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French Silk Pie Recipe

French Silk Pie Recipe photo by Taste of Home

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“I first made French Silk Pie when I was in high school, then, years later, I tinkered with the recipe until I was happy with it," says Lisa Francis of Elba, Alabama. "Now, it’s one of my husband Dalton’s favorites."

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French Silk Pie Recipe

Prep: 40 min. Cook: 10 min. + chilling

Yield: 6 Servings

40 10 50

Ingredients

1 sheet refrigerated pie pastry
2/3 cup sugar
2 eggs
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 teaspoons confectioners' sugar
Whipped cream and chocolate curls, optional

Directions

Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack.
In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.
In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.
In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture.
Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers. Yield: 6 servings.

Nutritional Facts 1 piece (calculated without whipped cream and chocolate curls) equals 450 calories, 33 g fat (19 g saturated fat), 139 mg cholesterol, 223 mg sodium, 38 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as French Silk Pie in Cooking for 2 Fall 2006, p11

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Reviews for French Silk Pie

French Silk Pie

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Reviewed on Jan. 03, 2013 by KD89

Pretty time consuming but it's my husbands favorite!

Reviewed on Nov. 28, 2012 by kdthompson

To make this super easy, I doubled the chocolate and made it with Cool Whip instead of whipping the cream. I made mine with an Oreo crust, my family whoofed it down!! I should have made 2 for thanksgiving, it went faster than the pumpkin pie and for my family...that says alot!!

Reviewed on Nov. 28, 2012 by kdthompson

Made this with an Oreo crust, my family whoofed it down!! I should have my 2 for thanksgiving, it went faster than the pumpkin pie and for my family...that says alot!!

Reviewed on Nov. 25, 2012 by rmbork

Thanks for sharing! Everyone LOVED this recipe. It was a bit time consuming but well worth it. Be sure to double the recipe.

Reviewed on Nov. 21, 2012 by cookinama

This pie is absolutely delicious! The filling is quick and easy to make and tastes like whipped chocolate ice cream. Definitely a keeper!

Reviewed on Oct. 19, 2012 by love2cookCP

This recipe was amazing! I doubled the filling like everyone said & glad I did. I also made whip cream for the top & added chocolate shavings. It tasted like a pie you'd find at a nice bakery - so good! Very easy to prepare also. My husband was impressed! I will definitely be bringing this to Christmas to share!

Reviewed on May. 20, 2012 by kshea

This is my husband's favorite pie, however, I double the filling and put it in my deep dish pie pan. I also put whipped cream on top in dollops at the edge. We love it and so does everyone else. I have never had anyone not love it, and I make a lot of pies!

Reviewed on Apr. 11, 2012 by tlsf

Made this at Easter and everyone loved it. I made a triple recipe and had enough for two 9-inch pies with a wee bit left over in a dessert dish. (Note: just the filling makes a nice dessert as well.)

Was trying to get the same flavour as the Baker's Square version but theirs has a sort of "bite" to it and we can't figure out what it is. This version is denser and creamier, but I miss the bite...

Reviewed on Dec. 26, 2011 by Relievestressbake

This was incredible!!! Although the filling is dense it is still a light dessert; not too sweet, not too rich, a good chocolate flavor (not intense but very good), extremely smooth and melts in your mouth. (I used a very scant measure of sugar.) MUST double the recipe to have enough filling, unless you are making a very small pie. This is my new "go to" recipe, especially for company. Easy and excellent!

Reviewed on Oct. 01, 2011 by carolynstowers

very good recipe, I did double the recipe and used a 9 inch crust. I like for the pie to be full to the top. The pie is not a death by chocolate pie. Just the right amount of chocolate that you will enjoy a full piece.

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