French Silk Pie Recipe
- 1 sheet refrigerated pie pastry
- 2/3 cup sugar
- 2 large 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture.
- 6. 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.
1 piece: 450 calories, 33g fat (19g saturated fat), 139mg cholesterol, 223mg sodium, 38g carbohydrate (24g sugars, 1g fiber), 5g protein.
Reviews for French Silk Pie
"Oh my gosh is this good! I followed the recipe exactly and used my own pie crust. I have to find another occasion to make this for soon! I garnished with homemade whipped cream. Worth the effort."
"I'm a professional baker for a highly rated resort and this is a very good, consistent recipe. Very chocolatey and rich."
"I made this last night. I used 3 tablespoons of cocoa powder and 1 tablespoon of butter in place of unsweetened chocolate. I added it to the eggs and sugar prior to heating and stirred the butter in at the end of that time. I cooked in in a microwave safe bowl, time will depend on your microwave in mine a minute was too short I stirred it then and put it in for about 45 seconds. That perhaps was too long, I added the butter and vanilla and whisked it really well when it came out. And let it cool. It set up really well in about 2 hours. In fact I was waiting for the crust to cool and it was nearly too set to transfer to the shell; so if you have the shell cooled prior to making this that would be good. I thought the filling was a bit on the small side however it is quite rich and if it is garnished with whipping cream I think adequate in the amount listed. I did not add the whipping cream; I made the best flakey pastry pie crust I have ever made and it complemented this very well. Needless to say it will not survive until the Super Bowl tonight."
"I made this tonight for our family's Thanksgiving dinner, as an alternative to the traditional pumpkin pie. Have to say that was a huge hit and no one missed the pumpkin pie at all! Would be a great year round treat with its delicious, rich, creamy flavors. Kind of reminded me of the taste of homemade chocolate ice cream with a fluffy mousse texture inside of a light flaky crust. Perfect!"
"This pie is wonderful, everyone needs to try this. Way to go Taste of Homes."
"Delicious, doubled it as suggested and had way too much filling but who's complaining? Lots of steps but straightforward recipe. I should have put pie weights in the crust but otherwise, perfect."
"Didn't make enough to fill pie. Double the recipe and you're good to go! Also used an oreo graham crust."
"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!"
"This French pie is the worst thing I have ever consumed. It's yucky"
"It must have been good, because they ate it all before I could get a piece. :) Thanks for recommending to double the filling. I did and it filled the crust perfectly."
"I've made this one twice. It's sort of dense, but very creamy!"
"Pretty time consuming but it's my husbands favorite!"
"Thanks for sharing! Everyone LOVED this recipe. It was a bit time consuming but well worth it. Be sure to double the recipe."
"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!"
"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..."
"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!"
"Easy to make. Very creamy. The boys loved it!"
"Pretty easy, and very yummy!"
"It was time consuming getting the egg-sugar mixture to 160F but this filling was well worth the work. Delicious. I doubled the filling recipe for a 9-in pie and it was perfect."