French Silk Pie

Desserts Pies & Tarts

I don’t watch a ton of TV these days, but every so often, I can catch a little Food Network on either Saturday or Sunday morning – notice I said either. Last Saturday was one of those “rare” occasions when I was able to catch some TV.  It was early, and The Pioneer Woman was on (I do so love her and her recipes), and she was making a French Silk Pie  When I watched her make this pie, I knew immediately I wanted to make it.  Gabe absolutely adores French Silk Pie!  The one thing that really intrigue me was that she used a graham cracker crust instead of a traditional pie crust.  I oohed and aahed over this!  The process is a little time consuming but, so worth it.   Besides, 20 minute to mix is really not that big a deal in the grand scheme of things.  I promise you will not miss the time one bit once you take that first bite!


French Silk Pie
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For the crust
  1. 12 graham cracker squares (the large 4 section graham crackers)
  2. 1/3 cup unsalted butter, melted
  3. 1/3 cup sugar
For the filling
  1. 4 oz. unsweetened baking chocolate, melted and cooled
  2. 1 cup butter, slightly room temperature
  3. 1 tsp. vanilla extract
  4. 4 large eggs, cold
  1. 1 1/2 cups heavy whipping cream
  2. 2 tbsp. confectioners' sugar
  3. 1/2 tsp. vanilla extract
  1. Place the bowl of a stand mixer into the freezer. Freeze the bowl for at least 30 minutes.
  2. Preheat oven to 350 degrees. In the bowl of a food processor add the graham crackers and pulse until you have fine crumbs. In a medium bowl combine the graham cracker crumbs, sugar and melted butter. Mix until well combined. Press the graham cracker crumbs into a pie plate. Bake for 5-8 minutes. Cool completely.
  3. In the frozen bowl of a stand mixer with the whisk attachment cream the butter and sugar until light and fluffy. Add the chocolate and vanilla. Mix until well combined. Add one egg and mix on medium speed for 5 minutes. Continue adding the eggs one at a time mixing 5 minutes per egg scraping down the sides of the bowl as needed until all the eggs are incorporated. Spread the mixture onto the cooled pie crust and refrigerate for at least 3 hours.
To make the whipped cream
  1. Add the heavy whipping cream to the bowl of a stand mixer and mix on medium-high speed until soft peaks form. Add the confectioners' sugar and vanilla. Mix on medium-high speed until stiffer peaks form being careful not to over mix.
  2. Spread the whipped cream over the chilled pie. Grate semi-sweet chocolate over the entire pie.
Adapted from Pioneer Woman
Adapted from Pioneer Woman
Miranda's Kitchen

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