French Silk Pie – Joanna Gaines Recipe
Silky, Decadent, and Irresistible – The Ultimate Chocolate Indulgence!
Recipe Review
I can’t get enough of this pie – it’s truly chocolate perfection! The smooth, silky texture combined with its rich flavor has made it a new favorite in our home. In fact, it’s already become our go-to Easter dessert tradition. Huge thanks to Joanna Gaines for sharing this amazing French Silk Pie recipe! If you’re a chocolate lover, this one is an absolute must-try.
Recipe Tips and Notes
- The full original recipe can be found on Magnolia.com or in Joanna Gaines’ cookbook, Magnolia Table, Volume 2. It’s worth checking out for more delicious recipes!
- Curious how easy this pie is to make? Check out my Instagram for a step-by-step visual guide!
Ingredients
- ⅔ cup granulated sugar
- 2 large eggs
- 2 ounces unsweetened chocolate (this is two squares) chopped
- 1 teaspoon pure vanilla extract
- ⅓ cup ⅔ stick unsalted butter, at room temperature (or microwave for 10seconds at a time until soft)
- ⅔ cup heavy cream
- ¼ cup powdered sugar
- 1 prebaked 9-inch chocolate pie crust (Store-bought Chocolate Cookie Crust)
Homemade Whipped Cream Ingredients
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- In a small saucepan, whisk together granulated sugar and eggs until fully combined. Heat over low, stirring constantly, until the mixture reaches 160°F and coats the back of a spoon. Remove from heat, then add the chocolate and vanilla, stirring until smooth. Allow to cool for about 5 minutes.
- In a stand mixer with the paddle attachment, cream the butter on medium-high speed until it’s light and fluffy. Gradually mix in the cooled chocolate mixture, then beat on high until the mixture becomes fluffy, around 5 minutes.
- In a separate bowl, whip the cream on medium-high speed until it thickens, about 3-4 minutes. Add powdered sugar and mix on low, then increase to medium-high until stiff peaks form. Gently fold the whipped cream into the chocolate mixture.
- Spoon the filling into a pre-baked pie crust or tart shell. Refrigerate for at least 4 hours or overnight until fully set.
- Before serving, top with whipped cream....and shaved chocolate, if you are feeling fancy.
Homemade Whipped Cream Instructions:
- Use a stand mixer with the whisk attachment or hand mixer. Start on low until combined. Mix on high until light and fluffy with soft peaks.
Tried this recipe?Let us know how it was!
