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!
Easy French Silk Chocolate Pie
This easy french silk chocolate pie is absolutely my favorite dessert recipe. I am a huge chocolate fan, and this pie always meets and exceeds my chocolate expectations. The texture is creamy and light and the flavor is rich and delicious. The little bit of vanilla and coffee accentuates the chocolate flavor. If you have been on the search for a chocolate cream pie that the whole family will love, look no further!
Prebake the Crust for this French Silk Chocolate Pie
We usually bake the crust for this pie in a clear Pyrex dish. This allows you to check the bottom of the pie crust to make sure the crust is completely golden and cooked through. The chocolate cream part of this pie does not require any baking time, so once the ingredients are combined, they are simply poured into the cooked pie crust and then the entire pie is refrigerated. Here’s the recipe for our favorite all-butter pie crust. You could also have some fun with changing up the crust for this pie by using crushed Oreo’s, graham crackers or Nutter Butter cookies. Simply crush the cookies and then add melted butter. Here’s the link to a recipe for the cookie crust with a chocolate cream raspberry pie.
Note that the chocolate cream with raspberry is a little different than this chocolate silk pie. The french chocolate silk is more light and fluffy and accentuated with coffee, so the chocolate will pop more. The chocolate cream is rich and decadent as well, but has a chocolate mousse effect (the whipped eggs are folded in, capturing air).
Is a French Silk Pie from France?
The answer is no… there are many stories about how the French Silk Pie got it’s original name. My favorite entails a woman named Betty Cooper who entered her pie in an American Pillsbury Bake-off nationwide contest. She called the pie French Silk, and the rest is history. Why she called it French Silk is unknown. Perhaps her family originated from France, or maybe she just wanted to give it a fancy name…
Tips for Making the Easy French Silk Chocolate Pie
- Prebake a crust and melt chocolate. Allow chocolate to cool.
- Beat the butter and sugar until light and fluffy.
- Add the salt, vanilla, coffee granules and cooled melted chocolate and beat.
- Using our favorite stand mixer (it does all the work for you while you can multitask), add the eggs one by one and make sure to beat for 5 minutes after the addition of each egg for a total of 20 minutes.
- Pour the filling into the prebaked pie crust and refrigerate for several hours.
- Top with lightly sweetened whip cream and chocolate shavings.
- Store the Easy French Silk Chocolate Pie in the refrigerator.
Here’s the complete recipe for the Easy French Silk Chocolate Pie:
| Prep Time | 40 minutes |
| Cook Time | 60 minutes |
| Passive Time | 3 hours |
| Servings |
pieces
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- 1 Prebaked Crust
- 4 ounces Unsweetened Chocolate Melted and Cooled
- 1 cup Butter We use salted Kerrygold, but you can use Unsalted
- 1 1/3 cup Superfine Sugar also called Baker's Sugar
- 1 pinch Salt
- 1 tsp Vanilla
- 1 tsp Instant Coffee Granules
- 4 Eggs Room Temperature
- 1 Carton Whipping Cream
- 2 tbsp Sugar for the whipping cream
- 1 Semi-Sweet Chocolate or Dark Chocolate Bar for shavings or curls
Ingredients
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- 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!
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