French Silk Pie
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This French Silk Pie with graham cracker crust is creamy, light and airy, and full of rich chocolate flavor. This pie would be the perfect accompaniment to your Thanksgiving spread!
Chocolate pie, or more specifically French Silk Pie, has been my favorite and personal pie of choice. I love a good coconut cream pie, raspberry cream pie, or banana cream pie (wow, I love the creams don’t I!?), but chocolate speaks to my heart.
When making French silk pie you’ll be a witness to a little bit of kitchen magic. In the beginning the sugar will be noticeably grainy, but after whipping it with the eggs, the sugar will dissolve and combine with the other ingredients to make a really light and fluffy chocolate pie filling. It’s so fun to watch it take place!
I want to walk you through the making of this pie. It’s VERY important that you mix the ingredients for the specific amount of time stated in the recipe below. But before we go over the process of making the pie, I have a few tips I want to share.
Tips for making French Silk Pie
Use fresh, refrigerated, clean, high grade and pasteurized eggs. Yes, this recipe uses raw eggs, so it’s important you use USDA pasteurized eggs.
Make sure the eggs are ROOM TEMPERATURE before making this recipe. Room temperature eggs will incorporate and mix with the ingredients more freely than cold refrigerated eggs will.
Mix the ingredients for the full length of time noted in the recipe card. The long mixing times are necessary for the sugar to dissolve into the other ingredients.
How to make French Silk Pie
Add softened butter and sugar to the bowl of a stand mixer. Using the paddle attachment, mix on medium speed for 10-14 minutes. This is key. You want to get the sugar and butter heavily acquainted with each other.
Use a rubber spatula to scrape the sides of the bowl at least once during the first 10 minutes.
Add the melted chocolate and vanilla to the creamed butter mixture. Mix until combined.
Add 1 egg (remember to have the egg at room temperature). Mix for 5 minutes.
Add the last egg. Mix for 5 minutes more. The reason for all of the mixing is to get the sugar dissolved. You don’t want any sugar granules!
Spoon the fluffy chocolate mixture into your pie crust. Use a rubber spatula or off set spatula to spread the mixture into an even layer.
Chill for 2 hours or until set.
Top with fresh whipped cream and chocolate curls prior to serving.
What kind of crust should you use?
Can you freeze French silk pie?
Yes. When freezing, don’t top with the whipped cream, add that to the pie right before serving.
French Silk Pie will keep in the freezer for 2-3 months. When ready to eat, remove from the freezer and allow it to thaw in the refrigerator.
Prior to servings dollop the pie with freshly whipped cream and chocolate curls.
How to make chocolate curls (2 ways)
- Using a Hershey’s chocolate bar, at room temperature, take a vegetable peeler and glide the peeler across the side of the chocolate bar. Better Homes and Gardens’ post will give you a good visual.
- Melt chocolate and spread it over the backside of a large cookie sheet. Chill in the fridge for 5 minutes. Remove it from the refrigerator and using a bench scraper, carefully glide the scraper to push the chocolate off the sheet, while doing this the chocolate will curl into itself, forming perfect (and large) chocolate curls.
Carefully transfer the chocolate curls to the pie (or any dessert you’re wanting to garnish).
If you love this pie recipe try these:
As a word of caution, yes, this French Silk Pie contains raw eggs. Raw eggs always pose the risk for salmonella. With that being said, make sure you use fresh, refrigerated, clean, high grade and pasteurized eggs to reduce the risk. People who are at higher risk for getting salmonella are pregnant people, older folks, people with a compromised immune system, and young children.
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French Silk Pie
French Silk Pie
- 1 1/2 cups heavy cream
- 3/4 cup powdered sugar
- 1/2 tsp vanilla
French Silk Pie
- Place chocolate in a microwave safe bowl. Melt the chocolate in 30 seconds increments, until completely melted. Set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar. About 10-14 minutes.
- Mix in the melted (slightly cooled) chocolate and the vanilla. Mix for 30 seconds. Add the eggs, 1 at a time. Beat on medium speed for 5 minutes after each addition. Scrape down the sides of the bowl as necessary. you want to make sure there are no grains of sugar.
- Gently place the chocolate mixture into your pie crust. Chill for 2 hours, or until set.
- Place the heavy cream, powdered sugar, and vanilla in the bowl of your stand mixer. Using teh whisk attachment beats until stiff peaks form. Spread the whipped topping over the chilled pie. Garnish with chocolate curls.
This post was first published November 27, 2017 and has been updated with new photos and more precise instructions.