French Silk Pie Recipe

A slice of French silk pie on a white plate.

4.49 from 85 votes

French Silk Pie is my all-time favorite pie recipe—it's chocolate mousse in pie form. I love serving this chocolate silk pie at Thanksgiving, Christmas, Easter, my birthday, and every day in between.

Prep Time30

Cook Time10

Chill Time3

Total Time3 40

Course: Dessert

Cuisine: American

Servings: slices

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
Pie Pan
Stand Mixer

Ingredients

1 9" refrigerated pie crust 213g, store-bought or homemade
2 oz. German baking chocolate 57g, chopped
2 oz. semi-sweet baking chocolate 57g, chopped
¼ cup peanut butter or milk chocolate baking chips 43g
1 cup unsalted butter 226g, room temperature (2 sticks)
1½ cups superfine (caster) sugar 300g
⅛ tsp kosher salt
1 tsp pure vanilla extract 4g
4 large eggs 200g, pasteurized

Toppings

Cool Whip
milk chocolate shavings

Instructions

Blind-bake the pie crust (per package directions) until the edges are golden brown, about 10 minutes. Set aside until completely cooled.
1 9" refrigerated pie crust
In a medium-sized microwave-safe bowl, melt the German chocolate baking chocolate, semi-sweet baking chocolate, and the baking chips on HIGH for 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).
2 oz. German baking chocolate, 2 oz. semi-sweet baking chocolate, ¼ cup peanut butter or milk chocolate baking chips
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high 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.
1 cup unsalted butter, 1½ cups superfine (caster) sugar
Add the salt, vanilla, and cooled melted chocolate (the chocolate should be cooled but still pourable).
⅛ tsp kosher salt, 1 tsp pure vanilla extract
Switch to the whisk attachment and whisk the mixture until ingredients are incorporated, about 2 minutes.
Set the mixer to medium speed and add the eggs one at a time. Whisk the mixture for 5 minutes after adding each egg. Keep the mixer on medium speed (no higher). Mixing the filling too quickly could result in a runny consistency.
4 large eggs
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, if desired.
Cool Whip, milk chocolate shavings

Video

Nutrition