French Silk Pie is my all-time favorite pie recipe. This Chocolate Silk Pie is an easy version of a classic holiday favorite. We love this French Silk Pie at Thanksgiving, Christmas, Easter, my birthday, and every day in between. It tastes like chocolate mousse in pie form. Utterly decadent and delicious! Best French Silk Pie Recipe EVER!

French Silk Pie Recipe

Course: Dessert
Cuisine: American
Keyword: easy french silk, french silk pie
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 8
Calories: 573kcal
Author: Becky Hardin - The Cookie Rookie
French Silk Pie is my all-time favorite pie recipe. This Chocolate Silk Pie is an easy version of a classic holiday favorite. We love this French Silk Pie at Thanksgiving, Christmas, Easter, my birthday, and every day in between. It tastes like chocolate mousse in pie form. Utterly decadent and delicious! Best French Silk Pie Recipe EVER!
Print Recipe

Ingredients

  • 1 single pie crust; store-bought or homemade
  • 2 ounces German Baking chocolate chopped
  • 2 ounces semi-sweet baking chocolate chopped
  • ¼ cup peanut butter or milk chocolate baking chips
  • 1 cup unsalted butter softened
  • cup superfine Castor sugar
  • 1/8 teaspoon flake sea salt or kosher salt
  • 1 teaspoon vanilla extract
  • 2 large pasteurized eggs

Toppings

  • Cool Whip Make your own! Or use store bought
  • Milk Chocolate for shavings

Instructions

  • Blind-bake the piecrust (per package directions) until edges are golden brown. Set aside until completely cooled.
  • In a medium-sized microwave-safe bowl, melt the German chocolate baking chocolate, semi-sweet baking chocolate and the baking chips on HIGH, 1- 1½ minutes, or until melted. (Stir after 45 seconds and then every 15 seconds until melted.) Do NOT overheat the chocolate or it could seize (harden).
  • In a large mixing bowl, beat softened butter and sugar, on medium-high, with an electric mixer fitted with the paddle attachment until the sugar is dissolved and the mixture is lighter in color and somewhat fluffy, about 3 minutes. The sugar should be completely dissolved – test this by rubbing a tiny amount of butter/sugar mixture between your forefinger and thumb. If it is smooth, the butter/sugar mixture is ready. If it is still a little gritty, beat the butter/sugar until the sugar is dissolved.
  • Add salt, vanilla and the cooled melted chocolate (the chocolate should be cooled but still pourable).
  • With the whisk attachment, whisk the mixture until ingredients are incorporated.
  • Set the mixer to medium and add the eggs one-at-a-time. Whisk the mixture 5 minutes after adding each egg.
  • Keep the mixer on medium (no higher). Mixing the filling too quickly could result in a runny consistency.
  • Pour the pie filling into the cooked and cooled pie shell, smooth it out, cover and refrigerate at least 3 hours.
  • Serve with freshly whipped cream (or Cool Whip) and chocolate shavings.
  • Enjoy!

Video

Notes

NOTE: I love the subtle added flavor and creaminess from the peanut butter chips. It does not make the pie taste like peanut butter. If you prefer a more traditional recipe, you can use chocolate chips instead.
NOTE: If your filling seems too thin, then place in a bowl and refrigerate for 1-2 hours after the mixing step. Remove from the fridge and mix again to fluff. It should be fine to pour into the crust at this point :)

Nutrition

Calories: 573kcal | Carbohydrates: 58g | Protein: 4g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 103mg | Sodium: 154mg | Potassium: 122mg | Fiber: 1g | Sugar: 44g | Vitamin A: 15.4% | Calcium: 2.6% | Iron: 9.8%