I have made this pie so many times that I don't have to check the recipe anymore. It is the family favorite. I have perfected it in a few ways for our family.
Firstly, I use a homemade graham cracker crust instead of the baked pie crust (store bought works, too, but homemade is better - I use graham cracker crust I from this website). Secondly, I use homemade whipped cream.
It's so easy and so much better. Just beat heavy whipping cream until it gets stiff and add a teaspoon of vanilla and a couple tablespoons of confectioner's sugar (depending on how sweet you want it). This pie doesn't last more than 24 hours in my house every time I make it.
FRENCH SILK PIE
For the crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 sticks (1/2 cup) unsalted butter- diced and chilled
2-4 tablespoons iced water
For chocolate filling:
8 oz. semisweet or bittersweet chocolate - melted and cooled
1 ½ cup powdered sugar
1 cup unsalted butter - softened
1 ½ cup heavy whipping cream
1 ½ teaspoon vanilla
3 tablespoons cocoa powder
½ cup powdered sugar
1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar (or more to taste)
1/2 teaspoon vanilla extract
2-3 oz. chocolate for garnish
To make the pie crust mix flour, salt and sugar in a medium-size bowl. Add pieces of chilled unsalted butter. Using a pastry blender, cut in butter until mixture resembles coarse meal.
Add 2 tablespoons ice water and using your hands knead until dough comes together , DO NOT OVERDO IT!!! (If it’s still crumbly, add water a tablespoon at a time, up to 2 more tablespoons, but don’t use too much water or the crust will shrink while baking).
Flatten the dough into disks, wrap in plastic and refrigerate at least 1 hour.
Roll the dough on a floured surface into a 14-inch round, wrap around rolling pin and carefully unroll over a 9-inch pie dish and gently press into bottom and side. Trim dough to a 1-inch overhang, fold under, and seal to form a rim, then crimp the rim with fingertips. Using a fork poke the bottom of the crust or use pie weights. Wrap with plastic wrap and set in the fridge or freezer. The dough must be well chilled before baking!!!
Bake in preheated oven at 375 F until golden brown. Cool completely and set aside.
To make the filling in a heath proof bowl beat 4 eggs and 1 ½ cup powdered sugar until pale yellow, place over the pot of simmering water and cook until thickened ( about 8-10 minutes) STIR ALL THE TIME and be careful not to scramble the eggs!!!!
When it’s done remove from the heat, set aside to cool for couple of minutes than mix in melted chocolate. Cover and store in the fridge until chilled.
While the chocolate-egg mixture is cooling, beat 1 cup of butter until light and fluffy. Add cooled chocolate egg mixture and mix to combine.
Beat 1 ½ cup heavy whipping cream and vanilla until stiff peaks form adding ½ cup of powdered sugar and 3 tablespoons cocoa powder slowly during mixing. Fold whipped cream into chocolate, egg and butter mixture and transfer into chilled pie crust. Smooth the top and set in the fridge.
Before serving, make the whipped cream topping. Beat the heavy whipping cream on high speed until stiff peaks form, adding 1/2 tablespoon of powdered sugar slowly during mixing. Mix in vanilla. Top the pie with whipped cream, sprinkle with chocolate shavings or curls and serve.