Mohamed Shili This delicious French Silk Pie by Joanna Gaines is a creamy, indulgent dessert that’s surprisingly simple to make. With a buttery crust, velvety chocolate filling, and fluffy whipped cream topping, it’s perfect for any occasion. Using common ingredients like chocolate, butter, and cream, this showstopper dessert is sure to impress your family and friends!
Recipe Ingredients:
Crust
- 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
- egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream
Filling
- 1 cup (240ml) heavy cream or heavy whipping cream
- two 4-ounce quality bittersweet or semi-sweet chocolate bars (113g each), finely chopped*
- 4 large eggs
- 1 cup (200g) granulated sugar
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 1/2 teaspoons pure vanilla extract
Topping
- 1 cup (240ml) heavy cream or heavy whipping cream
- 2 Tablespoons confectioners’ sugar or granulated sugar*
- 1/2 teaspoon pure vanilla extract
- optional for garnish: chocolate curls*
How To Make French Silk Pie Recipe?
- Prepare the Pie Dough: Roll out a 12-inch (30cm) circle of chilled pie dough on a floured surface. Fit it into a 9-inch (23cm) pie dish, fold and crimp edges as desired, and chill in the fridge for 30 minutes.
- Blind Bake the Crust: Preheat the oven to 375°F / 190°C. Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15–16 minutes until edges brown slightly. Remove weights, prick the crust base with a fork, and bake for another 14–15 minutes until golden. Cool completely.
- Whip the Cream for the Filling: Using a mixer, whip 240ml (1 cup) heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Chill the whipped cream.
- Melt the Chocolate: Melt the chocolate bars in a microwave (20-second intervals, stirring each time) or over a double boiler until smooth. Set aside.
- Cook the Egg Mixture: Whisk 4 large eggs and 200g (1 cup) sugar in a heatproof bowl over simmering water. Whisk constantly until it reaches 160°F / 71°C (10–11 minutes). Remove from heat, stir in melted chocolate, and cool for 20 minutes.
- Cream the Butter and Combine the Filling: Beat 170g (3/4 cup) butter until creamy (1–2 minutes). Add 1 1/2 teaspoons vanilla, beat briefly, and slowly mix in the chocolate-egg mixture. Beat for 3 minutes on medium-high. Fold in the whipped cream until smooth.
- Assemble the Pie: Spread the filling evenly into the cooled crust. Cover tightly with plastic wrap and chill for at least 4–6 hours or overnight.
- Prepare the Topping: Whip 240ml (1 cup) cream with 2 tablespoons icing or granulated sugar and 1/2 teaspoon vanilla until medium peaks form (3–4 minutes). Spread or pipe over the chilled filling.
- Decorate and Serve: Garnish with chocolate curls if desired. Serve immediately or chill for a few hours before serving.
Recipe Tips:
- Chill the Dough Properly: Make sure to chill the pie crust for at least 30 minutes before blind baking to prevent it from shrinking in the oven.
- Cook Eggs Carefully: Whisk the eggs constantly when cooking over simmering water to avoid scrambling. Use a thermometer to ensure the mixture reaches 160°F / 71°C.
- Whip Cream to the Right Consistency: Beat the heavy cream until stiff peaks form for the filling and medium peaks for the topping. This ensures the pie holds its shape perfectly.
- Cool Chocolate Mixture Fully: Let the melted chocolate cool slightly before adding it to the eggs to avoid curdling. Patience here makes a big difference!
- Plan Ahead for Chilling: After assembling, chill the pie for at least 4–6 hours or overnight to set the filling. This step is crucial for the creamy texture.
How To Store Leftovers?
First, let the leftover French Silk Pie cool to room temperature. Then, cover it tightly with plastic wrap or foil and refrigerate. It can be stored in the refrigerator for up to 5 days.
Nutrition Facts
- Calories: 530
- Total Fat: 41g
- Saturated Fat: 25g
- Cholesterol: 125mg
- Sodium: 320mg
- Total Carbohydrate: 41g
- Dietary Fiber: 1g
- Sugars: 23g
- Protein: 3g
Check out More Recipes:
Joanna Gaines French Silk Pie
Description
This delicious French Silk Pie by Joanna Gaines is a creamy, indulgent dessert that’s surprisingly simple to make. With a buttery crust, velvety chocolate filling, and fluffy whipped cream topping, it’s perfect for any occasion. Using common ingredients like chocolate, butter, and cream, this showstopper dessert is sure to impress your family and friends!
Ingredients
Crust
Filling
Topping
Instructions
- Prepare the Pie Dough: Roll out a 12-inch (30cm) circle of chilled pie dough on a floured surface. Fit it into a 9-inch (23cm) pie dish, fold and crimp edges as desired, and chill in the fridge for 30 minutes.
- Blind Bake the Crust: Preheat the oven to 375°F / 190°C. Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15–16 minutes until edges brown slightly. Remove weights, prick the crust base with a fork, and bake for another 14–15 minutes until golden. Cool completely.
- Whip the Cream for the Filling: Using a mixer, whip 240ml (1 cup) heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Chill the whipped cream.
- Melt the Chocolate: Melt the chocolate bars in a microwave (20-second intervals, stirring each time) or over a double boiler until smooth. Set aside.
- Cook the Egg Mixture: Whisk 4 large eggs and 200g (1 cup) sugar in a heatproof bowl over simmering water. Whisk constantly until it reaches 160°F / 71°C (10–11 minutes). Remove from heat, stir in melted chocolate, and cool for 20 minutes.
- Cream the Butter and Combine the Filling: Beat 170g (3/4 cup) butter until creamy (1–2 minutes). Add 1 1/2 teaspoons vanilla, beat briefly, and slowly mix in the chocolate-egg mixture. Beat for 3 minutes on medium-high. Fold in the whipped cream until smooth.
- Assemble the Pie: Spread the filling evenly into the cooled crust. Cover tightly with plastic wrap and chill for at least 4–6 hours or overnight.
- Prepare the Topping: Whip 240ml (1 cup) cream with 2 tablespoons icing or granulated sugar and 1/2 teaspoon vanilla until medium peaks form (3–4 minutes). Spread or pipe over the chilled filling.
- Decorate and Serve: Garnish with chocolate curls if desired. Serve immediately or chill for a few hours before serving.
Notes
- Chill the Dough Properly: Make sure to chill the pie crust for at least 30 minutes before blind baking to prevent it from shrinking in the oven.
- Cook Eggs Carefully: Whisk the eggs constantly when cooking over simmering water to avoid scrambling. Use a thermometer to ensure the mixture reaches 160°F / 71°C.
- Whip Cream to the Right Consistency: Beat the heavy cream until stiff peaks form for the filling and medium peaks for the topping. This ensures the pie holds its shape perfectly.
- Cool Chocolate Mixture Fully: Let the melted chocolate cool slightly before adding it to the eggs to avoid curdling. Patience here makes a big difference!
- Plan Ahead for Chilling: After assembling, chill the pie for at least 4–6 hours or overnight to set the filling. This step is crucial for the creamy texture.
Joanna Gaines French Silk Pie
