A pie shop classic that’s easily made at home. Give it a try with this easy-to-follow recipe!
More About This Recipe
- It’s the chocolate pie to end all chocolate pies: classic French silk. This decadent dessert is guaranteed to get a place of honor at any gathering, and it’s equally sure to be gone by the end of the meal. Store-bought versions are certainly easy to pick up on the fly, but true bakers know that making French silk pie from scratch — starting with a perfect-every-time pie crust — is worth the effort. This pie’s rich chocolate filling has deeper flavor and silkier texture that just can’t be matched by something off the shelf. Top it with a final flourish of homemade whipped cream and revel in the indulgence.
French Silk Pie
- Prep Time 25 min
- Total 3 hr 20 min
- Servings 10
- Ingredients 13
Ingredients
Pastry
- 1 cup Gold Medal™ all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup plus 1 tablespoon shortening
- 2 to 3 tablespoons cold water
Filling
- 1 cup granulated sugar
- 3/4 cup butter, softened (do not use margarine or vegetable oil spreads)
- 1 1/2 teaspoons vanilla
- 3 oz unsweetened baking chocolate, melted, cooled
- 3/4 cup fat-free cholesterol-free egg product
Topping
- 3/4 cup whipping cream
- 2 tablespoons granulated or powdered sugar
- 1 teaspoon vanilla
- Chocolate curls, if desired
Make With
Gold Medal Flour
Instructions
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Step1In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
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Step2Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
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Step3Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
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Step4In medium bowl, beat 1 cup granulated sugar and the butter with electric mixer on medium speed until light and fluffy. Beat in 1 1/2 teaspoons vanilla and the chocolate. Gradually beat in egg product on high speed until light and fluffy (about 3 minutes). Pour into pie crust. Refrigerate until set, at least 2 hours but no longer than 24 hours.
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Step5In chilled medium bowl, beat whipping cream, 2 tablespoons granulated sugar and 1 teaspoon vanilla with electric mixer on high speed until stiff. Top pie with whipped cream; garnish with chocolate curls.
Nutrition
420
Calories
29g
Total Fat
4g
Protein
35g
Total Carbohydrate
22g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 260
- Total Fat
- 29g
- 44%
- Saturated Fat
- 13g
- 67%
- Trans Fat
- 2g
- Cholesterol
- 35mg
- 12%
- Sodium
- 250mg
- 10%
- Potassium
- 120mg
- 3%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 22g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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