French Silk Pie Recipe | Spoon Fork Bacon
Home > Blog > Pies and pies > French silk tart recipe through Teri lyn fisher Posted: November 20, 2020 Modified: November 20, 2020Our silky and chocolatey French silk tart recipe is a winner. Our French Silk Pie features a Nilla wafer crust, a perfectly creamy and smooth chocolate filling and topped with sweet whipped […]

Our silky and chocolatey French silk tart recipe is a winner. Our French Silk Pie features a Nilla wafer crust, a perfectly creamy and smooth chocolate filling and topped with sweet whipped cream and chocolate shavings. Perfect for any type of celebration, but easy enough to do just because.

A whole French silk tart with one slice removed and a piece on the side.

It doesn't get much better than this French silk tart recipe. Seriously though, the buttery cookie crust, rich, creamy mousse-like chocolate filling, topped with fluffy pillows of sweet whipped cream; it's the perfect pie!

There is definitely a bit of work to be done to make this pie, but it is 100% worth it!

How to make this French silk tart

Ingredients for the crust and filling

French silk tart ingredients all arranged on a kitchen counter.

Crust

  • Nilla wafers
  • cinnamon
  • Butter

Filling

  • sugar
  • eggs
  • semi-sweet chocolate
  • Butter
  • heavy cream
  • vanilla extract
  • salt

Crust process

  1. Thoroughly mix crushed Nilla wafer crumbs, butter and cinnamon.
  2. Pour mixture into a pie dish and press into bottom and sides of pan, in an even layer.
  3. Place crust in freezer for at least 1 hour (up to 2 days).

Filling process

  1. Place sugar and eggs in a heatproof bowl and beat together with an electric mixer.
  2. Place the bowl on a saucepan with water (creating a double boiler). Cook mixture, whisking with an electric mixer, until pale yellow, thick and has doubled in size. Remove from heat and let cool.
  3. Stir in the melted and cooled chocolate into the yolk mixture and beat until completely incorporated and smooth.
  4. In a stand mixer, beat the butter until light and fluffy. Add the completely cooled chocolate mixture to the butter and continue beating until well combined, scraping down the sides of the bowl.
  5. In another bowl, beat the cream and vanilla.
  6. Stir whipped cream into chocolate mixture until well combined.
  7. Pour the filling into the frozen crust.
  8. Put the pie in the fridge to set.
Butter and chocolate combined in a bowl with a stand mixer.
Combine the cooled chocolate mixture with the butter mixture.
Freshly whipped whipped cream in a glass bowl.
Beat together the cream and vanilla.
Whipped cream combined with chocolate in a bowl.
Add the whipped cream to the chocolate mixture.
French silk tart in a bowl.
Fold together until completely combined.
French silk tart in a pie dish while waiting for the refrigerator.
Pour into the prepared crust.
A French silk tart freshly placed on a kitchen counter.
Refrigerate to take.

Topping Ingredients

Ingredients for making the French silk pie filling.
  • heavy cream
  • sugar
  • vanilla extract
  • bitter chocolate

Topping process

  1. In a mixing bowl, combine the cream, sugar and vanilla.
  2. Whisk the mixture until stiff peaks form.
  3. Top the pie with the sweet whipped cream and a pinch of shaved chocolate. To serve.
Cream, sugar and vanilla in a glass bowl for the French silk pie filling.
Mix the sugar with the cream and the vanilla.
Sweet whipped cream in a glass bowl with a whisk.
Whisk together until stiff peaks form.
Whipped cream on a French silk tart.
Remove pie from refrigerator and top with sweet whipped cream.
French silk pie on a kitchen counter.
Sprinkle with shaved chocolate.
A whole French silk tart with a few plates in the background.

Why is this our best French silk tart recipe?

We don't plan on making our own horn here, but we've been polishing and perfecting this recipe for a long time for you guys and we think we've really nailed it and here's why:

  1. Now raw eggs - unlike many other recipes you will find online, we `` cook '' our eggs in a double boiler, so you don't have to worry about raw eggs in your pie!
  2. Nilla wafer crust - most French silk pies require a pie crust, but we think the Nilla wafer crust (with just a hint of cinnamon) is the best option for this pie. The buttery, crumbly cookie crust pairs so well with the smooth, creamy filling. It's also a no-bake crust, making it a no-bake pie!
  3. Whipped cream in the filling - incorporating (unsweetened) whipped cream into the chocolate filling really gives it an ultra soft and light texture, while retaining the rich flavors.

