French Silk Pie {AKA Chocolate Lovers Dream Pie}

11.22.2013

French Silk Pie | Cooking Classy

Chocolate lovers look no further for a pie to make this holiday season. This might just be one of the best pies you may ever eat. I know that this is a bold statement but it’s true, especially for you chocolate addicts, like myself. This extravagant, chocolatey pie, is my idea of pie perfection.

I’m so excited my Mom just flew into visit. I wanted to make something I knew she’d love so of course the first thing that came to mind is something loaded with chocolate. And is there a better way to welcome someone than with chocolate pie? But please, let’s not refer to this pie as simply “chocolate pie”, this is the ultimate luxury of chocolate pies. With its incredibly satiny smooth texture that just melts away in your mouth, in a way like nothing else, you’ll begin to realize why this is called French Silk Pie. It’s silky smooth consistency is to die for. With the ingredients it consists of, such as cream, butter, chocolate and sugar how could this be anything other than fantastic?

I’m pretty pleased to say my mom gave it an excellent review, using words like “luxurious”, “heavenly”, “divine”, and “I want to savor every bite” and even “this is the best chocolate desert I’ve ever eaten” to describe it. While I was cutting the first slice, my daughter was standing by my side and peering in and asked “how is it so smooth?” and basically I was like “this my child, is French Silk Pie” :). She couldn’t get enough of the chocolate portion, she kept digging into it by the spoonful, while leaving behind the cream and crust.

You have to try this to understand and appreciate it’s delectability, it’s hard to describe or compare it in words but it’s something similar to a velvety smooth, chocolate ice cream or a rich chocolate pudding.

You like chocolate? Make this pie. And of course, please enjoy and savor every bite just as I did!

French Silk Pie | Cooking Classy

French Silk Pie | Cooking Classy

French Silk Pie

French Silk Pie

Ingredients

  • 1 9-inch pie crust, blind baked then chilled
  • 1 cup granulated sugar, divided
  • 1/4 cup packed light-brown sugar
  • 1/4 tsp salt
  • 3 large eggs
  • 6 oz bittersweet chocolate chips (I recommend Ghirardelli)
  • 1 1/2 tsp vanilla extract
  • 8 Tbsp unsalted butter, at room temperature
  • 1 1/4 cups heavy cream
  • 3 Tbsp unsweetened cocoa powder
  • Topping
  • 2 1/2 cups heavy cream
  • 5 Tbsp granulated sugar
  • 2 - 3 oz dark chocolate, finely chopped or shaved with a vegetable peeler

Directions

  • Combine 3/4 cup + 2 Tbsp granulated sugar, the light brown sugar, salt and eggs in a heat proof bowl set over a pot of simmering water. Allow mixture to heat over simmering water, whisking constantly, until it registers 160 degrees on a candy thermometer, about 8 minutes. Remove from heat, add chocolate chips and stir until chocolate has melted, then mix in vanilla. Allow mixture to rest until it reaches 75 degrees, stirring occasionally (you can put it in the fridge to cool faster).
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter on medium-high speed until pale and fluffy. Add in cooled chocolate mixture, switch to the whisk attachment and whip on high speed until pale and fluffy, about 6 minutes longer.
  • In a large mixing bowl, whisk together cocoa and remaining 2 Tbsp granulated sugar, then while whisking, slowly pour in about 1/2 cup of the heavy cream and stir until smooth. Add remaining 3/4 cup heavy cream, then using an electric hand mixer set on high speed, whip until stiff peaks form. Fold whipped cream mixture into melted chocolate chip/butter mixture. Pour into prepared pie crust and smooth into an even layer. Tent with foil (sealing foil around edges) and chill in refrigerator overnight.
  • For the topping:
  • Before serving, in a mixing bowl whip 2 1/2 cups heavy cream until soft peaks form. Add in granulated sugar and whip until stiff peaks form. Spread over set pie and garnish top with chocolate. Cut into slices and serve chilled. Store in refrigerator.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2013/11/french-silk-pie/

