French Silk Pie

French Silk Pie! This has got to be my son’s very favorite pie of all time…and I have a hard time turning down a piece, too. Rich, chocolate, creamy and airy deliciousness.

French Silk Pie
French Silk Pie

For years, my Cafe Latte Turtle Cake was my family’s go to Birthday Cake, but at some point number 2 started requesting this pie for his birthday instead. He reminded me that for a year or two he liked the old Better than Sex Cake (which my Mom used to call better than Robert Redford because she didn’t say the S word and I called Better than Brad Pitt cake) but that’s another post, altogether.

French Silk Pie
French Silk Pie

Suffice it to say, we settled on French Silk for him and he’s happy, and this year he got a belated piece, with all the traveling back and forth, it’s been crazy. Normally I make this with a chocolate cookie crust, some make it with a pastry crust, but this year I chose graham cracker. It doesn’t matter, they’re all good…but chocolate on chocolate. Yum!

French Silk Pie
French Silk Pie

Top with whipped cream or stabilized whipped cream or a whipped topping. Lots of it! If you’re topping with whipped cream, don’t top the whole pie, just individual portions. And darn it all, I forgot to show the pie with the chocolate curls! I saved the last piece for the photos, so a bit of crushed graham crackers made a pretty “save.”

French Silk Pie
French Silk Pie

French Silk Pie

  • Servings: 8
  • Time: 15 min + chill
  • Difficulty: easy
  • Print

  • 1 pie crust, baked and cooled (pastry, graham cracker or cookie crumb)
  • 3 ounces unsweetened chocolate
  • 1 cup butter softened (do not use margarine)
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 4 eggs, pasteurized
  • 1 cup whipping cream for topping, whipped and sweetened with a tablespoon or two of powdered sugar, if desired
  • chocolate curls for garnish

In a small microwave safe bowl, melt chocolate, using 30 second increments; set aside to cool to room temperature.

In a large bowl beat with electric mixer, preferably in a stand mixer with a whisk attachment, the butter until light and fluffy. Gradually add the sugar while beating, then the vanilla. Add the melted and cooled chocolate and blend well.

Add eggs, one at a time, and beat for three minutes after each egg if using a stand mixer, stopping to scrape the bowl before adding each additional egg. If using a hand mixer, beat 4 – 5 minutes.

Pour into a pie shell and refrigerate for at least two hours before serving. Serve topped with whipped cream and chocolate curls.

Notes:

  • The butter is softened correctly when it is soft enough to slightly bend without breaking and still holds it’s form. Too warm or cool will change the texture of the pie.
  • Recipe contains raw egg which can pose a health risk in particular to the very young, very old or those with compromised immune systems. Pasteurized eggs minimize this issue.

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You know I’ll be bringing this to our Throwback Thursday #21 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, and Moi! That’s right – me! Click over to our Throwback Thursday post for rules and more info or just click on the blue leapfrog, below, to view all the posts or enter your own!

As always, to view the link party or add a link, click on the little blue button below!

I’m also taking this to Fiesta Friday 102, hosted by Angie of the Novice Gardener! Thanks Angie, for all you do! She’s backed up by two fantastic bloggers,  Elaine @ foodbod and Julie @ Hostess at Heart. Thanks ladies!!

45 thoughts on “French Silk Pie”

  1. Mollie you are stomping on all our resolutions for healthy eating with these sweet temptations! I can’t believe how lofty this pie is. For a French girl, I’ve never made one of these but I will try it for the next special occasion,

    1. LOL! I love it!! Of course, I date myself because I don’t know who any of the new star “hotties” are. Well, other than Justin Bieber who everyone has heard of!! Ok, maybe that guy who plays Damian in Vampire Diaries. Ian Somerhalder. He’s kinda a hottie….

  2. Oooh I love a silk chocolate pie. I only typically share a slice with a table when I go out to eat that offers it. I can’t imagine trying to eat an entire pie but boy, if it were around I probably would! Your recipe looks simple enough for me to make… 🙂

    1. It’s super easy, and there is something about French Silk. It’s what I call “self-limiting” meaning that you really only CAN eat so much…You’ll just start eating slower, and slower, and then you’re like: “I can’t eat another bite…then you do…” haha!

  3. Oh you are a tease Mollie…. I can only imagine what this must taste like, wow! No wonder it is your son’s favorite, it would be mine too 🙂 I remember the Better than Sex cake, when we lived in Texas, that was pretty popular, I made it a couple of times too! I wonder who comes up with these names 🙂

    1. Lol, thanks, Loretta! It’s pretty darned good! I remember the late 90’s had a lot of creative names for chocolate goodies. Sinful, decadence, and a few names that would probably lose me my “g” rating! haha!

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