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French Silk Pie with Graham Cracker Crust
5 from 24 votes

French Silk Pie with Graham Cracker Crust

French Silk Pie with Graham Cracker Crust blends a rich chocolate filling with a crumbly, buttery graham cracker base. The pie features a silky texture from unsweetened baking chocolate and butter combined with sugar and eggs. The crust can be baked for crispness or chilled, and the topping includes a cream cheese whipped cream enhanced with vanilla, adding a creamy contrast to the chocolate. The addition of chocolate curls gives a decorative chocolate accent. This pie suits those seeking a chocolate dessert with a crunch from the graham cracker crust and a smooth, fluffy topping.

Prep Time
20 mins
Total Time
20 mins
Servings: 8
Calories: 704 kcal
Course: Dessert
Cuisine: French

Ingredients

For the crust
  • 2 & 1/4 cups graham cracker crumbs
  • 1/2 cup granulated sugar
  • 9 tablespoons butter melted**
For the filling
  • 2 ounces unsweetened baking chocolate
  • 1/2 cup butter softened (1 stick, salted
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large egg preferably farm fresh
For the whipped cream
  • 4 ounces cream cheese softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup heavy cream
For the chocolate curls
  • 1/3 cup dark chocolate chips or semisweet
  • 1 teaspoon shortening

Instructions

    Cup of Yum
  1. For an extra crispy crust, preheat the oven to 350 degrees F. (This is optional.You can chill the crust if you like.)
  2. Crush the graham crackers in a large food processor until fine (You can also add the graham crackers to a ziplock and crush with a rolling pin.)
  3. Add the 1/2 cup sugar and 9 tablespoons melted butter and pulse to combine throughly. (or put it all in a bowl and mix it up.)
  4. Press the mixture into the bottom and up the sides of a pie pan. I like to use a glass or a measuring cup to press it into the corners.
  5. Bake at 350 for 10 minutes. Put it in the fridge or freezer to cool. If you don't feel like baking, just stick it in the fridge to chill while you make the filling.
  6. Now make the filling. Add the unsweetened chocolate to a small bowl and microwave in 30 second increments until it is mostly melted, then stir until completely smooth. Set aside to cool.
  7. In a large bowl or stand mixer, beat the softened 1/2 cup butter until light and fluffy, 1-2 minutes. (If you are using a stand mixer, use the whisk attachment, not the paddle.) Make sure to scrape the bottom and sides.
  8. Add 3/4 cup sugar and 1 teaspoon vanilla. Beat well, scraping sides.
  9. Once the chocolate is cool (completely cool! You don't want to curdle your eggs!) add it to the bowl and mix it in, scraping the sides.
  10. Add the first egg. Beat on medium speed for 5 minutes. Set a timer! Don't skimp! If you don't beat it long enough it won't get fluffy. Stop to scrape the sides at some point.
  11. Add the second egg. Repeat the same process; scrape at least once and beat 5 minutes.
  12. If your crust has cooled completely you can pour the filling in now. Otherwise cover the bowl and put it in the fridge until the crust is cool.
  13. Once you put the filling in the crust, you can either cover tightly and refrigerate, or add the whipped cream right away. Adding the whipped cream ahead of time does make it a little more tricky to cover tightly, but it's not the end of the world.
  14. To make the whipped cream, add the cream cheese to a clean bowl or stand mixer. Beat (with the whisk attachment, if you have one) until it is completely smooth with no lumps. Add the powdered sugar and vanilla and beat well.
  15. Add about half of the cream and beat until incorporated. Add the remaining cream and beat on high until stiff peaks form.
  16. Spoon the whipped cream on top of the chocolate filling. Refrigerate until ready to serve. (You can also refrigerate the whipped cream separately and spoon it on at the last minute if you prefer.)
  17. The chocolate curls are so easy to make if you have the time. In a small bowl, add 1/3 cup chocolate chips and the shortening. Microwave in 30 second intervals until almost melted, then stir until smooth. Use a spatula to spread the chocolate in a thin layer on the back side of a baking sheet. Freeze for 5 minutes (or refrigerate for 10-15.) When the chocolate is hardened, use a tool to scrape curls off of the chocolate. You can use a paring knife, a metal spatula, a vegetable peeler, etc. Decorate the whipped cream with the chocolate curls!

Notes

  • The graham cracker amount is about one and a half packages, roughly 13.5 full sheets, so you can measure by adding one full package plus half of another for ease.
  • You may use one stick of butter instead of 9 tablespoons in the crust without significantly affecting results.
  • If you prefer, skip the cream cheese in the whipped cream and increase the heavy cream to 1 ½ cups, whipping well with sugar and vanilla for a traditional topping texture.

Nutrition Information

Serving 1g Calories 704kcal (35%) Carbohydrates 61g (20%) Protein 6g (12%) Fat 50g (77%) Saturated Fat 30g (150%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 13g (65%) Trans Fat 1g (50%) Cholesterol 167mg (56%) Potassium 217mg (5%) Fiber 2g (8%) Sugar 44g (88%) Vitamin A 1444IU (29%) Vitamin C 1mg (1%) Calcium 96mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 704

% Daily Value*

Serving 1g
Calories 704kcal 35%
Carbohydrates 61g 20%
Protein 6g 12%
Fat 50g 77%
Saturated Fat 30g 150%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 167mg 56%
Potassium 217mg 5%
Fiber 2g 8%
Sugar 44g 88%
Vitamin A 1444IU 29%
Vitamin C 1mg 1%
Calcium 96mg 10%
Iron 3mg 17%

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