We need to talk.
I’ve just eaten my third half of a French Silk Brownie Pie and my happies are running on overdrive. What are those called again? Endorphins? Melatonin? Melanoma?
Just know this: PURE CHOCOLATE is running through my veins and it’s the best thing that’s happened to me, ever. Weeee!
I’m gonna do that again.
Weeeeeeeeeeeeeeee!
I don’t know when I’ll come back to this earth but in the meantime, lemme explain to you more about this French Silk Brownie Pie.
First of all, to those of you who have made French Silk Pie and not told me about the sheer joy that is homemade French silk? You’re fired. Why did I not know of this wonderfulness before today? Whyyyy?
This puffy chocolate cream could be an over-the-moon dessert in and of itself.
But did you hear that? That was the word brownie.
All that chocolate fluffy cream that we were just talking about? It goes right over a gooey brownie crust and gets topped with fresh whipped cream and chocolate shavings. OH MY STARS.
There is such a thing as a chocolate rush. Get it.
French Silk Brownie Pie
- Total Time: 6 hours 20 minutes
- Yield: 8–10 1x
Description
This French silk brownie pie is absolutely decadent. Bottom layer brownie, middle layer chocolate French silk, and top layer whipped cream.
Ingredients
- 1 batch of your favorite brownie batter (I’ve made it no secret that mine is the Ghirardelli Double Chocolate boxed mix)
- 6 tablespoons butter, softened
- 1/2 cup sugar
- 3 ounces unsweetened chocolate, melted and cooled
- 1/2 cup eggs (for me that was about 1 1/2 eggs)
- whipped cream
- chocolate shavings
Instructions
- Prepare the brownie batter. Pour the batter into tart pans, making just a thin layer (about 1 inch) of batter. Bake for about 10-15 minutes, depending on how gooey you want the crust. When completely cool, if they puffed up a little bit you can press them down with your hands to make more room for the filling.
- Cream the butter and sugar until fluffy. Add the melted and cooled chocolate. The mixture will look kind of grainy – that’s ok.
- With your mixer on low, incorporate the eggs. As soon as they’re just incorporated, start gradually turning your mixer to a faster setting, scraping the sides as you go. Beating it faster will fluff the whole thing up and it will become a wonderful, fluffy chocolate mousse.
- Pour the mousse over the brownies and refrigerate for at least 4 hours. When ready to serve, top with whipped cream and chocolate shavings.
Notes
I made 4 of these in a tart pan, but I had some extra filling and a lot of extra brownie batter. There is easily enough batter and filling to make 6-8 tart-sized pies or a full pie.
If you do want to make a full pie, I’d recommend making either 1.5x or 2x the amount of filling. It depends on how much filling you want, but I think it’s better to have a little extra than not enough! You’ll also need to make the crust about 1-2 inches thick (so you might not need all the brownie batter, depending on how much you make) and bake it a little longer (30 minutes).
- Prep Time: 20 mins
- Cook Time: 6 hours
- Category: Dessert
- Cuisine: American
Keywords: french silk pie, brownie pie, pie recipe
This Wednesday.
Book reveal video.
Bring chocolate.
Weeeeeee!
What a fabulous dessert! Love this idea. It sounds so yummy!
Haha. I love this post, mostly for it’s use of “Weeeeee!” When I’m writing posts, I often have to take out wee’s and yay’s for fear of sounding like an eight year old. So I love it when I see that other people also like to use those words. 🙂
When I read 1/2 cup eggs equals 1.5 eggs, I thought that you must have some kind of crazy monster eggs so I went to the kitchen and it turns out that yeah, eggs really are so big. Whoops.
Anyway, I’ve never had French silk pie or a brownie pie but this looks terribly amazing. But without the whipped cream! It just gets in the way of the good stuff.
I left one without the whipped cream to try to keep it a little lighter (ha!) and it still tastes delicious. 🙂 In fact, I just had a few bites for breakfast!
Um, I want/need this in my life. I’d happily eat any of those layers alone so combining them all? Genius!
Heaven on a plate.
This sounds heavenly, that creamy filling is making my mouth water. I pinned this recipe, can’t wait to test it out!
Thanks Jess! You should probably make it, like, for dinner.
Gorgeous dessert!
I’m REALLY looking forward to your book! (I thought of it yesterday as I was struggling with pictures).
Aw, thanks Emily! I’m really hopeful that it’s going to be super practical for people… 🙂
My roommate in grad school used to make a KILLER french silk pie. I can only imagine what adding brownie to the mix would do 🙂
You should find out. ASAP. 🙂
Can’t wait for Wednesday, I’m really, really looking forward to this book 🙂
Thanks so much Gina! Funny you should say that, I was just checking out your blog today after I saw it on TK for those shrimp tacos (GAHHHH) and your photos are beautiful. Seriously. Love that recipe.
Pure chocolate running through your veins is never a bad thing, right? 🙂
It’s a most wonderful feeling. Addictive, even.
That tart shape is so cute. These are beautiful! 🙂
Thanks! My friends had my full-size pie pan so I had to improvise.
This is by far my new favorite…. Just saying..
Good to know, good to know.
You had me at brownie, no doubt! Except, I love French silk pie, it reminds me so much of my childhood! I can’t wait to try this!
I’ve actually never been huge on French Silk Pie but with the addition of brownie, things change. 🙂 And who knew that the filling was SO GOOD to eat out of the bowl? Sheesh.
Holy wow
These look amazing and they are so darn cute:) I love Ghirardelli as well so you hooked me there.
It’s the best, there’s just no comparison.
I need to try this. This chocolately, silky goodness is calling me. Can’t help it!
You said it.
Oh my goodness this looks like heaven on a plate! No wonder you’re on a chocolate high. I bet it’s rather difficult to stop eating this after your first bite.
It is!! In fact I’m eating a slice as I write this. #notplanned
That picture of the batter. Must. Dive. In.
Thats the truth.
Yum!! That is all I need to say.
oohhhh that looks GOOD. Seriously, I’d eat that bowl of silken chocolate any time of day!
YES, veins full of chocolate are my happy place too 🙂 This looks delicious!
Will have to get this chocolate rush when I have to write a 30 page paper summarizing my 400-hour internship. It should do wonders as to how much work I’d be able to get done!
Oh geez. That sounds … like a good reason to make French Silk Brownie Pie. 🙂
This looks mind-blowing good! Weeeeee! 😉
Can’t wait for the book reveal video!!
Waiting with baited breath – and prepping my chocolate. . . .
Thanks Sarah! See ya on Wednesday….virtually…
And I really meant Sara.
Love love your pictures. This dessert looks dangerous!!!!! Come visit us today. We are having a wonderful giveaway. 3 terrific charm bracelets from Cutey. We love them!
Dangerous indeed, in the most delicious way.
By eating this will i get chocolate wasted?! lol
Yes. Absolutely.
Did you use pasteurized eggs? I’d be hesitant to make this due to the eggs not ever being cooked.
Good question. Most French Silk Pie actually uses uncooked eggs in the filling, which is why it’s not recommended for some people depending on your health. It didn’t bother me, and I didn’t use any special type of eggs, but it’s probably not for everyone. Here’s some more information on it: https://whatscookingamerica.net/Q-A/EggPasturization.htm