French Silk Pie
Despite the name, this French Silk Pie is an American classic with a rich chocolate mousse filling, buttery, flaky crust, and clouds of sweetened whipped cream garnished with chocolate curls! It's one of our favorite pies ever and it's perfect for special occasions, holiday dinners, or just because!
Servings: 8 -10 servings
- 1 ¼ cups unbleached all-purpose flour plus extra for the work surface
- 1 Tablespoon granulated sugar
- 1 teaspoon table salt
- 6 Tablespoons butter cut into ¼-inch pieces and chilled
- ¼ cup vegetable shortening chilled
- 3-4 Tablespoons ice water
- 8 oz bittersweet or semi sweet chocolate chopped
- 1 cup butter softened, 2 sticks
- 1 ¼ cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups heavy cream divided
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Make the Crust
Combine flour, sugar, and salt in a large bowl. Use a pastry cutter to cut the butter and shortening into the flour until the mixture resembles peas or crumbs.
Add the ice water, 1 tablespoon at a time, mixing with a fork until the pie crust dough is just moistened and starts to come together. Press into a disc and wrap in plastic wrap. Transfer to the fridge 1 hour to chill.
Preheat oven to 400 degrees F.
Roll out the dough on a floured surface, then transfer to a 9-inch pie plate. Tuck edges under and crimp, then poke the crust all over with the tines of a fork. Line the crust with a piece of parchment paper and fill with pie weights, dried beans, rice, or sugar. Bake for 15-18 minutes, then remove pie weights and parchment paper and continue to bake for another 14-16 minutes until golden brown and fully baked. Cool completely.
Make the Filling
Heat the chocolate in the microwave in 20-second bursts until melted. Set aside.
Bring a medium saucepan filled partway with water to a boil. Meanwhile, whisk the eggs and ¾ cup of the sugar together in a large, heat-safe glass bowl that can nest inside of the saucepan without touching the water. Reduce the heat to a simmer and place the boil over the water, whisking constantly to raise the temperature of the eggs to 160 degrees F on a thermometer, about 10 minutes. Remove from the heat and let this cool for 10 minutes.
Add the melted chocolate to the egg mixture, whisking to combine. Cool for another 10 minutes.
Meanwhile, beat the butter and remaining sugar together in a large bowl until creamy and light, about 2-3 minutes. Add the vanilla and chocolate mixture and mix until smooth and light, about 2-3 minutes on medium-high speed.
Beat the cream in a cold bowl using a hand mixer or a stand mixer fitted with the whisk attachment until stiff peaks form.
Fold the whipped cream into the chocolate mixture with a spatula, then pour into the pie crust. Cover with plastic wrap and place in the fridge for 3 to 4 hours or overnight to set up.
Beat the remaining cream in a cold bowl using a hand mixer or a stand mixer fitted with the whisk attachment until soft peaks form. Add the powdered sugar and vanilla extract, then continue to beat until stiff peaks form.
Pile the whipped cream on the chilled pie and top with chocolate curls before slicing and serving.
- Freezing Instructions: The crust can be made and frozen. The pie can be wrapped in plastic wrapped and frozen without the whipped cream topping for 3 months. Thaw in the fridge. Pie will keep for 1 week in the fridge.
- Chocolate: I used Ghiradelli brand bittersweet baking chocolate.
Calories: 957kcal | Carbohydrates: 68g | Protein: 8g | Fat: 73g | Saturated Fat: 42g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 260mg | Sodium: 631mg | Potassium: 273mg | Fiber: 3g | Sugar: 47g | Vitamin A: 1996IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 3mg