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French Silk Pie

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A rich and decadent French silk pie with a flaky crust, silky chocolate filling, and fluffy whipped cream topping. Perfect for special occasions or when you want an indulgent chocolate dessert.

Ingredients

1 unbaked 9-inch flaky pie crust or all-butter pie crust

1 large egg + 1 tbsp milk or cream (for egg wash)

1 cup (240ml) heavy cream

8 oz (226g) quality bittersweet or semi-sweet chocolate, finely chopped

4 large eggs

1 cup (200g) granulated sugar

3/4 cup (170g) unsalted butter, softened

1 1/2 tsp pure vanilla extract

1 cup (240ml) heavy cream (for topping)

2 tbsp confectioners’ sugar or granulated sugar

1/2 tsp pure vanilla extract (for topping)

Optional: chocolate curls for garnish

Instructions

  1. Roll out chilled pie dough and fit into a 9-inch pie dish. Crimp edges, chill, then blind bake at 375°F with parchment and pie weights until golden. Cool completely.
  2. Whip 1 cup heavy cream to stiff peaks. Refrigerate until ready to use.
  3. Melt chocolate and let cool slightly.
  4. In a heatproof bowl, whisk eggs and sugar over simmering water until mixture reaches 160°F. Remove from heat and cool.
  5. Stir melted chocolate into cooled egg mixture.
  6. In another bowl, beat softened butter until creamy. Mix in vanilla, then add chocolate-egg mixture until smooth.
  7. Fold in whipped cream until fully combined. Spread into cooled crust. Cover and chill 4–6 hours or overnight.
  8. For topping, whip 1 cup cream with sugar and vanilla to medium peaks. Spread or pipe onto chilled pie. Garnish with chocolate curls if desired.

Notes

Blind baking ensures a crisp crust that holds the filling.

Use quality baking chocolate bars for best flavor and texture.

Filling must chill for at least 4 hours—overnight is best.

Graham cracker or Oreo crusts work as variations.

Add a touch of espresso powder to deepen chocolate flavor.

Nutrition

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