The Perfect French Silk Pie

The Perfect French Silk Pie


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A classic french pie is a hit at any celebration during the warm seasons. The crunchy crust, smooth cold filling, and light topping combine for a deliciously delectable chocolate lovers' dessert!

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Chicago, IL

Serving Size / Yield

1 pie


  • 1 C. flour
  • ½ tsp. salt
  • 1/3 C. plus 1Tbs. shortening
  • 2 to 3 Tbs. cold water
  • 1 C. sugar
  • ¾ C .butter, softened
  • 1 ½ tsp. vanilla
  • 3 oz. unsweetened baking chocolate, melted, cooled
  • 4 eggs, cold
  • ¾ C. whipping cream
  • 2 Tbs. confectioner's (powdered) sugar
  • 1 tsp. vanilla
  • shaved chocolate for garnish

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Combine flour and salt in a bowl.
Add shortening in little chunks, about the size of a marble
Add water and combine into a ball of dough
Freeze for 30 minutes
Roll the dough out and place in pie pan
Poke with a toothpick all over and bake for ten minutes at 465 degrees F

For the filing, combine sugar and softened butter in a large bowl
Add vanilla and chocolate and mix well
Beat the eggs in one at a time
Pour into crust and cool over night

For the topping, beat the cream, sugar and vanilla until you see peaks
Spoon onto pie, leaving the top textured and garnish with shaved chocolate

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