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Classic French Silk Pie: Rich and Velvety Homemade Dessert

A decadent slice of french silk pie featuring a thick chocolate filling, graham cracker crust, topped with whipped cream and chocolate shavings.
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Make this classic French Silk Pie for a rich, creamy, and indulgent dessert. This recipe delivers a velvety smooth chocolate filling in a buttery crust, perfect for any special occasion.

Ingredients

Scale
  • 1 (9-inch) unbaked, fully baked pie crust (use your favorite homemade pie crust recipe or a store-bought shell)
  • 8 ounces bittersweet or semisweet chocolate, chopped
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large egg yolks (pasteurized if you have concerns about raw eggs)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • Chocolate shavings, for garnish

Instructions

  1. Prepare your pie crust. If using a homemade crust, bake it according to your recipe until golden brown and let it cool completely on a wire rack.
  2. Melt the chopped chocolate in a heatproof bowl set over a saucepan of simmering water (a double boiler), stirring until smooth. Remove from heat and let it cool slightly, about 5 minutes.
  3. In a large bowl, beat the softened butter with an electric mixer until light and fluffy. Gradually add the granulated sugar and beat until the mixture is pale and creamy.
  4. Beat in the egg yolks one at a time, mixing well after each addition. Mix in the vanilla extract and salt.
  5. Slowly pour the slightly cooled melted chocolate into the butter mixture, beating on low speed until just combined. Scrape down the sides of the bowl.
  6. In a separate, clean bowl, whip the heavy cream and powdered sugar until stiff peaks form.
  7. Gently fold about one-third of the whipped cream into the chocolate mixture to lighten it. Then, fold in the remaining whipped cream until no white streaks remain. Do not overmix; you want to keep the filling light and airy.
  8. Spoon the velvety chocolate filling evenly into the cooled pie crust. Smooth the top with an offset spatula.
  9. Cover the pie loosely with plastic wrap, making sure the plastic does not touch the surface of the filling. Refrigerate for at least 6 hours, or preferably overnight, until the filling is firm.
  10. Before serving, top the chilled pie with additional whipped cream and a generous sprinkle of chocolate shavings. Slice and serve cold.

Notes

  • To address concerns about raw eggs, use pasteurized eggs, or look for a recipe variation that uses a cooked custard base or cream cheese instead of raw eggs.
  • For the silkiest texture, ensure your butter is truly softened but not melted, and beat the filling mixture thoroughly before folding in the whipped cream.
  • If you prefer a different base, an Oreo cookie crust works well as an alternative to a traditional pastry crust.

Nutrition

Find it online: https://cookingbycarla.com/french-silk-pie-recipe-velvety-chocolate-dessert/