therecipecritic
French Silk Pie
A flakey crust is filled with a decadent, dreamy, creamy, chocolate filling and topped with pillows of cream for this irresistible French Silk Pie. The filling is so smooth and rich, and then encased in a buttery crust. It's a crowd pleaser where ever you serve it!
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 40 min🔥 Cook: 35 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●food processor
- ●whisk
- ●spatula
- ●cutting board
- ●oven
- ●baking sheet
- ●pot
- ●saucepan
📝 Preparation Steps
1
Make the pie crust
2
pulse
3
Add 1 ½ cup all-purpose flour, 2 tablespoons granulated sugar, and ¼ teaspoon teaspoon kosher salt to a small mixing bowl and mix thoroughly with a whisk. Transfer the flour mixture to a food processor fitted with the dough blade. Add 5 ounces cold and cubed unsalted butter to the flour mixture, pulse several times until the butter is about pea size. Variations in size are okay.
granulated sugar2 tablespoonsgranulated sugar (divided)1 cupcold and cubed unsalted butter5 ouncesunsalted butter (softened to room temperature)12 tablespoons
4
pulse
5
Turn the food processor to the “on” position and drizzle 2-4 tablespoons cold water over the dough mixture through the water hole. As soon as the dough starts to pull together, turn the food processor off. You may need to stop the food processor in between and get a spatula to mix up the flour at the bottom.
-4 tablespoons cold water2
6
wrap
7
Turn the dough out on the counter or cutting board, and shape into a disk. Wrap in plastic and rest in the refrigerator for at least an hour.
8
roll
9
Take the disk of pie dough out of the fridge and roll it into a circle about 2 inches larger than your pie dish. Use extra flour to keep the dough from sticking to the counter and roller.
10
press
11
Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, and let the excess dough hang over the side. Trim the excess dough, leaving just enough to fold under and create a fluted edge.
12
chill
13
Cover the pie dish with plastic wrap and keep refrigerated, or freeze (preferred), for ⏱️ 15-30 minutes.
14
poke
15
Preheat the oven to 425 degrees Fahrenheit. Remove the pie crust from the freezer and use a fork to poke steam vents on the bottom of the pie dough and on the sides.
16
prep
17
Place a large piece of parchment paper over the frozen pie dough. Place pie weights on top or pour dry beans on top to fill the whole pie crust. Make sure the parchment is large enough to cover the edges of the crust entirely.
18
bake
19
Place the pie dish on a large baking sheet. Bake the pie crust for ⏱️ 25 minutes with pie weights or beans, then carefully remove the parchment paper along with the pie weights and bake for another ⏱️ 7-10 minutes until the crust is golden.
20
Remove the pie crust from the oven and let it cool completely on a wire rack.
21
Make the filling
22
melt
23
Melt 3 ounces unsweetened baking chocolate, and 3 ounces bittersweet baking chocolate in a double boiler or in a heatproof bowl set over a steaming pot of water. Set aside to cool.
unsweetened baking chocolate3 ouncesbittersweet baking chocolate3 ounces
24
whisk
25
Heat 3 large eggs and ½ of the 1 cup granulated sugar in a double boiler or in a small saucepan set over low heat until the mixture reaches 160 degrees Fahrenheit, whisking constantly so the eggs don’t cook. This will take about ⏱️ 7-10 minutes. Take it off the heat and add it to the slightly cool melted chocolate and whisk until thoroughly incorporated. Set aside to cool.
large eggs3granulated sugar2 tablespoonsgranulated sugar (divided)1 cup
26
beat
27
Add ¾ cup heavy whipping cream and 1 tablespoon powdered sugar to a stand mixer bowl, beat on medium speed. Stream in 1 ½ teaspoons vanilla extract and continue beating until stiff peaks form. Scoop it into a small bowl and refrigerate until needed.
powdered sugar2 tablespoons
28
beat
29
In the same mixing bowl, add 12 tablespoons unsalted butter and the remaining ½ of the 1 cup granulated sugar and beat until light and fluffy, about ⏱️ 2-3 minutes. Add the cooled chocolate and egg mixture, beat another ⏱️ 2-3 minutes until completely smooth.
cold and cubed unsalted butter5 ouncesunsalted butter (softened to room temperature)12 tablespoonsgranulated sugar2 tablespoonsgranulated sugar (divided)1 cup
30
fold
31
Fold in the whipped cream and spread the mixture evenly into the completely cooled pie shell. Chill for at least ⏱️ 2 hours before serving.
32
Make the whipped cream topping
33
whip
34
Add ¾ cup heavy whipping cream and 2 tablespoons powdered sugar to a stand mixer bowl, beat on medium speed. Stream in ½ teaspoon vanilla extract and continue beating until stiff peaks. Spread the whipped cream on top of the pie and add garnishing as desired.
powdered sugar2 tablespoons
Nutrition Facts
calories
717 kcal
fat Content
55 g
serving Size
1 serving
fiber Content
2 g
sugar Content
31 g
sodium Content
49 mg
protein Content
7 g
cholesterol Content
206 mg
carbohydrate Content
54 g
saturated Fat Content
34 g
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