French Silk Pie is smooth, decadent and delicious. Served in a graham cracker crust with a topping of whipped cream and shaved chocolate makes an amazing presentation.
Why You’ll Love This Recipe!
I’ve been a fan of French Silk Pie for years and it makes an appearance every year at all the pie holidays (Christmas and Thanksgiving) Truth be told I will always pick a fruit dessert over chocolate but not when it comes to French Silk Pie.
Amazing texture. Not only does this pie have a great chocolate taste but it’s texture is amazing!!
Nostalgic. Growing up, if my mom ever made a pie it was some form of chocolate pie, so French Silk Pie reminds me of my mom.
What is French Silk Pie?
French Silk Pie was the runner up to the 1951 Pillsbury Bake-Off competition and it get’s it’s name from the smooth, mousse like silky texture. The silky texture comes from the whipping of the eggs as they are added. Don’t skimp on the whipping time, 5 minutes per egg, it truly makes the difference and creates the wonderful texture of the pie.
- Butter. I use salted butter at room temperature
- Granulated Sugar
- Unsweetened baking chocolate. I used the Baker’s square chocolate.
- Vanilla extract
- Heavy cream and shaved chocolate for garnish
- 9-inch Prepared baked pastry pie crust or 9-inch baked graham cracker crust
How to Make French Silk Pie?
- Melt chocolate in a small bowl in the microwave or in a saucepan using a double boiler on the stove top over low heat. Let it cool completely to room temperature.
- In a medium to large size bowl, beat sugar and butter until fluffy and light colored. This will help prevent the pie from being grainy.
- Whisk in the cooled chocolate mixture and then add the eggs one by one.
- Beat each egg for FIVE minutes, yes, five minutes!! This creates the silky, light texture of the pie. I use my Kitchen Aid stand mixer for this but you can use a hand electric mixer too.
- Fill pie crust with chocolate filling.
- Refrigerate for at least 2 -3 hours or overnight.
- Garnish with sweetened whipped cream that has been whipped to a stiff peak and shaved chocolate or chocolate curls.
- Traditionally French Silk Pie is served in a pastry crust which you can do but I prefer a graham cracker crust. You can use a store-bought one but a homemade one is so easy and so much better. Find my favorite graham cracker crust recipe here. Another option is an Oreo crust made with Oreo cookies.
- I think French Silk Pie is best when served at room temperature. Allow it to sit out for 20-30 minutes before serving.
Frequently Asked Questions
How to store French Silk Pie?
It should be kept in the refrigerator covered with plastic wrap. It will last up to 3 days in the fridge. The pie can also be frozen. Freezing Instructions: Once the pie has been cooled in the refrigerator, cover tightly with plastic wrap, then a layer of foil, and freeze for up to 3 months. To serve, thaw overnight in the refrigerator, then add the fresh whipped cream and chocolate shavings before serving.
What can I use instead of raw eggs?
The pie does use raw eggs. I don’t have a problem with that as I am also an avid consumer of raw cookie dough but if you prefer not to use raw eggs you can purchase pasteurized eggs to use.
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French Silk Pie
- 1/2 cup butter room temperature
- 3/4 cup sugar
- 2 oz. unsweetened baking chocolate
- 1 tsp vanilla
- 2 eggs
- 1 prepared pastry or graham cracker crust
- Melt chocolate and bring to room temperature.
- Cream butter and sugar in a mixing bowl,beat until fluffy and light colored.
- Add in cooled chocolate and vanilla extract.
- Add in eggs one at a time, beat each egg for FIVE minutes on medium speed. Don’t skimp on the time.
- Pour mixture into prepared and cooled pie shell.
- Refrigerate for at least 2-3 hours before serving.