Recipes for the People

French Silk Pie

French Silk Pie

It may only be a few days after Thanksgiving, but I still

want pie.

After a lighter Thanksgiving dinner and eating relatively healthy, I have no shame in enjoying more pie. I had made extra pie dough with the intent of making another pie. The pie shell was waiting patiently in the freezer to be turned into French Silk Pie. Today was the day, the pie was made.

French Silk Pie

Pies are my favorite thing to bake. This pie fills my mind with memories of going to Bakers Square as a child. It was always my favorite pie there. Interestingly enough, I was able to make my own version at home utilizing a chocolate chess pie recipe, placing it in a pie shell, and topping it with freshly whipped chantilly cream.

I love Pie!

French Silk Pie

We enjoyed this pie with coffee this afternoon. It is easy to bake and even easier to enjoy. Make it for a special event or just because. You will not regret it!

What is your favorite type of pie? Comment below:)

Print Recipe
French Silk Pie
French Silk Pie
Course Pies
Cuisine Pies
Prep Time 10 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Chocolate Pie Filling
Chantilly Cream
Course Pies
Cuisine Pies
Prep Time 10 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Chocolate Pie Filling
Chantilly Cream
French Silk Pie
Instructions
  1. Preheat oven to 350 F.
  2. For the chocolate filling: Melt butter with chocolate in a steel bowl over a pan/pot of simmering water. Once melted and combined, remove from heat. Whisk in flour, sugar, vanilla and salt.
  3. Whisk in eggs, one at a time, until smooth and combined. Pour batter into prepared pie crust shell (homemade or store bought).
  4. Bake pie until filling has puffed and filling is set in center, about 30-35 minutes. Allow pie to cool. Refrigerate for at least 2 hours.
  5. For the Chantilly: Beat heavy cream until soft peaks form. Add powdered sugar and vanilla extract, and beat/whisk until stiff peaks form.
  6. Place chantilly in a piping bag with desired tip and decoratively pipe chantilly on completely cooled chocolate pie.
Recipe Notes

Recipe adapted from All You Magazine. 

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