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.
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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
Sheila says
My husband loved this! It is his favorite flavor of pie. My first time making or tasting a French Silk pie. It was delicious!
★★★★★
Christi says
PERFECT!! Thank you Joanna!
★★★★★
Christi says
It states in paragraph 2, add the cooled chocolate mixture to the butter.
Jenna says
I think the recipe instructions are pretty clear and do not need to be changed. Of course, you would add the chocolate mixture into the pie crust first.
Bruce W. says
Great pie, but a rather glaring error in the recipe…. States to cream the butter but then does not include any instruction to use the butter in the recipe! You should add it to your chocolate mixture, of course, but that’s omitted from the instructions.
Martha says
Just made this for thanksgiving and my sisters and I had a ‘chocolate pie-off’
I won hands down! I will say I subbed an Oreo crust because...why NOT!? And I didn’t have enough baking chocolate so I added some dark chocolate but the basic form of this pie is killer! Thanks Joanna
★★★★★
Susan says
This pie blew my family’s minds!! It is now more requested than pumpkin pie for Thanksgiving! Totally worth the effort to make this masterpiece!
★★★★★
Joanne says
Ok to use Lindt Excellence 85% cocoa—dark chocolate?
Barb says
This is delicious
★★★★★
Angela says
I made this for our of town guests, it was devoured! We don’t eat sugar so we substituted with Xylitol. I also split the sugar amount (xylitol) in half, therefore, it was just right and it actually tasted like a dark chocolate decadent dessert.
★★★★★