Print

Pioneer Woman French Silk Pie

Pioneer Woman French Silk Pie - recipe card
Print Recipe

A luscious, silky chocolate pie with a rich, from-scratch custard filling and a cloud of sweetened whipped cream, all nestled in a crisp, buttery pie crust. The filling is velvety smooth with a deep chocolate flavor and a melt-in-your-mouth texture, perfect for special occasions or a decadent weekend treat.

Ingredients

Scale
  • 1 1/4 cups (155g) all-purpose flour, plus more for dusting
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick / 113g) unsalted butter, cold and cut into small cubes
  • 3 to 4 tablespoons ice water
  • 3 large eggs (at room temperature)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (22g) unsweetened cocoa powder (Dutch-process preferred)
  • 1/8 teaspoon kosher salt
  • 1/2 cup (120ml) heavy cream
  • 2 ounces (57g) semisweet chocolate, finely chopped
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (120ml) heavy cream (for whipped topping)
  • 2 tablespoons powdered sugar, sifted
  • 1/4 teaspoon vanilla extract
  • Chocolate shavings or curls, for garnish (optional)

Instructions

  1. Make the crust: In a large bowl, whisk together the flour, 1 tablespoon sugar, and 1/2 teaspoon salt. Using a pastry cutter or two knives, cut in the cold butter until the mixture resembles coarse meal with some pea-sized butter lumps. Drizzle 3 tablespoons of ice water over the mixture and toss with a fork until the dough starts to come together; add the remaining tablespoon if the dough is too dry. Turn the dough out onto a lightly floured surface, gather into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
  2. After chilling, roll the dough on a floured surface into a 12-inch round. Transfer to a 9-inch pie plate and gently press the dough into the sides and bottom. Fold the overhang under and crimp the edges decoratively. Prick the bottom and sides of the dough all over with a fork, then refrigerate the shell for 30 minutes while you preheat the oven to 375°F / 190°C.
  3. Bake the crust: Line the chilled pie shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10-12 minutes, until the crust is golden brown and dry to the touch. Transfer to a wire rack and let cool completely, about 1 hour.
  4. Make the filling: In a large heatproof bowl, whisk together the eggs, 1/2 cup sugar, cocoa powder, and 1/8 teaspoon salt until smooth. Place the bowl over a saucepan of simmering water (make sure the water doesn’t touch the bottom of the bowl) to create a double boiler. Cook, whisking constantly, until the mixture thickens and reaches 160°F / 71°C on an instant-read thermometer, about 5-7 minutes. This step cooks the eggs for safety and creates a stable custard.
  5. Remove the bowl from the heat and add the chopped chocolate and 1/2 cup heavy cream. Stir until the chocolate is completely melted and the mixture is smooth. Stir in 1/2 teaspoon vanilla. Set aside and let cool to room temperature, stirring occasionally, about 20 minutes.
  6. While the chocolate mixture cools, prepare the whipped cream: In a chilled medium bowl, beat 1/2 cup heavy cream, powdered sugar, and 1/4 teaspoon vanilla with an electric mixer on medium-high speed until stiff peaks form. Hold at room temperature if using within 30 minutes, or refrigerate.
  7. Once the chocolate mixture is cool, use an electric mixer on high speed to beat it for 3-4 minutes, until light and creamy and it has increased in volume. This aeration makes the filling silky and mousse-like.
  8. Fold one-third of the whipped cream into the chocolate mixture using a rubber spatula until just combined. Gently fold in the remaining whipped cream until no white streaks remain. Be careful not to overmix, or the filling will deflate.
  9. Spoon the filling into the cooled pie crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or up to overnight, until the filling is set and firm.
  10. Once set, top with additional whipped cream or a decorative piping, and garnish with chocolate shavings if desired. Slice with a warm knife and serve chilled. Keep leftovers refrigerated.
  11. Tip: For the best texture, make sure the chocolate mixture is completely cool before whipping, and the cream is very cold for whipping.
  12. Note: If you prefer a shortcut, use a store-bought graham cracker crust and skip the first four steps, but the from-scratch butter crust is truly outstanding.

Notes

Store the pie covered in the refrigerator for up to 3 days. For longer storage, freeze the un-sliced pie (without the whipped topping) for up to 2 months; thaw overnight in the refrigerator before serving. Add the whipped cream just before serving to maintain the best texture. To re-crisp the crust after refrigeration, return the baked crust to a 350°F / 177°C oven for 5 minutes before filling, and let cool completely. The pie is best served chilled; remove from the fridge 10 minutes before slicing for cleaner cuts.

Nutrition

Keywords: french silk pie, pioneer woman french silk pie, chocolate silk pie, chocolate cream pie, no-bake pie, classic pie, american dessert, chocolate dessert, whipped cream pie, homemade pie, thanksgiving dessert, party dessert

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-french-silk-pie/