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French Silk Pie Recipe

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French Silk Pie is a luscious, creamy chocolate pie with a buttery flaky crust, filled with a rich chocolate mousse-like filling made from melted bittersweet chocolate, eggs, sugar, and butter. It is chilled to set and topped with whipped cream and optional chocolate curls for an indulgent, classic dessert loved for its smooth texture and deep chocolate flavor.

  • Author: Chef
  • Prep Time: 30 minutes (plus chilling and prep time for crust overnight)
  • Cook Time: 30 minutes (for blind baking crust) plus 10–11 minutes cooking egg mixture
  • Total Time: 8 hours (includes chilling time for pie filling to set overnight)
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Ingredients

Pie Crust

  • 1 unbaked Flaky Pie Crust or All Butter Pie Crust
  • 1 large egg beaten with 1 Tablespoon milk or heavy cream (egg wash for pie crust)

Filling

  • 1 cup (240ml) heavy cream or heavy whipping cream (for whipping)
  • two 4-ounce (113g each) quality bittersweet or semi-sweet chocolate bars, finely chopped
  • 4 large eggs
  • 1 cup (200g) granulated sugar
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 1/2 teaspoons pure vanilla extract

Whipped Cream Topping

  • 1 cup (240ml) heavy cream or heavy whipping cream
  • 2 Tablespoons confectioners’ sugar or granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • Optional: chocolate curls for garnish

Instructions

  1. Prepare Pie Dough: Make the pie dough the night before to allow at least 2 hours chilling in the refrigerator. This improves dough texture and handling.
  2. Roll Out Dough: On a floured surface, roll out chilled dough into a 12-inch circle. Place into a 9-inch pie dish. Fold excess dough over edges and crimp or flute edges as desired. Chill in refrigerator or freezer for 30 minutes to prevent shrinkage.
  3. Preheat Oven: Set oven temperature to 375°F (191°C).
  4. Blind Bake Crust: Line chilled crust with parchment paper and fill with pie weights or dried beans, pushing weights against edges to prevent shrinking. Bake for 15–16 minutes until edges begin to brown. Remove weights and parchment. Prick bottom crust with fork. Brush edges with egg wash for shine. Bake for additional 14–15 minutes until bottom is browned. Cool completely on wire rack.
  5. Whip Heavy Cream for Filling: Using a hand or stand mixer with whisk attachment, whip 1 cup heavy cream on medium-high speed until stiff peaks form (about 4 minutes). Refrigerate whipped cream until needed.
  6. Melt Chocolate: Melt chopped bittersweet chocolate in a double boiler or microwave in 20-second increments, stirring until smooth. Set aside to cool slightly.
  7. Cook Eggs and Sugar: In a heatproof bowl over simmering water, whisk eggs and sugar constantly until mixture reaches 160°F (71°C), about 10–11 minutes, ensuring no curdling and sugar is fully dissolved. Remove from heat and cool 10 minutes. Slowly stir in melted chocolate and cool another 10 minutes.
  8. Mix Butter and Vanilla: Beat softened butter at medium-high speed until creamy (1–2 minutes). Add vanilla extract and beat 30 seconds more. Scrape sides.
  9. Combine Chocolate Mixture: With mixer on low speed, add chocolate/egg mixture to butter. Increase speed to medium-high and beat for 3 minutes until fluffy.
  10. Fold in Whipped Cream: Gently fold the chilled whipped cream into the chocolate mixture using a spatula until just combined.
  11. Fill Pie Crust: Spread filling evenly into cooled pie crust using an offset spatula. Cover tightly with plastic wrap and refrigerate for at least 4–6 hours or overnight until set.
  12. Whip Topping Cream: Using mixer with whisk attachment, whip 1 cup heavy cream with sugar and vanilla on medium-high speed until medium peaks form (3–4 minutes).
  13. Decorate Pie: Pipe or spread whipped cream topping over chilled pie. Garnish with chocolate curls if desired. Serve immediately or refrigerate uncovered for a few hours.
  14. Storage: Cover leftovers and store in refrigerator for up to 5 days.

Notes

  • Make pie dough ahead and chill thoroughly for best crust texture.
  • Blind baking crust prevents sogginess when filling with moist chocolate mousse.
  • Using an instant-read thermometer ensures eggs are safely cooked to 160°F.
  • If you lack thermometer, test egg-sugar mixture by rubbing between fingers to ensure no sugar granules remain.
  • Chilling the filling overnight results in the best texture and flavor.
  • Chocolate curls can be made by shaving a chocolate bar with a vegetable peeler for an elegant garnish.
  • Pie crust can be blind baked up to 3 days in advance and stored refrigerated.

Find it online: https://cheftinaskitchen.com/french-silk-pie-recipe/