French Silk Pie
This French Silk Pie is the kind of dessert that stops conversation at the table. One bite of that impossibly smooth, deeply chocolatey filling and everyone wants to know how you made it. With just a handful of simple ingredients and a little chill time, this classic pie delivers rich, mousse-like chocolate perfection every time.
Equipment
- Stand mixer or hand mixer with large bowl For whipping filling and cream
- Medium saucepan For heating eggs
- Candy thermometer or instant read thermometer For food safety when heating eggs
- Rubber spatula For scraping and folding
- Whisk For constant stirring while heating eggs
- 9-inch glass pie dish For baking crust and setting pie
- Mixing bowls For various mixing steps
- Vegetable peeler For making chocolate curls
Ingredients
- 1 baked 9 inch pie crust homemade or store-bought, cooled completely
- 1 cup unsalted butter 227g, softened to room temperature
- 1 1/2 cups granulated sugar 300g
- 4 large eggs pasteurized eggs recommended
- 4 ounces unsweetened baking chocolate 113g, melted and cooled slightly
- 1 teaspoon vanilla extract 5ml
- Pinch of salt
- 1 1/2 cups heavy cream 360ml, divided (1/2 cup for filling, 1 cup for topping)
- 2 tablespoons powdered sugar 14g
- Chocolate curls or shaved chocolate for garnish
Instructions
- Bake the pie crust at 425°F for 15 minutes with pie weights, then 5-8 minutes without until golden. Cool completely.
- In a stand mixer, beat softened butter and sugar on medium for 2 minutes until light and fluffy.
- Melt the chocolate in 20-second microwave bursts or over a double boiler. Let cool slightly.
- Heat eggs with a splash of cream to 160°F, whisking constantly. Cool briefly, then slowly pour into the mixer while beating for 5 full minutes.
- Pour in cooled melted chocolate, vanilla, and salt. Beat for 2-3 minutes until glossy.
- Whip 1/2 cup cream to soft peaks and gently fold into the chocolate filling until no streaks remain.
- Pour filling into the cooled crust, smooth the top, and refrigerate for at least 4 hours or overnight.
- Whip remaining 1 cup cream with powdered sugar to stiff peaks. Spread over chilled pie and garnish with chocolate curls.
Notes
- Let melted chocolate cool slightly before adding to prevent deflating the butter mixture.
- Do not skip the 5-minute beating time after adding the eggs—this is essential for silky texture.
- Use room temperature butter for the smoothest creaming.
- Chill the pie for the full 4 hours—a rushed pie will not slice cleanly.
- Fold whipped cream in gently to keep the filling light and airy.
- For a chocolate-on-chocolate version, use an Oreo cookie crust instead of traditional pastry.
- Add 1 tablespoon espresso powder to the filling for a mocha twist.
- Store covered in the refrigerator for up to 4 days.
- Freeze individual slices (without whipped cream topping) for up to 1 month.
- Pasteurized eggs are recommended for extra food safety if preferred.
Nutrition
Serving: 1sliceCalories: 480kcalCarbohydrates: 38gProtein: 5gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 175mgSodium: 190mgPotassium: 140mgFiber: 2gSugar: 28gVitamin A: 15IUCalcium: 4mgIron: 10mg
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