French Silk Pie is a chocolate lover’s dream. It’s a smooth and decadent chocolate mousse filling set in a flaky pie crust and topped with homemade whipped cream.
If you love pie and you love chocolate, then this is the recipe to make. It combines a buttery and flaky pie crust with a decadent chocolate mousse filling. And if that isn’t enough, it’s topped with homemade whipped cream and a sprinkling of chocolate shavings.
Before making this pie, I had never tried French silk pie. And what a shame, because I missed out enjoying its rich silky flavor. Typically, I love chocolate desserts, but only in small amounts because I find that they can be too rich for me. Although this pie is decadent, the lightness of the mousse filling makes it irresistible and leaves you with the perfect satisfaction.
Before you begin
Take out the following baking equipment.
Digital kitchen scale
9-inch pie dish
Pie weights, dried beans, or rice
2 medium heatproof bowls
Stand mixer fitted with the paddle attachment
Allow your butter to come to room temperature.
Read the recipe through from start to finish.
For this recipe, ditch the chocolate chips and instead use pure chocolate baking bars. Selecting the correct chocolate is key to having a filling that sets properly. Chocolate chips have fillers and additives that interfere with this. I always prefer using semi-sweet chocolate baking bars, but bittersweet chocolate also works well.
Cooking your sugar and eggs over a double boiler ensures that your eggs are gently cooked and safe to eat in this French silk pie. Some recipes skip this step and use raw eggs. I find that this extra step is simple and gives you peace of mind.
Homemade whipped cream is simple to make using three ingredients: heavy cream, sugar, and vanilla. I always recommend using powdered sugar as it ensures that you will not have any granules in your whipped cream. If you prefer, you can use half the powdered sugar and substitute with granulated sugar.
How to blind bake a pie crust
French silk pie has a mousse filling that doesn’t require baking. Therefore, you should bake your crust ahead of time, aka blind baking, before adding your filling.
Mix your pie dough. Make your pie dough up to 3 days in advance, allowing it to chill for at least 2 hours before rolling out. My favorite recipe to use is my all-butter pie crust.
Shape the dough. Roll your dough out to about 1/8-1/4-inch thickness to fit a 9-inch pie plate. Shape your edges to your desired design (I prefer a fluted edge, but you can also use a fork to crimp the crust).
Refrigerate the crust. Place the shaped pie crust into the refrigerator to chill to help prevent shrinkage during baking. Refrigerate for at least 30 minutes.
Fill with pie weights. Once the dough has chilled, line the crust with parchment paper and fill with pie weights. If you don’t have pie weights, you can use dried beans or rice. Don’t skip this step as it will help keep the shape of your crust.
Bake with pie weights. Place your crust with the pie weights into a preheated oven and bake for 15 minutes. Doing this allows the crust to set.
Bake without pie weights. Remove the pie weights and parchment paper from your crust. Brush the edges with egg wash and return the crust to the oven for an additional 12-15 minutes or until the edges are golden brown. Baking the crust without the weights allows for even browning.
Cool your pie crust. Allow the pie crust to cool completely before adding the filling. You can even make the crust up to 3 days in advance and keep covered in the refrigerator until ready to use.
The four components of the chocolate pie filling
At first glance, French Silk Pie may seem complicated to make because of all the components it requires. However, with a bit of preparation, it’s easier than you think and well worth the effort. I highly recommend reading through the recipe twice before beginning so that you can understand each step and the order of its components.
Melted Chocolate. To melt your chocolate, you can use a medium heatproof bowl set over a small saucepan filled with an inch of boiling water. Add your chocolate and stir until melted. Alternatively, you can melt the chocolate in the microwave in 20 seconds increments, stirring after each increment until smooth.
Eggs and Sugar. To gently cook the eggs, whisk together the eggs and sugar in a medium heatproof bowl set over a small saucepan filled with an inch of simmering water. Whisk constantly until the egg mixture reaches 160°F/71°C, about 10 minutes. It’s important to whisk the eggs so that they do not cook and curdle your mixture. Allow the mixture to cool slightly before stirring in the melted chocolate and vanilla.
Creamed Butter. Make sure your butter is at room temperature. Beat it in a stand mixer or a bowl with a handheld mixer until its light and creamy. The butter is the base component in making your mousse filling.
Whipped Cream. Whip heavy cream and powdered sugar until stiff peaks form.
Tips and takeaways
- Instead of a pie crust, you can substitute a graham cracker crust for this chocolate pie. You can use the crust from my Banoffee Pie with either traditional graham cracker crumbs or chocolate cookie crumbs.
- To ensure a perfectly smooth chocolate filling, make sure your egg-chocolate mixture cools down before adding it to the butter. If the mixture is too warm, it could cause your filling to curdle.
- If you are using a stand mixer and only have one bowl for it, I would recommend whipping the cream ahead of time and keeping it cold in the refrigerator. Otherwise, I would use a handheld mixer to whip the cream so that you do not have to clean your stand mixer bowl between steps.
- If you’d like to garnish this pie with chocolate shavings, it’s quite simple. Use a vegetable peeler to shave a chocolate bar over your prepared pie. You can also garnish with mini chocolate chips, sprinkles, or just leave it plain.
If you love chocolate, then try these other recipes…
Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make this French Chocolate Silk Pie. I’d love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!Print