French silk pie can be time consuming, but not when you use this semi-homemade recipe! Flaky homemade pie crust, easy chocolate filling, and whipped cream.
After!
Before photo from the early days! Thanks for your patience on my photography journey!
Just a quick recipe today, Friends. Halloween has passed, and Thanksgiving will be here before I know it. I decided to get a jump on my holiday baking by filling my fridge and freezer with pie crust dough. It’s safe to say that I won’t need to make any more until after Christmas. One could say that I made pie crust until the cows came home.
Or I would have, if in fact I actually owned cows.
I heart cows.
Cows are totally my spirit animal.
But if I did have cows, they surely would’ve come home by the time I was done making pie crust. That’s a whole lot of pie crust!
So with all this pie crust hanging around, surely I should make some pie, right? But I was tired. That and my second son was helping me, and he doesn’t like pie. I know! I swear that if I didn’t give birth to him, I’d wonder if he were mine. Who doesn’t like pie? No one that I want to know, that’s for sure.
Except for my baby boy Son #2. I want to know him forever. He’s cute.
Son #2 is a big fan of chocolate, however. (Aaahhh! That’s how I know he’s mine!) So we decided to make a French silk pie. Even though he doesn’t wike pie.
Since I was feeling a bit lazy, we made pie the semi homemade way.
I used some of the freshly made pie crust to blind bake a 9-inch, deep dish pie shell. You could do the same or use a store bought pie shell. Whatever you have the energy for works for me. I’m all about getting a pie made as quickly as possible.
While my baked shell was cooling, I made chocolate pudding for the filling. I used two large (6 half-cup servings each) boxes of cook and serve chocolate pudding, and made it according to package directions for pudding (not pie,) until it was nice and thick. (You’ll end up with 3 cups of cooked pudding.) And if you are making pudding from a box, please make the cook & serve and not instant. Pretty please. Instant pudding tends to be grainy. We’re going for a “semi-homemade”, not a “why even bother” pie.
Pour the pudding from the pan into the (slightly) cooled pie shell. Allow it to sit on the counter until you can no longer see the steam billowing from the top. (About 30 minutes.) Give it a shimmy-shake every 10 minutes or so to release some of the air bubbles. Once the billowing steam stops, put the pie in the refrigerator for 2 hours to cool completely. I don’t really worry about the skin forming on the top, because the pie is topped with whipped cream, which will soften any skin that forms. Plus, I think the skin is the best part of pudding.
I pour hot pudding into a fairly hot pie shell so that they are cooling at about the same rate. I’ve found that if I add hot pudding into a cold pie shell, then the escaping steam from the pudding softens the cool crust and makes it soggy.
After two hours have passed, whip up the 8 oz. of whipping cream with 2 teaspoons of powdered sugar with a mixer on high setting. The powdered sugar will sweeten it up a touch, and help to fluff up the cream a bit faster. Spoon the whipped cream onto the cooled pie, and smear it to the edges of the crust.
Break the Hershey bar in half. Wrap half of it and save for later. Or eat it. I won’t tell. Personally, I took half of the Hershey bar and handed it to my little helper. I was rewarded with giggles, and many, many hugs. Grate the other half of the Hershey bar over the whipped cream with a vegetable peeler, making long curls.
Isn’t that a pretty French silk pie? And it was easy to boot!
As much as I love to bake from scratch, I’m glad to have a few quick and easy dessert recipes in my arsenal. Because you just never know when you’ll need to have pie.
Oh, and son # 2? The one who doesn’t like pie? He devoured his slice of French silk pie and tried to convince me that he needed to have another.
Calories
Fat
Carbs
Protein
Save RecipeIngredients
- Ingredients
- 1 baked 9-inch pie shell
- 2 large packages (6, 1/2 cup servings each) cook & serve chocolate pudding
- 8 oz. heavy whipping cream
- 2 tsp. powdered sugar
- 1/2 of a Hershey bar
Instructions
- Instructions
- Blind bake a 9-inch, deep dish pie shell. Let it cool for 10 minutes. You could do that, or use a store bought pie shell.
- Prepare the pudding according to package directions.
- Pour the pudding from the pan into the (slightly) cooled pie shell. Allow it to sit on the counter until you can no longer see the steam billowing from the top. (About 30 minutes.)
- Give it a shimmy-shake every 10 minutes or so to release some of the air bubbles. Once the billowing steam stops, put the pie in the refrigerator for 2 hours to cool completely.
- After two hours have passed, whip up the 8 oz. of whipping cream with 2 teaspoons of powdered sugar with a mixer on high setting. The powdered sugar will sweeten it up a touch, and help to fluff up the cream a bit faster.
- Spoon the whipped cream onto the cooled pie, and smear it to the edges of the crust.
- Break the Hershey bar in half. Wrap half of it and save for later. Grate the other half of the Hershey bar over the whipped cream with a vegetable peeler, making long curls.
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