This White Chocolate Silk Pie recipe is a creamy white chocolate version of a classic chocolate French silk pie. Dress it up with peppermint or cranberries for the holidays or eat it as is. It's heavenly either way!
White Chocolate Silk Pie
So many times I've shared chocolate recipes and have gotten asked if it will work with white chocolate. And, well this one will, so it seemed like a perfect time to share. This White Chocolate Silk Pie recipe is a creamy, silky white chocolate version of our family's favorite recipe for French silk pie, which I make for Thanksgiving and Christmas every year.
This White Chocolate Silk Pie is perfect for the holidays. I love that it looks like a blank slate and you can add anything to it to dress it up.
Try these fun ways to make your white chocolate silk pie pretty and even more delicious:
- Sprinkle crushed candy canes or peppermint candies on top for a festive Christmas pie
- Create some contrast with a dark or milk chocolate drizzle on top
- Add some color with some fresh fruit on top, or some candied cranberries for an elegant Thanksgiving pie
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!
White Chocolate Silk Pie Recipe
White Chocolate Silk Pie
Ingredients
- 1 9-inch pie crust
- 1 cup heavy cream
- 8 ounces white baking chocolate finely chopped
- 4 large eggs
- 1 cup granulated sugar
- ¾ cup unsalted butter softened (1½ sticks, 12 tablespoons)
- 1 teaspoon vanilla
- ¼ cup toffee bits for garnish
Whipped Cream Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Roll out pie crust, and place in a glass 9-inch pie dish. Flute the edges or press down with the tines of a fork.
- Line pie crust with a large sheet of aluminum foil, gently pressing it in to conform with the pie crust and over the edges of the pie. Fill the entire lined crust to the top with granulated sugar.
- Transfer the pie plate to a baking sheet, and bake for 45 to 50 minutes.
- Once baked, remove the foil and sugar and allow the pie crust to cool completely.
- Add heavy cream to a large mixing bowl. Beat until stiff peaks form, about 4 minutes. Set aside in the refrigerator until step #.
- Place white chocolate in a clean, dry, microwave-safe bowl. Microwave on high for 45 seconds. Stir and return to the microwave for an additional 30 seconds. Continue microwaving in 30-second intervals, stirring between each one, until smooth and melted. Set aside to cool slightly.
- Bring a large pot of water (or the bottom of a double boiler) to a boil. Then reduce heat to a simmer.
- Add eggs and sugar to a glass or metal mixing bowl (or the top of the double boiler), and whisk to combine.
- Place mixing bowl (or the top of the double boiler) over simmering water. Do not let the bowl touch the surface of the simmering water. Whisking constantly, cook the egg mixture until it reaches 160°F on an instant-read thermometer, about 10–11 minutes. Do not stop whisking or the eggs may solidify. If the steam gets too hot over your hand, use an oven mitt.
- Carefully remove from heat and allow to cool for 10 minutes.
- After cooling, slowly stir in the melted white chocolate. To prevent curdling, cool for another 10 minutes before using in the next step.
- Add butter to a separate large mixing bowl. Beat on medium speed until creamy, about 1 to 2 minutes.
- Add the vanilla and beat on medium-high speed for 30 seconds.
- With the mixer running on low speed, pour in the chocolate/egg mixture and then increase to medium-high speed and beat for 3 minutes.
- With a silicone spatula, fold in the reserved whipped cream (from step 6) until combined.
- Spread filling into cooled pie crust.
- Cover tightly with plastic wrap and refrigerate for at least 4 to 6 hours or overnight, until chilled and thickened.
- Add all whipped cream ingredients to a large mixing bowl.
- Beat until the cream reaches stiff peaks.
- Spread on chilled pie. Top with toffee bits.
- Serve immediately, or chill the pie uncovered for up to a few hours.
Did you like this White Chocolate Silk Pie recipe? Find more on my Desserts board on Pinterest!
If you liked this White Chocolate Silk Pie Recipe, you might also like
Chocolate Dream Pie
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Helen at the Lazy Gastronome says
Oh my these all look decadent and delicious! Thanks for sharing on the What's for Dinner Link up!
Marie says
This looks amazing! Yum! Thanks for linking up at the Creative Collection Link Party!
Debbie Wilson says
My mouth is watering! Want a slice of each. 🙂
Theresa says
Looks so amazing. http://www.comicconfamily.com/zombie-graveyard-pudding-cups-with-free-printable-labels/
Theresa says
Sorry it pulled the link I was visiting next. You can delete my comment. Thanks.
Theresa says
Thanks for sharing at the InspirationSpotlight party. Your pie looks amazing. 😉
Kaela Steeley says
I made this last night and I can't wait to dig in! Awesome and easy recipe.
I was thinking of trying to make a pumpkin version, would it mess up the consistency if I added a bit of pumpkin puree and spice at the same time as the white chocolate? How much would you use?
Thanks!
Michelle says
I actually have a pumpkin version too. Great minds think alike! 🙂 https://www.thegraciouswife.com/pumpkin-silk-pie-recipe/
Rachel epps says
So you don't need to cook it since it calls for raw eggs?
Michelle says
No, you don't. It's also best to keep it refrigerate and use pasteurized eggs if you're very worried about the raw eggs.
Vicki says
This sounds delicious! Looking for a white chocolate pie with peppermint for my daughter in law to serve at Christmas. Have you ever added peppermint extract to the pie? If so, how much? Thanks!
Michelle says
I have not, but I would guess based on the peppermint bark and peppermint fudge I make, you would add about 1 teaspoon of peppermint extract. You can also add it 1/2 teaspoon at a time until you think it's peppermint-y enough (that's what I usually do when I'm working with a new recipe). Hope that helps!
Bri says
Do you think this could be good with a graham cracker or oreo crust?
I was also thinking I would like to die the filling blue.
I've got an ocean-y themed party to go to and I'd love to turn this into a blue sea with a sandy/silty/muddy crust and whipped cream sea foam....
Michelle says
Yes, that would work!
Laura says
Salted or unsalted butter?
Michelle says
Unsalted is best for baking.
Ryley says
Did this recipe get changed? I’ve made this pie twice using this site but it used to not require cooking and was much simpler? Would love to have that one.
Michelle says
Yes, I am in the process of re-testing this recipe, and updating with new pictures, video, etc. The original recipe can be found here: https://web.archive.org/web/20210623235732/https://www.thegraciouswife.com/white-chocolate-silk-pie-recipe/
Jess says
I have some raspberry jam that I would like to add. It's homemade so it's just raspberries, sugar and lemon juice. I want to add it to the pie either by putting it in the white choc mixture or maybe putting some (I'm using a butter crust as I have one left over) under the choc mixture on top of the pie crust right after the pie comes out of the oven when blind baking so it melts a bit. I'm just not sure where to cut out sugar. Should I use less sugar or chocolate?
Thanks!
Michelle says
If you're not incorporating it into the filling mixture itself, I wouldn't change anything. It will alter the consistency. But I do think adding some to the bottom or swirling dollops into the top is a great idea!