French Silk Pie Made With Fresh Milled Flour – Chocolate Cream

This French silk pie made with a fresh milled flour crust is so soft, airy and delicious! This is similar to a Chocolate cream pie, but lighter and has become one of my family’s favorite treats! There are a few steps to get this FMF pie right, but I am here to walk you through it step by step!

This recipe only calls for 1 pie crust, however if you want to double the pie crust recipe to have an extra one on hand or freeze you can definitely do that. HERE is my double pie crust recipe I use for everything from savory to sweet.

Ingredients To Make Fresh Milled Flour French Silk Pie

Pie Crust Ingredients

• 1&1/2 cups fresh milled flour 180g (I used half Kamut and half Spelt, see notes for alternatives. You will need extra flour for your work surface, I generally mill an extra half cup or so of flour 60g. (You want this chilled as well.))
• 1 tsp sugar 6g (can use raw cane sugar, honey granules, honey, or maple syrup)
• 1/2 tsp salt
• 1/2 cup very cold unsalted butter 113g cubed (1 stick)
• up to 1/4 cup ice water 60g (This amount may vary, use a little at a time)

Whipped Cream Ingredients (You will use half of this in your filling, and half for the topping.)

• 2 cups heavy whipping cream 240g
• 2 TBSP powdered sugar 12g
• 1 tsp vanilla extract

Ingredients For The Filling

• Half of the filling you made above
• 8 oz of dark or semi sweet chocolate bars 226g (finely chopped, use a good quality chocolate)
• 4 large eggs
• 1 cup sugar 200g
• 3/4 cup softened unsalted butter 170g (1&1/2 sticks)
• 2 tsp vanilla extract

Instructions To Make French Silk Pie With Fresh Milled Flour

Make The Pie Crust

1. Firstly, mill the flour, and then place it in the fridge for about 5-10 minutes to cool down. (I like to mill extra flour at this time for rolling the pie dough out, you can mill it all together, or mill separately, but make sure the flour for your work surface is also cool, and not warm from the mill.)
2. Then, cut the butter into cubes, and place in the fridge to cool while the flour is cooling.
3. After all ingredients are chilled, add the sugar and salt to the flour, and stir to combine.
4. Then, add the cubed butter into the dry mix. Cut the butter in using a pastry cutter or two forks. OR you could use a food processor if you have one.
5. Once the butter & flour resemble pebble or pea size pieces throughout, then it is time to add the ice cold water slowly. Just add about 1 Tablespoon at a time.
6. Mix the water in each time before adding more water. You just want the dough to form large clumps. So, when you squeeze the dough with your hand it will stay together, but not be wet.
7. Cover, and let the dough sit for about 15 minutes for the fresh milled flour to absorb the liquid, and the bran to start to soften.
8. After this rest period, dust your work surface with the additional chilled flour. Put dough on dusted work surface, and press it into a round disk.
9. Place in the fridge for 1-2 hours. However, if you are making this recipe ahead of time, you can wrap the disk in plastic wrap and refrigerate for up to 3 days, or freeze for up to 3 months.
10. Place chilled dough on the counter for about 5 minutes so that it is easier to work with.
11. Roll out the dough disk to be about 1/8 inch thick. It should roll out to be about an 11 inch circle or so.
12. Carefully place the rolled out pie crust into a deep 9 inch pie pan. Gently lift each edge and allow the dough to fall into place. Try not to press it into place, as this can break through your dough causing leak points.
13. Cut off excess pie dough around the edge.
14. Pinch/crimp the dough edges all the way around the top edge of the pie crust.
15. Chill dough in the fridge for at least 1 hour. (This chill helps the pie crust to not shrink during baking.)

Bake The Pie Crust For The Fresh Milled Flour French Silk Pie

1. Preheat oven to 375*F after the pie crust has chilled in the fridge.
2. Blind bake the FMF pie crust – to do this, place a sheet of parchment paper into the raw pie crust, you want enough so it will cover the bottom and sides of the dough even after filling with pie weights or dry beans.
3. On top of the parchment paper fill with pie weights or dried beans. This also will help keep the pie dough from shrinking and collapsing as it bakes.
4. Bake for 14-16 minutes, until the pie crusts start to brown.
5. Then, remove the pie weights or dry beans (Be careful it will all be very hot!) Also, remove the parchment paper from the pie dough at this time.
6. Use a fork, and prick some small holes in the dough of the bottom of the pie crust to allow steam to escape.
7. Place empty pie crust back into the preheated oven for another 14-16 minutes, or until the bottom has lightly browned.
8. Remove the crust from the oven, and allow it to cool on a wire rack. The crust must be completely cooled before filling, or it will melt your chocolate filling.

Make The Whipped Cream

1. While the pie crust is baking, you can start making the filling.
2. In a stand mixer, or with hand mixer, start whisking the heavy cream until it becomes thick, then add powdered sugar and vanilla.
3. Continue to whisk the heavy cream until stiff peaks form, this usually takes about 4 minutes or so in a stand mixer.
4. Place covered in the refrigerator for later use. You will use half in the chocolate filling, and half for the final topping.

