You’d think a pie as decadent and delicious as French Silk Pie would have really originated in France, but no, don’t let its name and indulgent nature fool you into believing this falsity. Most people say that French Silk Pie was created by a famous pastry chef in Saratoga in the ’80s, while others argue that it’s a creation from the South. All I can say is, I don’t give a hoot where this pie came from; all I know is it’s ridiculously good. I feel like I need to stomp one of those big lances from the Middle Ages and announce to all chocolate lovers that I have indeed stumbled upon the most amazing chocolate pie ever.
Basically, this pie has a graham cracker crust (you can never go wrong with a graham cracker crust), and is filled with the most airy, decadent chocolate mousse filling you will ever eat. Then, as if it couldn’t get any better, it’s topped with a super light whipped cream frosting. I mean, have I won you over or have I won you over? You’ll also look like a superb baker, when really the only that needs to be baked is the graham cracker crust. The crust goes into the oven for about 15 minutes, but everything else is just whisked together and refrigerated so no need to worry about burning this pie or having to wait until it’s ready to test the flavor. Feel free to dab your finger in this batter and be reassured that your pie is indeed fabulous.
for the crust
- 12 graham crackers
- ⅓ c unsalted butter, melted
- ⅓ c sugar
for the filling
- 2 sticks of unsalted butter
- 1 ½ c sugar
- 1 tsp vanilla extract
- 4 oz semi-sweet baking chocolate, melted
- 4 cold eggs
for the whipped cream
- 1 ½ c heavy whipping cream
- ¼ c powdered sugar
- To create the crust, you’re going to crush your graham crackers in a food processor until they are turned into crumbs. Add your sugar in and pulse until combined. As your graham cracker crumbs pulse in the processor, stream your melted butter in through your food processor’s feed. The result will be a loose, crumbly dough.
- Scoop this mixture onto your pie pan and using a rubber spatula, spread the crumbs throughout the bottom and sides to mold the crust to the pan. Bake in the oven at 350°F for 15 minutes, or until golden. Then, set aside in the fridge to cool completely.
- To create your filling, you’re going to cream your butter and sugar together until they’re completely combined. Melt your baking chocolate in the microwave for approximately 1 minute. Give it a stir until the chocolate is completely smooth. Let it cool until it reaches room temperature.
- Then, add the chocolate, along with your vanilla extract, to your butter and sugar. Mix on medium speed until completely incorporated. Stop to scrape the batter off the sides of the bowl before continuing to mix again.
- Add in one of your eggs to the batter and mix on medium speed for 3 minutes. Stop and add in your second egg, then mix again for 3 minutes. Repeat this process for the following 2 eggs (It should take a total of 12 minutes for all 4 of your eggs to be mixed in).
- Scoop your mousse filling onto your prepared pie dish and refrigerate for at least 1 hour (2 hours would be even better).
- To prepare your whipped cream topping, simply mix your heavy whipping cream with your powdered sugar on low speed (with your mixer’s whisk attachment) for 1 minute. Then bump up the speed to high and continue whisking until soft peaks are formed.
- Scoop this topping onto the mousse filling before grating a piece of chocolate over the whole thing using a cheese grater.