Chocolate Filled French Silk Pie Recipe

Introduction

Chocolate Filled French Silk Pie is a rich, creamy dessert that combines a buttery crust with luscious chocolate filling and a light whipped cream topping. Perfect for chocolate lovers, this pie offers a classic, elegant treat that’s sure to impress at any gathering.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 stick (1/2 cup) unsalted butter, diced and chilled
  • 2–4 tablespoons iced water
• For the chocolate filling:
  • 8 oz. semisweet or bittersweet chocolate, melted and cooled
  • 4 eggs
  • 1 1/2 cups powdered sugar
  • 1 cup unsalted butter, softened
  • 1 1/2 cups heavy whipping cream
  • 1 1/2 teaspoons vanilla
  • 3 tablespoons cocoa powder
  • 1/2 cup powdered sugar (for whipped cream mixture)
• For the topping:
  • 1 1/2 cups heavy whipping cream
  • 3 tablespoons powdered sugar (or more to taste)
  • 1/2 teaspoon vanilla extract
  • 2–3 oz. chocolate for garnish

Instructions

1. Step 1: In a medium bowl, mix the flour, salt, and sugar. Add diced chilled butter and cut in with a pastry blender until the mixture resembles coarse meal.
2. Step 2: Add 2 tablespoons of iced water and knead gently by hand until the dough comes together. If crumbly, add more water 1 tablespoon at a time, but do not overwork.
3. Step 3: Shape the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
4. Step 4: On a floured surface, roll dough into a 14-inch circle. Carefully transfer to a 9-inch pie dish, pressing gently into place. Trim to 1-inch overhang, fold under, and crimp the edge. Poke the bottom with a fork or use pie weights. Chill the crust well before baking.
5. Step 5: Bake the crust at 375°F until golden brown. Let cool completely.
6. Step 6: For the filling, beat eggs and 1 1/2 cups powdered sugar in a heatproof bowl until pale yellow. Place over simmering water and cook, stirring constantly, for 8–10 minutes until thickened. Avoid scrambling the eggs.
7. Step 7: Remove from heat and let cool slightly. Stir in melted chocolate. Cover and chill in the refrigerator.
8. Step 8: Beat softened butter until light and fluffy. Add cooled chocolate-egg mixture and combine well.
9. Step 9: Whip 1 1/2 cups heavy cream with vanilla until soft peaks form, gradually adding 1/2 cup powdered sugar and cocoa powder. Fold whipped cream gently into the chocolate mixture.
10. Step 10: Pour filling into chilled crust, smooth the top, and refrigerate until set.
11. Step 11: For topping, beat heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe over the pie.
12. Step 12: Garnish with chocolate shavings or curls and serve chilled.

Tips & Variations

• Use high-quality chocolate for a richer flavor.
• Be careful not to scramble the eggs by stirring constantly over gentle heat.
• For a nutty twist, add toasted chopped nuts to the topping.
• If you prefer a gluten-free crust, substitute with a gluten-free flour blend.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, allow it to come to room temperature slightly before serving, but this pie is best enjoyed chilled to maintain its texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of semisweet or bittersweet?

You can, but the pie will be sweeter and less intense in chocolate flavor. Semisweet or bittersweet chocolate is recommended for the best balance.

Is it safe to use raw eggs in the filling?

The eggs are gently cooked over simmering water until thickened, which reduces risk. However, ensure they reach a safe temperature and avoid overheating to prevent scrambling.

Chocolate Filled French Silk Pie Recipe

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★★★★★

4.8 from 80 reviews

This decadent Chocolate Filled French Silk Pie features a rich, creamy chocolate filling nestled inside a flaky homemade pie crust, topped off with a cloud of whipped cream and delicate chocolate shavings. Its silky texture and deep chocolate flavor make it an irresistible dessert perfect for special occasions or any chocolate lover’s treat.

• Author: Lisa
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-American

Ingredients

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For the crust:

• 1 and 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 stick (1/2 cup) unsalted butter, diced and chilled
• 2–4 tablespoons iced water

For the chocolate filling:

• 8 oz. semisweet or bittersweet chocolate, melted and cooled
• 4 eggs
• 1 1/2 cups powdered sugar
• 1 cup unsalted butter, softened
• 1 1/2 cups heavy whipping cream
• 1 1/2 teaspoons vanilla extract
• 3 tablespoons cocoa powder
• 1/2 cup powdered sugar

For the topping:

• 1 1/2 cups heavy whipping cream
• 3 tablespoons powdered sugar (or more to taste)
• 1/2 teaspoon vanilla extract
• 2–3 oz. chocolate for garnish (shavings or curls)

Instructions

1. Prepare the pie crust: In a medium bowl, combine flour, salt, and sugar. Add the chilled diced butter and use a pastry blender to cut it into the flour mixture until it resembles coarse crumbs. Gradually add 2 tablespoons iced water and knead gently with your hands to bring the dough together. If still crumbly, add up to 2 more tablespoons water one at a time, being careful not to overwork the dough. Flatten the dough into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Roll out and bake the crust: On a floured surface, roll the chilled dough into a 14-inch round. Carefully transfer it to a 9-inch pie dish by wrapping it around the rolling pin and unrolling over the dish. Gently press it into the bottom and sides, trim to leave a 1-inch overhang, fold under, and pinch or crimp the rim to seal. Dock the crust bottom with a fork or pie weights. Wrap with plastic and chill again in fridge or freezer until very cold. Preheat oven to 375°F (190°C). Bake the crust until golden brown. Remove and cool completely.
3. Make the chocolate filling base: In a heatproof bowl, beat eggs and 1 1/2 cups powdered sugar until pale yellow. Place the bowl over simmering water (double boiler) and cook, stirring constantly, for 8-10 minutes until thickened. Take care not to scramble the eggs. Remove from heat and let cool briefly. Stir in the melted and cooled chocolate. Cover and refrigerate until chilled.
4. Prepare the filling mixture: Beat softened butter until light and fluffy. Add the chilled chocolate-egg mixture and blend well. In a separate bowl, whip heavy cream with vanilla extract, adding 1/2 cup powdered sugar and cocoa powder gradually, until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until fully combined. Pour the filling into the chilled baked pie crust, smooth the top, and refrigerate to set.
5. Make the topping: Before serving, whip the remaining 1 1/2 cups heavy cream on high speed until stiff peaks form, adding 3 tablespoons powdered sugar gradually and the vanilla extract. Spread or pipe the whipped cream over the pie and garnish with chocolate shavings or curls. Serve chilled.

Notes

• Do not overwork the pie dough to prevent a tough crust.
• Keep the dough well chilled before baking to avoid shrinking.
• Stir the egg and sugar mixture constantly over simmering water to prevent scrambling.
• Allow the filling to chill thoroughly for best texture.
• Use good quality semisweet or bittersweet chocolate for rich flavor.
• Chocolate shavings can be made by using a vegetable peeler on a chocolate bar.
• Store leftover pie refrigerated and consume within 3 days.

Keywords: chocolate silk pie, French silk pie, chocolate pie, homemade pie crust, chocolate dessert, creamy chocolate filling