 

41 comments

  • Averie @ Averie Cooks: It’s like a work of pie art! The shavings are so perfect they look fake. The layers are so perfect, the cut marks, the colors with nothing messed up into the other, girl, don’t know how you do it. amazing!! November 22, 2013 at 11:48pm Reply

    • Jaclyn: Thanks so much Averie! November 23, 2013 at 3:03pm Reply

  • Gillian: Hi – love your recipes. thought I would let you know something though. When pinning some of your recipes (including this one) I discovered that all that pins is the picture and no link – when you select the picture it takes you nowhere. Not sure if there is a problem your end or Pinterest. Keep up the great work! November 23, 2013 at 4:01am Reply

    • Jaclyn: Ahh thanks for letting me know :)! And thanks for the compliment on my work! November 24, 2013 at 2:08pm Reply

  • Renee@ Two in the Kitchen: I LOVE French Silk!! This looks heavenly! November 23, 2013 at 6:40am Reply

  • Katrina @ Warm Vanilla Sugar: I’ve never had this!! It seems crazy since it’s pretty much my dream…yum! November 23, 2013 at 6:46am Reply

  • katie: Mmmm this silk pie looks and sounds amazing! November 23, 2013 at 6:53am Reply

  • Natalie @ Tastes Lovely: Jaclyn, this pie looks almost too pretty to eat. Almost…but I’d still dig right in : )

    How did you cut such a perfect slice? Beautiful! November 23, 2013 at 8:35am Reply

    • Jaclyn: Thanks Natalie :)! November 23, 2013 at 2:43pm Reply

  • Jocelyn (Grandbaby Cakes): Seriously your chocolate curls are to die for! November 23, 2013 at 12:18pm Reply

  • Joan: Your pie looks sinfully delicious! November 23, 2013 at 3:13pm Reply

  • Kayle (The Cooking Actress): GORGEEEEEOUS, so silky!!! November 23, 2013 at 5:06pm Reply

    • Jaclyn: Thanks Kayle! November 24, 2013 at 1:38pm Reply

  • Ashley: It’s like you read my mind! I was looking for a recipe for this French Silk Pie for Thanksgiving but the recipes I came across seemed incomplete (raw egg- come on!). I had never tried it before either so I wanted a good recipe too. I’ll be putting yours to the test!! See if it lives up to all the fluff your mom claims :)

    Thanks for posting the recipe! Great photos. November 23, 2013 at 7:22pm Reply

    • Jaclyn: Seriously, the raw egg in most French Silk Pies is totally unappetizing to me. I do hope you love this recipe Ashley! Thanks for the compliment btw! November 24, 2013 at 7:57am Reply

  • Laura @ Lauras Baking Talent: Pie looks amazing! Have a fun visit with your mom :) November 23, 2013 at 8:12pm Reply

    • Jaclyn: Thanks Laura! November 24, 2013 at 7:56am Reply

  • Thess: Hi what size is the pie? Do you have pie crust recipe? Thanks! November 23, 2013 at 8:26pm Reply

  • ATasteOfMadness: Oh wow. This pie looks perfect! I am DYING to make a pie soon, this might be the one. November 24, 2013 at 10:50pm Reply

  • Jessica @ Portuguese Girl Cooks: Wow!! Your pie looks absolutely perfect! I bet is so incredibly smooth! November 25, 2013 at 8:13pm Reply

    • Jaclyn: Thanks Jessica! November 25, 2013 at 9:01pm Reply

  • Jenni: OMG I HAVE to make this! I’ve been in love with French Silk since I got a slice at a local cafe. I won’t be able to sleep til I make it! December 4, 2013 at 8:12pm Reply

    • Jaclyn: I hope you love it! I wish mine wasn’t gone, I need to make it again. December 5, 2013 at 9:50pm Reply

