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French Silk Pie
French Silk Pie has a flaky crust plus silky smooth chocolate filling topped with peaks of fresh whipped cream to make the ultimate dessert!
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This French Silk Pie with a flaky crust plus silky smooth chocolate filling topped with peaks of fresh whipped cream is the ultimate dessert and looks like it came straight from a restaurant!
A slice of this beautiful pie garnished with chocolate shavings would put a smile on anyone’s face. Better yet, this French Silk Pie recipe uses cooked eggs, so no worries for any who may have compromised immune systems.
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No-Bake Chocolate Pudding Pie | No-Bake Chocolate Peanut Butter Pie | Hershey Pie
French silk chocolate pie gets its rich flavor from baker’s chocolate. Look for Baker’s premium baking chocolate at the store. It is 100% cacao with no added sugar. Quality ingredients are integral to achieving the decadent flavor one expects from a French silk pie.
Light, fluffy French silk pie is surprisingly easy to make and can be made far in advance. If you're serving this outside on a hot summer day, freeze it so it won't melt as soon as you set it out to serve.
If you really like chocolate, then make this recipe with an Oreo pie crust instead of a normal graham cracker pie crust. Serve it up with a glass of milk and everyone will fall in love with this recipe!
If you've ever been to a Baker's Square Restaurant, then odds are you've tried their French Silk Pie. This recipe is a take on the Baker's Square French Silk Pie that everyone knows and loves, and if you don't have a nearby restaurant, then enjoy this rich, decadent dessert right in your own home!
French Silk Pie Ingredients
- Deep-dish frozen pie crust
- Granulated sugar
- Large eggs
- Semi-sweet bakers chocolate
- Vanilla extract
- Heavy cream (33%)
- Confectioners’ sugar
- Unsalted butter
- Instant vanilla pudding mix
- Milk chocolate
This recipe uses a store-bought crust, though you are more than welcome to make your own should you choose. Even the Pioneer Woman uses a pre-made crust for her recipe though, so there’s zero shame in taking a shortcut!
The Pioneer Woman french silk pie recipe uses raw eggs, and this recipe uses cooked eggs. Be sure to whisk the eggs in the saucepan constantly so they don’t scramble. Use a double boiler or bain-marie for added control. Then remove from heat and cool down. This process is a classic technique that yields a more stable foam when whipped.
How to Make French Silk Pie
FIRST STEP: Bake pie crust according to directions on the package. Be sure to use a fork to prick holes on the bottom and sides of the frozen pie crust to avoid air pocket bubbles when baking. Set aside.
SECOND STEP: In a saucepan, stir together sugar and eggs over medium-high heat. Stir constantly so eggs don’t start to bake & whiten. Cook until the temperature of 160F is reached. Pour heated mixture into a large bowl so eggs don’t continue baking in the pan.
THIRD STEP: In a microwave-safe bowl, melt chocolate in the microwave. Heat at 30-second intervals stirring well after every 30 seconds until chocolate is melted. Don’t overheat – you want this melted but not too hot.
FOURTH STEP: Stir chocolate mixture into egg mixture and stir to mix. Add vanilla and stir to mix.
FIFTH STEP: Beat heavy cream and powdered sugar together until soft peaks form. Set aside for now.
SIXTH STEP: In a large bowl, beat butter until light & fluffy (about 2-3 minutes). Add chocolate mixture and beat on high speed for 5 minutes. Beat in prepared whipped cream just until combined (don’t over mix).
SEVENTH STEP: Pour mixture into the prepared pie crust and refrigerate it for at least 6 hours (or overnight – overnight is best for it to hold its shape when cutting).
EIGHTH STEP: Before you serve pie, prepare the topping by beating together heavy cream and pudding mix until soft peaks form. Scoop whipped topping over top of the chilled pie and sprinkle with coarsely chopped chocolate.
Cooking Tips
Always be careful when melting chocolate. Mix well in regular intervals and don’t burn it. For this recipe especially, the chocolate should be smooth and melted, but not too hot.
When adding the chocolate to the butter, and subsequently adding in the whipped cream, make sure the chocolate has sufficiently cooled down first. If it’s warm, it will affect the filling and won’t turn out.
If the filling ever seems to be loose or runny while mixing, stop and put the bowl in the freezer for 5-10 minutes. Keeping the mixture cool will help achieve the correct texture.
For greater control in both melting the chocolate and cooking the eggs, use a double boiler or bain-marie.
Make beautiful chocolate curls for garnish with a chocolate bar and a peeler.
Storing this Recipe
IN THE FRIDGE: Store leftovers in a sealed food storage container in the fridge for 3-4 days.
