French Chocolate Silk Pie Recipe (VIDEO)

Best French Chocolate Pie Recipe: Easy chocolate pie beaten with the secret ingredient to make it very silky light. Have!

French silk pie

Let’s talk French silk… I have kept a deep dark secret since childhood.

When I was little, I thought my mother was the best chef in the whole world. Every dish he made was delicious, a work of art in my mind. Still, he didn’t make the best pies I’ve ever tasted.

The award was given to a café and pie cupboards Tippinin.

Originally from the Kansas City area, Tippin’s made the most stunning collection of pies. I think the location in Tulsa where I grew up is now gone. Still, they are still found in certain areas around the Midwest.

Needless to say, every holiday I would like insidiously try to come up with excuses as to why we should order our pies from Tippin’s instead of doing them at home. Stupid companies that only work part of the time.

Tippin pies

When I was old enough to drive, I would offer to pick up pies for him to save time. I always wish he would never get caught.

Of all the Tippin pies worth drooling to them French silk pie recipe was my first choice. In fact, it has caused a lifelong love affair with Chocolate Silk Pie. Whenever I see it on the menu, I do must order it now to see how it compares.

Over the years, I have tried several classic French silk pie recipes at home. Honestly, they’ve all been good, but no one could stand my first love.

So far.

My Twist is French Silk Pie

Recently, I tried French Silk Pie again.

Most recipes require melted chocolate, butter and sugar, win strongly balls. Eggs hitting the mixture at high speed create a stylish silky texture of French chocolate silk pie. However, these pies always turn out a little too dense to my taste.

I decided to give up the classic recipe and use some whipped cream, whipped cream, in chocolate filling. I bent it gently after the stuffing was beaten with eggs.

Sparks. Confetti. Cymbals collide.

With just one change, I had a French chocolate cream pie that might be even better like a pie in my memories. That was the texture I was looking for. Not just silk and chocolate, but super fluffy as well. Like pillow-shaped ecstasy chocolate clouds.

Perfection.

How to Make French Silk Pie |

Preheat the oven. Set pie shell in a large 9-inch pie tin.
Compression trimmings. Then place a piece of baking paper on top of the pie crust and fill the parchment with dried beans or ceramic pie weights.
Bake until the edges are golden. Lift the parchment with the weights from the pie crust and allow the crust to cool completely.

Chocolate pie filling

At the same time it melts chocolate in a double boiler. Once the chocolate has melted, remove it from the heat and cool to room temperature.
Set heavy cream sugar in an electric mixer bowl. Whisk with a whisk at high speed until the cream has foamed into a solid foam. Transfer the whipped cream to another bowl and cool until ready to use.
Use the same mixing bowl and paddle holder butter and add sugar on high until light and fluffy, at least 3 minutes. Turn on the power and add slowly chilled chocolate butter mixture and after vanilla and salt. Scrape the mixing bowl and beat again until smooth.
Turn the mixer high. One at a time, more egg and let the mixer beat the egg for at least 3 minutes before adding the next egg. This guarantees a very silky texture. After hitting high for 12 minutes, turn off the mixer. Gently mix 1/3 of the whipped cream into the mixture with a spatula. Fold flat.

Finalize

Pour the chocolate mixture into the cooled pie crust.

On top of the rest whipped cream. Then shave chocolate on top with a vegetable peeler. Cool for at least 3 hours until the chocolate filling is solid.

See the recipe card below for how to make the best French silk pie. Have!

Don’t like the idea of raw eggs?

Sad to say raw eggs make this recipe whatever it is. The silky texture comes directly from the eggs.

However, as long as you wash the eggs thoroughly before you crush them, the probability of salmonella is almost zero. There are raw eggs in a variety of recipes, such as frothy cocktails, emperor sauce, eggplant, aioli … I wouldn’t care.

But if you’re still worried, you can make a chocolate-ganache pie filling by melting the chocolate, letting it cool to room temperature, and then whipping it into a cold thick cream. The filling resembles a whipped cream chocolate truffle inside. It doesn’t have the same silky texture, but it’s rich, luxurious and melts in your mouth!

I would like to use the same amount of chocolate and cream … Maybe 8-10 ounces of each, depending on the depth of the pie pan. I hope this helps raw eggs belittling.

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Chocolate Pie Pro Tips

If you have any problems or concerns thickness make sure the filling hit mixture for a little longer or maybe cool pie a little longer than usual.
Are you confused about the time to mix everything up? It’s 3 minutes per egg X 4 eggs. So 12 minutes for eggs and 3 minutes for butter. That’s a total of 15 minutes.
One of my readers accidentally used it almond extract instead of vanilla and loved it. Try it on Almond Roca chips!

The best French silk pie with a fork cutting the first bite

Frequently asked Questions

Can I use pre-made whipped cream instead?

Yes you can, even though I love fresh whipped cream so I know exactly what’s in my recipe. This makes the ingredients more spicy when serving desserts to food allergy sufferers.

Can I do this with dessert time?

You can store French silk pie in the fridge for up to a week, so it’s perfect to make a day or two before the event. This fluffy French silk pie is a new variation of my favorite cream pie recipe. I’m still a huge fan of coconut, banana and lemon pies.

Still, this French silk takes the cake, so to speak.

Does this pie work well in the freezer?

Definitely does! Wrap the chocolate pie tightly in plastic wrap and freeze for up to 3 months. When ready to serve, let the pie thaw in the fridge for 24 hours.

How long does it stay in the refrigerator?

Cover the pie loosely with plastic wrap or aluminum foil and it can be stored in the refrigerator for up to a week.

Can I use a different sweetener / sugar?

You can use any sugar option that is measured in a 1: 1 ratio with sugar.

Can I add fruit or nuts to the pie?

You can, but I suggest you sprinkle them on top instead of mixing them with the filling. French Silk Pie is famous for its smooth texture, so it would be a shame to change its defining quality.

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