Fluffy French Silk Pie – The best darn chocolate pie you’ll ever taste, in my humble opinion.
When I was little, I though my mom was the best cook in the whole entire world. Every dish she made was delicious, a work of art in my mind. Yet she did not make the best pies I’d ever tasted.
That award went to a cafe and pie pantry called Tippin’s.
Originally from the Kansas City area, Tippin’s made the most fabulous collection of pies found anywhere. I believe the location in Tulsa, where I grew up, is now gone. Yet they can still be found in certain areas around the midwest.
Needless to say, every holiday I would sneakily try to come up with excuses why we should order our pies from Tippin’s instead of making them at home.
It was too much work for mom, with all the other dishes she was preparing. There wouldn’t be enough room in the fridge for all the other dishes if we made and chilled our own pies… Silly attempts that only worked part of the time.
When I was old enough to drive, I would offer to go pick up pies for her, to save time.
I always hoped she never caught on.
Of all the drool-worthy Tippin’s pies, their French Silk Pie was my first choice.
In fact, it has caused a life-long love affair with French Silk Pie. Whenever I see French Silk Pie on a menu, I must order it immediately to see how it compares.
Over the years, I’ve tried several classic French Silk Pie recipes at home. Honestly they’ve all been good, but none could stand up to my first love.
Recently I was experimenting, again, with French Silk Pie. Most recipes call for melted chocolate, butter and sugar, to be vigorously beat with eggs. The eggs beating into the mixture at high speeds creates the elegant silky texture of French Silk Pie.
However, these pies always turn out slightly too dense for my taste.
I decided to veer off the classic recipe and fold some of the whipped cream, I had whipped for the top, into the chocolate filling.
Sparks. Confetti. Clashing cymbals.
With just one alteration I had a French Silk Pie recipe that might be even better than the pie in my memories.
It was the texture I was looking for. Not just silky and chocolatey, but super fluffy as well. Like pillowy chocolate clouds of ecstasy.
Yet this French Silk takes the cake, so to speak.
Fluffy French Silk Pie
Preheat the oven to 375 degrees F. Place the pie crust in a large 9-inch pie pan. Crimp the edges. Then place a piece of parchment paper over the pie crust and fill the parchment with dried beans or ceramic pie weights. Bake for 15-20 minutes until the edges are golden. Lift the parchment with the weights out of the pie crust, and allow the crust to cool completely.
- Meanwhile, melt 6 ounces of chocolate in a double boiler. The moment the chocolate is melted remove from heat and cool to room temperature.
- Place the heavy cream in the bowl of an electric mixer with 1/4 cup sugar. Using a whip attachment, whip on high until the cream is whipped into firm peaks. Move the whipped cream into another bowl and refrigerate until ready to use.
- Using the same mixing bowl and a paddle attachment, beat the butter and 3/4 cup sugar on high until light and fluffy, at least 3 minutes. Turn on low and slowly add the cooled chocolate to the butter mixture, followed by the vanilla and salt. Scrape the mixing bowl and beat again until smooth.
- Turn the mixer on high. One at a time, add an egg and let the mixer beat the egg for at least 3 minutes, before adding the next egg. This insures a super silky texture. After 12 minutes of beating on high, turn the mixer off. Gently fold 1/3 of the whipped cream into the mixture using a spatula. Fold until smooth.
- Scoop the chocolate mixture into the cooled pie crust. Top with the remaining whipped cream. Then shave chocolate over the top with a veggie peeler. Chill for at least 3 hours, until the chocolate filling is firm.