IN THE FREEZER: Can you freeze a French silk pie? Yes, you can, and it will last up to 3 months. Thaw in the refrigerator for a few hours prior to serving.
Pie Dessert Recipes
- Lemon Cream Cheese Pie
- Cool Whip Pie
- Hershey Pie
- No Bake Coconut Cream Pie
- Peach Cool Whip Pie
- French Silk Pie
- Butterscotch Cool Whip Pie
- Pecan Cream Pie
- Buttermilk Pie
- Blueberry Pie Bars
- No-Bake Lemon Pie
- Strawberry Pie
- Strawberry Jello Pie
- Blueberry Hand Pies
- Key Lime Pie
- Banana Pudding Pie
- Apple Pie Recipe
- No-Bake Chocolate Pudding Pie
- Pistachio Pie
- Mini Blueberry Pies
- Pecan Pie Cheesecake
- Blueberry Pie
- Custard Pie
- Sugar Pie
- Chocolate Cherry Pie
- Chess Pie
- Pumpkin Pie (No Sugar Added)
- Mini Pumpkin Pies
- Crustless Pumpkin Pie
- Impossible Pumpkin Pie Cupcakes
- Layered Pumpkin Spice Jell-O Pie (No Bake)
- No-Bake Chocolate Peanut Butter Pie
- Pie Crust
- No Bake Blueberry Pie
French Silk Pie
French Silk Pie has a flaky crust plus silky smooth chocolate filling topped with peaks of fresh whipped cream to make the ultimate dessert!
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Ingredients
Pie
- 1 deep dish frozen pie crust
- 1 cup granulated sugar
- 4 large eggs
- 8 oz semi-sweet bakers chocolate (not chocolate chips)
- 2 tsp vanilla extract
- 1 cup heavy cream (33%)
- 2 tbsp confectioners' sugar
- ½ cup unsalted butter
Whipped Topping
- 1 cup heavy cream (33%)
- 2 tsp instant vanilla pudding mix (dry)
- ¼ cup milk chocolate (coarsely chopped)
DIRECTIONS
- Bake pie crust according to directions on the package. Be sure to use a fork to prick holes on the bottom and sides of the frozen pie crust to avoid air pocket bubbles when baking. Set aside.
- In a saucepan, stir together sugar and eggs over medium-high heat. Stir constantly so eggs don’t start to bake & whiten. Cook until the temperature of 160F is reached. Pour heated mixture into a large bowl so eggs don’t continue baking in the pan.
- In a microwave-safe bowl, melt chocolate in the microwave. Heat on 30-second intervals stirring well after each 30 seconds until chocolate is melted. Don’t overheat – you want this melted but not too hot.
- Stir chocolate mixture into egg mixture and stir to mix. Add vanilla and stir to mix.
- Beat heavy cream and powdered sugar together until soft peaks form. Set aside for now.
- In a large bowl, beat butter until light & fluffy (about 2-3 minutes). Add chocolate mixture and beat on high speed for 5 minutes. Beat in prepared whipped cream just until combined (don’t over mix).
- Pour mixture into prepared pie crust and refrigerate at least 6 hours (or overnight – overnight is best for it to hold its shape when cutting).
- Before you serve pie, prepare the topping by beating together heavy cream and pudding mix until soft peaks form. Scoop whipped topping over top of the chilled pie and sprinkle with coarsely chopped chocolate.
Notes
Always be careful when melting chocolate. Mix well in regular intervals and don’t burn it. For this recipe especially, the chocolate should be smooth and melted, but not too hot.
When adding the chocolate to the butter, and subsequently adding in the whipped cream, make sure the chocolate has sufficiently cooled down first. If it’s warm, it will affect the filling and won’t turn out.
If the filling ever seems to be loose or runny while mixing, stop and put the bowl in the freezer for 5-10 minutes. Keeping the mixture cool will help achieve the correct texture.
For greater control in both melting the chocolate and cooking the eggs, use a double boiler or bain-marie.
Make beautiful chocolate curls for garnish with a chocolate bar and a peeler.
Nutrition
Calories: 767kcal | Carbohydrates: 61g | Protein: 8g | Fat: 56g | Saturated Fat: 31g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 167mg | Potassium: 283mg | Fiber: 3g | Sugar: 39g | Vitamin A: 1362IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 3mg
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Comments
Diane says
To the traditional French Silk Pie, I stir in some chopped pecans and shredded coconut, then I top the whipped cream topping with sliced almonds. Everyone raves about it....I call it Chocolate Pie To Die For! It won 1st place in a pie contest!!!!