French Silk Chocolate Pie I Recipe - Allrecipes.com
French Silk Chocolate Pie I Recipe
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French Silk Chocolate Pie I
See how to make an amazingly simple, silky chocolate pie. See more
  • READY IN ABOUT hrs

French Silk Chocolate Pie I

Recipe by  

"This pie is delicious. I have been making it for over 25 years. Garnish each slice with whipped topping and chopped walnuts if you like."

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Ingredients Edit and Save

Original recipe makes 1 8-inch pie Change Servings
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  • PREP

    20 mins
  • READY IN

    2 hrs 20 mins

Directions

  1. Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
  2. Refrigerate at least 2 hours before serving.
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Footnotes

  • Editor's Note:
  • This recipe contains raw eggs; some stores sell pasteurized-in-the-shell eggs which would work well in this recipe. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.
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Reviews More Reviews

Most Helpful Positive Review
Feb 13, 2008

The first recipe for French silk pie is incomplete, that is why there is not enough filling for a full pie. After you cream the ingredients listed you are supposed to whip the whites of the two eggs used into a merange type consistancy using 1/4 c sugar to help form stiff peaks. Then you are supposed to add the chocolate mixture to the egg white mixture which will give you plenty of filling for your pie with a taste that is heavenly and is so light and fluffy. The way French silk pie is supposed to be. This is a great recipe that is fast and easy to prepare and is a crowd pleaser every time.

 
Most Helpful Critical Review
Apr 24, 2006

1 inch of filling does not a pie make! I gave the recipe 3 stars. The taste and texture are incredible BUT there isn't enough filling for a standard 9 inch pie shell. The filling needs to be doubled, everything else is perfect, ingredients, method and results are to die for, but the pie looked cheap because the shell wasn't full enough. After it has set overnight, garnish with whipped whipping cream{sweetening it is not necessary with this pie} and chocolate curls

 
Mar 22, 2008

The trick to getting a silky, not soupy and grainy filling is to beat it on HIGH speed for at least 3 minutes per egg WITH THE WISK ATTACHMENT, NOT THE PADDLE IF YOU USE A STAND MIXER!!! I used the paddle first for the butter etc. and then switched to the wisk. Beating for any length of time on a lower speed won't work. I used 4 Tablespoons of cocoa powder instead of going through the trouble of melting and cooling chocolate. Also only used 1/2 cup sugar. I also added 1/4 cup malt powder to the butter mixture before adding the eggs for a French silk malted pie. Superb!!!! Double the recipe and the alterations above for a standard premade oreo crust. Thanks for recipe.

 
Jan 03, 2008

Yes, this pie is "thin" on the filling as one reviewer commented, but because it is dense and very rich, and I always top this with sweetened whipped cream and garnish with chocolate curls which builds it up. Serve in small portions. It is delicious!

 
Mar 16, 2007

"Mom, next Wednesday is pi day and we have to make a pie for math class!" my daughter told me last week. "My teacher's favorite pie is French Silk and I told him we would make one." I sadly told her I had never made one before, but we could look up a recipe and try it over the weekend. This recipe for French Silk Chocolate Pie looked like a winner! I noticed the recommendations to double the filling, picked up the ingredients, and we began baking. This was my daughter's first experience at rolling pie dough, and at holding the mixer for the full five minutes after each egg. Our two trial pies on the weekend turned out delicious! I took one to share with my fellow teachers, and froze a piece for my son in college. Then, on Tuesday night, we began to make the pie for pi day at school. In the middle of the preparations (while waiting for the chocolate to cool), I realized I had only one teaspoon of vanilla, not two! What to do? I looked through my cabinets and found almond extract. I thought with the chocolate, it probably wouldn't even be tasted. The pie was made and in the refrigerator, ready for the final whipped cream topping in the morning. I licked off a little filling from my spatula and just rolled my eyes. That little bit of almond extract was wonderful in that filling! I wished I had made the first two that way! Well, the pie was a hit at school; everyone loved it and the pie pan came home empty.

 
Sep 17, 2009

OMG this thing was awesome and OH SO EASY! If you REALLY do what the recipe says you will have no problems at all. It was so light, so fluffy and sooooo amazingly simple. I will never by a pie in a box again. (Not that I ever did, but if I know someone is about to I'll bring this myself since in my husband's family this is the pie of choice.) First thing - melt the butter a bit. It is important that the butter is room temperature, i.e. very soft. Mine was quite soft and so when I whipped it, it whipped up quickly and easily. I added the sugar very slowly and you could see the mixture turning white as the recipe said you wanted it to. If it doesn't turn white you haven't whipped it enough! Finally, add the eggs one by one. As each egg was added, it did appear to thicken a bit. But as the recommended five minutes elapsed it returned to fluffy and then got even fluffier. Added the next egg and it was the same thing again with an even fluffier result in the end. Only place I deviated was using a chocolate cookie crumb pie crust. Added a layer of fresh whipped cream just before serving and we were all absolutely thrilled with this pie!

 
Nov 08, 2003

AWESOME!! I made this for a church function. By far the youngest lady, my pie had the most compliments. I made my own choc. cookie crust and topped with whipped cream. Next time I'll leave the whipped cream off--it confused the taste. The pie was WAY GOOD without it! I creamed ingred. for a very long time to achieve a very silky, no grit, texture. I also made it kid- and elder-friendly by using pasteurized Egg Beaters egg whites. A cowhand said that it was a little piece of heaven!

 
Dec 30, 2005

I made this for Christmas dinner and it went over really well. The key is to beat each egg for the full five minutes. I started to worry that it would still be gritty, but after beating each egg the full five minutes it wasn't at all. No leftovers at all!

 

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Nutrition

  • Calories
  • 294 kcal
  • 15%
  • Carbohydrates
  • 27.3 g
  • 9%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 183 mg
  • 7%

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

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