Growing up French silk pie was one of the first pies I ever remember tasting….specifically from Baker’s Square (the best way I can describe Baker’s Square is sort of a smaller, Midwest version of Marie Calender’s or Polly’s Pies…a total ‘early bird special’ type of place). I remember entering through the doors and walking up to the big glass case of pies with wide eyes. My eyes were immediately glued onto these perfect chocolate curls, that sat atop a sweet and fluffy whipped cream, that sat atop a smooth and creamy chocolate mousse, that sat atop a flaky, buttery crust; it was their French silk pie and it was glorious.
Our version today swaps the flaky, buttery crust for a Nilla wafer crumbs crust because I really like the texture of the crumbly crust against the smooth, creamy and extra decadent filling. This pie definitely involves a handful of steps, but it’s actually pretty easy overall and totally worth making! Seriously though, I love this pie. It’s so freakin’ good and is a great alternative to traditional thanksgiving desserts like pumpkin and pecan pie. I really think everyone should make this pie and share it with everyone they love, because everyone deserves a little French silk pie in their life! Enjoy! xx, Jenny
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French Silk Pie
- 60 Nilla wafers, finely crushed
- ¼ teaspoon cinnamon
- ¾ cup (1 ½ sticks) unsalted butter, melted and cooled
- ¾ cup superfine sugar
- 2 large eggs, lightly beaten
- 2 ½ ounces bittersweet chocolate, melted
- ½ cup (1 stick) unsalted butter, softened
- 1 ¼ cup heavy whipping cream
- 2 teaspoons vanilla extract
- whipped cream, lightly sweetened
- shaved bittersweet chocolate
Recipe instruction visual controls:
- Preheat oven to 350˚F.
- For crust: Place Nilla wafer crumbs, cinnamon and melted butter into a mixing bowl and stir together until completely combined.
- Pour mixture into the bottom of a 9” springform pan and press into the bottom and sides of the pan, in an even layer.
- Bake crust for 10 to 15 minutes or until golden brown. Remove from oven and cool completely. Once cooled, place in the refrigerator until ready to use.
- For filling: Place sugar and eggs in a saucepan, whisk together and simmer over medium-low heat. Cook mixture, whisking frequently, until thick enough to coat the back of a spoon, 5 to 7 minutes.
- Stir chocolate into the mixture and stir until smooth. Remove from heat and set aside until completely cooled.
- In a stand mixer, fitted with a paddle attachment, beat butter until light and fluffy. Add cooled chocolate mixture to the butter and continue to beat until fully combined, scraping down sides of the bowl.
- In another mixing bowl beat together cream and vanilla until stiff peaks form. Fold whipped cream into chocolate mixture until fully combined and mixture is light and fluffy.
- To assemble: Remove crust from the refrigerator and fill with chocolate filling. Refrigerate for 4 to 6 hours to allow filling to set. Remove pie from springform pan, top with whipped cream and shaved chocolate. Serve.
- *Makes 3 (4 inch) pies OR 1 (9 inch) pie