Print

Classic French Silk Pie: Rich, Creamy Dessert Recipe

A decadent slice of french silk pie with a thick chocolate filling, topped with powdered sugar and chocolate shavings.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a truly decadent French Silk Pie with a rich, velvety chocolate filling and a buttery crust. This recipe delivers a showstopper dessert perfect for holidays or dinner parties.

Ingredients

Scale
  • 1 (9 inch) unbaked pie crust (homemade buttery crust recommended)
  • 8 ounces bittersweet chocolate, chopped
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 4 large eggs, separated (see notes for no-raw-egg option)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy cream, cold
  • 1/4 cup powdered sugar (for topping)
  • Chocolate shavings (for garnish)

Instructions

  1. Prepare your 9-inch pie crust and bake it according to your preferred recipe until lightly golden. Let the crust cool completely on a wire rack.
  2. Melt the chopped bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool slightly.
  3. In a large bowl, beat the butter and granulated sugar together with an electric mixer until the mixture is light and fluffy.
  4. Beat in the four egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually beat the slightly cooled melted chocolate into the butter mixture until fully combined and smooth.
  6. In a separate clean, dry bowl, beat the cold heavy cream until soft peaks form. Gradually beat in the powdered sugar until stiff peaks form. Set aside.
  7. In another clean, dry bowl, beat the four egg whites and salt until stiff peaks form.
  8. Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites until just combined, being careful not to deflate the mixture.
  9. Carefully fold the whipped cream into the chocolate mixture until no white streaks remain, creating a silky smooth texture.
  10. Pour the chocolate filling into the cooled, baked pie crust. Smooth the top with a spatula.
  11. Chill the pie in the refrigerator for at least 6 hours, or preferably overnight, until the filling is completely set.
  12. Before serving, top the pie with the remaining whipped cream (if desired) and garnish with chocolate shavings.

Notes

  • For a no-raw-egg option, substitute the 4 raw eggs with 1 cup of heavy cream mixed with 1/2 cup of powdered sugar, and use 1/2 cup of melted, cooled milk chocolate chips instead of some of the bittersweet chocolate for stability.
  • If you use an Oreo cookie crust, you can skip the blind baking step; just press the crumbs firmly into the pie plate and chill while you prepare the filling.
  • This decadent chocolate silk pie is best served cold directly from the refrigerator.

Nutrition

Find it online: https://cookincorner.com/french-silk-pie-classic-rich-creamy-dessert-recipe/