Chocolate French Silk Pie

Soft, smooth whipped chocolate pie filling is deliciously sandwiched between flaky pie crust and cool whipped cream.  Having a slice of this pie is like floating away in the sky for a few minutes.  Savor each bite, enjoying how the cool flavors melt on your tongue.

This pie is worth the effort to make, which honestly isn’t that hard.  Plus, I’ll take you through it step by step.  And the best part?  You don’t have to bake this pie, which is perfect for the hotter time of year when you don’t want to turn on that oven.

I also love to make this French silk pie when I have company over.  It is so rich and decadent that you can cut it into thin slices and serve several people from one recipe.  Just make sure there is enough milk to go around!

In fact, try serving this gorgeous pie with milk in wine goblets.  That could be a lot of fun, very posh!

Equipment Needed (for all recipes below):

Yogurt Dough Pie Crust

1 cup yogurt (buy yogurt starters here, how to make yogurt here)
1 cup (2 sticks) butter, softened (buy grass-fed butter here, how to make butter here)
3 1/2 cups freshly ground flour (buy whole grains here, how to prepare grains here)
1 teaspoon salt (buy unrefined sea salt here)

  1. In a large mixing bowl, combine yogurt and butter.  Add flour and salt, mixing with a wooden spoon until too difficult.  Use fingers to completely combine.
  2. Cover with a towel and a dinner plate to keep dust and bugs out, but to allow it to breathe.  Let soak in a warm place for 12-24 hours (like in a dehydrator or on in your oven: turned off but with the light on).
  3. The next morning, preheat the oven to 450 degrees.
  4. Remove the dough and roll out with sprouted flour or arrowroot powder to the desired shape and thickness.  Transfer dough round to a pie plate and trim the edges to fit the plate.  Pinch the edges into a pattern so they stick, or press down with a fork to adhere to the edge of the plate.
  5. Using a double layer of aluminum foil, cover the dough in the pie plate completely.  Pour in enough pie weights or beans to cover the bottom of the pie plate and hold the foil down. 
  6. Bake for 8 minutes, then remove the foil and beans to bake for another 5-6 minutes or until very lightly browned.  Remove from the oven and let cool on a cooling rack.

Chocolate French Silk Pie

1 recipe Yogurt Dough Pie Crust, above
1 cup cream, plus 3 tablespoons set aside (find raw cream near you here)
6 ounces (1 cup) unsweetened chocolate (buy unsweetened chocolate here)
1/3 cup butter (buy grass-fed butter here)
3/4 cup whole cane sugar (buy whole cane sugar here)
2 egg yolks, whisked
1 tablespoon brewed coffee (buy organic coffee here, buy coffee substitute here)
1 teaspoon vanilla (buy good vanilla here)
1 recipe Sweetened Whipped Cream, below

  1. In a large saucepan, heat cream, chocolate, butter, and sugar together over medium heat, stirring until the mixture is smooth, about 5-10 minutes.  Remove from heat.
  2. Prepare an ice water bath in a very large bowl that the saucepan will fit into, but won’t overflow into the saucepan.  Set aside.
  3. Whisk the egg yolks in a medium glass mixing bowl.  Carefully pour half the chocolate mixture from the saucepan into the egg yolks in a thin, steady stream, stirring constantly with the wooden spoon to make sure the egg yolks don’t heat too quickly.  (This is called tempering, so the egg yolks won’t be shocked by the heat of the chocolate mixture.)
  4. Using the rubber scraper, scrape the egg yolk and chocolate mixture back into the saucepan with the remaining chocolate mixture and return to the heat.  Heat the egg yolk and chocolate mixture over low heat, stirring constantly, wait until the mixture thickens and starts to bubble, about 5 minutes.  Remove immediately from heat and scrape into a glass mixing bowl that will fit nicely into the ice water bath.  Set the glass bowl of chocolate mixture into the ice water bath.  Add the remaining 3 tablespoons of cream, the coffee, and the vanilla, stirring until mixed in.
  5. Let chocolate mixture cool in the ice water bath for about 20 minutes, stirring occasionally.  By the end of the 20 minutes, the chocolate mixture should be quite cooled and quite thick.
  6. Remove the bowl of chocolate pie filling from the ice water bath, and beat with an electric mixer for 2-3 minutes, until light-colored and fluffy.  Using a rubber scraper, transfer whipped chocolate into the cooled pie crust and spread out evenly. 
  7. Make whipped cream (below), and spread over the top of the pie.  Chill for at least 2 hours, then serve!

Sweetened Whipped Cream

1 1/2 cups heavy cream (find raw cream near you here)
1/2 cup whole cane sugar (buy whole cane sugar here)

  1. In a stand mixer fitted with the whisk attachment, pour in the cream and turn on.  Start on the slowest speed, but within the first minute of whipping the cream, gradually move up the speed to medium high, taking sure it doesn’t splatter.
  2. After 5 minutes or so, check to see if the cream is thickened and forming soft peaks.  Add the sugar and mix for another minute.  Stop mixer and remove the whisk.  Spoon over the pie and spread in an even layer. 

This post is a part of Fight Back Friday, Fresh Bites Friday, Friday Food Flicks, Monday Mania, Fat Tuesday, Slightly Indulgent Tuesday, Real Food Wednesday, Allergy Free Wednesday, The Mommy Club.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
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Comments

  1. This looks amazing. I will be making this soon!

  2. This looks delicious and I look forward to trying it. I read through the directions a couple of times and I do not see when to add the coffee, vanilla or 3 Tbsp cream that were set aside. I assume you add them after it cools, but just wanted to be sure. Thanks for posting!

  3. This looks really yummy 🙂 I love pie 🙂 Love and hugs from the ocean shores of California, Heather 😉

  4. This looks amazing! I’m very keen to make it, but I can’t get unsweetened chocolate here in South Africa. Do you think it would work to use sweetened chocolate and omit some of the sugar in the recipe, or would that change the texture too much? How integral is the sugar to the success of the recipe?

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