  • Amy: First off, this pie is AMAZING!! Ive been searching for a recipe that turns out similar to one Ive tasted at a local, family-owned restaurant for a while now (the lady that makes the pie won’t tell me her recipe). This one is just as good if not better than the one at the restaurant! Ive already made it 3 times since Thanksgiving and on my 4th today for another Christmas party! Secondly, how did you get your chocolate on the top to curl so perfectly? Mine turns out like little shreds with minimal curl here and there. Thanks for sharing this great recipe!!! January 3, 2014 at 3:04pm Reply

    • Jaclyn: You’re very welcome Amy! I’m so happy to hear you enjoy it enough that you’ve made it 4 times! Thanks so much for leaving a comment! January 3, 2014 at 6:26pm Reply

  • Hannah: How deep is your pie pan? March 13, 2014 at 11:33am Reply

    • Jaclyn: About 1 1/4-inches. It’s fairly short but anything close should be fine. March 31, 2014 at 8:54pm Reply

  • krissur: I’d really like to make this for my birthday but as an european i’m not sure i got the measurements right. What is the equivalent of heavy cream in milliliters? March 20, 2014 at 6:19am Reply

    • Jaclyn: Sorry I don’t cook with metrics but according to Google its 295.735 mls. I hope you have a wonderful birthday Krissur! March 31, 2014 at 8:57pm Reply

  • Carissa Gan: The cake looks absolutely delicious! Love the photos and thanks for sharing! May 7, 2014 at 5:32am Reply

    • Jaclyn: Thanks for the compliment Carissa! May 7, 2014 at 10:25am Reply

  • Nunja Bitness: I made this pie. It is very rich and very sweet. Definitely impressive, but almost too rich to eat. If I made it again I would cut out the sugar and just melt down milk chocolate chips. I also used a shortbread crust which gave it a nice firm foundation and contrasted nicely with the chocolate. The directions were easy to follow and produced a lovely pie. This was the first chocolate pie I’ve ever made but it won’t be the last! Thanks for sharing. September 18, 2014 at 6:41pm Reply

  • Kelly: I made this last night and it turned out amazing! The chocolate mixture nearly filled the pie crust to the top so I cut down on the whipped cream a little so it wasn’t a mile high.
    Also, I added one tsp of instant coffee to the chocolate mixture to give it a hint of coffee. As a coffee lover I thought it added just enough coffee flavor and gave it a little twist.

    Thanks for the recipe! November 23, 2014 at 9:11am Reply

    • Jaclyn: I’m so glad you liked it Kelly! Thanks so much for your feedback! November 27, 2014 at 12:46am Reply

  • Joy Jackson: I made this filling using a hazelnut crust, and it was very good! I used a 10 inch pie pan since that’s what I had, and I had a container of the filling left. It makes a good amount of filling, which I like! I was excited to find a french silk pie that didn’t use raw eggs, and this was great!! I do think it was a bit too sweet (and this is coming from someone who loves rich desserts), but I think that could depend on what kind of chocolate you use? I used 52% minimum chocolate and would reduce the amount of sugar next time. I still loved the recipe though; so thank you! February 19, 2015 at 3:37am Reply

  • Katherine: I just made this pie for the first time – I didn’t read the directions all the way through before I started, and was afraid that it would be “too much” for me to handle. But I mastered it! Served it up to my family today and it got RAVE reviews. My dad said it’s “the best pie I’ve ever had.” High praise!! It is truly delicious, amazing, scrumptious! Thank you! November 1, 2015 at 3:08pm Reply

    • Jaclyn: I’m so happy to hear you and your family enjoyed it! Thanks for your comment Katherine! November 1, 2015 at 9:38pm Reply

  • madison: Made this for Thanksgiving and it was the BEST pie I’ve ever eaten! Everyone in my family absolutely love it!! December 13, 2015 at 3:15pm Reply

  • esther: Allergy alert! Love this one cuz no raw eggs. can i use cool whip instead of whipped cream fo a non dairy version? February 15, 2016 at 11:02am Reply

    • Jaclyn: I’m not sure it would work in this recipe. February 17, 2016 at 10:01am Reply

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