I tried Joanna Gaines’ Magnolia Table French Silk Pie and found a simple pantry trick in the recipe that makes assembling the filling unexpectedly quick.

Jump to Recipe

I’ve always been suspicious of pies that look too fancy, until I tried Joanna’s spin on French silk. Making Joanna Gaines Silk Pie from Magnolia Table felt like finding a secret door; melted semisweet chocolate folding into silky filling makes you stop talking for a second.

The Magnolia Chocolate Silk Pie name gets tossed around for good reason, and slicing through a crisp baked pie crust is almost dramatic, like you know you’ve unlocked something. I cant help grinning when the first forkful disappears, and honestly, you might fight me for that last piece, so be warned.

Ingredients

Print Recipe (No Advertisments)

Makes the filling silky and rich, adds fat and calories, low protein
Sweetens the pie, pure carbs, no fiber, boosts taste but adds calories
Gives chocolate flavor, some antioxidants, contains sugar and fat, bittersweet edge
Add structure, protein and richness, raw eggs need caution, bring silkiness
Whips into fluff for topping, adds fat and creaminess, few nutrients
tiny amount lifts flavor, adds aroma, almost no calories or nutrients
Provides crunchy base, mostly carbs and fat, makes each bite satisfying
Used in whipped cream, dissolves quickly, pure carbs and sweetness, no fiber
Enhances sweetness, balances flavors, no calories, just sodium, small amount matters

Ingredient Quantities

1 baked 9-inch pie crust, cooled (homemade or store bought)

1 cup (2 sticks) unsalted butter, softened to room temp

1 cup granulated sugar

4 ounces semisweet chocolate, melted and cooled

3 large eggs, at room temp

1 teaspoon pure vanilla extract

Pinch kosher or fine sea salt

1 cup heavy whipping cream, cold

2 tablespoons powdered sugar

Chocolate shavings or curls for garnish, about 2 tablespoons

How to Make this

Print Recipe (No Advertisments)

1. Make sure your 9 inch baked pie crust is completely cooled, the 3 eggs and 1 cup butter are at room temp, and melt the 4 ounces semisweet chocolate then let it cool to warm (not hot).

2. In a large bowl beat the softened butter and 1 cup granulated sugar on medium-high until very pale and fluffy, scrape the bowl down once or twice.

3. Add the cooled melted chocolate and beat until fully incorporated and smooth, it might look a little grainy at first but keep beating.

4. Add the eggs one at a time, beating well after each addition until the mixture is glossy and silky, about 2 to 4 minutes per egg depending on your mixer; this is what gives the pie its silk texture. If you are worried about raw eggs use pasteurized eggs.

5. Stir in 1 teaspoon vanilla extract and a pinch of kosher or fine sea salt, taste and adjust salt if you like.

6. Spoon the chocolate filling into the cooled pie crust and smooth the top with an offset spatula or the back of a spoon.

7. Chill the pie in the refrigerator for at least 4 hours or overnight so the filling firms up and slices cleanly.

8. Just before serving, chill a metal bowl and beaters, then whip 1 cup cold heavy whipping cream with 2 tablespoons powdered sugar to soft to medium peaks.

9. Spread or pipe the whipped cream over the chilled pie and sprinkle about 2 tablespoons chocolate shavings or curls on top, slice and serve.

Equipment Needed

1. 9-inch pie plate with the baked, completely cooled crust
2. Large mixing bowl
3. Electric mixer (hand or stand) with beaters
4. Small saucepan or microwave-safe heatproof bowl for melting chocolate
5. Rubber spatula and bowl scraper
6. Offset spatula or large spoon to smooth the filling
7. Measuring cups and spoons
8. Metal mixing bowl and extra beaters, chilled for whipping the cream
9. Vegetable peeler or fine grater for chocolate shavings

FAQ

Q: Are the raw eggs in Joanna Gaines French Silk Pie safe to eat? A: Classic French silk uses raw eggs whipped into the filling, so there is a small risk for foodborne illness. If you're worried, use pasteurized eggs or gently heat the egg mixture to 160°F while stirring, then cool before adding to the butter and chocolate. Don't serve to pregnant people or anyone with weak immune systems unless you pasteurized.

Q: How long do I need to chill the pie before serving? A: Chill at least 4 hours, but overnight is best. The fridge firms the filling and makes slicing clean. If it's still soft, give it more time.

Q: Can I use a store bought crust? A: Yes. Use a prebaked 9 inch crust and let it cool completely before filling. If your crust isn't prebaked, blind bake at about 375°F until golden and cooled.

Q: My filling got grainy or oily, how do I fix that? A: Usually from butter not being whipped enough or chocolate too hot. Make sure butter is room temp and beat with sugar until pale and fluffy, cool your melted chocolate fully before mixing, and add eggs slowly. If it's oily already, chilling can help it re-emulsify a bit, but best to prevent it.

