French Silk Pie Recipe | This may be the BEST DESSERT of all time

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Add flour to a food processor.

Add sea salt and sugar to the flour.

Add very cold unsalted butter to the mixture.

Pulse on high speed while slowly drizzling in ice cold water for 20 to 30 seconds until the dough resembles meal and butter is the size of rice.

Transfer the dough to a floured surface and roll out to about an eighth inch thick.

Fold the dough over the rolling pin to transfer it to a nine inch pie crust pan.

Form the dough to the pie pan and cut excess dough with a knife, leaving half inch to three quarter inch overhang.

Tuck the overhang under the edge of the pie pan and crimp the edges with fingers.

Chill the pie crust in the freezer for about 10 minutes.

In a standing mixer with whisk attachment, add heavy whipping cream, sugar, and vanilla extract, and whip on high speed for 2 to 4 minutes until stiff peaks form.

Reserve about a cup and a half of whipped cream in a small bowl and transfer the rest to a piping bag.

Cover the whipped cream and refrigerate.

Remove the chilled pie crust from the freezer and cover with parchment paper.

Add dry beans over the parchment paper to weigh down the crust.

Preheat oven to 450 degrees Fahrenheit and par-bake the crust for 8 minutes.

Remove the pie crust from the oven and take out the parchment and beans.

In a microwave-safe bowl, melt semi-sweet chocolate in the microwave, stirring every 30 seconds until fully melted.

In the standing mixer with paddle attachment, add softened unsalted butter and mix on high speed for 1 to 2 minutes.

Add sugar and mix for 4 to 5 minutes until light and fluffy.

Add vanilla extract and then slowly pour in the melted chocolate while mixing.

Add two eggs and whip for 3 to 4 minutes, then add two more eggs and whip for another 3 to 4 minutes until smooth and fluffy.

Fold in the reserved whipped cream gently with a spatula until fully incorporated.

Pour the chocolate filling into the pie crust and spread it out evenly with a spoon.

Chill the pie in the refrigerator for at least 2 hours, preferably overnight.

Pipe or spoon the reserved whipped cream over the top of the pie.

Sprinkle chocolate shavings over the whipped cream to finish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens