French Silk Pie...heavenly, chocolaty, delicious!

Just in case you are new here, I spent a year cooking through Joanna Gaines volume 1 of the Magnolia Table Cookbook. With volume 2 set to release in just a couple of days, I have been asked if I will do the same with the second one. Well y'all, why the heck NOT!?

I was craving something chocolaty and this French Silk Pie totally delivered! Grab your copy of Joanna Gaines Magnolia Table Cookbook Volume 2 HERE!

The review...

Ok friends, as a Chef I have to say, as much as I love this recipe for French Silk Pie, I really dislike when a recipe calls for ⅔ of a stick of butter. I am not really sure why, but it just bugs me.

That said, I upped the recipe by half. This has you use a full stick of butter, 3 eggs, and a full cup of sugar and cream. I can't really tell you why, but rounding things out to this quantity just makes it even and makes me happy. On top of the fact, that if you go the route of a traditional pie crust and not the cookie crust, the filling will leave a LARGE gap between the filling and the top.

I like the pie to be nice and FULL, then topped with the whipped cream. The cream should be a topping, not part of the filling.

I also make one and a half times the batch of the pie crust recipe and use the extra to make some little tartlets. I have some tartlet pans, but if you don't have them, just make a single pie crust recipe and be sure to use a deep pie dish. As long as your dish is deep, the larger amount of filling will fit in the crust, I promise!

The reaction...

Ok, so now let's talk flavor. I used Trader Joe's "pound plus" dark chocolate and I have to say, it is FANTASTIC! BUT...it is a little sweet, but that is on me. While it is sweet, I am absolutely in LOVE.

If you don't like it quite as sweet be sure to use really dark or bittersweet chocolate. This was the baking chocolate that I had on hand when I decided to make this recipe on a whim, but if I make it again I would seek out slightly darker chocolate. After all, the recipe does call for unsweetened chocolate.

All that said, personally I could leave the entire pie thing behind and eat the filling like a pudding. It is like the richest and decadent pudding you have ever eaten. I'd be happy with a simple spoonful every day, yum!

The tips...

When starting the initial step, be sure NEVER to walk away from the stove and to whisk NON-STOP. If you use a smallish saucepan and cook over medium heat this process will take 3-5 minutes. It is super quick, so measure out all of your ingredients ahead of time and be ready to move quickly.

When it comes to the pie crust, this is something you want to take the time to make ahead. It is even something you can make the day before so you can ensure that it is properly cooled and you don't rush the filling. The crust needs to be COMPLETELY cool before adding the filling or it will become slack and never properly set.

This can be done for either the traditional or chocolate cookie crust.

Personally I like to let the pie sit out for about 30 minutes before eating so it is a little bit more room temp. Be sure to cut it when it is cold so you can get nice clean slices, but enjoy when it has warmed up a bit. Don't leave it out too long though or the filling will become runny.

Overall this French Silk Pie was a HIT! I believe that I will receive requests for it again and it is a fantastic way to end a meal. If you are a chocolate lover, this is 100% the pie for you!

Until next time, Happy Cooking!

Kendell

Joanna shared this recipe on the Magnolia blog prior to the book release, CLICK HERE to get it!

Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!