Make The Chocolate Filling

1. Melt the chocolate. (You can use a double boiler or the microwave. If using the microwave, heat in 20 second increments stirring between each time, repeat until smooth.) Set this to the side, but you don’t want it to chill and solidify. So, move to the next step right away.
2. In a small saucepan without the heat on, whisk the sugar and eggs together.
3. Once incorporated, turn the heat to medium-low and continue whisking.
4. Use a Digital thermometer, and cook and whisk until the mixture reaches 160*F. The mixture should coat the back of a metal spoon when ready.
5. Once the mixture reaches 160*F, then remove it from the heat and stir in your melted chocolate.
6. Then, stir in the vanilla extract and mix until smooth.
7. Allow this chocolate mixture to cool to room temperature, stirring it occasionally as it cools. Also, make sure your butter is at room temperature, so that it is softening as this cools. (You want the butter and the chocolate mixture to be about the same temperature before you move to the next step. (Don’t rush this, you don’t want your chocolate to melt your butter.)

Finish The Silky Chocolate Filling

1. Once the chocolate has cooled to room temperature, place your softened butter into a stand mixer or use a hand mixer. Beat the butter until it is light and fluffy (this takes about 3 minutes or so.) Scrape down sides as needed.
2. Once the butter is light and fluffy, then slowly add the room temperature chocolate mixture. Beat this on high until it is incorporated, light, and fluffy.
3. Gently fold in half of your whipped topping, and set the rest aside for the topping.

Assemble The FMF French Silk Pie (Chocolate Cream Pie)

1. Pour the fluffy chocolate mixture into your cooled pie crust.
2. Then, using the rest of the whipped topping, gently spread on top of the chocolate filling. You can top and garnish with shaved chocolate if you wish.
3. Lastly, enjoy!

How To Store Fresh Milled Flour French Silk Pie

To store this fresh milled flour French silk pie, cover and place in the fridge for up to 3 days. You can freeze this pie before adding the whipped topping to the top, by covering and place in the freezer for up to 2 months. OR you can make the pie crust ahead of time and keep it covered in the fridge for up to 4 days, or even in the freezer for up to 3 months (raw or baked will do.) Let it thaw in the fridge the night before making the pie.

Checkout Some Of My Other Recipes

Double Pie Crust

Chocolate Zucchini Cake

Pop Tarts

Chocolate Lava Cake

Brown Butter Brownies

Croissants

Cream Puffs

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French Silk Pie Made With Fresh Milled Flour Printable Recipe

French Silk Pie Made With Fresh Milled Flour – Chocolate Cream Pie

This French silk pie made with a fresh milled flour crust is so soft, airy and delicious! This is similar to a Chocolate cream pie, but lighter and has become one of my family's favorite treats! There are a few steps to get this FMF pie right, but I am here to walk you through it step by step!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

making pie crust & chilling/cooling time 4 hours hrs 30 minutes mins

Total Time 6 hours hrs

Course Dessert

Servings 1 pie

Ingredients

  

Pie Crust Ingredients

• 1&1/2 cups Fresh milled flour 180g I used half Kamut and half Spelt, see notes for alternatives. You will need extra flour for your work surface, I generally mill an extra half cup or so of flour 60g. (You want this chilled as well.)
• 1 tsp sugar 6g can use raw cane sugar, honey granules, honey, or maple syrup
• 1/2 tsp salt
• 1/2 cup very cold unsalted butter 113g cubed 1 stick
• up to 1/4 cup ice water 60g This amount may vary, use a little at a time

Whipped Cream Ingredients (You will use half of this in your filling, and half for the topping.)

• 2 cups heavy whipping cream 240g
• 2 TBSP powdered sugar 12g
• 1 tsp vanilla extract

Ingredients For The Filling

• Half of the filling you made above
• 8 oz dark or semi sweet chocolate bars 226g finely chopped, use a good quality chocolate
• 4 large eggs
• 1 cup sugar 200g
• 3/4 cup softened unsalted butter 170g 1&1/2 sticks
• 2 tsp vanilla extract

Instructions

 

