For as long as I can remember, this has been my absolute favorite pie. Growing up, my mom would always make it for Thanksgiving dinner. I have such sweet memories of enjoying a slice after a delicious meal while swapping stories across the table with family. I’ve started the tradition of having French Silk pie for Thanksgiving in my own family, and I hope my kids grow to love it as much as I do. (If their reactions after tasting this one is any indication, I’ve already won them over!)

French Silk pie is relatively easy to make and only has a few simple ingredients. The only oven time required is 10 minutes for the crust, so it won’t be hogging your oven on Thanksgiving day. In fact, you can just plan to make it the day before if you like. It needs to chill in the fridge for a few hours before enjoying, so go ahead and mark it off your Thanksgiving checklist early! As the name suggests, the filling is silky smooth with a rich chocolate flavor. The contrasting savory pecans and sweet vanilla wafers in the crust add the perfect crunchy texture. You can choose to top the pie with fresh whipped cream if you like, or just leave it off and enjoy it without!

For the crust, grind the vanilla wafers and pecans in a blender or food processor until fine. Mix the crumbs with a bit of melted butter and slowly and firmly press the mixture into the pie pan. This may take a few minutes, but be patient and slowly work from the center of the pan out and up the sides. Try using a small spatula or similar tool to evenly press the crumbs into place. Bake for 10 minutes at 350 degrees. Be sure to let the crust cool completely before adding the filling.

Now on to the filling! Prep the chocolate in a small bowl by stirring together cocoa powder, melted butter, and vanilla. In a large mixing bowl, cream together the softened butter and sugar. Add in the chocolate and mix until combined.

Next we slowly mix in the eggs. [Quick side note – The filling will not be cooked, and the eggs will remain raw. You can purchase pasteurized eggs from your local grocery store or there are even tutorials on how to pasteurize eggs yourself if you like.] Add 2 eggs to the mixture and beat for five minutes, stopping once or twice to scrape down the sides of the bowl. Add the last 2 eggs and beat for an additional 5 minutes. With each addition of eggs, the texture will become more silky and the color will lighten. Pour the filling into the cooled crust and let it chill in the refrigerator for a few hours before serving.

If you would like to kick up the presentation a bit, you can top the pie with fresh whipped cream and chocolate shavings! To make whipped cream, beat 1 cup of whipping cream and gradually add in about 2 tablespoons of sugar and a bit of vanilla until just before stiff peaks form.

Happy Thanksgiving, friends. I hope you enjoy this one!

Anna

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French Silk Pie

A silky smooth, rich, chocolate pie in a perfectly crunchy pecan and vanilla wafer crust topped with fresh whipped cream.

Source: thelittlebluemixer.wordpress.com

Course: Desserts

Prep Time: 30 min

Cook Time: 10 min

Total Time: 40 min

Serves:

Ingredients

  • Crust
  • 2 cups vanilla wafers finely ground
  • 12 cup pecans finely ground
  • 5 tablespoons butter melted
  • Filling
  • 6 tablespoons cocoa
  • 2 tablespoons butter melted
  • 2 teaspoons vanilla
  • 1 cup butter softened
  • 1 12 cup sugar
  • 4 eggs pasteurized if desired
  • Whipped Cream
  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 12 teaspoon vanilla

Directions

  1. For the crust, grind the vanilla wafers and pecans in a food processor. Mix with 5T of melted butter. Slowly and firmly press the mixture into the pie pan, working from the center out and up the sides. Bake for 10 minutes at 350 degrees. Let the crust cool completely.
  2. In a small bowl, stir together cocoa powder, 2T of melted butter, and vanilla.
  3. In a large mixing bowl, cream together 1 cup of softened butter and sugar.
  4. Add the chocolate mixture to the large bowl and mix until combined.
  5. Add 2 eggs to the mixture and beat for 5 minutes, stopping once or twice to scrape down the bowl. Add the last 2 eggs and beat for 5 minutes.
  6. Pour the filling into the cooled crust and let chill in the refrigerator for several hours before serving.
  7. Optional, top with fresh whipped cream and chocolate shavings. For whipped cream, beat 1 cup of whipping cream while gradually adding 2 tablespoons of sugar and a bit of vanilla until just before stiff peaks form.
  8. Enjoy!

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