French Silk Pie Recipe -Creamy chocolate pie in an easy perfect pie crust. This French Silk Pie recipe has none of the grittiness I’ve had in other recipes.
Chocolate French Silk Pie
French Silk Pie is my number one, favorite pie of all time. I really wanted to be able to make it myself but the problem I kept running into was that my homemade French Silk Pies always ended up with a gritty texture. So annoying.
The fix for that is whisking. So much whisking. Whisking until all of that gritty texture is gone. This allows the sugar to saturate the butter better, making the French Silk Pie smoother and creamier! So seriously, if you’re having a hard time making your French Silk Pie smooth and creamy, just make sure to keep whisking, or else you’ll end up with a gritty sandy pie!
For this recipe, you’ll need a baked pie shell. You can use store-bought. OR! You can use this amazing Easy, No-Fail Pie Crust recipe (which is what I used!)
New to the pie-making scene? Here are some helpful Pie Making Resources to make sure all your pies come out perfect and delicious!
- Easy No Fail Pie Crust Recipe – this easy pie crust recipe comes out perfect Every. Time. It’s my grandma’s recipe, and it’s never failed me yet!
- Rolling Out Pie Crust Tutorial – If rolling out your own homemade pie crust makes you nervous, stop right now! This easy step-by-step tutorial will tell you exactly what to do for a perfect pie crust!
- Pretty Ways to Finish Pie Crust Edges – There are so many ways to finish pie crust once you’re done rolling it out to make a truly special pie. Try some of these easy and fun ones this year!
- Must Have Pie Making Supplies – If you love pies, you need these tools so you can make them all the time at home!
French Silk Pie Recipe
French Silk Pie
Ingredients
- 1 baked 9-inch pie shell
- 12 tablespoons butter 1 1/2 sticks, softened
- 1 cup granulated sugar
- 4 ounces semi-sweet baking chocolate melted and cooled
- 1 1/2 teaspoons vanilla
- 3 large eggs
- Whipped cream
Instructions
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add vanilla and chocolate, and beat again on high until combined.
- Add one egg at a time, beating on high for 3 minutes after adding each egg.
- Continue whisking the mixture until it's completely smooth and creamy.
- Scoop chocolate filling into the pie shell, and smooth out.
- Refrigerate for at least 2 hours. Top with whipped cream (I use Dream Whip because it's yummy and easy, and unlike canned whipped cream, it won't turn to liquid on you)
Did you like this French Silk Pie Recipe? Find more on my Desserts and Cakes & Cupcakes boards on Pinterest!
If you liked this French Silk Pie Recipe, you might also like
Southern Brown Sugar Pecan Pie
See More Pie Recipes
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Yum Yum, I can taste it now. Diane @ Mrs U Makes.
Thank you for sharing at the Thursday Favorite Things blog hop. I featured this yummy pie on facebook and google. Pinned to just desserts. xo
Oh my goodness! This looks soooo goood! We can all indulge sometimes and this is definitely going to be added to my list of things to try! I saw you on The Shabby Next Frugal Friday.
Kathryn
nimblenote.blogspot.com
Oh My Gosh! This looks delicious! Congrats on being featured on Classic Dessert Recipes for GTTuesday!
Comment: As I was browsing your site – looking for a good pie crust recipe, I noticed the recipe for French Silk Pie, which I love but have never made. I was surprised to learn that other than the crust, the pie is not cooked? I would never have guessed that this pie that I love so much has raw eggs! Did I read that right? Thanks
Yes, that’s correct! Using the freshest eggs possible and keeping the pie refrigerated will help avoid contamination.
Absolutely perfect!!!!! This is my ALL TIME FAVORITE pie. Ive always wanted to make one, but too intimidated by the raw eggs. Finally, I made this one & it was to die for. I used powdered sugar instead of granulated. It tasted just like the one at the restaurant. So pleased! Thank you
I’m so glad you loved it! It’s my favorite too 🙂
This recipe sucks! Tried twice still gritty.
That always means you didn’t beat it long enough. You have to beat it much much longer than your average cake or cookie batter. Close to 10 minutes on high, at least.