Sweetie Pie and Cupcakes

Easy French Silk Chocolate Pie

This easy french silk chocolate pie recipe is a favorite for family gatherings. The chocolate cream is creamy and smooth and the pie crust is flaky and buttery. This is the perfect dessert for holidays or celebrations because everyone will love this pie!

CourseDessert
CuisineAmerican

Servings	Prep Time
8pieces	40minutes

Cook Time	Passive Time
60minutes	3hours

Servings	Prep Time
8pieces	40minutes

Cook Time	Passive Time
60minutes	3hours

Ingredients

1 Prebaked Crust
4ounces Unsweetened ChocolateMelted and Cooled
1cup ButterWe use salted Kerrygold, but you can use Unsalted
1 1/3cup Superfine Sugaralso called Baker’s Sugar
1pinch Salt
1tsp Vanilla
1tsp Instant Coffee Granules
4 EggsRoom Temperature
1Carton Whipping Cream
2tbsp Sugarfor the whipping cream
1 Semi-Sweet Chocolate or Dark Chocolate Barfor shavings or curls

Instructions

Using a stand mixer with a paddle attachment, beat the softened butter and sugar on medium speed for 5 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
Fill just the bottom of a pot with water. Place a Pyrex dish on top (I use a wooden spoon to allow steam to escape). Add the 4 ounces of unsweetened chocolate into the Pyrex bowl and bring the pot of water to a boil. Make sure the boiling water does not touch the Pyrex dish. The steam from the boiling water will melt the chocolate in the Pyrex dish. Once the chocolate is completely melted, allow it to cool a few minutes. Some people microwave the chocolate… I don’t use microwaves for personal reasons, but that would be another way to melt the chocolate.
Add the salt, vanilla, coffee granules and melted chocolate. Beat for another 5 minutes, scraping down the sides of the bowl as needed.
Use the whisk attachment and add the eggs one at a time and beat for 5 minutes after adding each egg for a total of 20 minutes. If you want the pie to be really silky, don’t skip this step of beating for 20 minutes. Scrape down the sides of the bowl as needed.
Pour the silky chocolate filling into the prebaked crust and refrigerate for 3 hours. It can be chilled overnight. Use plastic wrap to cover.
When ready to serve, blend the whipping cream with the sugar to create the topping. Use a ziplock bag with a corner cut off to pipe the whip cream onto the top of the pie. Shave or curl chocolate from the chocolate bar. Garnish chocolate shavings on top of the whip cream. Enjoy!

Recipe Notes

Sweetie Pie and Cupcakes Favorite Tools

Disclosure: This post may contain affiliate links which means that if you choose to make a purchase, I may earn a small commission at no extra cost to you. I greatly appreciate your support!

KitchenAid Stand Mixer