Print Options

Back to French Silk Pie >

Include these items:

Select reviews >

Taste of Home Logo

French Silk Pie

 French Silk Pie
“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."
6 ServingsPrep: 40 min. Cook: 10 min. + chilling


  • 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

2 of 2

French Silk Pie (continued)

Directions (continued)

  • 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.