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French Silk Pie for Trinity Sunday

Updated: Jun 4

A slice of French Silk Pie

Trinity Sunday is coming up! What better way to celebrate than with a heavenly dessert with three layers, French Silk Pie?

French Silk Pie, with its three luscious layers, serves as a fun and delicious metaphor for the Father, Son, and Holy Spirit. The rich, velvety chocolate filling, the light, and airy whipped cream topping, and the buttery graham cracker crust give a distinct visual for the Trinity.

Join me in creating this heavenly dessert, honoring the unity and diversity of the Holy Trinity in a delightful and meaningful way!

Trinity Sunday French Silk Pie


12 graham crackers (the 4-section large pieces)

1/3 cup butter, melted

1/3 cup sugar


1 cup heavy whipping cream

8-ounces bittersweet or semi-sweet chocolate chocolate, finely chopped

4 large eggs

1 cup granulated sugar

3/4 cup unsalted butter, softened to room temperature

1 and 1/2 teaspoons vanilla extract


1 1/2 cups heavy cream

1/4 cup powdered sugar


For the crust:

Preheat the oven to 350 degrees F. Crush the crackers in a food processor or resealable bag. Pour them into a bowl and stir in the melted butter and sugar. Press into a pie pan and bake until golden and set, 5 minutes. Remove from the oven and set aside to cool slightly.

For the filling:

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Set whipped cream in the refrigerator until step 8.

Melt the semi-sweet chocolate. You can melt it in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium microwave-safe bowl. Microwave in 20-second increments, stopping and stirring after each increment until completely melted and smooth. Set aside until the end of the next step.

Whisk eggs and sugar together in a heatproof bowl or the top piece of a double boiler. Place over a pot of simmering water (or the bottom part of your double boiler) on medium heat. Do not let the surface of the simmering water touch the bottom of the heatproof bowl. Whisking constantly, cook the egg mixture until it reaches 160°F on an instant-read thermometer, about 10–11 minutes. Do not stop whisking or the eggs may solidify. Carefully remove from heat and allow to cool for 10 minutes. After cooling, slowly stir in the melted chocolate. Cool for another 10 minutes.

Using a handheld or a stand mixer fitted with a paddle attachment beat the butter on medium-high speed until creamy, about 1–2 minutes. Add the vanilla and beat on medium-high speed for 30 seconds. Scrape down the sides and up the bottom of the bowl. With the mixer running on low speed, pour in the chocolate/egg mixture and then increase to medium-high speed and beat for 3 minutes. With a silicone spatula, fold in the whipped cream until combined.

Spread filling into pie crust. Cover tightly with plastic wrap and refrigerate for at least 4–6 hours or overnight, until chilled and thickened. Pie may be refrigerated for up to 2 days before serving.

Using a handheld or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Spread the whipped cream on top of the chilled pie.

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