June 16, 2020 3 min read

French Silk Pie

My husband was at a dinner (pre-covid) on a golf trip and they served a chocolate pie. He sent me a photo and said how good it was! I've been on the lookout for a recipe ever since and now I've found one:) Thank you 'Magnolia Home Volume 2'!

I was pretty confident that this would be good - I've yet to make something that hasn't turned out from Joanna's cookbooks (like I'm on a first name basis with her - lol). When you scroll down it will look like a lot of steps - I've put my notes and slight changes into the recipe so it looks harder than it is. It's really quite a simple recipe - just a bit of time for cooling between steps but it's worth it! It's not overly sweet, but it is chocolatey! When my family was eating it I had thought maybe I'd double the whipped cream topping when I made it again, but I was voted down (still might do a bit more whipped cream on top;)) My husband's review was 'it's all right' - but.... I walked into the kitchen and he was eating the leftovers straight from the pie plate - he knew he'd been caught - so I'd say his review meant 'it's really good'. I loved the chocolate cookie crust but the traditional pie has a pie crust - I just don't do a pie crust so, if you like pie crust, use that instead:)

French Silk Pie

I choose to make the cookie version of the crust in this recipe - didn't exactly follow her recipe (think maybe there's an error in the quantity of chocolate wafers - didn't seem to be quite enough) so here's what I did.

2 1/2 c oreo crumbs
1/2 c. melted butter
1/4 c. sugar
Mix well.
Press into the bottom of the pie dish and bake at 350 degrees for about 8 minutes (Recipe suggests pressing the crumbs up the side of the dish - I would do this next time - not sure why I didn't)

In a small saucepan, whisk together until blended and it coats the back of a spoon (should reach 160 F) (I don't have a thermometer so I really watched how it coated the spoon - started to get a bit bubbly around the edges and that's when it seemed to coat the back of the spoon)
2/3 c. sugar
2 large eggs

Remove from heat and add in (stiring until chocolate is melted)
2 ounces unsweetened chocolate
1 tsp. vanilla

Now set aside for about 5 minutes to cool.

In your stand mixer, with your paddle attachment, cream until fluffy
1/3 c. unsalted butter at room temp.
add in the cooled chocolate mixture
beat until light and fluffy - about 5 minutes

In a large bowl, beat together until it thickens
2/3 whipping cream
add in
1/4 c. icing sugar
Beat until stiff peaks form

Now gently fold in the chocolate mixture into the whipped cream mixture and pour into the prebaked shell.

Pop this into the fridge for at least 4 hours or overnight.

Whipped Cream - spread in centre of pie before serving.
1 c. whipping cream
1 pkg Dr. Oetker whip it (optional and my addition - this is such a good stabalizer for whipped cream - I never do whipped cream without it)
1/4 c. icing sugar
1 tsp. vanilla

Chocolate shavings
I used dark and milk chocolate for my shavings (you can use a vegetable peeler or a very sharp knife to make the shavings)
sprinkle over the whipped cream.

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