French Silk Pie


I made pie this morning, and it was so good and easy, so let’s make a pie.

First, we need to make a homemade pie crust.

1 1/4 cup flour

4 Tablespoons butter (ice-cold)

4 Tablespoons Crisco (ice-cold)

1 t salt

4-6 T ice water


After adding my flour and salt, I add the butter and Crisco and put it all in the freezer to get ice-cold.


Use a pastry cutter and mix until fat is size of peas.  Then add 1 tablespoon ice water at a time till it forms a ball. (HANDLE DOUGH AS LITTLE AS POSSIBLE to avoid a tough crust)


Roll dough into a crust about 1 1/2 to 2 inches bigger than pie pan.


Lay crust in your pie pan and fold extra crust under to form your crust.  Use your index finger and thumb to crimp your edges.  Use a fork and poke bottom of crust so crust won’t bubble during baking.


Cover your crust with heavy aluminum foil and bake for 8 minutes at 450 degrees.  Then uncover and finish cooking for 5 for minutes. Cool on wire rack.


Now it is time to make the filling.

1 jar (7 oz) marshmallow creme

1 cup semi-sweet chocolate chips

1/4 cup butter

2 oz unsweetened chocolate

2 T strong brewed coffee

1 cup heavy whipping cream, whipped


In a heavy saucepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and smooth. Cool.  In mixer, whip heavy cream till forms peaks.  Fold into filing and then pour into crust.


Now, let’s make the topping.

1 cup heavy whipping cream

2 T confectioner’s sugar

Combine and whip until peaks form.

Using a Tablespoon, add cream on top of the pie filling by first sealing the edges.  Then add remaining cream.


Refrigerate for 3 hours before serving.

I used the unsweetened chocolate and grated some on top.


Recipe adapted from recipe.




About Lowell Lane

Food is my passion; I love to grow it, cook it, eat it, and share it with others.
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