French Silk Pie has a rich, silky chocolate mousse filling in a flaky baked crust, topped with fresh whipped cream and chocolate shavings.
I have a special place in my heart for French Silk Pie. It brings back memories of childhood when we used to enjoy it from Baker’s Square or Perkins. The excitement of seeing that box in the fridge was unparalleled, especially since it was a rare treat that wasn’t brownies.
As I grew older, I discovered I could recreate this delicious pie at home. The richness, creaminess, and silkiness of the filling are unmatched. Using high-quality chocolate elevates the taste to a whole new level.
And let’s not forget the homemade whipped cream topping. It’s a dream come true! I’ve updated this post with new photos and step-by-step instructions, so you can easily follow along and create this decadent dessert. Don’t forget to check out my French Silk Brownies for a twist on the same flavor!
Erin’s Notes
- Rich and silky — the filling is like a dense chocolate mousse, not a heavy custard.
- Made with pasteurized eggs, so it’s completely safe to eat without any raw-egg worry.
- Simple ingredients — chocolate, butter, sugar, eggs, and cream are all you need for the filling.
- A perfect make-ahead dessert for holidays, potlucks, or any night you want something decadent.
Ingredient Notes
- Unsweetened Chocolate — use high-quality baking chocolate for the best flavor.
- Butter — make sure it’s fully softened at room temperature for easy creaming with sugar.
- Eggs — opt for pasteurized eggs for safety in consuming the raw filling.
- Heavy Cream — essential for the fluffy whipped cream topping.
- Pie Crust — whether homemade or store-bought, ensure it’s completely baked and cooled before adding the filling.
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Preheat oven to 450º F. Press the pie crust into a 9-inch pie plate and crimp the edges. Line the pie crust with parchment paper, and fill with pie weights or dried beans. Bake until the edges are golden brown and appear completely set, 13-15 minutes. Remove and let it cool completely.
1 9- inch pie crust
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In a stand mixer beat butter for 2 minutes, until fluffy. Gradually add the sugar, continuing to beat until light and fluffy. Mix in cooled chocolate and vanilla.
3 oz unsweetened chocolate, 1 cup butter, 1 cup granulated sugar, 1 teaspoon vanilla extract
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Add the eggs 1 at a time. Beat on medium-high for 2 minutes after each addition. It should be light and fluffy when you are done.
4 large pasteurized eggs
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Pour chocolate mixture into cooled pie shell. Place in fridge while you prepare the whipped cream.
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In a large bowl beat heavy cream until soft peaks begin to form. Add powdered sugar and vanilla. Beat until stiff peaks. Spread whipped cream over chocolate layer. Garnish with shaved chocolate.
1 cup heavy cream, 1/3 cup powdered sugar, 1/2 teaspoon vanilla extract
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Let sit in the fridge for 2 hours before serving.
To Make Pasteurized Eggs:
Place eggs in a sauce pan and cover with water. Slowly heat the water to 140 degrees. Maintain that temperature for 3 minutes. Drain and cool the eggs to use in the recipe.
Calories:
415
kcal
|
Carbohydrates:
30
g
|
Protein:
5
g
|
Fat:
31
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
11
g
|
Trans Fat:
1
g
|