy-chocolate-pie-with-whipped-cream/