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French Silk Pie

Ingredients

  • 2 ounces unsweetened chocolate, melted
  • 1 sheet refrigerated pie pastry
  • 2/3 cup sugar
  • 2 large eggs
  • 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

  • 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.

Nutrition Facts

1 piece: 450 calories, 33g fat (19g saturated fat), 139mg cholesterol, 223mg sodium, 38g carbohydrate (24g sugars, 1g fiber), 5g protein.

Reviews

Average Rating: 4.871794
  • 302harrison
    Nov 23, 2018
    My daughter made this for Thanksgiving, and it was the only one of the four different pies to be all eaten. A huge hit! She is making another one now for the leftovers feast.
  • Margaret
    Apr 30, 2018

    Delicious - made it with graham crackers crust!

  • nicholas
    Jan 30, 2018
    a delicious recipe indeed, i checked over it, reminds me of the time my mother made me a french silk pie, back in those days, you could get all the ingredients for a nickel, we used to say 'give us our pies now!' what a time, back in those days you could get 4 of these pies i n a barrel, and the fish were delicious, yep, we went down to the old town and got 20 of these bad boys for a gathering, we ended up in jail again, but it was worth it, we got the pies, yummy indeed, like the time i swam down the olkmulgee in nothing but my own boxers i tell you what, yep, yummy, but i can only give them 3 stars because it reminds me of the time i hunted fish and a barrel, lets just say the barrel got away, yep yepitty yep yep yep, i miss those old days when you could buy a goat for a nickel and buy some sand for a couple ennies, but in those days we just stole the sand from beaches
  • RhondaReistad
    Mar 27, 2018
    It is a very time consuming but excellent recipe.
  • Marlo
    Dec 31, 1969

    In the beginning of step three it calls to cream the butter, how much sugar? I thought I already used the sugar in the eggs in step two? Or is creaming the butter just beating it until creamy, no sugar needed?

  • camimbw
    Sep 7, 2017

    Love Love Love this recipe. I was a little nervous about trying a new recipe for a birthday party, but it was worth the effort. It isn't difficult to make, and is absolutely delicious. I used a regular pie crust, but the next time I want to try either a shortbread crust or graham cracker. It gets all five stars and would get more if they were available. Thank you for sharing the recipe..

  • Jennifer
    Mar 30, 2017

    I would give this 10 stars if I could!!! Awesome pie! I put mine in a graham cracker crust and it was incredible.

  • foxyhottcakes
    Jun 6, 2016

    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.

  • SpookyDana
    Apr 29, 2016

    I'm a professional baker for a highly rated resort and this is a very good, consistent recipe. Very chocolatey and rich.

  • I-wil-ma
    Feb 7, 2016

    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.

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