- 1 sheet refrigerated pie pastry
- 2/3 cup sugar
- 2 eggs
- 2 ounces unsweetened chocolate, melted
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1/3 cup butter, softened
- 2/3 cup heavy whipping cream
- 2 teaspoons confectioners' sugar
- Whipped cream and chocolate curls, optional
- 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.
Reviews for French Silk Pie
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"I have been looking for a recipe for French Silk Pie that did not call for raw eggs. I found this one and it was an instant hit with my family. My husband even told the people that he works with about how good this recipe was."
"I have a question can i use a pie dough from scratch?"
"A definite hit and do-again with my family. It didn't last long at all. I doubled the recipe and had a bit left over, but that got eaten quickly."
"Excellent...Very simple to make. I was out of powdered sugar and just used the extra fine regular sugar I had. It worked fine. I used a 8" plate and it was a little slight on the filling, but not much. I wouldn't double it like others said UNLESS you are using a 9" pie plate. Even then, I bet you'll have extra. Loved it....Thanks!"
"My boyfriend loves this pie. It's his favorite and he asks for it all the time. My family also requests it for every holiday. It's unique because most French Silk pies have raw eggs in them. This recipe is safer and SO delicious. It has a lot of steps but it's worth it!"