French Chocolate Silk Pie is an indulgent dessert with a velvety smooth chocolate filling encased in a buttery, flaky crust. Its rich, decadent flavor is perfectly balanced by a light and airy texture that melts in your mouth.
Whether you’re celebrating a special occasion or simply treating yourself, this pie is sure to impress. If you’re a chocolate lover looking for a dessert that’s both elegant and irresistible, you’ve come to the right place.
This pie brings together the decadence of chocolate with the lightness of a silk-like filling, creating a harmonious balance of flavors and textures.
Even if you’re new to baking, this recipe is straightforward enough to make at home and achieve professional-level results.
Kitchen Equipment Needed
- Mixing bowls (small, medium, and large)
- Hand mixer or stand mixer
- Saucepan
- Whisk
- Rolling pin
- Pie dish (9-inch)
- Spatula
- Measuring cups and spoons
- Plastic wrap
- Oven and stovetop
Ingredients
For the Crust:
- 1 1/4 cups (160g) all-purpose flour
- 1/2 tsp salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 3–4 tbsp ice water
For the Filling:
- 8 oz (225g) semisweet chocolate, chopped
- 1 cup (240ml) heavy cream
- 3 large eggs, pasteurized
- 3/4 cup (150g) granulated sugar
- 1 tsp vanilla extract
- 1/2 cup (115g) unsalted butter, softened
For the Topping:
- 1 cup (240ml) heavy cream, chilled
- 2 tbsp powdered sugar
- Chocolate shavings or cocoa powder for garnish (optional)
Directions
- Prepare the Crust: In a medium bowl, whisk together flour and salt. Add cold butter and use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes. Roll out the dough on a floured surface and transfer it to a 9-inch pie dish. Trim excess dough and crimp the edges. Chill for another 15 minutes. Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and bake for another 10 minutes. Let cool completely.
- Make the Filling: Melt the chopped chocolate in a heatproof bowl over a saucepan of simmering water (double boiler method). Stir until smooth, then set aside to cool slightly. In a bowl, whip the heavy cream to stiff peaks and refrigerate. In another bowl, beat the eggs and sugar together until pale and fluffy, about 5 minutes. Add the melted chocolate and vanilla extract, mixing until combined. Gradually add softened butter, a tablespoon at a time, beating until the mixture is smooth and silky. Fold in the whipped cream gently.
- Assemble the Pie: Pour the chocolate filling into the cooled crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until set.
- Prepare the Topping: Whip the chilled heavy cream and powdered sugar together until soft peaks form. Spread or pipe the whipped cream over the chilled pie. Garnish with chocolate shavings or cocoa powder, if desired.
Prep Time
30 minutes
Cook Time
25 minutes
Total Time
4 hours 55 minutes (including chilling time)
Nutrition (Per Serving)
- Calories: 420
- Protein: 5g
- Carbohydrates: 31g
- Fat: 32g
- Saturated Fat: 19g
- Cholesterol: 140mg
- Sodium: 150mg
- Fiber: 2g
- Sugar: 22g
Expert Tips
- Use Pasteurized Eggs: Since the eggs are not fully cooked, pasteurized eggs ensure safety while maintaining a creamy texture.
- Chill Thoroughly: Allow the pie to chill for at least 4 hours or overnight to ensure the filling sets properly.
- Perfect Whipped Cream: Keep your bowl and whisk chilled before whipping the cream for best results.
- Make Ahead: You can prepare the crust and filling a day in advance. Add the whipped cream topping just before serving.
FAQs
Can I use milk chocolate instead of semisweet chocolate?
Yes, but the pie will be sweeter. Adjust the sugar in the filling to balance the flavors.
Can I make this pie without a stand mixer?
Absolutely! A hand mixer works well for whipping the cream and blending the filling.
What if I don’t have a pastry cutter?
You can use two forks or even your hands to incorporate the butter into the flour.
Storing & Reheating
- Storing: Cover the pie tightly with plastic wrap and refrigerate for up to 3 days.
- Freezing: Freeze the pie without the whipped cream topping for up to 1 month. Thaw overnight in the refrigerator before serving.
- Reheating: This pie is best served chilled and does not require reheating.
Substitutions & Variations
- Crust: Use a store-bought crust for convenience or try a graham cracker crust for a different texture.
- Filling: Swap semisweet chocolate for dark chocolate if you prefer a less sweet dessert.
- Topping: Add a splash of liqueur, like Bailey’s or Grand Marnier, to the whipped cream for a festive twist.
French Chocolate Silk Pie Recip
French Chocolate Silk Pie is an indulgent dessert with a velvety smooth chocolate filling encased in a buttery, flaky crust. Its rich, decadent flavor is perfectly balanced by a light and airy texture that melts in your mouth.
Equipment
- - Mixing bowls (small, medium, and large)
- - Hand mixer or stand mixer
- - Saucepan
- Whisk
- - Rolling pin
- - Pie dish (9-inch)
- Spatula
- Measuring cups and spoons
- - Plastic wrap
- - Oven and stovetop
Ingredients
- For the Crust:
- - 1 1/4 cups 160g all-purpose flour
- - 1/2 tsp salt
- - 1/2 cup 115g unsalted butter, cold and cubed
- - 3–4 tbsp ice water
- #### For the Filling:
- - 8 oz 225g semisweet chocolate, chopped
- - 1 cup 240ml heavy cream
- - 3 large eggs pasteurized
- - 3/4 cup 150g granulated sugar
- - 1 tsp vanilla extract
- - 1/2 cup 115g unsalted butter, softened
- #### For the Topping:
- - 1 cup 240ml heavy cream, chilled
- - 2 tbsp powdered sugar
- - Chocolate shavings or cocoa powder for garnish optional
Instructions
- **Prepare the Crust:** In a medium bowl, whisk together flour and salt. Add cold butter and use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes. Roll out the dough on a floured surface and transfer it to a 9-inch pie dish. Trim excess dough and crimp the edges. Chill for another 15 minutes. Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and bake for another 10 minutes. Let cool completely.
- **Make the Filling:** Melt the chopped chocolate in a heatproof bowl over a saucepan of simmering water (double boiler method). Stir until smooth, then set aside to cool slightly. In a bowl, whip the heavy cream to stiff peaks and refrigerate. In another bowl, beat the eggs and sugar together until pale and fluffy, about 5 minutes. Add the melted chocolate and vanilla extract, mixing until combined. Gradually add softened butter, a tablespoon at a time, beating until the mixture is smooth and silky. Fold in the whipped cream gently.
- **Assemble the Pie:** Pour the chocolate filling into the cooled crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until set.
- **Prepare the Topping:** Whip the chilled heavy cream and powdered sugar together until soft peaks form. Spread or pipe the whipped cream over the chilled pie. Garnish with chocolate shavings or cocoa powder, if desired.
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