Authentic French Silk Pie !!

This simplified version of French Silk Pie that features an Graham cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings!

Chocolate French Silk Pie is a creamy and chocolate pie. It is also very rich. It’s a very popular pie in the pie shops, but it is also extremely easy to make at home. It only has a little bit of ingredients. French silk is a very common pie and has been made for years. Its has also been mouse pie because of the texture. French silk pies can be made in many flavors but one of the most common is chocolate.

As French silk pie started to develop it got its name from the way the texture. As some of the first bakers tried this pie they used a pudding filling.They moved to a mousse that would fill a sweet crust. The mousse stuck and many things have come from that. When the mousse was added the silk texture it gave, was where the name came from. As an option, whip creamed was added with chocolate shavings. The traditional flavor is chocolate, but as time has gone on other flavors have been used.

Why is it called French silk pie?

While the name implies otherwise, French silk pie was an American creation. The name refers to the light and smooth texture that leaves a silky rich feeling in the mouth.

How long does French silk pie last?

French silk pie will last for 3 to 4 days covered in the fridge.

Authentic French Silk Pie !!

It’s a very popular pie in the pie shops, but it is also extremely easy to make at home. It only has a little bit of ingredients. French silk is a very common pie and has been made for years.

Imprimer la recette Pin Recipe

Ingrédients

  

Crust Ingredients :

• 12 graham crackers (the 4-section large pieces)
• 1/3 cup unsalted butter, melted 
• 1/3 cup sugar 

Filling Ingredients :

• 1 cup (2 sticks) salted butter, softened but still cold 
• 114 g (4 ounces) unsweetened baking chocolate
• 1/2 cups sugar 
• 5 eggs, cold 
• 1 teaspoon vanilla extract 

Topping :

• 1/2 cups heavy cream
• 1/4 cup powdered sugar 
• Piece of semisweet chocolate, for grating

Instructions

 

• For the crust: Preheat the oven to 350 degrees F =175 C.
• Crush the crackers in a food processor or resealable bag. Pour them into a bowl and stir in the melted butter and sugar. Press into a pie pan and bake until golden and set, 5 minutes. Remove from the oven and set aside to cool slightly.
• For the filling: In a small microwave-safe bowl, melt the baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
• It is important for the bowl and ingredients to be cold for the next stage of making the filling--to get the right texture and result. In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy, 1 to 2 minutes.
• When the melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined (on a stand mixer, you will be using the whisk attachment).
• Turn your mixer to a medium speed and over a period of 15 to 20 minutes, add in the 4 cold eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours (preferably longer).
• For the topping: Add the heavy cream and sugar to the bowl of an electric mixer fitted with the whisk attachment and whip until it is stiff. Cover the pies with a thick layer of cream. Grate the semisweet chocolate over the top.

Notes

• Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use. If using store-bought pie dough, you still need to blind-bake it.
• Chocolate: Filling will only set if the correct chocolate is used. I recommend using pure chocolate baking bars. You can find them right next to the chocolate chips in the baking aisle. They are sold in 4 ounce bars. I like Bakers or Ghirardelli brands. I use and recommend semi-sweet chocolate, but you can use bittersweet or even unsweetened chocolate for a darker flavor.
• Sugar in whipped cream: Some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ sugar. If you’re only working with a couple Tablespoons of sugar as listed in the recipe above, it doesn’t really make a difference. Use whichever.
• Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

 

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