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French Silk Pie Recipe
5 from 15 votes

French Silk Pie Recipe

The French Silk Pie is a rich chocolate dessert featuring a graham cracker crust filled with a smooth, silky chocolate butter mixture that is sweetened and flavored with vanilla. The pie is topped with sweetened whipped cream and a garnish of grated chocolate. It requires careful preparation of both crust and filling, with chilling steps to set the creamy filling properly.

Prep Time
20 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
35 mins
Servings: 8
Calories: 215 kcal
Course: Dessert
Cuisine: French, American

Ingredients

Cookie Crust:
  • 2 cups graham cracker crumbs
  • kosher salt pinch
  • 1/2 cup butter melted, unsalted
Filling:
  • 3 ounces milk chocolate or dark chocolate
  • 12 tablespoons butter room temperature, unsalted
  • 3/4 cup granulated sugar white
  • 1 teaspoon vanilla extract pure
  • 1/4 teaspoon kosher salt
  • 3 large egg
Topping:
  • 1 cup heavy cream
  • 1 tablespoon powdered sugar sifted
  • 1 ounces milk chocolate for topping

Instructions

To Make the Crust:
    Cup of Yum
  1. Preheat oven to 350 degrees F. Place the crumbs and salt in a medium bowl. Pour in the butter and mix until the gingersnap crumbs are moist. Transfer to 14-inch x 5-inch tart pan, 9-inch tart pan or 9-inch pie dish. Press the crumbs firmly and evenly until they line the bottom and sides of the pan or dish. Bake until slightly darker in color and mostly firm to the touch, about 5 minutes. Allow the crust to cool completely before adding the filling. 
To Make the Filling:
  1. In a double boiler (or a stainless steel bowl placed over a saucepan filled with a few inches of water), add the chopped chocolate. When mostly melted, remove from the heat and stir until smooth. Allow to cool slightly, about 5 minutes. Meanwhile, in the bowl of a stand-up mixer with the paddle attachment on, add the butter, sugar, vanilla extract and salt. Beat until smooth, about 2 to 3 minutes.
  2. Pour in the mostly cooled melted chocolate and beat until combined. And then add one egg, allowing it to beat for a full 5 minutes. And then add another egg and beat for an additional 5 minutes. Set a timer! During this time, the eggs will help the mixture double in volume and make it nice and fluffy. Add the last egg and beat for one last time for 5 minutes. Remove from the mixer and give it a mix manually just to make sure there aren’t any chocolate bits not combined.  
  3. Transfer to the crust and spread into an even layer. Place in the fridge to chill for about 5 hours, until very chilled. 
  4. When you’re ready to serve, add the heavy whipping cream and powdered sugar to a bowl of a stand-up mixer with the whisk attachment. Beat until light and fluffy, about 2 to 3 minutes. Add the top of the pie and garnish with shavings of Moser Roth Milk Chocolate. 

Notes

  • You can prepare the crust up to two days in advance; keep it covered in the refrigerator or at room temperature.
  • Freeze the finished pie wrapped tightly in plastic wrap for up to two months and thaw it in the refrigerator before serving.
  • Using a stand mixer with a paddle attachment and sifting powdered sugar will improve the filling and topping texture.

Nutrition Information

Serving 8g Calories 215kcal (11%) Carbohydrates 10g (3%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 5g (25%) Cholesterol 20mg (7%) Sodium 10mg (0%) Sugar 10g (20%) Calcium 10mg (1%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 215

% Daily Value*

Serving 8g
Calories 215kcal 11%
Carbohydrates 10g 3%
Protein 3g 6%
Fat 3g 5%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 10mg 0%
Sugar 10g 20%
Calcium 10mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.