One thing to keep me busy during this time is learning how to make recipes that I’ve never made before in my life like this French Silk Pie from Joanna Gaines.
The former Fixer-Upper star is now releasing her own cooking show on her own network. Last Sunday, on April 5th, a special preview of her cooking show was aired on Food Network. It was filmed live at her house with the help of her family and it was really fun to watch. In this episode, she made her chili recipe, zucchini bread, and this recipe for French Silk Pie (which I had to try myself). It amazes me all the projects she has going on in her life and how she’s always coming out with even more projects!
Pie Crust
A traditional pie crust is usually used for a French Silk Pie (flour, butter, and sugar). You can also use a store-bought Oreo Cookie crust or make your own chocolate crust. It depends on how chocolaty you want this pie to be.
Garnishes
Beat some extra heavy cream with a little bit of sugar and spread it over the top of the pie. Then add some chopped chocolate.
Chocolate Curls
A lot of bakeries like to make fancy chocolate curls to garnish the pie with. To make chocolate curls melt the chocolate in the microwave with a little vegetable oil or coconut oil until smooth and spread the chocolate in an even layer on a cookie sheet. Set the chocolate in a fridge to set then use a sharp edge spatula and begin to scrape the chocolate off the sheet pan. It should start forming curls.
How to Make French Silk Pie
French Silk pie is very time consuming to make but don’t let that stop you from making it. It took me almost 2 hours to make this recipe and the pie sets overnight and the chocolate becomes really thick and creamy. The first few steps I found to be the most difficult. You have to whisk the eggs and sugar in a saucepan until the temperature reaches 160 degrees. Just keep on whisking the eggs and sugar together and keep the heat on a very low temperature. When the egg and sugar are done it will coat the back of spoon. Don’t walk away from this step either!
In a small saucepan, whisk together the granulated sugar and eggs until well blended. Cook over low heat, whisking constantly until the mixture reaches 160 degrees F and coats the back of a metal spoon. Remove from the heat. Add the chocolate and vanilla and stir until smooth. Set aside to cool for approximately 5 minutes.
In a stand mixer fitted with the paddle attachment, cream the butter (room temperature) on medium-high speed until light and fluffy. Add the cooled chocolate mixture and beat on high speed until light and fluffy, about 5 minutes.
In another large bowl, beat the cream on medium-high speed until it begins to thicken, 3 to 4 minutes. Add the powdered sugar and beat on low speed, then gradually return to medium-high until stiff peaks form. Fold into the chocolate mixture.
Pour into the prebaked pie crust or tart shell. Refrigerate until well chilled, at least 4 hours or up to overnight.
Garnish with whipped cream and shaved chocolate, if desired.
Store, covered, in the refrigerator for 4 to 5 days.
Other Recipes You Might Like
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*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it.
Print
Joanna Gaines - French Silk Pie
- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 30 min
- Yield: 8
Ingredients
⅔ cup granulated sugar
2 large eggs
2 ounces unsweetened chocolate, chopped
1 teaspoon pure vanilla extract
⅓ cup (⅔ stick) unsalted butter, at room temperature
⅔ cup heavy cream
¼ cup powdered sugar
1 prebaked 9-inch pie crust or tart shell (as shown) or Chocolate Cookie Crust (see below)
Whipped cream and shaved dark chocolate (optional), for garnish
Instructions
- In a small saucepan, whisk together the granulated sugar and eggs until well blended. Cook over low heat, whisking constantly, until the mixture reaches 160 degrees F and coats the back of a metal spoon. Remove from the heat. Add the chocolate and vanilla and stir until smooth. Set aside to cool for approximately 5 minutes.
- In a stand mixer fitted with the paddle attachment, cream the butter (room temperature) on medium-high speed until light and fluffy. Add the cooled chocolate mixture and beat on high speed until light and fluffy, about 5 minutes.
- In another large bowl, beat the cream on medium-high speed until it begins to thicken, 3 to 4 minutes. Add the powdered sugar and beat on low speed, then gradually return to medium-high until stiff peaks form. Fold into the chocolate mixture.
- Pour into the prebaked pie crust or tart shell. Refrigerate until well chilled, at least 4 hours or up to overnight.
- Garnish with whipped cream and shaved chocolate, if desired.
- Store, covered, in the refrigerator for 4 to 5 days.
Notes
myWW: 18 (all 3 plans) (1 slice)
- Category: Medium
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 344
- Sugar: 36g
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 36g
Keywords: french silk pie
Jenna says
Yes, that will get the job done as well.
Anna says
If I don’t have a stand mixer or a mixer with a Paddle attachment, can I still make the recipe? All I have right now is a hand mixer.
Dawn says
I made the pie and it tasted amazing. I haven't figured out what I did wrong yet, but my pie filling did not set up at all. It was still like pudding even after being in the fridge overnight.
Sharleen says
I just made this with one adjustment- left the sugar out of the whipped cream since the chocolate mixture tasted very sweet by itself. Once mixed together it seemed to be the perfect level of sweetness, however I do recommend doing what a previous comment said- increase the filling by 1/3. My pie is half crust-half filling and though I love crust (it's my favorite part of pie) it really isn't enough. Overall, incredibly delicious! Will definitely make it again with the 33% increase and no sugar in whipped cream.
★★★★
Beth M says
I typically like JoAnna's recipes but made this exactly to recipe and we found it to be overly sweet. Too much time and effort involved for something that went out in the trash the next day.
★★
K.M. Ray says
I've been doing a version of this recipe for ages, but with a few small differences: If you increase all the ingredients by 1/3 the ratio of crust to filling is much more satisfying. We also switched to a chocolate graham cracker crust awhile back and found that it took care of the inevitable soggy bottom crust that seems to happen if the pie lasts more than one day. Not always a problem, I know! but does occasionally happen. Thanks so much for the recipes!
Zoe says
So good, thanks! I actually didn't find it hard to make. It does take a little bit, but anyone who enjoys baking won't mind.
★★★★★
Jenna says
For all 3 plans, it is 18 points for 1 slice.
Renee Henderson says
How many points is this pie on all myww weight watchers program? Blue , Green, purple?
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★★★★★