Go Back

French Silk Pie

French Silk Pie is a luxuriously smooth, rich, and chocolatey dessert with a buttery, flaky crust, a silky chocolate filling, and a crown of fluffy whipped cream. Despite its fancy name, it’s surprisingly easy to make at home and will wow any chocolate lover.
Print Recipe
Prep Time:30 minutes
Cook Time:25 minutes
Total Time:1 hour

Equipment

  • Mixing bowls (medium & large)
  • Hand mixer or stand mixer
  • Whisk
  • Spatula
  • Rolling pin (if making crust from scratch)
  • 9-inch pie dish
  • Parchment paper & pie weights
  • Measuring cups & spoons

Ingredients

  • For the Pie Crust Homemade or Store-Bought
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter chilled and cubed
  • 3 –4 tablespoons ice water
  • Or use 1 pre-baked 9-inch pie crust.
  • For the Chocolate Filling
  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 4 ounces unsweetened baking chocolate melted and cooled
  • 2 teaspoons pure vanilla extract
  • 4 large eggs pasteurized, see note
  • For the Whipped Cream Topping
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • Optional Garnish
  • Chocolate curls or shavings

Instructions

  • Make & Bake the Pie Crust
  • In a medium bowl, whisk together flour and salt.
  • Cut in butter with a pastry cutter or fork until mixture resembles coarse crumbs.
  • Add ice water, 1 tablespoon at a time, mixing just until dough holds together.
  • Shape into a disk, wrap in plastic, and chill for 30 minutes.
  • Roll out and fit into a 9-inch pie dish. Trim and crimp edges.
  • Line with parchment paper, fill with pie weights, and bake at 400°F (200°C) for 15 minutes.
  • Remove weights and parchment, bake an additional 10 minutes, or until golden. Let cool completely.
  • Make the Chocolate Filling
  • In a large mixing bowl, beat butter and sugar together on medium speed until fluffy, about 3–4 minutes.
  • Add melted, cooled chocolate and vanilla, beating until fully combined.
  • Add eggs one at a time, beating for 5 minutes after each addition. The mixture should be smooth, silky, and thick.
  • (Note: Use pasteurized eggs since this filling is not baked.)
  • Assemble the Pie
  • Spread chocolate filling evenly into the cooled crust.
  • Chill in the refrigerator for at least 4 hours or until firm.
  • Make the Whipped Cream Topping
  • Beat heavy cream, powdered sugar, and vanilla in a mixing bowl until soft peaks form.
  • Spread or pipe over chilled pie.
  • Garnish & Serve
  • Sprinkle with chocolate curls or shavings before serving.
Servings: 8 slices