French Silk Pie with Chocolate Whipped Topping Recipe

Introduction

French Silk Pie is a classic, rich chocolate dessert known for its smooth, creamy texture and deep chocolate flavor. This elegant pie combines a flaky homemade crust with a luscious chocolate filling and a light, sweet whipped topping. Perfect for special occasions or a decadent treat at home.

Ingredients

• 1 ¼ cups all-purpose flour
• ¼ tsp sea salt
• 1 tablespoon granulated sugar
• ½ cup shortening, chilled
• 3-4 tablespoons ice water
• ¾ cup salted butter, softened
• ¼ cup granulated sugar
• 1 cup powdered sugar
• 4 oz semisweet chocolate, melted
• 1 teaspoon pure vanilla extract
• Pinch sea salt
• 3 eggs, room temperature
• ¾ cup heavy whipping cream (for filling)
• 1 ¼ cups heavy whipping cream (for topping)
• ½ cup powdered sugar (for topping)
• 1 teaspoon pure vanilla extract (for topping)

Instructions

1. Step 1: Make the crust by placing flour, salt, and sugar into a food processor fitted with an “S” blade. Pulse to combine.
2. Step 2: Add chilled shortening and cold water, then process until the mixture resembles coarse meal that sticks together when pinched.
3. Step 3: Remove dough, form into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.
4. Step 4: Preheat oven to 450°F (230°C). Roll out dough on a floured surface and place into a 9-inch deep pie plate. Pinch edges and prick dough with a fork.
5. Step 5: Place parchment paper on crust and add pie weights. Bake for 10-12 minutes until lightly browned. Deflate any bubbles by pricking with a fork. Let cool.
6. Step 6: Prepare the whipped topping by beating 1 ¼ cups heavy cream, powdered sugar, and vanilla with a mixer until stiff peaks form. Refrigerate.
7. Step 7: Whip ¾ cup heavy cream until stiff peaks form. Refrigerate for the filling.
8. Step 8: Melt chocolate until smooth and let cool.
9. Step 9: Cream butter, granulated sugar, powdered sugar, and vanilla together until light and fluffy, about 3 minutes.
10. Step 10: Beat in melted chocolate for 1 minute, scraping down sides midway.
11. Step 11: Add eggs one at a time, beating 1 minute after each addition on medium speed.
12. Step 12: Gently fold in whipped cream by hand.
13. Step 13: Spread chocolate filling evenly into cooled crust.
14. Step 14: Top with whipped topping by spreading with a spatula or piping for decoration.
15. Step 15: Refrigerate pie for at least 4 hours or overnight to set.
16. Step 16: Serve chilled and enjoy your French Silk Pie.

Tips & Variations

• Use room temperature eggs to help the filling whip up smoothly and evenly.
• For a richer chocolate taste, substitute half of the semisweet chocolate with dark chocolate.
• If you don’t have shortening for the crust, cold butter can be used, but results may be slightly less flaky.
• Add a tablespoon of coffee or espresso powder to the melted chocolate to enhance the chocolate flavor.
• Pipe the whipped topping with star tips to create an elegant presentation.

Storage

Store the French Silk Pie covered in the refrigerator for up to 3 days. To keep the whipped topping fresh, cover the pie with plastic wrap gently to avoid damaging the decoration. Reheat is not recommended as the filling is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie without raw eggs?

This traditional recipe uses raw eggs to achieve the classic silky texture. If you prefer to avoid raw eggs, use pasteurized eggs or consult a version of the recipe designed for egg-free filling.

How can I prevent the crust from becoming soggy?

Baking the crust with pie weights until lightly browned creates a barrier that helps keep it crisp. Make sure to fully cool the crust before adding the filling and store the finished pie refrigerated until ready to serve.

French Silk Pie with Chocolate Whipped Topping Recipe

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4.7 from 132 reviews

This classic French Silk Pie is a rich and creamy chocolate dessert featuring a flaky homemade pie crust, a luscious chocolate silk filling made with butter, eggs, and melted semisweet chocolate, topped with a fluffy whipped cream topping. Perfectly chilled, it offers an indulgent yet elegant treat for chocolate lovers.

• Author: Caleb
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 5 hours 37 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• 1 ¼ cups all-purpose flour
• ¼ tsp sea salt
• 1 Tablespoon granulated sugar
• ½ cup shortening, chilled
• 3–4 Tablespoons ice water

French Silk Pie Filling

• ¾ cup salted butter, softened
• ¼ cup granulated sugar
• 1 cup powdered sugar
• 4 oz semisweet chocolate, melted
• 1 teaspoon pure vanilla extract
• Pinch sea salt
• 3 eggs, room temperature
• ¾ cup heavy whipping cream (for folding into filling)

Whipped Topping

• 1 ¼ cups heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

1. Make the Crust: Place the flour, sea salt, and sugar into a food processor fitted with an “S” blade. Pulse a few times to combine the dry ingredients evenly.
2. Incorporate Shortening and Water: Add the chilled shortening and ice water. Process until the mixture forms a coarse meal that starts to stick together and holds when pinched.
3. Chill Dough: Remove the crumbly dough, form it into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.
4. Prepare for Baking: Preheat the oven to 450°F (232°C). On a floured surface, roll out the chilled dough and place it into a deep 9-inch pie dish. Pinch the edges to form the crust and prick the bottom with a fork to prevent bubbling.
5. Bake Pie Crust: Cover the dough with parchment paper and pie weights. Bake for 10-12 minutes until lightly browned. If bubbles form, gently prick them with a fork or knife. Cool completely before filling.
6. Make Whipped Topping: Using a stand mixer with a whisk attachment or a handheld mixer, whip 1 ¼ cups heavy cream with powdered sugar and vanilla on low to high speed until stiff peaks form. Transfer to a bowl or piping bag and refrigerate.
7. Whip Cream for Filling: In a separate bowl, whip ¾ cup heavy cream until stiff peaks form. Refrigerate until needed.
8. Melt Chocolate: Melt the semisweet chocolate in the microwave or over a double boiler, stirring occasionally until smooth. Let cool slightly.
9. Cream Butter and Sugars: Using a mixer with a paddle attachment or handheld mixer, beat the softened butter, granulated sugar, powdered sugar, vanilla, and sea salt for 3 minutes until light and fluffy and sugar dissolves.
10. Add Chocolate: Pour in the melted chocolate and beat for 1 minute, scraping the sides halfway through for even mixing.
11. Incorporate Eggs: Add eggs one at a time, beating on medium speed for 1 minute after each to ensure they are fully incorporated.
12. Fold Whipped Cream into Filling: Gently fold the ¾ cup whipped cream into the chocolate mixture by hand to keep it light and airy.
13. Assemble the Pie: Spread the chocolate filling evenly into the cooled baked pie crust.
14. Add Whipped Topping: Top the pie with the prepared whipped cream either by spreading it with a spatula or piping decorative designs using a pastry bag.
15. Chill and Serve: Refrigerate the pie for at least 4 hours or overnight to set. Serve chilled for best flavor and texture.

Notes

• Ensure eggs are room temperature to help the filling emulsify properly.
• Use high-quality semisweet chocolate for the best flavor outcome.
• If pie weights are not available, dried beans or rice can be used to prevent the crust from puffing up.
• Do not overbeat the whipped cream topping to avoid it becoming grainy.
• Keep the pie refrigerated and consume within 2-3 days for optimal freshness.

Keywords: French silk pie, chocolate silk pie, chocolate pie, homemade pie crust, whipped cream topping, creamy chocolate dessert