Go Back

Chocolate French Silk Pie

Chocolate French silk pie has a smooth, airy chocolate filling in a crisp baked crust, finished with freshly whipped cream. Chill it until set for a cool, sliceable dessert with a rich chocolate center.
Print Recipe Pin Recipe
Prep Time 28 minutes
Cook Time 23 minutes
Chilling 4 hours
Total Time 4 hours 51 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, refrigerated
For the filling
  • 3 oz unsweetened chocolate chopped
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 4 eggs large, pasteurized, at room temperature
For the topping
  • 1 cup heavy cream cold
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract

Equipment

  • 1 9-inch pie plate
  • 1 hand mixer

Method
 

Bake the crust
  1. Heat the oven to 400°F.
  2. Fit the pie crust into a 9-inch pie plate and crimp the edges.
  3. Prick the bottom with a fork, then line it with parchment and fill with pie weights.
  4. Bake for 15 minutes.
  5. Carefully remove the parchment and weights.
  6. Bake for 5 to 8 minutes more, until golden.
  7. Cool completely.
Make the filling
  1. Melt the chocolate in a microwave-safe bowl at 50% power in 20-second bursts, stirring between bursts until smooth.
  2. Cool the chocolate to room temperature.
  3. Beat the butter and granulated sugar in a large bowl with a hand mixer on medium speed for 4 to 5 minutes, until pale and fluffy.
  4. Beat in the cooled chocolate and vanilla until smooth.
  5. Add the eggs one at a time, beating on medium speed for 5 minutes after each addition, until the filling is light and airy.
  6. Spoon the filling into the cooled crust.
  7. Smooth the top.
  8. Cover loosely and refrigerate for at least 4 hours, until set.
Make the topping
  1. Beat the heavy cream, powdered sugar, and vanilla in a medium bowl with a hand mixer on medium-high speed for 2 to 3 minutes, until medium-stiff peaks form.
  2. Spread the whipped cream over the chilled pie just before serving.

Notes

For a light, airy filling, beat the eggs for the full 5 minutes after each addition; use pasteurized eggs since the filling is not baked. Store loosely covered in the refrigerator for up to 3 days. Freeze the pie without the whipped cream topping, then thaw and add the topping before serving. For a gluten-free option, use a gluten-free pie crust.