French Silk Pie with Joanna Gaines | Magnolia Table, Vol. 2

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven and prepare a pie plate.

Crush 5 ounces of chocolate wafers until finely crumbled.

In a bowl, combine the chocolate wafer crumbs with 1 stick of melted butter and 1/4 cup sugar, stirring until mixed.

Press the mixture into the pie plate to form the crust.

Bake the crust in the oven for 8 minutes.

In a saucepan, blend 2 eggs and sugar over low heat, whisking constantly until the mixture reaches 160 degrees Fahrenheit.

Remove from heat and add 2 ounces of unsweetened chocolate and 1 teaspoon of vanilla, stirring until melted.

Set the chocolate mixture aside to cool.

In a mixing bowl, use the paddle attachment to beat 1/3 cup softened butter until creamy.

Add 2/3 cup heavy cream and 1/4 cup powdered sugar to the butter and mix until stiff peaks form.

Pour the cooled chocolate mixture into the butter and cream mixture and blend on high speed for 5 minutes until light and fluffy.

Fold in the remaining powdered sugar and heavy cream mixture into the chocolate blend.

Spread the chocolate filling evenly into the cooled cookie crust.

Chill the pie in the refrigerator for at least 4 hours.

Make homemade whipped cream by whipping heavy cream and adding 1/4 cup powdered sugar and 1 teaspoon vanilla until desired consistency is reached.

Once the pie is chilled, spread the whipped cream on top.

Garnish with grated unsweetened chocolate using a mini cheese grater.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens