How To make French Silk Pie(1)

Easy Chocolate Pie Recipe

This Chocolate Pie is a classic dessert recipe that everyone will love. A tender, buttery homemade pie crust filled with a decadent chocolate filling, this pie is perfect for any get together as you can make it ahead of time as it has to set in the fridge. The filling is softer than my chocolate silk pie, with a light, silky, rich character that you'll love!

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How to Make French Silk Chocolate Pie: Ultimate Thanksgiving Pies | Allrecipes.com

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This top-rated, no-bake chocolate pie is so quick and easy. Simply cream butter and blend it with melted chocolate, vanilla, and eggs! Then just beat the ingredients until thick, fluffy, and silky smooth. Slip the mixture into a baked pie shell, and give it some time in the refrigerator, and you're done. It's a great pie for Thanksgiving and Christmas dinners when oven space is at a premium.

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French Silk Pie for Two | Small Batch Dessert

Smooth, light and delicious this pie get's its name from its silk like consistency.

Printable Recipe sheet available here:

Ingredients:
Graham Cracker Crust:
2/3 cup graham cracker crumbs
2 Tbsp sugar
2 1/2 Tbsp melted butter
Pie Filling:
1/4 cup butter, salted
1/4 cup plus 2 Tbsp granulated sugar
1 oz. unsweetened baking chocolate
1/2 tsp vanilla
1 egg
Whipped Cream Topping:
1/2 cup heavy whipping cream
1-2 tsp of sugar
1/2 tsp vanilla

Directions:
Graham Cracker Crust:
In a small bowl combine all ingredients and stir until it resembles wet sand.
Press into the bottom of 2 five inch pie tins (see below for link)
Bake at 350 degrees F for 5-7 minutes or until golden brown on the edges.
Remove from oven and cool.

Directions:
Pie Filling
Melt chocolate in the microwave in a small microwave safe bowl or in a saucepan on the stove top. Allow to cool but not set up.
In the bowl of a stand mixer or you can use an electric hand mixer and a medium size bowl, cream butter and sugar together until light and fluffy.
Add in cooled chocolate and vanilla extract
Add in egg. Beat for FIVE minute. Don't skimp on the time.
Pour mixture into the cooled graham cracker crusts.
Refrigerate for 2-3 hours before serving to allow it to set up.
Whipped Cream Topping:
Whip cream with 1-2 tsp of sugar and 1/2 tsp vanilla until stiff peaks form.
Spread over top of pie and garnish with some shaved chocolate if desired.


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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
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How to make Easy French silk Chocolate Pie

Pie crust deep dish
3/4 cup butter room temp salted
1cup Granulated sugar
4oz chocolate
1teaspoon vanilla
3 large eggs
Cool whip
Drizzle on chocolate
Mini chocolate morsels
God bless enjoy ????

Amazing French Silk Pie Recipe

This delicious French Silk Pie has a creamy mousse-like filling that’s extremely light and airy in a flaky pie crust, topped with a generous serving of pillowy whipped cream and chocolate curls. Perfect for any occasion or holiday get together, this pie is easy to make, uses cooked eggs, and is ideal for making ahead of time. It’s so decadent that everyone will want more!

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French Silk Pie Recipe | This may be the BEST DESSERT of all time

French Silk Pie is actually super easy to make, the hardest part is waiting for the chocolate filling to solidify. Yes, it’s hard and it totally stinks waiting!

Hopefully though I’ll at least make this recipe fool proof for you so that you can whip it up and serve it to your friends.

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Ingredients for this French Silk Pie Recipe:

For the crust:

1 ½ cups of Bob’s Red Mill All-Purpose Flour
1 stick of unsalted butter
pinch of sea salt
2 teaspoons of sugar
¼ cup of ice cold water

For the Filling:

3 cups of heavy whipping cream
1 cup of unsalted butter
4 ounces of semi-sweet chocolate
½ cup of sugar + 2/3 more
4 eggs, feel free to use pasteurized if raw eggs make you nervous

Procedures:


1. For the Crust: Preheat the oven to 450°.
2. add the flour, butter, salt and sugar to a food processor and pulse on high speed while drizzling in the water until it becomes like a meal. Note: you may need a bit more water.
3. Transfer the dough to a clean surface dusted with flour and roll the dough out with a pin until it is 1/8 thick.
4. Form the dough to a 9” pie pan cutting off any excess and crimping the edges to make a ripple around the outside.
5. Add a piece of parchment paper over top of the pie crust followed up with some dried beans and park bake for 6 minutes.
6. Remove from the oven and cool completely.
7. Filling: Add the heavy cream and ½ cup of sugar to a standing mixer with the whisk attachment and whisk on high speed until stiff peaks have formed, about 3 to 5 minutes.
8. Set 1/3 of the whipped cream into a separate container but chill both the 1/3 and 2/3 in the refrigerator until it’s time to use it.
9. Add the chocolate to a microwave safe bowl and heat for 1 minute. Stir and return to the microwave for :30 seconds. Stir and return to the microwave for :30 more seconds. At this point it should be melted. Cool to room temperature
10. Add the butter and sugar to a standing mixer with the paddle attachment and mix on high speed until the butter becomes light and fluffy, about 5 minutes.
11. Next add in 2 of the eggs and beat for 2 minutes before adding in the other 2 eggs. Beat for a further 3-4 minutes or until smooth and fluffy.
12. Fold in the chilled 1/3 cup of heavy cream using a rubber spatula until all of the white cream has been mixed in.
13. Transfer the filling to the par baked pie crust and smooth out using a spoon or spatula.
14. Chill in the refrigerator for at least 2 hours.
15. Top off with remaining chilled whipped cream and add optional garnish of shaved chocolate.