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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. Not only does this pie have a great chocolate taste but it’s texture is amazing!!
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.
Ingredients Needed
- Butter. I use salted butter at room temperature
- Granulated Sugar
- Unsweetened baking chocolate. I used the Baker’s square chocolate.
- Vanilla extract
- Eggs
- 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.
Tips
- French Silk Pie is traditionally served in a pastry crust. I prefer a graham cracker crust, but you can also use a chocolate cookie crust.
- Don’t skimp on the whipping time, 5 minutes per egg, it truly makes the difference and creates the wonderful texture of the pie.
- 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
Ingredients
- 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
Instructions
- 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.
Tips & Notes:
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Nutrition Facts:
Patso says
Great recipe, followed steps exactly!