chocolate silk pie

This is the ultimate chocolate pie; rich, silky, and indulgent yet so light and dreamy that you'll have finished a piece in the blink of an eye.

Chocolate Pie

all purpose flour (300 grams, plus more for rolling)

tbs granulated sugar (36 grams)

tsp sea salt (3 grams)

unsalted butter (225 grams, chilled)

water (60 milliliters, ice cold)

tbsp cream

oz dark chocolate (228 grams, nice quality)

eggs (divided)

coffee (60 milliliters, very strong)

granulated sugar (134 grams, plus 3 tbsp divided)

kosher salt

heavy cream (354 milliliters)

heavy whipping cream (236 milliliters)

granulated sugar (24 grams)

tsp vanilla extract (5 milliliters)

Add the flour, sugar, and salt to a large bowl and whisk to combine.

Cut COLD butter into tbsp size pieces then add to flour mixture and use your clean hands to break It into pieces ranging in size from almonds to lentils.

Sprinkle in about 3 tablespoons of the ice water then mix with a fork. Add more Ice water a tablespoon at a time and mix until you have a shaggy mixture that hold together when squeezed.

Knead the dough 2-3 times in the bowl just to help it come together a bit. Gently flatten into a one inch-thick disk, and cover in plastic wrap.Place in the fridge to chill for about 30 minutes to an hour.

Preheat the oven to 425F. Unwrap the dough and place on a well-floured surface. Use a rolling pin to roll out into a circle 1/4&quot; thick and at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn&#039;t stick to the board.

Ease it into the pie pan without stretching and press to fit the pan.

With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.

Dock your pie crust. Add tin foil to the inside, pushing it against the edge of the crust. This will keep your pie crust propped up during backing.&nbsp;

Bake at 425 degrees for 15 minutes.

Take out the tin foil and brush crust with an egg wash. Dock the pie crust again.

Add foil around the sides. reduce temperature to 375 degrees and bake until the center is golden, 15-20 minutes. Tent the crust with foil If the edge is getting too dark.

For the Pie Crust

Place a heatproof bowl over a pot of simmering water.

Add chocolate, coffee, and 1/4 cup brandy if using.

Heat chocolate in the double boiler until mostly melted. Take the bowl off the heat and give the mixture a whisk. Set aside to cool.

In a stand mixer fitted with a paddle attachment add 8 egg yolks (set egg whites aside) and ½ cup sugar. Whip on high for about 4 minutes or until a light lemon color.

Add the cooled chocolate mixture and mix then set bowl aside.

Add a whisk attachment and a clean bowl to your stand mixer then add the 8 egg whites, 2 tbsp sugar and a pinch of salt. Whip until stiff but not over-whipped peaks.

Fold in ¼ of the whipped mixture to the chocolate mixture. Lightly whisk together.

Fold in the remaining whipped mixture to the chocolate until combined.

Put the egg white bowl back on the stand mixer fitted with a whisk attachment. Add 1 1/2 cups heavy cream and 1 tbsp sugar. Whip until soft peaks form.

Fold the whipped cream into chocolate mixture. This will give the mousse more structure and creaminess.

Pour the filling into the baked pie shell and refrigerate for at least two hours.

For the Filling

Add heavy cream, sugar and vanilla to a stand mixer. Whip on high until you reach soft peaks.  

Add the whipped cream to the top of the pie.

Sprinkle on some shaved chocolate.

 For the Whipped Cream Topping:

How to Make a Chocolate Pie
Full Recipe: https://preppykitchen.com/chocolate-silk-pie/

This is might just be the MOST indulgent, and sumptuously satisfying dessert I’ve ever made.  A crispy, flakey homemade pastry crust cradles a silky light and oh so rich chocolate mousse filling crowned with light pillows of whipped cream and flakes of shaved chocolate. If you’re a chocolate lover this is a MUST MAKE recipe that will definitely go into your rotation of favorite treats to whip up. 

You can make the whole thing a day ahead and serve chilled but if you're doing thet I might recommend whipping the cream up just before serving for best reults.

How to Make a Chocolate Pie

The Best French Silk Pie Recipe: An easy chocolate silk pie whipped up with a secret ingredient, to make it super silky light. Enjoy!

French Chocolate Silk Pie Recipe

unbaked pie crust, (store-bought

bittersweet chocolate (+ extra for shavings)

heavy cream

unsalted butter, (softened (2 sticks))

granulated sugar, (divided)

vanilla extract

salt

eggs

Preheat the oven to 375 degrees F. Place the pie crust in a large 9-inch pie pan. Crimp the edges. Then place a piece of parchment paper over the pie crust and fill the parchment with dried beans or ceramic pie weights. Bake for 15-20 minutes until the edges are golden. Lift the parchment with the weights out of the pie crust, and allow the crust to cool completely.

Meanwhile, melt 6 ounces of chocolate in a double boiler. The moment the chocolate is melted remove from heat and cool to room temperature.

