Go Back

Chocolate French Silk Pie

Chocolate French silk pie has a smooth, airy chocolate filling in a crisp, golden crust. The pie chills until set and is finished with freshly whipped cream.
Print Recipe Pin Recipe
Prep Time 27 minutes
Cook Time 23 minutes
Chilling 4 hours
Total Time 4 hours 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 665
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 crust (14.1 oz) pie crust refrigerated
For the filling
  • 4 oz semisweet chocolate chopped
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 4 eggs large, pasteurized, room temperature
  • 1 tsp vanilla extract
For the topping
  • 1 cup heavy cream cold
  • 2 tbsp confectioners' sugar

Equipment

  • 1 9-inch pie plate
  • 1 electric mixer
  • 1 microwave

Method
 

Make the crust
  1. Preheat the oven to 400°F.
  2. Fit the pie crust into a 9-inch pie plate and crimp the edges.
  3. Line the crust with parchment and fill it with pie weights.
  4. Bake for 15 minutes.
  5. Remove the parchment and weights, then bake for 5 to 8 minutes more, until golden.
  6. Cool completely.
Make the filling
  1. Melt the chocolate in the microwave in 20-second bursts, stirring between bursts.
  2. Cool the melted chocolate until lukewarm.
  3. In a large bowl with an electric mixer, beat the butter and granulated sugar on medium-high speed for 3 to 4 minutes, until light and fluffy.
  4. Beat in the melted chocolate and vanilla.
  5. Beat in the eggs one at a time on medium-high speed, beating for 5 minutes after each addition.
  6. Spread the filling in the cooled crust.
Top and chill
  1. Cover the pie loosely and refrigerate for at least 4 hours, until the filling is set.
  2. Beat the heavy cream and confectioners' sugar in a chilled bowl until medium peaks form, about 2 to 3 minutes.
  3. Spread the whipped cream over the pie before serving.

Notes

For the smoothest filling, use room-temperature eggs and beat for the full 5 minutes after each addition. Store covered in the refrigerator for up to 3 days. Freeze the pie without the whipped cream topping for up to 1 month, then thaw and add the topping before serving.