French Silk Pie

French Silk Pie holds a special place in my childhood memories! A family friend made it for summer evening pool parties when I was a little girl. French Silk Pie is a very rich chocolate pie that is a delightful cross between a chocolate mousse and fudge. Very rich and satisfying. If you are a chocolate lover, this will make your taste buds dance! 

silk pie final new

 

I decided to make my own crust for this pie. This is unlike any crust I’ve made before. Slightly sweet and moist. A perfect base for this rich  chocolate filling. Add 2 tablespoons powdered sugar, 1/4 teaspoon vanilla, 1/4 cup butter and, 2/3 cup flour. Mix with an electric mixer with a paddle attachment until combined. Butter should be equally distributed. Add 2-3 teaspoons ice water until mixture comes together and forms a ball. 

crust-french silk

Spread the crust dough into your pie plate, gently pushing dough up sides of pie plate.

uncooked pie crust-french silk

Bake at 400 degrees for 8-10 minutes until golden brown.  Allow to cool.

cooked pie crust-french silk

 For the filling, combine 3/4 cup sugar and 3 eggs in a small saucepan until well blended. Cook over low heat, stirring constantly until mixture coats the back of a medal spoon. Remove from heat. Stir in  3 oz unsweetened chocolate and 1/8 vanilla teaspoon extract until smooth. 

IMG_8353[1]

Cool to lukewarm, stirring occasionally. Look at that beautiful chocolate. So shiny and smooth!

 

chocolate filling-french silk

Whip one stick of butter. Add warm chocolate mixture and stir at high speed for 5 minutes until mixture is well combined. 

butter-french silk

 

Once the butter is incorporated into the chocolate mixture, pour the thick, rich batter into the cooled pie shell. Cover with plastic wrap and put in fridge and cool for six hours.

french silk

After 6 hours, if you can wait that long! take a slice and garnish with sweetened whipped cream. After testing a slice, I covered the entire pie with whipped cream and shaved chocolate on top. 

french silk pie slice

 This pie is very rich and very yummy! I love how food brings sweet memories back. Each and every silky bite was like reliving a fun part of those summer nights!  I hope to give my children the same experience! 

 

French Silk Pie
A rich, silky chocolate pie that is a dream for any chocolate lover.
Write a review
Print
For the Crust
  1. 2/3 cup all purpose flour
  2. 1/4 cup butter, cubed
  3. 2 tablespoons powdered sugar
  4. 1/4 teaspoon vanilla extract
  5. 2-3 teaspoons ice water
For Pie Filling
  1. 3/4 cup sugar
  2. 3 eggs
  3. 3 squares (1 oz each) unsweetened chocolate, coarsely chopped
  4. 1/8 teaspoon vanilla extract
  5. 1 stick butter, softened and whipped
  6. Sweetened whipped cream
For the Pie Crust
  1. In a small mixing bowl; combine the first four ingredients. Beat on low speed until well combined, about 2-3 minutes. Press onto the bottom and up the sides of a 9 inch pie plate. Bake at 400 degrees for 8 minutes or until golden. Cool.
For Filling
  1. Combine sugar and eggs in a small saucepan until well blended. Cook over low hear, stirring constantly, until mixture coats the back of a metal spoon and reaches 160 degrees on a candy thermometer. Remove from heat. Stir in chocolate and vanilla extract until smooth. cool to lukewarm (about 90 degrees) stirring occasionally.
  2. In a large mixing bowl, cream butter until light and fluffy. Add cooled egg mixture; beat on high speed for 5 minutes. Pour into cooled pie shell. Refrigerate for at least 6 hours before serving. Garnish with whipped cream and chocolate shavings.
Adapted from Taste of Home's Complete Guide to Baking with minor changes made by Linda Burton
Adapted from Taste of Home's Complete Guide to Baking with minor changes made by Linda Burton
Sweets & Whimsy http://sweetsandwhimsy.com/

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>