French Silk Pie

Rich, creamy, and utterly decadent, French Silk Pie is the ultimate dessert for any special occasion. With its flaky pastry crust and silky smooth chocolate-infused filling, this show-stopping pie is sure to impress even the most discerning palates.

Ready Time

2 hrs

Yields

9 servings

Ingredients

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup unsalted butter, chilled and cut into small pieces
1/4 cup ice-cold water
1/4 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large egg yolks
1 teaspoon pure vanilla extract
1 cup heavy cream

Instructions

Preheat your oven to 350°F (180°C).

In a medium bowl, whisk together the flour, sugar, and salt.

Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.

Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball.

Wrap it in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Transfer the dough to a 9-inch pie dish and trim the edges to fit.

Crimp the edges to form a decorative border.

In a large bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy, about 2 minutes.

Beat in the egg yolks one at a time, followed by the vanilla extract.

In a separate bowl, whip the heavy cream until stiff peaks form.

Fold the whipped cream into the butter mixture until well combined.

Pour the filling into the pie crust and smooth the top.

Bake for 45-50 minutes or until the filling is set and the crust is golden brown.

Let the pie cool to room temperature on a wire rack.

Cover and refrigerate for at least 2 hours or overnight before serving.

Notes

Make sure to chill the butter and ice-cold water for the crust, as this will help the dough come together smoothly.

Don’t overwork the dough, or it will become tough.

If you find it’s not coming together, try refrigerating it for a few minutes to firm it up before re-whisking.

When making the filling, be patient and beat the butter and sugar for the full 2 minutes – it’s worth the extra effort for that silky smooth texture! Also, make sure to beat in each egg yolk fully before adding the next, and don’t over-beat the mixture.

When whipping the heavy cream, start slow and gradually increase the speed to avoid splashing.

Stop the mixer frequently to scrape down the sides and ensure everything is well incorporated.

When baking, keep an eye on the pie crust’s golden brown color – it should be lightly browned, not dark.

Let the pie cool completely before refrigerating, as it will set further in the fridge.

This pie will keep in the fridge for up to 3 days, so feel free to make it ahead of time.

Also, consider garnishing with whipped cream or chopped nuts for a beautiful presentation!