French Silk Pie
Smooth and decadent, French Silk Pie is a chocolate lovers dream! You’ll love the flaky pie crust, topped with smooth and silky chocolate!
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Growing up we always had French Silk Pie at holiday get togethers. It usually came from Bakers Square (anyone remember this restaurant?)!
That fudgy, creamy chocolate pie is still to this day one of my favorites! Last year I attempted to make a French Silk Pie from scratch, but it was too thick after refrigerating it. The “silky” part of the pie was no longer silky and creamy. I realized I rushed when adding my eggs, not allowing the mixture to beat for a full 5 minutes after each addition. Don’t be like me and rush through this step.
So, of course, I had to make another attempt. This time it turned out wonderful! Although, admittedly, I used refrigerated pie crust. If you prefer a homemade crust, you can totally go that route! I did go the extra steps and make a homemade whipped cream to top this pie (but Cool Whip would work too if you prefer).
There is one thing to remember when making this pie. All chocolate is NOT created equal. Do not lick your fingers after melting the baking chocolate…it’s very bitter, haha!
An easy trick for making chocolate curls (if you don’t want to scrape the curls into pretty pieces) is to spread your melted chocolate for the topping onto a piece of parchment paper, very thin! Then roll that parchment paper into a tight “tube” and place in refrigerator. When you are ready to garnish your pie, remove the chocolate from the refrigerator and unroll your parchment. The chocolate will break off into pieces, giving you the perfect chocolate chunk garnish without having to do any extra work!
ENJOY! If you’re looking for a no bake recipe, be sure to try this No Bake CINNAMON French Silk Pie from my friend Ashley. I love the graham cracker crust paired with the silky smooth pie! You could also add some booze to your pie like Rebecca did in this Kahlua Chocolate Cream Pie! If your family loves s’mores, give your pie this twist by making Leigh Anne’s Chocolate S’mores Pie recipe! Oh, wait, your family really doesn’t dig pie? How about a batch of Erin’s French Silk Brownies instead! These sound fantastic!
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French Silk Pie
Yield: 1 pie
Prep Time: 30 minutes, plus 2 hour chill time
For the Chocolate layer:
- 1 box refrigerated pie crust, for one pie
- 4 oz unsweetened baking chocolate (100% cacoa)
- 1 cup unsalted butter
- 1 1/2 cup granulated sugar
- 2 tsp pure vanilla extract (I love Rodelle)
- 4 large eggs (pasteurized)
For the garnish:
- 1 cup heavy whipping cream
- 2/3 cup powdered sugar
- 1 cup milk chocolate chips
- Prepare pie crust according to package directions (for a single crust pie). Allow pie crust to cool.
- In a small microwave bowl, melt baking chocolate on high heat for one minute. Stir and heat again in 15 second intervals until melted and smooth. Set aside to cool.
- In a large bowl, beat butter with sugar until fluffy (about 3 minutes). Slowly drizzle in the cooled chocolate and continue beating on medium speed. Add in vanilla extract.
- Add eggs, one at a time, beating for about 5 minutes after each egg. DO NOT RUSH. This is what creates a light and fluffy texture to your pie! Once all the eggs have been added (about 20 minutes later, this is why you MUST have a KitchenAid stand mixer), pour this into your prepared pie crust shell!
- For the garnish, beat the heavy cream for 3 minutes until it begins to form stiff peaks. Slowly add in the powdered sugar and beat until fluffy! Spread over the top of the pie. Refrigerate pie for at least two hours (or overnight).
- For the chocolate curls (or pieces), melt chocolate chips in microwave dish for one minute. Stir until smooth, heating by additional 15 second increments until fully melted. Spread over a large piece of parchment paper, until very VERY thin. Roll parchment paper up into a tube shape (like a paper towel tube). Refrigerate until ready to add the garnish, at least 30 minutes. Unroll parchment paper and the pieces will break off into shards. Place on top of pie when ready to serve. ENJOY!
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