French Silk Pie

French Silk Pie with Toasted Coconut

I wanted to make French Silk Pie for my mother-in-law before we left California. The whole family enjoyed it and it was so worth the effort, and not hard at all. I used Marie Callender's Pie Shell to save time. My sister-in-law suggested I top the pie with toasted coconut and so I did. The crunch of the toasted coconut paired perfectly with the homemade whipped cream, and the silky-smooth chocolate filling.

French silk pie

Pie Crust
Ingredients
1 Marie Callender's Pastry Pie Shell

Pie Crust Directions
Heat oven to 400°F.

Thaw the frozen pie shell for 10 minutes.

Using the tines of a fork, prick the bottom and sides of the pie shell.

Bake for 12-15 minutes; until browned.

Let the pie shell cool completely before filling; about 30-40 minutes.

Folding the cream into the chocolate mixture

Silky-smooth chocolate filling

Chocolate Filling Ingredients
2/3 cup Granulated Sugar

2 teaspoons Powdered Sugar

2 Eggs

2 ounces Unsweetened Chocolate, melted

1 teaspoon Pure Vanilla Extract

1/3 cup Unsalted Butter, softened

2/3 cup Heavy Whipping Cream

Mom's slice of French silk pie

Chocolate Filling Directions
In a small saucepan, combine the granulated sugar and eggs until combined.

Cook on low heat, stirring often and until the mixture reaches 160°.

Remove from heat.

Stir in the melted chocolate and vanilla extract and combine until smooth.

Continue to stir until it is cool to lukewarm (90°).

In a large bowl, and using a mixer on medium speed, cream the butter until light and fluffy.

So good!

Turn the mixer to high speed, and add the cooled chocolate mixture and mix for 3 to 5 minutes or until light and fluffy.

In another large bowl, beat the cream until it begins to thicken.

Add the powdered sugar and on high speed, beat until stiff peaks form.

With a spatula fold the cream into the chocolate mixture.

Pour into crust.

Homemade Whipped Cream

Homemade Whipped Cream Ingredients
1 1/4 cups Heavy Cream

1/2 cup Powdered Sugar

3/4 teaspoon Pure Vanilla Extract

Homemade Whipped Cream Directions
Turn the mixer to high speed and with the whisk attachment, add the heavy whipping cream, powdered sugar, and vanilla extract, and whip until stiff peaks form.

Generously spread the whipped cream over the filling.

Chill in in the fridge while you toast the coconut.

Toasted Coconut Ingredients (Optional)
1 bag Unsweetened Shredded Coconut

Toasted Coconut Directions
Heat oven to 350°F.

Spread coconut on baking sheet.

Adding the whipped cream over the chocolate filling

The coconut will toast quickly in about 3-5 minutes.

Oven temps vary so start checking the coconut at the three minute mark.

Cool completely before topping it over the pie.

Take pie out of the fridge and generously add the toasted coconut over the whipped cream layer.

Chill the pie in the fridge for at least 4-6 hours before serving.

Whipped cream spread on top

Recipe adapted from French Silk Pie, Taste of Home:
https://www.tasteofhome.com/recipes/french-silk-pie/

For the Homemade Whipped Cream recipe, visit Life, Love and Sugar: https://www.lifeloveandsugar.com/how-to-make-homemade-whipped-cream/

Enjoy!

-Sophia/Two Frys