Description
French Silk Pie is an indulgent and velvety chocolate dessert that has become a beloved classic in American households. With its rich and silky chocolate filling, buttery graham cracker crust, and fluffy whipped cream topping, this dessert is the epitome of chocolate perfection. Whether you are serving it for a holiday gathering, a birthday celebration, or just as a special treat for yourself, French Silk Pie never fails to impress. This recipe offers a step-by-step guide to creating this decadent dessert from scratch, ensuring that your pie will turn out perfectly every time.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10 graham crackers crushed into fine crumbs)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Chocolate Filling:
- 8 ounces semisweet chocolate, chopped (or bittersweet chocolate for a more intense flavor)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature)
- 1 cup granulated sugar
- 1 cup heavy whipping cream (for the filling)
For the Whipped Cream Topping:
- 1 cup heavy cream (for topping)
- 2 tablespoons powdered sugar (for sweetness)
- 1 teaspoon vanilla extract (optional, for flavor)
- Chocolate shavings or cocoa powder, for garnish (optional)
Instructions
Step 1: Prepare the Crust 🍪
- Preheat the oven to 350°F (175°C).
- Combine the graham cracker crumbs and granulated sugar in a medium bowl.
- Add the melted butter to the mixture and stir until everything is well-combined and the crumbs are moistened.
- Press the mixture into a 9-inch pie dish, ensuring it is even across the bottom and sides. Use the back of a spoon or your fingers to firmly press the crumbs into place.
- Bake the crust for 8-10 minutes or until lightly golden brown. Remove from the oven and let it cool completely on a wire rack.
Step 2: Make the Chocolate Filling 🍫
- Melt the chocolate and butter together. Use a double boiler or microwave to melt the chocolate in short bursts, stirring after each interval until smooth. Stir in the vanilla extract once the mixture is melted and smooth.
- Beat the eggs and sugar in a large bowl for about 5 minutes until the mixture becomes light and fluffy. The texture should resemble a pale yellow color.
- Slowly add the melted chocolate mixture into the egg mixture, stirring continuously until well-combined. Be careful not to scramble the eggs; ensure the chocolate mixture is slightly cooled before mixing it in.
- Pour the chocolate filling into the cooled graham cracker crust. Smooth the top with a spatula or the back of a spoon to ensure an even surface.
- Refrigerate the pie for at least 4 hours (or overnight) until the filling has fully set.
Step 3: Whipped Cream Topping 🍦
- Whip the heavy cream in a chilled bowl until soft peaks form. This usually takes 2-3 minutes with an electric mixer.
- Add powdered sugar and vanilla extract (if desired) and continue whipping until stiff peaks form. The whipped cream should hold its shape when you lift the beaters out.
- Spread the whipped cream evenly over the chilled pie. You can use a spatula to create soft peaks or swirls for a decorative finish.
- Garnish with chocolate shavings or a light dusting of cocoa powder for an extra touch of elegance.
Step 4: Serve and Enjoy! 🎉
- Slice the pie carefully using a sharp knife and serve chilled. The chocolate filling will be rich and creamy, while the crust adds a delightful crunch.
- Pair with a cup of coffee or a glass of dessert wine to enhance the flavors of the pie. Enjoy!
Notes
- Room Temperature Ingredients: Make sure the eggs are at room temperature before starting. This helps the filling become smooth and avoids any risk of the chocolate seizing up when mixed.
- Chocolate Options: You can substitute semisweet chocolate with dark or milk chocolate depending on your preference for sweetness. Dark chocolate will yield a more intense flavor, while milk chocolate creates a sweeter, creamier pie.
- Whipped Cream Texture: Be careful not to overwhip the cream. Stiff peaks are ideal for spreading, but over-whipping will cause the cream to become grainy or even butter-like.
- Storage: Store the pie in the refrigerator for up to 3 days. If you need to freeze it, wrap the pie tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to a month.
- Prep Time: 20 minutes to prepare the crust and filling
- Cook Time: 10 minutes to bake the crust
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 90mg