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French Silk Pie with Chocolate Curls and Graham Cracker Crust Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes (optional baking of crust)
  • Total Time: 30 minutes (including optional baking and chilling time not included)
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic French Silk Pie features a crispy graham cracker crust filled with a rich, silky chocolate mousse filling topped with a light and fluffy cream cheese whipped topping and garnished with elegant chocolate curls. Perfect for chocolate lovers seeking an indulgent yet easy-to-make no-bake pie with a slight crisp base.

Ingredients

Scale

Graham Cracker Crust

  • 2 1/4 cups graham cracker crumbs
  • 1/2 cup granulated sugar
  • 9 tablespoons butter, melted

Chocolate Filling

  • 2 ounces unsweetened baking chocolate
  • 1/2 cup salted butter (1 stick), softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs (preferably farm fresh)

Whipped Cream Topping

  • 4 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream

Chocolate Curls Garnish

  • 1/3 cup dark chocolate chips (or semisweet)
  • 1 teaspoon shortening

Instructions

  1. Prepare the crust: Optionally preheat your oven to 350°F for a crispier crust, or skip baking if preferred. Crush the graham crackers finely using a food processor or a rolling pin and ziplock bag. Mix the graham cracker crumbs with 1/2 cup sugar and 9 tablespoons melted butter until combined. Press the mixture firmly into the bottom and up the sides of a pie pan, using a glass or measuring cup to compact it tightly.
  2. Bake or chill the crust: Bake the crust at 350°F for 10 minutes if baking. Once baked, refrigerate or freeze the crust until cooled. If not baking, simply chill the crust in the refrigerator while preparing the filling.
  3. Melt the chocolate: Place the unsweetened baking chocolate in a small bowl and microwave in 30 second increments, stirring until smooth and fully melted. Let the melted chocolate cool completely to room temperature to prevent curdling eggs later.
  4. Make the filling base: In a large bowl or stand mixer fitted with a whisk attachment, beat the softened 1/2 cup salted butter on medium-high speed for 1-2 minutes until light and fluffy, scraping down the sides as needed.
  5. Add sugar and vanilla: Incorporate 3/4 cup granulated sugar and 1 teaspoon vanilla extract into the butter. Beat well until fully combined and creamy.
  6. Combine chocolate and butter mixture: Add the cooled melted chocolate to the butter-sugar mixture, folding it in gently while scraping the bowl to maintain an even texture.
  7. Incorporate eggs: Add the first egg to the bowl and beat on medium speed for 5 minutes. Scrape the bowl once or twice during mixing. Repeat this process with the second egg, beating for another 5 minutes until the filling is fluffy and voluminous.
  8. Fill the crust: If the crust has cooled, pour the chocolate filling evenly into the crust. Cover and refrigerate if the crust is not cooled yet, allowing filling and crust to chill together.
  9. Make the whipped cream topping: In a clean bowl or stand mixer, beat softened cream cheese until smooth and lump-free. Add the powdered sugar and vanilla extract, beating well to combine. Gradually add half of the heavy cream, beating it in fully, then add the remaining half and beat on high until stiff peaks form.
  10. Top the pie: Spoon the cream cheese whipped cream evenly over the chocolate filling in the pie crust. Cover and refrigerate until ready to serve. For easier serving, the whipped cream can also be refrigerated separately and added just before serving.
  11. Prepare chocolate curls garnish: In a small bowl, microwave chocolate chips with shortening in 30-second intervals until nearly melted. Stir until smooth. Spread the melted chocolate into a thin, even layer on the back side of a baking sheet. Freeze for 5 minutes or refrigerate 10-15 minutes until hardened. Using a paring knife, metal spatula, or vegetable peeler, scrape curls off the sheet and use them to decorate the whipped cream topping just before serving.

Notes

  • Using farm fresh eggs is recommended since they are beaten raw; alternatively, use pasteurized eggs for safety.
  • Baking the crust is optional and gives a firmer, crispier base; chilling alone results in a softer crust.
  • Ensure melted chocolate is completely cooled before mixing into the filling to avoid curdling eggs.
  • Beat the eggs for a full 5 minutes each to achieve the characteristic fluffy texture of French silk pie filling.
  • The chocolate curls garnish is optional but adds an elegant decorative touch.
  • This pie is best served chilled and kept refrigerated until serving.

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Find it online: https://simplysavorykitchen.com/french-silk-pie-with-chocolate-curls-and-graham-cracker-crust-recipe/