Go Back
Homemade French Silk Pie photo
Print Recipe Save it for later

French Silk Pie

Silky, rich chocolate filling topped with whipped cream makes this classic French Silk Pie irresistible.
Prep Time20 minutes
Cook Time20 minutes
Total Time6 hours 40 minutes
Servings: 8 servings

Ingredients

  • 1 deep-dish frozen pie crust
  • 1 cup granulated sugar
  • 4 large eggs
  • 8 oz semi-sweet baker's chocolate (not chips)
  • 2 tsp vanilla extract
  • 1 cup heavy cream (33%) for whipped cream in filling
  • 2 tbsp confectioners' sugar for whipped cream in filling
  • 1/2 cup unsalted butter
  • 1 cup heavy cream (33%) for topping
  • 2 tsp instant vanilla pudding mix (dry) for topping to stabilize whipped cream
  • 1/4 cup milk chocolate, coarsely chopped for sprinkling on top

Instructions

  • Preheat and bake the frozen deep-dish pie crust according to package directions, pricking the bottom and sides with a fork to prevent air pockets; set the baked crust aside to cool.
  • In a saucepan over medium-high heat, combine the granulated sugar and eggs and stir constantly until the mixture reaches 160°F (about the temperature at which it thickens); immediately transfer to a large bowl to stop cooking.
  • Melt the semi-sweet baker's chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval until smooth and just melted; do not overheat.
  • Stir the melted chocolate and 2 teaspoons vanilla into the warmed egg-and-sugar mixture until fully combined.
  • In a chilled bowl, beat 1 cup heavy cream with 2 tablespoons confectioners' sugar until soft peaks form; set aside.
  • In a separate large bowl, beat the unsalted butter until light and fluffy (about 2–3 minutes). Add the chocolate-egg mixture and beat on high for about 5 minutes until smooth and aerated.
  • Fold the whipped cream (from step 5) into the chocolate-butter mixture just until combined, taking care not to overmix.
  • Pour the filling into the cooled prepared pie crust, smooth the top, then refrigerate for at least 6 hours or overnight until fully set.
  • Before serving, make the topping by beating 1 cup heavy cream with 2 teaspoons instant vanilla pudding mix until soft peaks form; spread or scoop the whipped topping over the chilled pie and sprinkle with coarsely chopped milk chocolate.

Equipment

  • deep-dish pie dish
  • Oven
  • Saucepan
  • Microwave-safe Bowl
  • large mixing bowls
  • Electric Mixer
  • Spatula
  • Measuring cups and spoons

Notes

  • Be careful when melting chocolate and stir frequently to avoid burning.
  • Ensure melted chocolate cools slightly before adding to butter to prevent a thin filling.
  • If filling becomes loose while mixing, chill the bowl in the freezer for 5–10 minutes.
  • Use a double boiler for gentler chocolate melting and egg heating if desired.
  • Make chocolate curls with a chocolate bar and peeler for an attractive garnish.