Description

Joanna Gaines’ French Silk Pie is a luscious, creamy chocolate dessert featuring a rich chocolate filling in a crisp prebaked pie crust. The filling is made by gently cooking eggs and sugar, then blending in melted unsweetened chocolate, butter, and whipped cream for a silky smooth texture. This no-bake pie is chilled for hours to set and can be garnished with whipped cream and shaved chocolate for an elegant finish.

Ingredients

Pie Filling

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

Crust

1 prebaked 9-inch pie crust or tart shell or Chocolate Cookie Crust

Garnish (Optional)

Whipped cream
Shaved dark chocolate

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Instructions

Cook Egg and Sugar Mixture: In a small saucepan, whisk together granulated sugar and eggs until well blended. Cook over low heat, whisking constantly, until the mixture reaches 160°F and thick enough to coat the back of a metal spoon. Remove from heat, then stir in the chopped unsweetened chocolate and vanilla extract until smooth. Set aside to cool for about 5 minutes.
Cream Butter and Chocolate Mixture: In a stand mixer with the paddle attachment, cream the room temperature unsalted butter on medium-high speed until light and fluffy. Add the cooled chocolate mixture and beat on high speed for about 5 minutes until the mixture becomes light and fluffy.
Whip Cream: In a separate large bowl, beat the heavy cream on medium-high speed until it starts to thicken, about 3 to 4 minutes. Add powdered sugar and continue beating on low speed, then increase back to medium-high until stiff peaks form.
Combine Whipped Cream and Chocolate Filling: Gently fold the whipped cream into the chocolate butter mixture until well combined, taking care to maintain the airy texture.
Fill Pie Crust and Chill: Pour the filling into the prebaked pie crust or tart shell. Refrigerate the pie until thoroughly chilled, for at least 4 hours or overnight for best results.
Garnish and Serve: Before serving, optionally garnish with additional whipped cream and shaved dark chocolate to enhance presentation and flavor.
Storage: Store the pie covered in the refrigerator for up to 4 to 5 days to maintain freshness.

Notes

Cooking the egg mixture to 160°F ensures it is safe to eat and thickens properly.
Use a prebaked pie crust to prevent sogginess and maintain crispness.
Folding the whipped cream gently preserves the light and airy texture of the filling.
Chilling the pie overnight allows flavors to meld and the filling to fully set.
Shaved dark chocolate and whipped cream are optional but add a beautiful finishing touch.