Make The Pie Crust

• Firstly, mill the flour, and then place it in the fridge for about 5-10 minutes to cool down. (I like to mill extra flour at this time for rolling the pie dough out, you can mill it all together, or mill separately, but make sure the flour for your work surface is also cool, and not warm from the mill.)
• Then, cut the butter into cubes, and place in the fridge to cool while the flour is cooling.
• After all ingredients are chilled, add the sugar and salt to the flour, and stir to combine.
• Then, add the cubed butter into the dry mix. Cut the butter in using a pastry cutter or two forks. OR you could use a food processor if you have one.
• Once the butter & flour resemble pebble or pea size pieces throughout, then it is time to add the ice cold water slowly. Just add about 1 Tablespoon at a time.
• Mix the water in each time before adding more water. You just want the dough to form large clumps. So, when you squeeze the dough with your hand it will stay together, but not be wet.
• Cover, and let the dough sit for about 15 minutes for the fresh milled flour to absorb the liquid, and the bran to start to soften.
• After this rest period, dust your work surface with the additional chilled flour. Put dough on dusted work surface, and press it into a round disk.
• Place in the fridge for 1-2 hours. However, if you are making this recipe ahead of time, you can wrap the disk in plastic wrap and refrigerate for up to 3 days, or freeze for up to 3 months.
• Place chilled dough on the counter for about 5 minutes so that it is easier to work with.
• Roll out the dough disk to be about 1/8 inch thick. It should roll out to be about an 11 inch circle or so.
• Carefully place the rolled out pie crust into a deep 9 inch pie pan. Gently lift each edge and allow the dough to fall into place. Try not to press it into place, as this can break through your dough causing leak points.
• Cut off excess pie dough around the edge.
• Pinch/crimp the dough edges all the way around the top edge of the pie crust.
• Chill dough in the fridge for at least 1 hour. (This chill helps the pie crust to not shrink during baking.)
  

Bake The Pie Crust

• Preheat oven to 375*F after the pie crust has chilled in the fridge.
• Blind bake the FMF pie crust – to do this, place a sheet of parchment paper into the raw pie crust, you want enough so it will cover the bottom and sides of the dough even after filling with pie weights or dry beans.
• On top of the parchment paper fill with pie weights or dried beans. This also will help keep the pie dough from shrinking and collapsing as it bakes.
• Bake for 14-16 minutes, until the pie crusts start to brown.
• Then, remove the pie weights or dry beans (Be careful it will all be very hot!) Also, remove the parchment paper from the pie dough at this time.
• Use a fork, and prick some small holes in the dough of the bottom of the pie crust to allow steam to escape.
• Place empty pie crust back into the preheated oven for another 14-16 minutes, or until the bottom has lightly browned.
• Remove the crust from the oven, and allow it to cool on a wire rack. The crust must be completely cooled before filling, or it will melt your chocolate filling.
  

Make The Whipped Cream

• While the pie crust is baking, you can start making the filling.
• In a stand mixer, or with hand mixer, start whisking the heavy cream until it becomes thick, then add powdered sugar and vanilla.
• Continue to whisk the heavy cream until stiff peaks form, this usually takes about 4 minutes or so in a stand mixer.
  
• Place covered in the refrigerator for later use. You will use half in the chocolate filling, and half for the final topping.

Make The Chocolate Filling

• Melt the chocolate. (You can use a double boiler or the microwave. If using the microwave, heat in 20 second increments stirring between each time, repeat until smooth.) Set this to the side, but you don’t want it to chill and solidify. So, move to the next step right away.
• In a small saucepan without the heat on, whisk the sugar and eggs together.
• Once incorporated, turn the heat to medium-low and continue whisking.
• Use a Digital thermometer, and cook and whisk until the mixture reaches 160*F. The mixture should coat the back of a metal spoon when ready.
• Once the mixture reaches 160*F, then remove it from the heat and stir in your melted chocolate.
  
• Then, stir in the vanilla extract and mix until smooth.
• Allow this chocolate mixture to cool to room temperature, stirring it occasionally as it cools. Also, make sure your butter is at room temperature, so that it is softening as this cools. (You want the butter and the chocolate mixture to be about the same temperature before you move to the next step. (Don’t rush this, you don’t want your chocolate to melt your butter.)
• Once the chocolate has cooled to room temperature, place your softened butter into a stand mixer or use a hand mixer. Beat the butter until it is light and fluffy (this takes about 3 minutes or so.) Scrape down sides as needed.
• Once the butter is light and fluffy, then slowly add the room temperature chocolate mixture. Beat this on high until it is incorporated, light, and fluffy.
  
• Gently fold in half of your whipped topping, and set the rest aside for the topping.

Assemble The Pie

• Pour the fluffy chocolate mixture into your cooled pie crust.
  
• Then, using the rest of the whipped topping, gently spread on top of the chocolate filling. You can top and garnish with shaved chocolate if you wish.
  
• Lastly, enjoy!
  

Notes

Wheat Varieties- The great news is almost any wheat variety or blend will work with this recipe, but you may just have to adjust the water amount. Some great options, are Kamut (Khorasan Wheat), spelt, einkorn, or my All Purpose Flour Blend. Also, another great blend would be half hard and half soft wheat if you don’t have any of those ancient grains on hand.

How To Store (including make ahead tricks)- To store this fresh milled flour French silk pie, cover and place in the fridge for up to 3 days. You can make ahead, and freeze this pie before adding the whipped topping to the top, by covering and place in the freezer for up to 2 months. OR you can make the pie crust ahead of time and keep it covered in the fridge for up to 4 days, or even in the freezer for up to 3 months (raw or baked will do.) Let it thaw in the fridge the night before making the pie.

Keyword chocolate cream pie, cream pie recipe, FMF chocolate pie, FMF cream pie, FMF French Silk pie, French silk pie, fresh milled flour chocolate cream pie, fresh milled flour French silk pie, fresh milled flour pie

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