Sandra This Joanna Gaines French Silk Pie Recipe is a decadent and velvety recipe, which includes bittersweet chocolate and heavy cream. The rich, bittersweet flavor of the chocolate contrasts beautifully with the light, airy whipped cream. Using a blind-baked crust keeps the base crisp and buttery, and finishing it with a cloud of homemade whipped topping gives it a lovely, elegant finish. It’s the ultimate comfort food recipe, ready in about 8 hours.
Joanna Gaines French Silk Pie Recipe Ingredients
Crust
- 1 unbaked Flaky Pie Crust or All Butter Pie Crust
- egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream
Filling
- 1 cup (240ml) heavy cream or heavy whipping cream
- two 4-ounce quality bittersweet or semi-sweet chocolate bars (113g each), finely chopped
- 4 large eggs
- 1 cup (200g) granulated sugar
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 1/2 teaspoons pure vanilla extract
Topping
- 1 cup (240ml) heavy cream or heavy whipping cream
- 2 Tablespoons confectioners’ sugar or granulated sugar
- 1/2 teaspoon pure vanilla extract
- optional for garnish: chocolate curls
How To Make Joanna Gaines French Silk Pie Recipe
- Prep the dough: Roll out the chilled pie dough into a 12-inch circle on a floured surface. Place it into a 9-inch pie dish, fold the excess dough back to create a thick rim, and crimp the edges. Chill in the freezer for 30 minutes.
- Blind bake the crust: Preheat the oven to 375°F. Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights, prick holes in the bottom, brush with egg wash, and bake for another 15 minutes until browned. Cool completely.
- Whip the cream: Use a mixer to whip 1 cup of heavy cream on medium-high speed until stiff peaks form. Place this in the refrigerator until needed.
- Melt the chocolate: Place chopped chocolate in a microwave-safe bowl and heat in 20-second increments, stirring until smooth. Set aside to cool slightly.
- Cook the eggs: Whisk eggs and sugar in a heatproof bowl over a pot of simmering water. Whisk constantly until the mixture reaches 160°F (about 10 minutes). Remove from heat and cool for 10 minutes, then stir in the melted chocolate.
- Cream the butter: Beat the softened butter until creamy, about 2 minutes. Add vanilla and beat for 30 seconds, then slowly pour in the chocolate-egg mixture and beat on medium-high for 3 minutes.
- Fold and chill: Gently fold the refrigerated whipped cream into the chocolate mixture with a spatula. Spread the filling into the cooled crust and refrigerate for at least 6 hours, or overnight.
- Add the topping: Whip the remaining heavy cream, sugar, and vanilla until medium peaks form. Spread or pipe onto the chilled pie and garnish with chocolate curls before serving.
Recipe Tips
- How to get the perfect egg temperature: Use an instant-read thermometer when cooking the egg and sugar mixture; reaching 160°F ensures the eggs are safe to eat while creating a smooth texture.
- Why quality chocolate matters: Since chocolate is the primary flavor, use high-quality bars rather than chocolate chips, which contain stabilizers that can affect the silkiness.
- How to prevent a soggy crust: Don’t skip the “blind bake” step. Pushing the weights against the sides and chilling the dough before baking ensures the crust stays tall and crisp.
- How to achieve stiff peaks: Make sure your bowl and whisk are cold and completely clean of any grease before whipping the heavy cream to ensure it holds its shape.
What To Serve With Joanna Gaines French Silk Pie Recipe?
This Joanna Gaines French Silk Pie Recipe is a decadent dessert that needs a bitter or tart finish! A hot cup of Strong Dark Roast Coffee is the classic choice to balance the sugar. For a lighter touch, a side of Fresh Raspberries or Strawberries adds a lovely acidity that contrasts with the rich chocolate! A glass of Cold Milk or a small scoop of Tart Raspberry Sorbet pairs wonderfully with the buttery, flaky crust.
How To Store Joanna Gaines French Silk Pie Recipe
- Refrigerate: Keep the pie covered tightly with plastic wrap or a pie dome in the refrigerator for up to 5 days.
- Freeze: You can freeze the pie (without the whipped topping) for up to 2 months; thaw in the refrigerator overnight before adding the fresh whipped cream and serving.
Joanna Gaines French Silk Pie Recipe Nutrition Facts
- Calories: 485 kcal
- Total Fat: 36g
- Saturated Fat: 22g
- Cholesterol: 165mg
- Sodium: 210mg
- Total Carbohydrates: 38g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. Unlike older traditional recipes, this version cooks the eggs and sugar over a double boiler until they reach 160°F, which kills any potential bacteria while keeping the filling light.
Absolutely. You can use a frozen pie shell or a refrigerated rolled dough. Just ensure you follow the package directions for a “full blind bake” so the crust is fully cooked before adding the filling.
French Silk pie has a much higher butter content and uses whipped eggs to create a mousse-like, “silky” texture, whereas chocolate cream pie is typically thickened with cornstarch like a pudding.
Try More Recipes:
- Joanna Gaines Key Lime Pie Recipe
- Joanna Gaines Chocolate Peanut Butter Pie Recipe
- Joanna Gaines Brownie Pie Recipe
Joanna Gaines French Silk Pie Recipe
Description
A luxurious, mousse-like chocolate filling made with bittersweet chocolate and whipped cream, set inside a flaky, buttery blind-baked crust.
Ingredients
Instructions
- Roll, crimp, and blind bake the pie crust at 375°F until golden; cool completely.
- Whip 1 cup of heavy cream to stiff peaks and refrigerate.
- Melt the chopped chocolate and set aside.
- Cook eggs and sugar over a double boiler to 160°F; cool slightly and stir in chocolate.
- Beat butter and vanilla until creamy, then incorporate the chocolate-egg mixture.
- Fold in the refrigerated whipped cream and pour into the crust.
- Chill for at least 6 hours.
- Top with sweetened whipped cream and chocolate curls before serving.
Notes
- Chill the pie dough before baking to prevent shrinking.
- Use an instant-read thermometer for safe and smooth eggs.
- Fold the whipped cream gently to maintain the airy texture.
