French Silk Pie – a rich and creamy chocolate pie with a layer of silky chocolate mousse topped with fresh whipped cream and chocolate shavings!
I think that French Silk Pie might be my all time favorite pie. When I was growing up we would buy it at Baker’s Square…do you remember that place? Is it even still around in the Mid West? Then we moved to a different town and would get it at Perkins. Both were so good and I remember being so excited when I saw the box sitting in the fridge. It was one of the only things we had for dessert that wasn’t brownies.
Fast forward some years later and I realize that I can make it at home. Pretty much everything that you can buy in a store is better homemade and this pie is no different. It is so rich, creamy and silky you are going to love it! The better quality chocolate you use, the better it is going to be! Plus homemade whipped cream on top is what dreams are made of. Check out this French Silk Brownies for an over the top version!
So let’s get this out of the way up front. French Silk Pie has raw eggs in it. If you see something else called French Silk Pie without it, it is really just a chocolate cream pie. The eggs are what make the pie so thick and creamy. But you use pasteurized eggs were are 100% safe to eat raw. And if you can’t find pasteurized eggs at the store no worries, you can make them at home. It is a simple as heating them in water!
To pasteurize eggs you fill a pot with water to cover the eggs. Slowly bring the temperature up to 140 degrees and keep it there for 3 minutes. You want to use a thermometer for this to make sure you get the right temperature. Too hot and you will scramble the eggs and then your pie will just be gross. So now that we know French Silk Pie is safe to eat, let’s move on.
How to Make French Silk Pie
- Use a stand mixer. Really, it will beat the eggs into oblivion and it is what makes the pie so silky smooth.
- You want to make sure to really cream your butter and sugar together in the first step, or your pie will not be as smooth and creamy.
- Use good quality chocolate. The chocolate is the main part of this pie, so you want to make sure it is something you like.
- Pre bake the pie crust. You can use your favorite homemade or store bought crust, just let it cool completely before you add the filling.
- Make sure to store the pie in the fridge. Not only is is best served cold, even with pasteurized eggs you want to make sure it is stored and a cold temperature.
This French Silk Pie recipe is really super easy to make. You have to beat the eggs in one at a time, for a couple minutes each time. But it will get so light and fluffy and delicious. Just let the mixer do the work!
Sometimes I hear questions like why is my French Silk Pie gritty or why is my French Silk Pie grainy. It is because it is not mixed enough at the start. When you cream the butter and sugar together, you want to do that for a couple minutes, until it really is fluffy. Then as you add the other ingredients and beat, it should get nice and smooth.
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French Silk Pie
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
- 1/3 cup powdered sugar
- 1/2 tsp vanilla
Instructions
- 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.
- 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.
- 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.
- Pour chocolate mixture into cooled pie shell. Place in fridge while you prepare the whipped cream.
- 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.
- Let sit in the fridge for 2 hours before serving.
Notes
Slightly adapted from Pillsbury Bake Off
To Make Pasteurized Eggs:
Place eggs in a sauce pan and cover with water. Slowly heat the water to 140 degrees. Maintain that temperature for 3 minutes. Drain and cool the eggs to use in the recipe.
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Nutrition Information
Yield
12Serving Size
1Amount Per ServingCalories 415 Total Fat 31g Saturated Fat 18g Trans Fat 1g Unsaturated Fat 11g Cholesterol 125mg Sodium 213mg Carbohydrates 30g Fiber 2g Sugar 21g Protein 5g
Erin S
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Cassie | Bake Your Day says
April 17, 2013 at 10:38 amErin, this looks so good! I am such a big fan of French silk pie…it’s my favorite pie that my mom makes!
Hayley @ The Domestic Rebel says
April 17, 2013 at 10:57 amHello, and get into my belly! Gorgeeeeous pie, Erin!
RavieNomNoms says
April 17, 2013 at 1:36 pmI 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!
Tracey says
April 17, 2013 at 1:46 pmWow, 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 🙂
Jessica@AKitchenAddiction says
April 17, 2013 at 2:02 pmThis is a gorgeous french silk pie! I would love a piece to get me through this long afternoon!
Jennifer @ Not Your Momma's Cookie says
April 17, 2013 at 3:56 pmWow – this looks awesome! So silky and dreamy – I’d love to have some right now! 🙂
Emily @ Life on Food says
April 17, 2013 at 6:06 pmI cannot believe you are still getting snow. Yuck! Chocolate is definitely the remedy.
Laura (Tutti Dolci) says
April 17, 2013 at 10:48 pmThis brings back memories of going to Baker’s Square for pie with friends during high school… love your homemade version!
Kim - Liv LIfe says
April 17, 2013 at 11:21 pmOh 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!!
Erin | The Law Student's Wife says
April 18, 2013 at 7:20 amFeeling 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!
The Café Sucre Farine says
April 18, 2013 at 2:43 pmThis 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!
Stephanie @ Eat. Drink. Love. says
April 18, 2013 at 6:24 pmThis 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.
Ramona says
April 19, 2013 at 2:14 pmThat 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. 🙂
Valerie says
April 19, 2013 at 3:30 pmIf 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!! 😀
Patty says
April 19, 2013 at 3:45 pmYes-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 😉
Nancy @ gottagetbaked says
April 19, 2013 at 6:01 pmI 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!
Renee @ Awesome on $20 says
April 19, 2013 at 10:08 pmThis 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.
Monica says
April 19, 2013 at 11:53 pmYum! Looks silky and delicious!
Joan@Chocolate and More says
April 20, 2013 at 8:09 amYou 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.
Lisa {AuthenticSuburbanGourmet} says
April 20, 2013 at 8:42 amWhat a simply divine dessert! I can only imagine how wonderful it tasted!
Medeja says
April 21, 2013 at 4:37 amI love such desserts 🙂 Very delicious, comforting and sinful.
Rosie @ Blueberry Kitchen says
April 21, 2013 at 6:30 pmYour pie looks and sounds absolutely divine!
Suzanne says
April 21, 2013 at 8:45 pmOne of my favorite pies, so chocolaty!! Wishing I had a slice right now.
Jen Laceda @ Tartine and Apron Strings says
April 22, 2013 at 11:26 amSilky indeed! I am found wanting for a decadent, luxurious slice…or two!
Roxana | Roxana's Home Baking says
April 22, 2013 at 8:55 pmA 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.