The inspiration behind this recipe came from one, rainy night after work and my husband’s sweet tooth. Around 9:30 at night, we just had to make the trip to our local VI (Village Inn) to pick up not just a slice, but a whole French Silk Pie. On the car ride over it was full of me saying, “Seriously?!” Or “Are you pregnant?” (jk) to my husband’s late night cravings. But sure enough, we got ourselves a classic French Silk pie and were on our way. Naturally, it was on a Tuesday, so we missed the “free slice Wednesday”. Couldn’t he time his cravings a little better?! Either way, he got his pie and he was happy.
But along the way, I couldn’t help but inform him (maybe just a few times) that I could make that pie better than he could buy it. He happily agreed and told me to go ahead and try and he would be more than willing to eat it. He also agreed to me giving him a pie to the face, so that will be coming soon! 😉
So, I knew this pie had to be something good. Something elevated above the classic French Silk Pie. Why not make it tripe chocolate?! Perfection. I love to use Ghiradelli chocolate and you can find it at your local grocery store so that makes it even more perfect. It delivers a full, robust chocolate flavor with smooth undertones. Select a good quality chocolate as it is going to be the star of this dish.
This pie turned out to be one of our favorites and we midnight-snacked on it for the rest of the week. No guilt, all pleasure. Put this pie on your family table and it will not disappoint! Plus, you could just get lost in all of those chocolately layers.
Triple Chocolate French Silk Pie
- 4 cups heavy cream
- 1 cup dark chocolate chips
- 1 cup milk chocolate chips
- 1 cup white chocolate chips
- 1 round store bought pie crust
- Bake the pie crust in a pie plate according to the instructions listed on the box. After it is golden brown, set aside to cool completely.
- In three seperate bowls, microwave each kind of chocolate for approximately 35 seconds, or until melted. Stir each chocolate until smooth.
- In the bowl of an electric mixer, whip 3 cups of heavy cream until stiff peaks form, about 5 minutes. Divide the whipped cream evenly betweeen three new bowls.
- Starting with the dark chocolate, fold the dark chocolate into one of the whipped cream bowls. Be careful to not over mix and lose your fluffiness from the whipped cream. After the dark chocolate is incorporated, spread the mixture in an even layer on the bottom of the pie crust.
- Repeat with the milk chocolate and layer it on top of the dark chocolate. Move onto the white chocolate and follow the same instructions and layered on top of the milk chocolate inside the pie plate.
- Refrigerate for at least 2 hours. Before serving, whip the last cup of heavy cream until stiff peaks form, and spread evenly on the top of the chocolate layers. Sprinkle with chopped chocolate pieces and serve. Keeps in the refrigerator well.