Happy Pi Day! French Silk, anyone?

Happy Pi Day! 
I am grateful that I haven’t had to take a real math class since my junior year in high school. History of math was just perfect for my math requirement in college, thanks. I am also grateful for the nerd-proclaimed holiday that is Pi day. No math required.

French Silk Pie will steal the show at most family gatherings. It’s this crazy fancy sounding chocolate pie with the consistency of a mousse. It is a labor of love from a time consuming standpoint, but it is worth every minute.

IMG_3524So worth your time in fact, that you’ll have little minions protecting it when you aren’t around.
But seriously, patience is a virtue. And you should totally wait for this pie.


Recipe Time! French Silk Pie
Follow along with my video!
Recipe time: Long. Like a whole afternoon.
References: Crust | Filling

What You’ll Need:

  • Crust – 1 1/4 cups all-purpose flour
  • 1 tbsp sugar
  • ½ tsp salt
  • 8 tbsp cold unsalted butter, cut into 1/4-inch pieces
  • 4-6 tbsp ice water
  • 4oz dark chocolate
  • 1 cup/2 sticks unsalted butter, at room temperature
  • 1½ cups granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature
  • Chocolate Curls/Whipped Cream/Adorable Toys optional for decoration
  • Food Processor
  • Rolling Pin/Wine Bottle
  • Pie Tin
  • Stand Mixer

The How-To: 

  1. (For the Crust) Combine flour, sugar & salt in a food processor. Add butter and pulse until it resembles moldable sand.
  2. Put in another bowl & add water (start low). Mix until it holds shape, wrap up and put in the fridge to chill for at least 1 hour.
  3. (After an hour) Preheat the oven to 375°F and start to roll out your pie crust. Lay it into a pie plate/tin/whatever and cut off any excess. Bake for 25-30m and let cool.
  4. (For the Filling) Melt your chocolate & Combine sugar/butter in a stand mixer. Cool chocolate down a bit so you don’t melt up the rest of your pie batter
  5. Combine the chocolate & vanilla with the sugar/butter mixture for about 10m on medium speed.
  6. Add one egg at a time, mixing at medium speed for exactly 5 minutes between eggs.
  7. Test your filling by rubbing some of the filling between two fingers – if you do not feel any sugar crystals, you’ve done it! Should be smooth and silky.
  8. Pour pie filling into cooled crust, chill overnight. Add any toppings you’d like and serve cold!

IMG_3572IMG_3558 I hope your Pi day is full of delicious pie, and even if you missed it this year, it’s on a Monday – so just celebrate it all week. Pi is an infinite number anyway, so technically there should always be pie. Since the cake is a lie, this lines up pretty well.

<3 Rhi

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