French Silk Pie is my all-time favorite pie recipe. This Chocolate Silk Pie is an easy version of a classic holiday favorite. We love this French Silk Pie at Thanksgiving, Christmas, Easter, my birthday, and every day in between. It tastes like chocolate mousse in pie form. Utterly decadent and delicious! Best French Silk Pie Recipe EVER!
This French Silk Pie Recipe is my all time favorite dessert, made at home!
I’m a Choc-aholic. Hardcore (I’m also a Cheese-aholic, but that problem is for another day!). I love love chocolate. If you’re ever wanting to bring me dessert or bake me something (please feel free), make it chocolate. French Silk Pie has been one of my favorite chocolate silk pie recipes since childhood. I’ve made French Silk Pie Fudge and French Silk Pie Cookies, but nothing compares to the original.
I used to always buy it at Tippins (FAVE!) for every special event, but recently have realized I can make it at home. It’s easy, decadent, and BETTER than when you buy it. I love pies of all kinds, Fresh Strawberry Pie, Slow Cooker Pecan Pie, and of course Pumpkin Pie, but this Chocolate Pie is my all-time favorite.
What is French Silk?
Traditionally, French Pie is a custard style pie poured into a pie crust. The filling is typically made with butter, eggs, sugar, buttermilk, flour, and chocolate. Originating in France, it’s name has stuck. We have broken down the steps to make sure your pie is a success every single time.
It is safe to eat raw eggs in French Silk Pie?
This is a bit of a complicated answer and a touchy subject for a lot of people. The short answer is yes. It’s safe to eat raw and undercooked eggs if you practice good food hygiene and safety. Raw eggs are actually easier to digest than cooked eggs. They’re packed with protein, all sorts of vitamins and minerals, and good fats. Here are some ideas from Delishably for Tips for proper use of raw eggs in cooking:
- Wash hands thoroughly, before and after handling food.
- Purchase organic, free-range eggs – hens that have space to roam and eat a natural diet are healthier, good living conditions reduce the risk of contamination.
- Ensure the eggs are fresh, and keep them covered in a refrigerator – egg shells are porous and can absorb odors from other items in the fridge.
- Use within 2 weeks of purchase.
- Wash eggs shells under water, just before cracking them.
- Avoid using any eggs that have a cracked shell.
- Prevent cross-contamination – as with raw meat, wash containers and surfaces that have been in contact with raw eggs before using them for other foods.
If you’re still worried about the raw eggs in this French Silk, another great option is using pasteurized eggs (one brand I like is Safest Choice). Peace of mind is worth a lot! You don’t want to miss out on this French Silk Pie, trust me!
This French Silk Pie Recipe is the best chocolate pie I have ever taste. Period.
I adapted this recipe from THE QUEEN Pioneer Woman Chocolate Pie. I love how Ree makes things easy for all. She was such a resource for me when I started learning to cook, and her books were some of the first cookbooks I ever purchased. If you’re looking for any recipe, she most likely has an awesome version of it.
I love French Silk Pie covered in whipped cream (homemade or not…just give me A LOT) and homemade chocolate shavings. Stay tuned for a post on how to make the best and biggest chocolate shavings. Aren’t these beautiful?! They taste better than they look.
A few reader questions:
How long will this French Silk Pie last in the fridge?
A freshly made pie should last 3-4 days in the fridge. Cover loselly with foil or plastic wrap and enjoy! I love knowing I have a slice waiting for me. Best way to end the day.
How many calories are in a slice of French Silk Pie?
The calories listed below are the for ENTIRE pie. If you make 8 slices, there is about 550 calories per slice. If you make your slices bigger…the calories are bigger as well. 🙂 Don’t worry about health when eating this pie. It’s strictly for bringing you JOY.
Do you use homemade crust? What is your favorite brand of store bought crust?
I hardly ever make homemade pie crust. I’m semi-homemade around here! My favorite store-bought brands are Pillsbury and Trader Joes.
ENJOY!
easy french silk pie
French Silk Pie is my all-time favorite pie recipe. This Chocolate Silk Pie is an easy version of a classic holiday favorite. We love this French Silk Pie at Thanksgiving, Christmas, Easter, my birthday, and every day in between. It tastes like chocolate mousse in pie form. Utterly decadent and delicious! Best French Silk Pie Recipe EVER!
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Ingredients
- 2 ounces german baking chocolate
- 2 ounces baking chocolate
- handful (or about 1/4 cup) peanut butter chips
- 1 cup unsalted Butter, Softened
- 1-1/2 cup Sugar
- 1/8 teaspoon kosher or flake sea salt
- 1 teaspoon Vanilla Extract
- 4 whole Eggs
- Whipped Cream or Cool Whip
- milk chocolate for shavings (optional)
Instructions
- In small microwave safe bowl melt the baking chocolate and peanut butter chips until stirrable (about 45 seconds on high). Set aside to cool.
- In a large bowl with an electric mixer beat 1 cup (2 sticks) of unsalted butter and 1 1/2 cups of white sugar and salt until fluffy (about 1 to 2 minutes).
- When melted chocolate is cooled (it should be stirrable but not hot, drizzle it over the butter/sugar mixture.
- Add vanilla.
- Beat the mixture thoroughly until combined using the whisk attachment
- Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition.
- continue mixing for 3-4 minutes until completely smooth. (ALWAYS on medium. do not increase the speed. mixing too quickly or adding the eggs too quickly will ruin the consistency and make the pie runny)
- Once the pie filling is well mixed ***SEE NOTE , pour it into the baked pie shell
- Smooth out the pie filling and place pie in the refrigerator to chill overnight (or for at least 3 hours)
- top with whipped cream and chocolate shavings if desired
Notes
NOTE: If your filling seems too thin, then place in a bowl and refrigerate for 1-2 hours after the mixing step. Remove from the fridge and mix again to fluff. It should be fine to pour into the crust at this point 🙂
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