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Joanna Gaines' French Silk Pie

French Silk Pie

byJoanna Gaines
Total 4 hours and 50 minutes (includes chilling time)
Active 20 mins
Makes one 9-inch pie or tart
French silk pie is a tried-and-true classic that’s typically served with a traditional pie crust. I am a firm believer that the more chocolate the better, so I often make this pie with a chocolate cookie crust for an even richer flavor. – Joanna Gaines, Magnolia Table, Volume 2
Ingredients
  • ⅔ cup granulated sugar
  • 2 large eggs
  • 2 ounces unsweetened chocolate, chopped
  • 1 teaspoon pure vanilla extract
  • ⅓ cup (⅔ stick) unsalted butter, at room temperature
  • ⅔ cup heavy cream
  • ¼ cup powdered sugar
  • 1 prebaked 9-inch pie crust or tart shell (as shown) or Chocolate Cookie Crust (see below)
  • Whipped cream and shaved dark chocolate (optional), for garnish
    Chocolate Cookie Crust (optional)
    • 5 ounces chocolate wafers
    • ¼ cup sugar
    • 4 tablespoons (½ stick) butter, melted
      Directions
      1. In a small saucepan, whisk together the granulated sugar and eggs until well blended. Cook over low heat, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from the heat. Add the chocolate and vanilla and stir until smooth. Set aside to cool for approximately 5 minutes.
      2. In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy. Add the cooled chocolate mixture and beat on high speed until light and fluffy, about 5 minutes.
      3. In another large bowl, beat the cream on medium-high speed until it begins to thicken, 3 to 4 minutes. Add the powdered sugar and beat on low speed, then gradually return to medium-high until stiff peaks form. Fold into the chocolate mixture.
      4. Pour into the prebaked pie crust or tart shell. Refrigerate until well chilled, at least 4 hours or up to overnight.
      5. Garnish with whipped cream and shaved chocolate, if desired.
      6. Store, covered, in the refrigerator for 4 to 5 days.
      1. Chocolate Cookie Crust (optional)
        1. Preheat the oven to 350°F.
        2. Pulse the wafers on low in a food processor until they are the consistency of sand. Add the sugar and melted butter and mix well.
        3. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake 8 minutes.
        4. Let cool 20 minutes before filling.
      "Magnolia Table: A Collection of Recipes for Gathering, Volume 2” by Joanna Gaines © William Morrow 2020. Provided courtesy of Joanna Gaines. All rights reserved.

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