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French Silk Pie
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
Chocolate Cookie Crust (optional)
Directions
- 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.
- 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.
- 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.
- Pour into the prebaked pie crust or tart shell. Refrigerate until well chilled, at least 4 hours or up to overnight.
- Garnish with whipped cream and shaved chocolate, if desired.
- Store, covered, in the refrigerator for 4 to 5 days.
- Chocolate Cookie Crust (optional)
- Preheat the oven to 350°F.
- 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.
- Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake 8 minutes.
- 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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