The Silk Grasshopper & French Silk Pie

Happy 2016 Snowstorm!


As two Minnesotans now living in Maryland, we’re pretty excited about this storm. What’s even better is that we’re getting a ton of snow without the bitter cold temperatures. That’s a win. As long as everyone stays safe, this is one exciting storm!


Alright, onto these two recipes. They have the same base, so this recipe is a 2 for 1 deal! I found the recipe for the French Silk Pies over at The Pioneer Woman. I doubled it, which ended up making a lot of pie filling. It ended up being  a bit runnier than I wanted it to be, so the recipe I’ll be providing is altered to make it more double-recipe-friendly. 

French Silk Pie Recipe:

  • 8 oz Unsweetened Baking Chocolate, still creamy, but cooled
  • 2 cups butter, room temperature
  • 2 1/2 cups sugar
  • 2 tsp vanilla extract
  • 4 whole medium eggs, fridge temperature
  • 1/4 cup heavy cream, fridge temperature
  • 2 Pie shells, either homemade or store bought (I was in a rush, so I used store bought)
  • Bonus: A package of Grasshopper cookies.

Whipped Cream

  • 1 (8 oz) cream cheese, room temperature
  • 1/2 cup sugar
  • 2 cups heavy cream, cold
  • 1 tsp vanilla
  1. Melt the baking chocolate either over a double broiler, or in the microwave according to packaging instructions. Cool, but make sure that it hasn’t started to harden. I found that it cooled off pretty quickly, within a couple of minutes.
  2. Starting with the batter attachment, In a mixing bowl beat the room temp. butter and sugar until nice and fluffy. (1-2 min.)
  3. When the chocolate is cooled, add it into the butter and sugar mixture. Then add the 2 tsp of vanilla extract.
  4. Switch the mixer attachment to the whisk. Then turn the mixer to a medium speed. Add 1 cold egg at a time, making sure to leave 5 minutes apart between each egg. This is really important! The cold egg helps smooth out the sugar and makes the pie nice and smooth. (note that the mixture will remain grainy for a while, but don’t stress! It will become smooth.)
  5. After all the eggs are in slowly add in the heavy cream. Mix on high to add a firm texture to the mix.
  6. Pour into a pie crust. I used Keebler chocolate and regular graham cracker shells. I actually had enough mixture for three pies, but only two crusts. (bonus recipe below)
  7. Set pies to set in the fridge for at least 2 hours before decorating.

For the Whipped Cream mix together the cream cheese and sugar. Next, add the vanilla in. Then set the bowl and whisk attachment into the fridge for a couple minutes. Lastly, slowly pour in the heavy cream while on medium, scrape down the sides and then mix on high until it peaks.


Bonus recipe time! So I had two pie crusts and enough filling for three. What was I to do? There was no I was going to waste any of the filling. So I went over to the pantry and found a bag of Grasshopper cookies. 


So I whipped up the Whipped Cream (corny baker puns, anyone?), crushed half a package of Grasshopper cookies and mixed it all together in a Corningware dish. It was SO good. I now happily call this creation The Silk Grasshopper. We brought it, along with one of the French Silk Pies, to a Board Game party on MLK day.  It’s always  awesome to get a second dessert that was effortless to make out of one recipe. So when you’re getting ready to make French Silk Pie I would highly suggest having Grasshopper cookies on hand. Plus they were both a huge hit! (Quick note that I only used some of the Whipped Cream in this. Make sure to save enough to decorate the pies with.)

Onto decorating the French Silk Pies! I chose to pipe the whipped cream onto the pies, but you can decorate it anyway that you wish. I’ve become very fond of making chocolate curls. They’re effortless, yet look so fancy. 


There’s a lot of ways to make chocolate curls, but I’ve found that the easiest way is to put the chocolate bar on a microwave safe plate and heat it just enough to soften it up slightly. (5-30 sec.) Then flip the chocolate bar over, take a vegetable peeler and start curling. It takes a bit of practice, but after getting the feeling of it they become easier to do and prettier. Also, let the curl sit for a couple of seconds before moving it. This will help make the curl more stable so it won’t crack when touched.



So there we have it, a recipe that makes 2 French Silk Pies & The Silk Grasshopper. Two absolutely delicious desserts with just one base recipe! I’d consider that a dessert win.


Stay safe out there folks! For us, being snowed in gives us a much needed time of relaxing inside, getting some projects done and to just enjoy the snow as it peacefully comes down. Oh, and make sure to set a couple bowls out to collect snow for some Snow Ice cream!


Mrs.Hess, out.





2 thoughts on “The Silk Grasshopper & French Silk Pie

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s