French Silk Pie is the ultimate indulgence, blending velvety chocolate with a luscious, airy texture that melts on your tongue. Each bite offers a rich, decadent experience, perfectly balanced by a crisp, buttery crust. With just 45 minutes of prep and 32 minutes of baking, this dessert is surprisingly simple to create.
The secret lies in its smooth, silky filling, whipped to perfection and chilled for six hours to achieve that irresistible consistency. Whether for a special occasion or a sweet treat, this pie promises to impress with its luxurious flavor and elegant presentation.
Packed with deep cocoa notes and a hint of sweetness, this pie is a chocolate lover’s dream. Its creamy filling contrasts beautifully with the flaky crust, creating a harmony of textures that’s simply divine. At 571 calories per serving, it’s a treat worth savoring, offering a satisfying richness without overwhelming sweetness.
The chilling time ensures every slice is firm yet tender, making it a showstopper at any gathering. Perfect for sharing with loved ones, this French Silk Pie is a timeless dessert that delivers pure bliss in every forkful.
Ingredients for French Silk Pie
- 1 homemade pie crust (chilled and ready to roll)
- 8 oz (236 g) bittersweet chocolate, finely chopped
- ½ cup (113 g) unsalted butter, cut into 8 pieces
- 4 large eggs
- ¾ cup (150 g) granulated sugar
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ teaspoon espresso powder (optional but recommended for depth of flavor)
- 1 cup (236 ml) heavy cream
- Homemade whipped cream, for topping (optional but highly recommended!)
Step-by-Step Instructions
- Blind-Bake the Crust:
- Roll out the chilled pie dough into a 12” (30cm) circle on a floured surface.
- Transfer to a 9” pie plate, fold excess crust under, and crimp the edges. Prick the bottom with a fork and freeze for 30 minutes.
- Preheat oven to 375°F (190°C). Line the chilled crust with parchment or foil, fill with pie weights (or dried beans), and bake for 15 minutes.
- Remove weights and parchment, then bake for another 15 minutes or until golden brown. Let cool.
- Prepare the Filling:
- Melt the chocolate and butter in a microwave-safe bowl in 20-second intervals, stirring until smooth. Set aside.
- Fill a saucepan or double boiler with 2” of water and bring to a simmer.
- In a heatproof bowl, whisk eggs, sugar, and salt until combined. Place the bowl over the simmering water (not touching it) and whisk constantly until the mixture reaches 160°F (71°C) and the sugar dissolves.
- Remove from heat, dry the bowl, and use an electric mixer to beat until pale, thick, and ribbon-like (about 10 minutes).
- Stir the melted chocolate/butter, then pour into the egg mixture and beat until combined. Add vanilla and espresso powder, then beat on high for 30 seconds. Let cool to room temperature, stirring occasionally.
- Finish and Chill:
- In a separate bowl, whip the heavy cream to stiff peaks. Gently fold it into the chocolate mixture until no streaks remain.
- Spread the filling into the cooled pie crust. Cover with plastic wrap and chill for at least 6 hours or overnight.
- Serve: Top with homemade whipped cream (optional but recommended) before slicing and enjoying!
Perfect Pairings: Toppings and Serving Ideas
Elevate your French Silk Pie with a dollop of homemade whipped cream and a sprinkle of chocolate shavings or cocoa powder. For a fruity twist, add a handful of fresh berries like raspberries or strawberries. Serve each slice with a side of espresso or a glass of cold milk for a delightful contrast.
Storage Tips: Keeping Your Pie Fresh
Store your French Silk Pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. For longer storage, you can freeze the pie (without whipped cream) for up to 1 month. Thaw in the fridge overnight before serving and add fresh whipped cream just before enjoying.
Time-Saving Hacks for Busy Bakers
Short on time? Use a store-bought pie crust to skip the homemade dough step. You can also melt the chocolate and butter in the microwave instead of a double boiler, just be sure to stir every 20 seconds to avoid burning. For the whipped cream, opt for a pre-made version if you’re in a pinch.
Equipment Essentials: What You’ll Need
To make this recipe a breeze, ensure you have a double boiler or a heatproof bowl and saucepan for the egg mixture. A handheld electric mixer is key for whipping the eggs and cream to the right consistency. Don’t forget pie weights or dried beans for blind-baking the crust to perfection.
Recipe Variations: Customize Your Pie
Experiment with different chocolates like dark or milk chocolate for a unique flavor profile. Add a hint of orange zest or a splash of liqueur like Grand Marnier for a sophisticated twist. For a nutty crunch, sprinkle chopped almonds or hazelnuts on top before serving.
French Silk Pie
Ingredients
- 1 homemade pie crust
- 8 oz bittersweet chocolate finely chopped
- ½ cup unsalted butter cut into 8 pieces
- 4 large eggs
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ teaspoon espresso powder optional, but recommended
- 1 cup heavy cream
- Homemade whipped cream for topping (optional but recommended!)
Instructions
- Blind-Baking the CrustTransfer your chilled pie dough to a clean, lightly floured surface and use a rolling pin to roll out into a 12” (30cm) circle.
- Transfer to a 9” pie plate and fold excess crust underneath to form a smooth edge. Flute or crimp the edges, prick the bottom of the pie all over with a fork, and transfer to the freezer to chill for 30 minutes. Meanwhile, preheat oven to 375F (190C).
- Once oven is preheated, remove pie plate from freezer and line with parchment paper or aluminum foil and fill with pie weights (dried beans would also work).
- Bake on 375F (190C) for 15 minutes, remove from oven and carefully remove aluminum/parchment and weights (have a heatproof bowl ready to receive these – they’re hot!) and return to 375F (190C) oven to bake for another 15 minutes or until pie crust is beginning to turn golden brown. Allow to cool while you prepare your filling.
- French Silk Pie FillingBefore you begin: You will need a double boiler for this recipe or a medium-sized saucepan and a heatproof mixing bowl that can rest on the pot without touching the bottom.
- Place chopped chocolate and butter pieces in a microwave-safe bowl and heat in 20-second intervals, stirring well in between, until chocolate is completely melted and smooth. Set aside.
- Fill a medium-sized saucepan or bottom of double boiler with about 2” of water and bring the water to a simmer.
- Meanwhile, in the bowl you’ll be using over your double boiler/medium saucepan, whisk together eggs, sugar, and salt until well-combined.
- Once water is simmering, place bowl with egg mixture over double boiler (make sure it’s not touching the water) and whisk constantly until sugar has dissolved (if you rub a small bit between your fingers, it should feel smooth/without grit) and mixture reaches 160F (71C).
- Carefully (beware of the steam that escapes when you lift the bowl, it’s hot!) remove bowl from heat, dry the bottom, and now use an electric mixer to beat until the mixture is lightened in color (pale, almost white) and increased in volume and the ribbon that falls off the beater holds its shape for several seconds before dissolving back into the mixture (this takes me about 10 minutes with a handheld electric mixer).
- Briefly stir your bowl of melted chocolate/butter and then pour into the egg mixture and beat until well-incorporated.
- Add espresso powder and vanilla extract then increase mixer speed to high and beat for another 30 seconds. Allow mixture to cool to room temperature, stirring occasionally.
- Once mixture is cooled, pour heavy cream into a separate mixing bowl and use electric mixer to beat to stiff peaks. Gently (by hand, using a spatula) fold whipped cream into chocolate mixture until completely combined and no streaks remain.
- Spread filling into prepared pie crust. Cover with plastic wrap and allow to chill in the refrigerator for at least 6 hours or overnight.
- Top with homemade whipped cream (optional, but recommended!) before serving.