French Silk Pie

Happy Pi Day, folks! Yes, today’s date is 3.14. And what more reason does a little math-centric girlie like me need to make a pie?

I have never made a whole pie from scratch before. I have made a pie crust once in my entire life and that time I used a canned pie filling. Usually, I just buy pie crusts and then make the filling from scratch. Today, however, I felt the need to challenge myself.

When I started trying to decide what to make for Pi Day (like three weeks ago), I had a Certain Someone make an ordered list of his favorite kinds of pie. Of course, french silk was the top one, chocolate lover that he is. I researched different recipes and narrowed it down to two different ones. I liked the traditional crust recipe in the first and the filling recipe in the second. So I decided to combine the two.

So celebrate today. Bake a pie. Watch The Life of Pi. And remember, the circumference of your desert is 2πr.

Some tips:

  • For me, it took about 6 TBSP of water to form the crust.
  • Also, the time it takes for the crust to cool is about how long it takes to make the filling.
  • Don’t eat too much of the chocolate!

French Silk Pie


The Crust:

Adapted from


  • 1 1/2 cups flour
  • 1/2 cup shortening
  • Pinch of salt
  • Ice water


  1. Preheat oven to 400ºF.
  2. Cut the shortening into the flour and salt using a pastry cutter (or a fork if you don’t have one like me). It will be really crumbly.
  3. Add 1 TBSP of ice water at a time and mix until the dough forms a ball.
  4. Roll out the dough and place into a pie dish. Crimp the edges using your fingers or a fork. Dock the dough several times in the bottom and the sides using a fork.
  5. Place some parchment paper on top of the dough and fill with dry rice, beans, or pie weights if you have them.
  6. Cook the pie crust in the oven for 15 minutes. Remove the parchment paper and weights and cook the crust for 10 minutes longer, or until it’s golden and flaky.
  7. Let the crust cool completely before filling.

The Filling:

Adapted from


  • 1 cup heavy cream
  • 8 ounces bittersweet chocolate, finely chopped
  • 3 eggs
  • ¾ cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon vanilla extract
  • 8 tablespoons unsalted butter, at room temperature, cut into ½-inch pieces


  1. Pour the heavy cream into a large mixing bowl and whip on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and continue to whip until stiff peaks form, 2 to 4 minutes. Transfer the whipped cream to a small bowl and refrigerate until needed.
  2. Place the chocolate in a microwave-safe bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted and smooth. Set aside.
  3. In a large, heatproof bowl, whisk together the eggs, sugar and water. Beat the mixture on medium speed until pale yellow and thick, about 5 minutes. Set the bowl over a medium saucepan filled ½-inch of barely simmering water over low heat, and warm the mixture, stirring occasionally, until it reaches 160 degrees F on an instant-read thermometer. Remove the bowl from the heat and beat the mixture on medium speed until it is light and fluffy and cooled to room temperature, about 8 minutes.
  4. Add the melted chocolate and vanilla extract to the cooled egg mixture and beat until incorporated. Beat in the butter, a few pieces at a time, until well combined. Using a rubber spatula, fold in the whipped cream until no white streaks remain. Scrape the filling into the pie shell and refrigerate until set, at least 3 hours or up to 24 hours. Serve with fresh whipped cream.

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