French Silk Pie

French Silk Pie Stabilized Whipped Cream

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French Silk Pie with a Stabilized Whipped Cream Topping Or Freshly Whipped Cream



The French Silk Pie:

  • 1 pie crust, baked and cooled (pastry, graham cracker or cookie crumb)
  • 3 1/2 ounces unsweetened chocolate, roughly choppd
  • 1 cup butter softened (do not use margarine)
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 4 eggs, pasteurized
  • chocolate curls for garnish, or 1/3 cup graham cracker or oreo crumbs
  • Choice of either topping, below

Whipped Cream Topping:

  • 1 cup whipping cream
  • 1 tablespoon and up to 1/4 cup powdered sugar
  • 1 teaspoon vanilla, optional

Stabilized Whipped Cream Topping:

  • 1 1/2 teaspoons powdered gelatin
  • 2 tablespoons cold water
  • 1 1/2 cups whipping cream, divided
  • 1/4 cup powdered sugar
  • 1 1/2 teaspoons vanilla, optional


For the French Silk Pie:

In a small microwave-safe bowl, melt chocolate, using 30-second increments in the microwave, stirring after each. Set aside to cool to room temperature.

In a large bowl, beat with electric mixer, preferably in a stand mixer with a whisk attachment, the butter until light and fluffy. Gradually add the sugar while beating, then the vanilla. Add the melted and cooled chocolate and blend well.

Add eggs, one at a time, beating for a full three minutes after each egg if using a stand mixer, stopping to scrape the bowl before adding each additional egg. If using a hand mixer, beat 4 – 5 minutes. Time this. It’s important for a light fluffy pie with dissolved sugar.

Scrape into prepared pie shell, mounding in the center to a nice dome and refrigerate for at least two hours before serving.

Serve topped with whipped cream, stabilized whipped cream or other topping of choice and chocolate curls or garnish of choice. For the presentation shown, use the Stabilized Whipped Cream Option. Spread a thin layer of the stabilized whipped cream over the entire pie. Using a large star tip, pipe mounds of the topping around the outer edge and then go around the second time closer to the center. Mound chocolate curls in the center of the pie and scatter a few over the piped mounds.

For the Whipped Cream:

Add cold whipping cream to a mixing bowl. Whip until soft peaks form, then turn to low and add the powdered sugar and then the vanilla. Turn mixer back to high and beat until stiff peaks form.

For the Stabilized Whipped Cream:

Place water in a small pan, sprinkle with gelatin. Allow to sit for several minutes to soften, and in the meantime, start whipping the cream.

Add all but 3 tablespoons cream to mixing bowl and beat until soft peaks form. Pause and turn your attention to the gelatin. Stir the gelatin mixture and heat over very low heat until the edges turn clear which takes literally seconds, remove from heat and gently stir until dissolved. It will turn clear. Add the reserved three tablespoons of cream to the gelatin mixture and gently mix in. (Don’t make the gelatin mixture ahead and let it sit; it will gel up and have to be gently remelted to a liquid state.) Turn the mixer with the softly whipped cream on to low, add the gelatin/cream mixture and beat for about a minute until gelatin is incorporated. Add powdered sugar and vanilla and mix in on low speed, scraping as necessary. Turn mixer to high and beat until stiff peaks form.


  • The butter is softened correctly when it is soft enough to slightly bend without breaking and still holds its form. Too warm or cool will change the texture of the pie.
  • If the room is too warm and the filling does not seem to be whipping properly, place mixing bowl with filling in the refrigerator for 20 to 25 minutes, then continue with beating.
  • Recipe contains raw egg which can pose a health risk in particular to the very young, very old or those with compromised immune systems. Pasteurized eggs minimize this issue.

Keywords: Desserts, Pie, Chocolate, Cream, Oreos, gelatin