French Silk Pie

The first TGIP is Thursday, May 24.

Our first recipe will be French Silk Pie. I wanted to make a chocolate cream pie that is eggless, so I found this recipe. I'm considering making mine with dark chocolate and Grand Marnier for a yummy orange/chocolate twist. But I'll have the original ingredients on hand as well.

Update: here is the recipe and the results.

For the pie crust I used the All Buttah Pie Dough recipe, but with a food processor. 

Pie Dough

  • 1/2 Cup (1 stick) butter
  • 1 1/4 C all purpose flour
  • Pinch salt
  • Ice water

In a food processor, whisk together the flour and salt to combine. Add the butter, pulsing until it is the size of walnut halves (for a flaky crust) or peas (for a mealy crust). Add the water a few tablespoons at a time and mix just until the dough comes together. Wrap the dough in plastic and chill well (30-45 minutes).

Blind bake:
Preheat oven to 475. Roll the dough and place in a greased tart pan or pie dish.  Bake (with pie weights) 8 minutes, then let cool. Turn the oven down to 350.


  • 1/2 Cup (1 stick) butter, softened
  • 1.5 C confectioners sugar
  • 0.5 C chocolate chips (I used dark chocolate)
  • 1 Tbsp espresso powder (or dark roast instant coffee)
  • 2 tsp Vanilla extract (I used Grand Marnier)
  • 2 Tbsp sour cream

Cream butter and sugar together with an electric mixer until light and fluffy, about 3 minutes. Add melted chocolate and espresso powder to the butter and sugar mixture. Whip in vanilla and sour cream until light and fluffy. Pour into pre-baked pie crust and chill for at least one hour before serving. Serve with whipped cream. (Note: I found that after being chilled overnight, the pie texture was better if you took it out of the fridge for about 20 minutes before serving.)

Whipped Cream

  • 1 C cold heavy whipping cream
  • 2 Tbsp sugar, honey or maple syrup
  • 1/2 tsp Vanilla extract (I used orange extract

Place mixer bowl and whisk in freezer for at least 20 minutes to chill. Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute. Do not over beat.

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