French Silk Pie

This French Silk Chocolate Pie is perfectly rich and creamy. Sugar, butter, chocolate, and eggs (with a splash of vanilla for good measure) produce this irresistible pie! Pair this pie with a graham cracker crust or my all butter pie crust for a dessert that everyone will rave about!

Course Dessert

Cuisine American

Prep Time 40

Cook Time 2

Total Time 2 40

Servings slices

Calories 425kcal

Author Whitney Wright

Equipment

Ingredients

French Silk Pie

1 graham cracker crust recipe
1/2 cup unsalted butter, room temp
3/4 cup sugar
2 oz unsweetened chocolate squares
1 tsp vanilla extract
2 eggs at room temperature

Whipped topping

1 1/2 cups heavy cream
3/4 cup powdered sugar
1/2 tsp vanilla

Instructions

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.

Whipped Topping

Place the heavy cream, powdered sugar, and vanilla in the bowl of your stand mixer. Using the whisk attachment beats until stiff peaks form. Spread the whipped topping over the chilled pie. Garnish with chocolate curls.

Notes

Make sure you mix the ingredients for the full length of time noted!

Use room temperature eggs (will incorporate with the other ingredients more readily).

This pie needs to be refrigerated. Keeps in the fridge for 3-4 days.

Note: This French Silk Pie contains raw eggs. Raw eggs pose the risk for salmonella. Use fresh, refrigerated, clean, high grade and pasteurized eggs. People who are at higher risk for getting salmonella are pregnant people, older folks, people with a compromised immune system, and young children.

Recipe source: adapted from food.com

Nutrition