Tips and tricks for success French Silk Pie

  • Cooking the eggs over low heat will ensure that they do not scramble.
  • If the eggs scramble a bit, don't worry! Just push the mixture through a fine mesh sieve to separate the scrambled pieces, before mixing the melted chocolate.
  • It is important to let the egg and sugar mixture cool before adding the melted chocolate, and then again before adding it to the butter mixture, to prevent the filling from curdling.
  • Do not over-mix the whipped cream in the chocolate filling or the pie will not harden properly when cooled.
Close-up of a French silk with a slice removed.

Faq

Why is it called French Silk Pie?

The texture of French Silk pie is very silky! It's not as thick as a pudding because of the whipped cream folded into the filling, giving it a silky, mousse-like texture.

Can this pie be made ahead of time?

Yes! The whole pie can be made up to 1 day ahead and stored in the refrigerator.

Crust and filling can be made up to 5 days ahead and wrapped in plastic wrap for up to 5 days. On the day you're ready to serve, prepare the whipped cream filling, garnish the pie, add the shavings and refrigerate at least 1 hour before serving.

Can this pie be frozen?

Yes! The whole pie can be frozen for up to 3 months. To Freeze: Place the pie in the freezer until completely frozen, then carefully and tightly wrap the pie in plastic wrap and store in the freezer for up to 3 months.

When ready to serve, unwrap the pie and place it in the refrigerator overnight to defrost. Slice and serve.

This French silk tart recipe is one of my favorite pies. It's rich and creamy, but also light and mellow. The whipped cream filling, chocolate mousse like filling and Nilla butter wafer crust really make pie perfection!

Chocolate lovers raise their hands! Here are some other chocolate recipes you'll love:

A slice of French silk tart on a plate with a fork next to it.

Do you like chocolate? Here are a few other chocolate recipes you might enjoy:

A whole French silk tart with one slice removed.

French silk tart recipe

Our silky and chocolatey French silk tart recipe is a winner. Our French Silk Pie features a Nilla wafer crust, a perfectly creamy and smooth chocolate filling and topped with sweet whipped cream and chocolate shavings. Perfect for any type of celebration, but easy enough to do just because.

PRINT RECIPE

Preparation time: 30 minutes

Cooking time: 25 minutes

Cooling time: 4 hours

Total time: 4 hours 45 minutes

Portions: 12

INSTRUCTIONS

crust

  • Place the Nilla wafer crumbs, cinnamon and melted butter in a mixing bowl and stir until well combined.

  • Pour mixture into bottom of 9-inch pie dish and press into bottom and sides of pan in an even layer. Place the crust in the freezer for at least 1 hour.

whipped cream topping / topping

NOTES

Advice:

  • Cooking the eggs over low heat will ensure that they do not scramble.
  • If the eggs scramble a bit, don't worry! Just push the mixture through a fine mesh sieve to separate the scrambled pieces, before mixing the melted chocolate.
  • It is important to let the egg and sugar mixture cool before adding the melted chocolate, and then again before adding it to the butter mixture, to prevent the filling from curdling.
  • Do not over-mix the whipped cream in the chocolate filling or the pie will not harden properly when cooled.

Get Ahead:

  • The whole pie can be made up to 1 day ahead and stored in the refrigerator.
  • Crust and filling can be made up to 5 days ahead and wrapped in plastic wrap for up to 5 days. On the day you're ready to serve, prepare the whipped cream filling, garnish the pie, add the shavings and refrigerate at least 1 hour before serving.

Freeze in front:

  • The whole pie can be frozen for up to 3 months. To Freeze: Place the pie in the freezer until completely frozen, then carefully and tightly wrap the pie in plastic wrap and store in the freezer for up to 3 months.
  • When ready to serve, unwrap the pie and place it in the refrigerator overnight to defrost. Slice and serve.

Calories: 771kcal Carbohydrates: 51g Protein: 6g Fat: 62g Saturated fat: 37g Cholesterol: 212mg Sodium: 184mg Potassium: 215mg Fiber: 2g Sugar: 37g Vitamin A: 1818UI Vitamin C: 1mg Calcium: 73mg The iron: 2mg

COOKED: American

KEYWORD: chocolate pie, Fench silk pie

CLASSES: Dessert

About Teri lyn fisher

Teri lyn fisher is half of Spoon Fork Bacon. She is also a food and cosmetic photographer. She is a huge fan of hot dogs. #sfbTERI

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