For an extra touch of elegance, garnish the chilled pie with freshly whipped cream and chocolate shavings just before serving. Ensure the chocolate is cooled to lukewarm before adding it to the butter to prevent melting the butter and compromising the filling's texture. Chilling the bowl and beaters before whipping the cream will help it whip up faster and achieve a better volume. If you don't have time to make your own pie crust, a good-quality store-bought crust works perfectly well.
French Silk Pie
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME2 hrs 55 mins
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SERVING8 People
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VIEWS13
Indulge in the velvety embrace of French Silk Pie, a symphony of rich chocolate and ethereal creaminess. This recipe elevates the classic with a gently cooked custard, ensuring a smooth, safe, and utterly irresistible dessert. A delightful experience that will leave you craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol123 mg
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Fiber1 g
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Protein4 g
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Saturated Fat15 g
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Sodium140 mg
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Sugar20 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375°F (190°C). (5 minutes)
02
StepBrush the beaten egg evenly over the thawed pie crust, covering the bottom and edges. Prick the bottom and sides of the crust generously with a fork to prevent puffing. (2 minutes)
03
StepBake the prepared crust in the preheated oven until golden brown, approximately 10-15 minutes. Let the baked crust cool completely on a wire rack (approximately 30 minutes). (45 minutes)
04
StepIn a medium saucepan, combine the granulated sugar and the remaining egg. Cook over medium-low heat, stirring constantly to prevent curdling, until the mixture thickens and coats the back of a spoon, or reaches 160°F (71°C) on an instant-read thermometer (about 8-10 minutes). (10 minutes)
05
StepRemove the saucepan from the heat and stir in the melted chocolate and vanilla extract until well combined. Allow the chocolate mixture to cool to lukewarm, about 15-20 minutes, stirring occasionally. (20 minutes)
06
StepIn a large bowl, beat the softened butter with an electric mixer until light and fluffy, about 3-5 minutes. Gradually add the cooled chocolate mixture and continue to beat on high speed until the filling is thick, creamy, and well combined, about 3-5 minutes more. (10 minutes)
07
StepIn a separate chilled bowl, beat the cold heavy cream with an electric mixer until it begins to thicken. Add the sifted powdered sugar and continue to beat until stiff peaks form. (5 minutes)
08
StepGently fold the whipped cream into the chocolate mixture, being careful not to overmix and deflate the cream. Pour the silky filling into the cooled, baked pie crust. (5 minutes)
09
StepCover the pie loosely with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the filling to set completely. (120 minutes)
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RECIPE REVIEWS
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Cleveland Crona
Jun 29, 2025My family devoured this pie in one sitting! It's definitely a new favorite.
Graham Ondricka
Jun 26, 2025I added a little coffee liqueur to the chocolate mixture for an extra kick. Delicious!
Armand Kiehn
Jun 24, 2025The instructions were very clear and easy to follow, even for a beginner baker like me.
Erin Erdman
Jun 24, 2025This recipe is amazing! The cooked egg base makes it so much safer to eat.
Tamara Ankunding
Jun 23, 2025The tip about using room temperature butter is crucial. It made the filling so smooth.
Alaina Wiegand
Jun 12, 2025Next time, I'll try adding some chopped nuts to the crust for added texture.
Dejah Macejkovic
Jun 8, 2025I used a store-bought crust to save time, and it turned out perfectly.
Reggie Bayer
Jun 8, 2025I love how rich and decadent this pie is. Perfect for special occasions.