Q: Can I freeze the pie? A: Yes you can freeze the pie without the whipped cream topping. Wrap tightly and freeze up to 1 month. Thaw overnight in the fridge then add fresh whipped cream and chocolate shavings before serving.

Q: Any quick garnish or flavor swaps? A: Keep it simple with chocolate shavings and a light sprinkle of flaky sea salt. For variations try dark chocolate for a richer pie, or a drizzle of caramel. You can also fold a little espresso powder into the melted chocolate for depth.

Joanna Gaines French Silk Pie Recipe Substitutions and Variations

Unsalted butter: use salted butter 1:1 if thats all you got, just skip the extra pinch of salt. Or try refined coconut oil 1:1 for dairy free, but expect a faint coconut note and a softer filling at room temp.
Granulated sugar: swap with superfine/caster sugar 1:1 so it dissolves quicker, or use light brown sugar 1:1 for a deeper, almost caramel flavor and a slightly darker filling.
Eggs: replace with pasteurized liquid whole eggs 1:1 for food safety with no big texture change, or for a vegan option use about 3/4 cup aquafaba (chickpea brine) whipped until foamy, the mousse will be a bit different tho.
Heavy whipping cream: use full fat coconut cream 1:1 for a dairy free version but chill well before whipping, or regular whipping cream (35% fat) 1:1 — it whips fine but might be a touch less stable.

Pro Tips

1) Room temp matters. If the butter or eggs are cold the filling will seize or look lumpy, so let them sit until theyre soft. If it does curdle dont panic — beat on medium-low and add a tablespoon of warm melted chocolate or warm cream, usually brings it back together. And if you’re serving kids or pregnant people use pasteurized eggs.

2) Stop a soggy crust by sealing it. Brush a thin layer of melted chocolate inside the baked crust, chill till set, then fill. That tiny barrier keeps the filling from making the crust mushy and it boosts chocolate flavor, so use decent semisweet chocolate (60–70% is great).

3) Watch how you whip stuff. Beat the eggs until glossy but dont overdo it or youll add too much air and the pie can crack or be spongy. For clean slices chill at least 4 hours, then either freeze 10–20 minutes before cutting or dip a sharp knife in hot water and wipe after each slice.

4) Make the whipped cream stable. Chill the bowl and beaters, add the powdered sugar gradually, and stop at soft to medium peaks. If you need it to hold longer add a tablespoon mascarpone or a teaspoon instant pudding mix, both help it keep shape without tasting weird.

Joanna Gaines French Silk Pie Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I tried Joanna Gaines' Magnolia Table French Silk Pie and found a simple pantry trick in the recipe that makes assembling the filling unexpectedly quick.

Servings

servings

Calories

579

kcal

Equipment: 1. 9-inch pie plate with the baked, completely cooled crust
2. Large mixing bowl
3. Electric mixer (hand or stand) with beaters
4. Small saucepan or microwave-safe heatproof bowl for melting chocolate
5. Rubber spatula and bowl scraper
6. Offset spatula or large spoon to smooth the filling
7. Measuring cups and spoons
8. Metal mixing bowl and extra beaters, chilled for whipping the cream
9. Vegetable peeler or fine grater for chocolate shavings

Ingredients

1 baked 9-inch pie crust, cooled (homemade or store bought)
1 cup (2 sticks) unsalted butter, softened to room temp
1 cup granulated sugar
4 ounces semisweet chocolate, melted and cooled
3 large eggs, at room temp
1 teaspoon pure vanilla extract
Pinch kosher or fine sea salt
1 cup heavy whipping cream, cold
2 tablespoons powdered sugar
Chocolate shavings or curls for garnish, about 2 tablespoons

Directions

Make sure your 9 inch baked pie crust is completely cooled, the 3 eggs and 1 cup butter are at room temp, and melt the 4 ounces semisweet chocolate then let it cool to warm (not hot).
In a large bowl beat the softened butter and 1 cup granulated sugar on medium-high until very pale and fluffy, scrape the bowl down once or twice.
Add the cooled melted chocolate and beat until fully incorporated and smooth, it might look a little grainy at first but keep beating.
Add the eggs one at a time, beating well after each addition until the mixture is glossy and silky, about 2 to 4 minutes per egg depending on your mixer; this is what gives the pie its silk texture. If you are worried about raw eggs use pasteurized eggs.
Stir in 1 teaspoon vanilla extract and a pinch of kosher or fine sea salt, taste and adjust salt if you like.
Spoon the chocolate filling into the cooled pie crust and smooth the top with an offset spatula or the back of a spoon.
Chill the pie in the refrigerator for at least 4 hours or overnight so the filling firms up and slices cleanly.
Just before serving, chill a metal bowl and beaters, then whip 1 cup cold heavy whipping cream with 2 tablespoons powdered sugar to soft to medium peaks.
Spread or pipe the whipped cream over the chilled pie and sprinkle about 2 tablespoons chocolate shavings or curls on top, slice and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.