French Silk Pie

IMG_6076Yum yum yum.

Spring is here, and when I think of spring desserts, I think PIE.

I haven’t made pie since the holidays (pumpkin and pecan), but I LOVE LOVE LOVE LOVE LOVE French Silk Pie and I had never attempted one of my own before so here we are.

This pie recipe turned out just like what you can buy at a restaurant, it was delicious.

Creamy with rich flavor, it set up nice, and I wished there was more. I also wish I had more pictures, but these will do. Please share your own if you make this recipe!

I found the recipe on Taste of Home’s website here. The recipe follows with some of my minor tweaks.

French Silk Pie

Prep: 40 minutes     Bake: 10 minutes     Chill: 6 hours     Yield: 8 servings


  • 1 sheet refrigerated pie pastry
  • 2/3 cup sugar
  • 2 eggs
  • 2 ounces unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
  • 1/3 cup butter, softened
  • 2/3 cup heavy whipping cream
  • 2 teaspoons confectioners’ sugar
  • Whipped cream and chocolate curls, optional


French silk pie filling.

French silk pie filling.

  1. Put refrigerated pie pastry in pie pan. Flute edges.
  2. Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack. *I would have loved to have added pie weights to prevent bubbling, however I did not have this! You can poke tiny holes in the bottom to alleviate some of the bubbling before baking.
  3. In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.
  4. In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.
  5. In another large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Fold into chocolate mixture.
  6. Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.




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