Place the heavy cream in the bowl of an electric mixer with 1/4 cup sugar. Using a whip attachment, whip on high until the cream is whipped into firm peaks. Move the whipped cream into another bowl and refrigerate until ready to use.

Using the same mixing bowl and a paddle attachment, beat the butter and 3/4 cup sugar on high until light and fluffy, at least 3 minutes. Turn on low and slowly add the cooled chocolate to the butter mixture, followed by the vanilla and salt. Scrape the mixing bowl and beat again until smooth.

Turn the mixer on high. One at a time, add an egg and let the mixer beat the egg for at least 3 minutes, before adding the next egg. This ensures a super silky texture. After 12 minutes of beating on high, turn the mixer off. Gently fold 1/3 of the whipped cream into the mixture using a spatula. Fold until smooth.

Scoop the chocolate mixture into the cooled pie crust. Top with the remaining whipped cream. Then shave chocolate over the top with a veggie peeler. Chill for at least 3 hours, until the chocolate filling is firm.

https://content.jwplatform.com/videos/THv6zYXx.mp4

The Best French Silk Pie Recipe: An easy chocolate silk pie whipped up with a secret ingredient, to make it super silky light. Enjoy!

Fluffy French Silk Pie Recipe

Alex dug through her recipe and sent me a picture of her Grandma&#x27;s chocolate pie recipe. I am honored to share it wit you guys!

granulated sugar (plus 1/4 of a cup seperatly)

c milk

c cocoa

cornstarch

t salt

T vanilla

unbaked pie crust

Beat 1 whole egg and 2 egg yolks...

Beat 1 whole egg and 2 egg yolks in your mixer. (This is the one I have in my kitchen. I've had it for almost 12 years and it still runs like it's brand new!)

Add in the sugar, cocoa, cornstarch, salt and...

Add in the sugar, cocoa, cornstarch, salt and vanilla.

Add milk and beat well.

Move it to a sauce pan and cook...

Move it to a sauce pan and cook over slow/low fire until it start to thicken. Whisk the entire time. You don't want it to scorch.

Pour the batter into an unbaked pie crust...

Pour the batter into an unbaked pie crust and cook it at 350° for 25 to 30 minutes.

While that is baking, let's make the meringue.

In the standing mixer add the two remaining...

In the standing mixer add the two remaining egg whites. Ensure they are at room temperature, this is very important. 

Beat on high until the form high peaks...

Beat on high until the form high peaks adding 1 tablespoon of granulated sugar at a time, up to 1/4 of a cup. OR, you can omit the sugar, you do not have to use it.

Once the pie is done take it out...

Once the pie is done take it out of the oven and add the meringue.

Put it back in the oven at 350°...

Put it back in the oven at 350° for 12 minutes or until it is golden brown.

Let it cool and slice it up.

Creamy and rich, French silk pie is a classic dessert recipe. This homemade version (with no raw eggs!) is guaranteed to be a showstopper.

French Silk Pie

(236 milliliters) heavy cream

chocolate curls

pastry pie*

& 1/4 cups (296 milliliters) heavy cream

(200 grams) granulated sugar

(226 grams) dark chocolate (about 70% cacao)**

(170 grams) unsalted butter, softened

Roll out the pastry, place in a 9-inch...

Roll out the pastry, place in a 9-inch pie pan, and crimp the edges as desired. Place in the freezer for an hour.

Preheat oven to 350°F. 

Line the frozen pie crust with aluminum foil...

Line the frozen pie crust with aluminum foil or parchment paper so that the lining overhangs the edges slightly. Fill with pie weights, sugar, dried beans, or rice.

Bake the crust for 55 to 60 minutes,...

Bake the crust for 55 to 60 minutes, or until golden brown. Carefully use the overhanging lining to lift the lining and pie weights from the crust. Cool the crust completely.

Using an electric mixer with a whisk attachment,...

Using an electric mixer with a whisk attachment, whip the cream to stiff peaks. Refrigerate while you make the rest of the filling component.

Fill a saucepan with about 1/2 inch of...

Fill a saucepan with about 1/2 inch of water and bring to a simmer. 

Whisk together the sugar, eggs, and salt in...

Whisk together the sugar, eggs, and salt in a heatproof bowl. (The bowl should fit on top of the saucepan without touching the water.) Place the bowl on top of the saucepan and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a spoon. 

Carefully remove the egg mixture from the heat,...

Carefully remove the egg mixture from the heat, and let cool for 5 minutes. (Set on a towel or a hot pad to absorb any water that has condensed on the bottom of the bowl.) 

While the egg mixture cools, melt the chocolate....

While the egg mixture cools, melt the chocolate. Place it in a microwave-safe bowl, and heat at half-power in 30-second increments until the chocolate melts when stirred. Set aside to cool.

After the egg mixture has cooled for 5...

After the egg mixture has cooled for 5 minutes, mix with an electric mixer on medium-low speed until completely cooled. This will take about 8 to 10 minutes.

Stir the melted chocolate and vanilla into the...

