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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.

Ingredients

Scale

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

Find it online: https://todayfoodrecipe.com/french-silk-pie-with-chocolate-whipped-topping-recipe/