Easy French Silk Pie Recipe
In this blog post, I’ll walk you through how to make an easy French Silk Pie recipe that’s perfect for beginners and seasoned bakers alike. I’ll also share some of my expert tips for getting it just right and answer frequently asked questions about French Silk Pie.
There's no chocolate pie I love more than this one. Its rich mousse texture is simply unbeatable. This is my go-to chocolate dessert, regardless of the season. The filling is so delicious, I could happily eat it on its own!
If you're in search of the perfect Thanksgiving pie, look no further. I assure you; it will be the star of the dessert table!
The full recipe can be found in the recipe card below.
Elevate your dessert game with this easy to make French Silk Pie Recipe.
STEP 1
Using the double broiler method melt the chocolate. Remove from the heat and set aside.
STEP 2
In a small saucepan combine the eggs and sugar. Whisk until fully combined. Place over medium heat and cook, whisking constantly, until the temperature reaches 165°F and coats the back of a spoon. Remove from the heat and gently whisk in the vanilla extract and melted chocolate. Set aside to cool until warm.
STEP 3
In a mixing bowl, cream the butter until light and fluffy. Once the chocolate mixture has cooled to warm gradually add it to the butter and whip for 5 minutes on high.
STEP 4
In a clean mixing bowl, add the heavy cream and whip until peaks form. Then, fold the whipped cream into the chocolate mixture until it is fully incorporated, ensuring no white streaks remain.
STEP 5
Transfer the mixture into the pie crust, ensuring it's spread evenly, and then chill in the refrigerator for a minimum of six hours. Afterward, garnish with whipped cream. Enjoy!
Use Good Quality Chocolate
The chocolate you use will have a major impact on the flavor of your French Silk Pie, so it’s worth using a high-quality chocolate. Go for a good-quality bittersweet chocolate with at least 70% cocoa content. The richness of the chocolate will contribute to the pie’s deep chocolate flavor.
Chill for At Least 6 Hours (Preferably Overnight)
While it’s tempting to cut into your pie as soon as it’s done, giving the pie enough time to chill is essential. Ideally, the pie should be refrigerated for at least 6 hours, but if you can, let it chill overnight. This allows the chocolate filling to set to its perfect, creamy consistency and ensures that it holds its shape when sliced.
Do Not Over-Whip the Cream
Freshly whipped cream adds the perfect light and airy topping to balance out the rich chocolate filling. However, be careful not to over-whip the cream, as it can turn grainy and begin to separate. Whip the heavy cream just until soft peaks form—this means when you lift the beaters, the cream should hold its shape but still be smooth and glossy. If you whip it too long, you risk turning it into butter.
How long can French Silk Pie sit out?
French Silk Pie should not be left out for more than 30 minutes. It's recommended to serve it directly from the refrigerator.
Can I freeze French Silk Pie?
Yes, French Silk Pie can be frozen up to 2 months. Allow the filling to fully set before freezing it. Thaw it overnight in the fridge and add the whipped cream topping right before serving.
What is the difference between a Chocolate Cream Pie and a French Silk Pie?
A Chocolate Cream Pie features a pudding-like consistency, while a French Silk Pie has a smooth and silky texture.
French Silk Pie is a showstopper of a dessert that’s surprisingly easy to make, even for those with minimal baking experience. With its rich, creamy filling and silky texture, this pie is perfect for any occasion, from casual family dinners to holiday gatherings.
- 1 9-inch premade chocolate pie crust
- 1 1/3 cups granulated sugar
- 4 large eggs
- 8 ounces chocolate, chopped (at least 70% cocoa)
- 1 1/2 teaspoons vanilla extract
- 5 ounces unsalted butter (softened)
- 2 1/3 cups heavy cream
- 3 tablespoons powdered sugar
Set up a double broiler. Add the chopped chocolate to a metal or glass bowl. Once the chocolate has melted remove the bowl from the heat and set aside.
In a small saucepan combine the eggs and granulated sugar. Whisk until fully combined. Place over medium heat and cook, whisking constantly, until the temperature reaches 165°F and coats the back of a spoon. Remove from the heat and gently whisk in 1 teaspoon of vanilla extract and melted chocolate. Set aside to cool until warm.
In a mixing bowl, cream the butter until light and fluffy. Once the chocolate mixture has cooled to warm gradually add it to the butter and whip for 5 minutes on high.
In a clean mixing bowl, add 1 1/3 cups of heavy cream and whip until peaks form. Then, fold the whipped cream into the chocolate mixture until it is fully incorporated, ensuring no white streaks remain.
Transfer the mixture into the pie crust, ensuring it's spread evenly, and then chill in the refrigerator for a minimum of six hours.
After the pie has fully set add the remaining 1 cup of heavy cream to a mixing bowl and whip until slightly thickened. Add in the powdered sugar and remaining 1/2 teaspoon of vanilla extract. Continue whipping until peaks form. Spread evenly over the set pie. Garnish with chocolate curls if desired. Enjoy!
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