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French Silk Pie

French Silk Pie

Spring has arrived to most of the country.  Apparently not here though.  School was cancelled today because of snow.  And it is coming down like crazy out there right now.   We are even talking about going snowshoeing this weekend, we have gotten so much snow.  I am ready for warm weather, capris, and grilling out.  All of which seem like a long way off at this point.

French Silk Pie

So, what do you do when you don’t think spring will ever get here?  You make a creamy, chocolatey pie and dive right in.  I am not sure why, but a creamy, no bake pie seems like spring and summer to me.  French Silk pie has always been one of my favorites.  When I was a little girl we would buy them from a restaurant called Baker’s Square.  Then in college I worked at Perkins, and they served them as well.  Now…..I make my own.

French Silk Pie

It is super easy actually, and so much richer and chocolatey-er (not a real word, I know).  I have yet to master pie crust, so I use a premade dough.  Then your mixer does all the work.  My brother, who actually went to culinary school, was even impressed.  He had no idea how I got it so thick.  You have to love it when you can impress your brother!  FYI – the eggs in this recipe do not get cooked, so I recommend you get pasteurized eggs, so there are no worries about raw eggs.

French Silk Pie
 
Serves: 10
Prep time:
Total time:
 
Creamy chocolate pie topped with whipped cream
Ingredients
  • 1 9-inch pie crust
Pie Filling
  • 3 oz unsweetened chocolate, melted and cooled
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 tsp vanilla
  • 4 pasteurized eggs
Whipped Cream
  • 1 cup heavy cream
  • ⅓ cup powdered sugar
  • ½ tsp vanilla
Instructions
  1. Preheat oven to 450 degrees. Press pie crust into a 9 inch pie plate. Prick the bottom and sides with a fork. Bake for 9-11 minutes, until golden brown. Let cool completely.
  2. In a stand mixer beat butter for 2 minutes, until fluffy. Gradually add the sugar, continuing to beat until light and fluffy. Mix in cooled chocolate and vanilla.
  3. Add the eggs 1 at a time. Beat on medium-high for 2 minutes after each addition. It should be light and fluffy when you are done.
  4. Pour chocolate mixture into cooled pie shell. Place in fridge while you prepare the whipped cream.
  5. In a large bowl beat heavy cream until soft peaks begin to form. Add powdered sugar and vanilla. Beat until stiff peaks. Spread whipped cream over chocolate layer. Garnish with shaved chocolate.
  6. Let sit in the fridge for 2 hours before serving.
Notes
Slightly adapted from Pillsbury Bake Off

 

 

Comments

  1. Erin, this looks so good! I am such a big fan of French silk pie…it’s my favorite pie that my mom makes!

  2. Hello, and get into my belly! Gorgeeeeous pie, Erin!

  3. I LOVE french silk pie, so so good! My mom would always make this for me during Thanksgiving, and herself too, because we don’t like pumpkin pie. Haven’t had it in ages!

  4. Wow, a snow day in the second half of April?! That’s insane. I love French silk pie and it’s been years since I’ve made one. If it weren’t so cold and snowy there, I’d threaten to show up at your house for a piece :)

  5. This is a gorgeous french silk pie! I would love a piece to get me through this long afternoon!

  6. Wow – this looks awesome! So silky and dreamy – I’d love to have some right now! :)

  7. I cannot believe you are still getting snow. Yuck! Chocolate is definitely the remedy.

  8. This brings back memories of going to Baker’s Square for pie with friends during high school… love your homemade version!

  9. Oh my goodness!! I’ve not had a French Silk Pie in years and years!!! When I was in high school I visited my cousins in Minnesota and we went to a restaurant where they featured this pie, I’m not rmembering the name, but I’ve never forgotten the pie. I think I need to try to make it myself!!

  10. Feeling you pain with the icky weather! You know what would solve any heartache? This thick, rich chocolatey pie! I can’t believe the enormity of each slice and how thick it looks…somehow, I think I could manage ;-) Gorgeous Erin!

  11. This is an old time favorite at our house. I remember the very first time my husband and I share a slice at a small café in town. We thought we had surely died and gone to heaven. I think this pie could even chase away the winter blues!

  12. This is a holiday favorite at my Dad’s house so I am so glad you posted this. I think I will surprise him with it next time I visit.

  13. That is one gorgeous pie Erin! So sorry about the snow. We went from snow to summer like temperatures with the A/C on… now I wish spring would just arrive and stay with some warm mild temperatures. I hope spring comes to your area tomorrow so it melts all that snow. :)

  14. If I could have a slice of this pie every day, I think I’d be willing to sacrifice a few warm days! And that’s saying a lot!! :D

  15. Yes-a creamy no bake chocolate pie is one dessert that I love to make in warm Summer weather but I would take a slice anytime, actually ;-)

  16. I really need to stop looking at food blogs when I’m starving…I immediately started drooling when I saw your gorgeous photo of that stunning slice of pie. French silk is one of my favourites and yours looks absolutely perfect! I agree with your brother- how did you get it so thick and rich? Fabulous job, Erin!

  17. This looks lovely. I adore French silk pie. I can’t wait to try it. You should come to my island. There’s no such thing as winter here.

  18. Yum! Looks silky and delicious!

  19. You should not have told me how easy this is to make, I adore French Silk Pie! At least I’ll be able to blame you when I have this pie in front of me, with no one else home and a big spoon, ready to dive in, lol.

  20. What a simply divine dessert! I can only imagine how wonderful it tasted!

  21. I love such desserts :) Very delicious, comforting and sinful.

  22. Your pie looks and sounds absolutely divine!

  23. One of my favorite pies, so chocolaty!! Wishing I had a slice right now.

  24. Silky indeed! I am found wanting for a decadent, luxurious slice…or two!

  25. A few days ago I had told you sring had arrived here and although it’s not raining the temperaures had dropped we had to turn the heat on.
    A slice of this silky pie would make wonders around here.

  26. You must be in the midwest somewhere. Sorry, friend. Here in New England, we know what it’s like to get snow when you’re hoping for spring! Pie is delish, I want to crawl into my computer!

  27. Lora @cakeduchess says:

    I will happily send you some warm temps. I think I would need to make pie too to get over all that cold and snow;)Looks fantastic, Erin!

  28. I am the master of adding -y and -ier to words where it doesn’t belong and I’m all for other people doing it. :)

    And YES! Pie. I haven’t made a pie in maybe years. Which is just stupid because I actually prefer it over cake! This one looks great. Nice and creamy!

  29. I need this!

  30. This recipe is calling my name. Looks so dreamy.

  31. My all time favorite pie; I use a graham cracker and pecan crust that is amazing too. OK, I’ve used plain old regular eggs for years but I won’t deny that every single time there is a bit a feeling like gambling in Vegas so I’m going to try using pasteurized eggs; yours still looks perfectly fluffy so seems they do work! Don’t tell…I could sit down and eat this entire pie. Who needs burgers anyhow?

Trackbacks

  1. [...] but the sides are pretty much up for grabs. And the dessert always changes.  Last year I made this French Silk Pie.  I am craving a chocolate cake recently, but that doesn’t really seem fitting for Easter.  [...]

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