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  • Michele E Mathews Books

French Silk Pie with Graham Cracker Crust


There are few things in life that are this decadent and self-indulgent. But ooh la la, this is so worth it. This French Silk Pie is so creamy and rich, that when paired with the buttery flakiness of the graham cracker crust, will make you forget all the craziness of the world with the very first bite.


This pie can be made a head of time and even freezes well (without the whipped cream). Your friends & family will thank you and I promise you, it will be requested again! Let's dig in!


Let's cook!


Ingredients:


Graham Cracker Crust:

2 Sleeves of Graham Crackers

1/4 tsp salt

1/2 cup packed light brown sugar

7 tsp unsalted butter, melted + 1tsp for pie dish


Chocolate Filling:

1 11oz milk chocolate morsels

1 cup heavy whipping cream

4 large eggs, beaten

1 cup sugar, divided

1 cup unsalted butter, softened

1 1/2 tsp pure vanilla


Whipped Topping:

2 cups heavy whipping cream

4 tbsp confectioners' sugar

1 tsp vanilla

Milk chocolate Hershey Bar, to garnish




Preheat oven to 350 degrees.


In a food processor, add the graham crackers and pulse until crumbled. Add salt, brown sugar and melted butter. Pulse until well combined.
















Coat your pie dish with 1 tsp unsalted butter.



















Press the graham cracker mix into the buttered dish to form into a crust, like this.


Bake for 10 minutes. Allow to cool completely in the refrigerator while you whip up the chocolate filling.














The first step for the chocolate filling is to cook your eggs safely. Bring 2 cups water to a simmer.
















In a heat-proof bowl, add beaten eggs and 1/2 cup sugar and place over the simmering water. Make sure the water isn't touching the bottom of the bowl. You just want the steam. Whisk constantly over the steam until the temperature of the eggs reach 160 degrees, approximately 10 minutes. (If you don't constantly whisk the eggs, they can solidify).


Once the mix reaches 160 degrees, remove from heat and allow to cool on the counter for 10 minutes.








While your egg mixture is cooling, pour your chocolate morsels into a heat-proof bowl and place into the microwave. Heat for 20 second intervals, stirring in between, until creamy and melted.















Whisk the egg mixture into the melted chocolate until well incorporated and smooth. Let cool for 10 minutes.
















Using a mixer, beat the butter and remaining 1/2 cup sugar together until smooth. Add vanilla and blend until well incorporated.

















Add butter mix to the cooled chocolate mix and blend well until smooth and creamy.





















In a separate bowl, add 1 cup heavy whipping cream and blend with a mixer until heavy peaks form.


Using the cool spatula that your sister-in-law gave you, slowly add the whipped cream. :)


Blend until smooth and creamy.










Gently fold the chocolate filling into the cooled pie crust.


Place into the refrigerator, uncovered, to chill for 2 hours.

















To make the fluffy, whipped cream topping, add 2 cups heavy whipping cream, 4 tbsp confectioners' sugar and 1 tsp vanilla to a mixing bowl. Whip until soft peaks form.


Place into the refrigerator to chill with the pie.











Once pie has chilled, add the whipped topping.


Using a potato peeler, shave your Hershey's chocolate bar to create a gorgeous milk chocolate garnish!

















I know you're going to enjoy every delicious bite of this creation! A new family favorite for sure!


As always, I hope you enjoy this recipe with those you love most. Please feel free to let me know what you think and to share your gorgeous creations to social media! It's always fun to see what everyone is making!


Don't forget to check out my new cookbook, Michele's Southern Yum Cookbook, now available on this website or amazon.com.


Remember, it's more than just a recipe. It's your love language so express yourself well.


Have a blessed day!

Michele


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