One-of-a-kind gifts for dads. Shop Father's Day gifts.

Dive into our seasonal theme of boundless in Magnolia Journal. Get your copy.

Jo's new series, Mini Reni, is here! Shop the latest episode.

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.