Joanna Gaines is a woman of many talents but get her making a dessert for her family and all bets are off. The former Fixer Upper host is sharing a delicious recipe for French Silk Pie in her upcoming cookbook, Magnolia Table 2.
With Valentine’s day as the inspiration, Joanna whipped up the chocolaty goodness, along with a number of other dishes, to treat her family of 6. While their son Drake documented the footage, we are all the beneficiaries of this delicious dessert. Check it out and try your hand and Joanna Gaines’ French Silk Pie.
Pre-order Joanna’s cookbook, Magnolia Table 2, here.
French Silk Pie
prep: 20 minutes, plus at least 4 hours chilling
cook: 10 minutes
cool: 20 minutes (for the chocolate cookie crust)
+ ⅔ cup granulated sugar
+ 2 large eggs
+ 2 ounces unsweetened chocolate, chopped
+ 1 teaspoon pure vanilla extract
+ ⅓ cup (⅔ stick) unsalted butter, at room temperature
+ ⅔ cup heavy cream
+ ¼ cup powdered sugar
+ 1 prebaked 9-inch pie crust or tart shell (as shown) or Chocolate Cookie Crust (see below)
+ Whipped cream and shaved dark chocolate (optional), for garnish
1. In a small saucepan, whisk together the granulated sugar and eggs until well blended. Cook over low heat, whisking constantly, until the mixture reaches 160 degrees F and coats the back of a metal spoon. Remove from the heat. Add the chocolate and vanilla and stir until smooth. Set aside to cool for approximately 5 minutes.
2. In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy. Add the cooled chocolate mixture and beat on high speed until light and fluffy, about 5 minutes.
3. In another large bowl, beat the cream on medium-high speed until it begins to thicken, 3 to 4 minutes. Add the powdered sugar and beat on low speed, then gradually return to medium-high until stiff peaks form. Fold into the chocolate mixture.
4. Pour into the prebaked pie crust or tart shell. Refrigerate until well chilled, at least 4 hours or up to overnight.
5. Garnish with whipped cream and shaved chocolate, if desired.
6. Store, covered, in the refrigerator for 4 to 5 days.
chocolate cookie crust (optional)
+ 5 ounces chocolate wafers
+ ¼ cup sugar
+ 8 tablespoons (1 stick) butter, melted
chocolate cookie crust
1. Preheat the oven to 350 degrees F.
2. Pulse the wafers on low in a food processor until they are the consistency of sand. Add the sugar and melted butter and mix well.
3. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake 8 minutes.
4. Let cool 20 minutes before filling.
Makes one 9-inch pie or tart