Stir the melted chocolate and vanilla into the egg mixture. Set aside.

Using an electric mixer on medium speed, beat...

Using an electric mixer on medium speed, beat the butter in a large mixing bowl until light and fluffy. 

With the mixer on low speed, gradually add...

With the mixer on low speed, gradually add the chocolate mixture, and then beat on medium-high speed for 1 to 2 minutes until the mixture is light and fluffy.

Fold about a third of the whipped cream...

Fold about a third of the whipped cream into the chocolate mixture. Then fold in the remaining whipped cream, taking care not to over-mix.

Spread the filling evenly in the cooled pie...

Spread the filling evenly in the cooled pie crust. Chill at least 6 hours before serving.

Using an electric mixer with a whisk attachment, whip the cream and vanilla until the mixture begins to thicken.

Add the confectioners' sugar, and continue whipping until...

Add the confectioners' sugar, and continue whipping until stiff peaks form. 

Spread the whipped cream over the chilled pie....

Spread the whipped cream over the chilled pie. Garnish as desired.

https://www.youtube.com/watch?v=rc_JwaVSrWo

Prepare to dive into a world of silky, chocolatey bliss with this French Silk Pie! 🍫🥧 In this video, I'm taking you on a decadent journey to create the smoothest, dreamiest chocolate pie you've ever tasted. Each bite is a symphony of velvety chocolate filling nestled in a delicate, flaky crust. And it's all topped with sweet, fluffy whipped cream. Whether it's a special occasion or simply a craving for something extraordinary, this pie is your answer.

For the complete, detailed recipe, visit our website at the link below. Don't miss out on this divine dessert—subscribe to our channel for more delectable creations!

https://bakeorbreak.com/2023/06/french-silk-pie/

This chocolate pie is incredibly indulgent and surprisingly simple to make. The store bought Oreo crust makes this super easy, the fluffy chocolate mousse is made from real chocolate and melted marshmallows for the softest, richest mousse you’ve ever tried!

Chocolate Mousse Pie

Tbsp salted butter (diced)

chocolate chips

mini marshmallows

milk

tsp vanilla extract

heavy whipping cream

Oreo pie crust

granulated sugar

Chocolate shavings (for garnish)

Combine the butter, whole milk, chocolate chips, and marshmallows in a large saucepan over low heat. Stir continuously until the marshmallows have melted and the mixture is smooth. Stir in the vanilla and allow the mixture to cool for 1 hour.

Add 1 ¾ cup of the heavy whipping cream to a large bowl and whip with an electric mixer until stiff peaks form. Fold the cream into the chocolate mixture until smooth.

Pour the mixture into the Oreo pie crust and spread evenly. Chill in the fridge for at least 3 hours.

Add the remaining 1 cup of heavy whipping cream to a large bowl with the sugar and whip until stiff peaks form. Spread the whipped cream over the chilled pie and top with chocolate shavings.

Chill until ready to serve.

A rich and silky Chocolate Silk Pie made with a buttery Oreo crust, smooth chocolate filling, and fluffy whipped topping.

Chocolate Silk Pie

Oreo cookies

unsalted butter, melted

sugar

bittersweet chocolate, chopped

butter

Chocolate curls

Preheat the oven to 350 degrees F. Place  in a food processor or blender and pulse until the cookies turn to a fine crumb.

Transfer the Oreo crumbs to a large mixing bowl and mix in , and a .

Press the Oreo mixture into the bottom of a 9-inch pie pan, making sure to bring the crust up the sides of the pie pan.

Bake the crust about 10 minutes for it to set. Remove from the oven and cool completely on a wire rack.

Crust

Prepare a double boiler by filling a pot with 2 to 3 inches of water and a glass or metal bowl over the pot.

Bring the water up to a simmer and add  and  into the bowl, constantly whisking the mixture until it reaches 150 degrees F. Take the bowl off of the pot and set it aside.

Place  and  in another heat-safe bowl.

Place the bowl over the simmering pot of water and stir until the chocolate is completely melted.

Remove the bowl from the heat and whisk the egg mixture into the melted chocolate. Cover the bowl with plastic wrap and place it in the refrigerator for 30 to 45 minutes to allow the mixture to cool.

Place the chocolate mixture into the mixer bowl. With the whisk attachment, start the mixer on low speed for one to two minutes until the chocolate mixture begins to thicken, and slowly increase the speed to medium-high speed. Continue to whip the mixture until it becomes light and fluffy, about 4-5 minutes.

In another mixing bowl, whip , , and  to medium peaks.

Fold half of the whipped cream into the whipped chocolate mixture. Fill the cooled pie crust with the chocolate mixture and spread it in an even layer. Place the pie in the refrigerator for at least 4 hours, preferably overnight.

Top 6 chocolate silk pie recipes from across the web

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Top 6 chocolate silk pie recipes from across the web

The most viewed chocolate silk pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chocolate Pie

French Chocolate Silk Pie Recipe

Chocolate Pie

French Silk Pie

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The most viewed chocolate silk pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine