French Silk Chocolate Pie

French Silk Chocolate Pie

This French silk chocolate pie combines a buttery flaky pie crust with a thick, rich chocolate pudding for a decadent treat. I had never made my own chocolate pudding before and honestly I’m surprised it was so easy! It is a little involved, but you can do it, I promise!

French silk pie is apparently not French at all, so I’ve learned. It was coined by Betty Crocker! It often has a cookie or oreo crust, but I really just love a good flaky pie crust. Any excuse to combine pie crust and chocolate, right?

This french silk chocolate pie has a few steps that I’ll walk you through

First: blind baking the pie crust

Crust ingredients:

  • 1 1/4 cup all purpose flour
  • 1/2 tbsp sugar
  • Pinch of salt
  • 8 tbsp (1 stick) cold salted butter, cubed
  • 1/4 cup ice cold vodka, orange juice, or water
  • 1 tsp apple cider vinegar

Start by pulsing the flour, sugar, and salt in a food processor. Turn it on and add in your butter through the spout. Stream in the cold liquid and ACV. As soon as it comes together, cut the food processor.

Turn out your dough on a floured surface and roll it out large enough to fill your pie tin. Transfer to the tin and crimp your sides. Pop it in the freezer for at least 30 minutes, up to several days.

Preheat your oven to 375 degrees F. Take a sheet of parchment paper large enough to fill the pie, crumble it up, and then spread it out over your frozen crust. Fill it with either pie weights or dried beans.

Bake for 20 minutes. Carefully remove the parchment paper with the weights, poke a few holes with a fork, and bake another 8-10 minutes, until it is lightly golden brown. Remove and allow to cool entirely.

Next: the chocolate pudding

  • 1 cup sugar
  • 3 eggs
  • 8 oz semisweet chocolate chips or chunks, melted
  • 1 tsp vanilla extract
  • 8 tbsp (1 stick) salted butter, room temperature
  • 3/4 cup heavy cream
  • 2 cups powdered sugar

First: whisk the sugar and eggs together in a saucepan over medium heat and continue to whisk until the temperature reaches 160 degrees F. This took about 6 minutes, but it may vary based on stove type!

Remove from the heat and whisk in the vanilla and melted chocolate. Set aside to cool while doing the next step.

In a stand mixer or with an electric handheld, whip the butter until it is light and fluffy – a few minutes. With the machine on medium speed, stream in the chocolate and egg mixture. Continue to whip/beat for about 5 minutes, until it is lighter and airier.

In a separate, clean bowl, whip the heavy cream until it has formed a whip cream. Then add in your powdered sugar and whip until stiff peaks form.

Gently fold the whip cream into the chocolate mixture. Pour into your cooled pie crust. Allow to chill overnight.

Last: whipped cream and chocolate shavings

  • 3/4 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract

Whip the three together until it is a stiff whipped cream. Top the pie with this and zest some chocolate on top! ENJOY!

You could even make this with a sourdough pie crust if you want.

French Silk Chocolate Pie

A decadent chocolate pudding pie in a flaky buttery crust
Course: Dessert
Cuisine: American, Dessert, Pie
Keyword: Pie, Pies, Thanksgiving
Servings: 1 pie

Ingredients

Pie Crust

  • 1 1/4 cups all purpose flour
  • 1/2 tbsp sugar
  • pinch salt
  • 8 tbsp cold salted butter, cubed (1 stick)
  • 1/4 cup ice cold vodka, orange juice, or water
  • 1 tsp apple cider vinegar

Chocolate Pudding

  • 1 cup sugar
  • 3 eggs
  • 8 oz semi sweet chocolate chips melted
  • 1 tsp vanilla extract
  • 8 tbsp salted butter, room temperature
  • 3/4 cup heavy cream
  • 2 cups powdered sugar

Whipped Topping

  • 3/4 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

Pie Crust Blind Bake

  • Start by pulsing the flour, sugar, and salt in a food processor. Turn it on and add in your butter through the spout. Stream in the cold liquid and ACV. As soon as it comes together, cut the food processor.
  • Turn out your dough on a floured surface and roll it out large enough to fill your pie tin. Transfer to the tin and crimp your sides. Pop it in the freezer for at least 30 minutes, up to several days.
  • Preheat your oven to 375 degrees F. Take a sheet of parchment paper large enough to fill the pie, crumble it up, and then spread it out over your frozen crust. Fill it with either pie weights or dried beans.
  • Bake for 20 minutes. Carefully remove the parchment paper with the weights, poke a few holes with a fork, and bake another 8-10 minutes, until it is lightly golden brown. Remove and allow to cool entirely.

Chocolate Pudding Filling

  • Whisk the sugar and eggs together in a saucepan over medium heat and continue to whisk until the temperature reaches 160 degrees F. This took about 6 minutes, but it may vary based on stove type
  • Remove from the heat and whisk in the vanilla and melted chocolate. Set aside to cool while doing the next step.
  • In a stand mixer or with an electric handheld, whip the butter until it is light and fluffy – a few minutes. With the machine on medium speed, stream in the chocolate and egg mixture. Continue to whip/beat for about 5 minutes, until it is lighter and airier.
  • In a separate, clean bowl, whip the heavy cream until it has formed a whip cream. Then add in your powdered sugar and whip until stiff peaks form.
  • Gently fold the whip cream into the chocolate mixture. Pour into your cooled pie crust. Allow to chill overnight.

Whipped Cream Topping

  • Whip the three ingredients together until it is a stiff whipped cream. Top the pie with this and zest some chocolate on top! ENJOY!
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