Easy French Silk Pie Recipe
Okay, here we go! Let’s get real about this Easy French Silk Pie. It’s basically chocolate heaven in a pie crust, and trust me, you NEED this in your life. It’s rich, it’s decadent, and it’s WAY easier than you think. It’s my go-to dessert when I want to impress but also not spend all day in the kitchen. Plus, who doesn’t love chocolate?
My husband, bless his heart, is OBSESSED with this pie. Like, hides-the-last-slice-in-the-back-of-the-fridge obsessed. The first time I made it, he ate almost half the pie in one sitting! Now, whenever I need some serious brownie points (get it? pie…brownie… okay, I’ll stop), I whip up this beauty. And the kids? Well, let’s just say there’s usually a chocolate-smeared face or two involved. Honestly, it’s a family affair, and it’s always a hit. I also sometimes bake a batch of this delicious pie for bake sales.
Why You’ll Love This Easy French Silk Pie Recipe
Okay, listen up, because this pie is about to become your new best friend:
- It’s stupidly easy: Like, even I can’t mess it up, and that’s saying something.
- Chocolate. Freaking. Heaven: Seriously, need I say more?
- No bake? Yes, please! Who wants to turn on the oven when it’s hotter than the sun outside?
- Impress your friends (and your taste buds): This pie looks fancy, but it’s secretly a breeze to make.
- It’s the perfect excuse to eat chocolate for breakfast: Okay, maybe I shouldn’t be telling you that…but let’s be real, we’ve all been there.
How to Make It
Alright, let’s get down to business. First, you’re gonna want to get your hands on a pre-made graham cracker crust (because who has time to make their own?). If you’re feeling ambitious, go for it, but no judgment here if you take the shortcut!
Next, melt some good quality semi-sweet chocolate with butter. Make sure you melt it slowly and stir frequently to prevent it from seizing up. I learned that the hard way after wasting like three chocolate bars and having to run back to the grocery store – sigh.
In your stand mixer bowl, cream together your sugar and softened butter until it’s light and fluffy. This is important! Don’t rush it. You want it to be like a cloud! Add eggs one at a time, mixing well after each addition. This helps incorporate air, making the filling lighter and richer.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
Then, mix in your melted chocolate. Now, here’s the secret: add a splash of vanilla extract and a pinch of salt. It really enhances the chocolate flavor. Trust me on this one.
Pour that luscious chocolate mixture into your pie crust and spread it evenly. Now, here comes the hard part: chill it in the fridge for at least 6 hours, or overnight. I know, it’s torture, but it’s worth it.
Once the pie is set, whip up some heavy cream with a bit of powdered sugar and vanilla extract. Spread it over the pie and sprinkle with chocolate shavings. If you don’t have chocolate shavings, you can just use a veggie peeler on a chocolate bar. Trust me, that works wonders. And voila! You’ve got yourself a killer French Silk Pie.
Ingredient Notes
- Semi-sweet Chocolate: The good stuff matters! Don’t skimp on the chocolate quality, or you’ll regret it. I’ve tried using the cheap stuff before and it just doesn’t cut it.
- Unsalted Butter: Make sure it’s softened! Like, really softened. I always forget to take it out of the fridge early enough, and then I’m microwaving it and it’s a whole mess.
- Eggs: Use large eggs for the best results, and make sure they’re at room temperature. This also helps with incorporating air into the mixture.
- Vanilla Extract: Don’t even THINK about skipping this. It takes the flavor to the next level. Imitation vanilla? Absolutely not in this house.
- Heavy Cream: Gotta be cold! The colder, the better. I sometimes stick my bowl and whisk attachment in the freezer for 10 minutes before whipping the cream to make it extra fluffy.
Recipe Steps:
- Melt chocolate and butter.
- Cream butter and sugar until fluffy.
- Add eggs one at a time.
- Mix in melted chocolate, vanilla, and salt.
- Pour into pie crust.
- Chill for at least 6 hours.
- Whip heavy cream with powdered sugar and vanilla.
- Spread whipped cream on pie and sprinkle with chocolate shavings.
What to Serve It With
Honestly, this pie is pretty amazing on its own, but if you’re feeling fancy, you could serve it with:
- A scoop of vanilla ice cream (duh!).
- A drizzle of chocolate sauce (because why not?).
- Fresh raspberries or strawberries (for a pop of color and flavor).
- A strong cup of coffee (because chocolate and coffee are a match made in heaven).
Tips & Mistakes
- Don’t overmix the chocolate mixture: Overmixing can cause the filling to be dense, not light and fluffy.
- Chill the pie thoroughly: This is crucial for the filling to set properly. Don’t be impatient!
- Whip the cream until stiff peaks form: This will ensure that the whipped cream holds its shape.
- Don’t be afraid to experiment: Add a little coffee liqueur to the chocolate mixture for a mocha twist, or use dark chocolate instead of semi-sweet for a richer flavor.
- If you’re in a hurry, don’t sweat it. I’ve stuck mine in the freezer for an hour or two to speed up the process. It’s not perfect, but desperate times, right?
Storage Tips
Okay, so if you actually manage to have leftovers (highly unlikely in my house), store them in the fridge, covered, for up to 3 days. Honestly, it probably won’t last that long. And yes, eating it cold straight from the fridge is totally acceptable. I might even prefer it that way! Don’t judge.
Variations and Substitutions
- Crust: Okay, so I usually go for the graham cracker crust, but you can use a chocolate cookie crust or even a regular pie crust if you’re feeling wild. I’ve even crumbled Oreos as a crust in a fit of desperation. It works.
- Chocolate: Dark chocolate, milk chocolate, even white chocolate would be amazing! Just adjust the amount of sugar accordingly.
- Whipped Cream: If you’re feeling lazy (like me, most of the time), you can use store-bought whipped cream. But homemade is always better, if you have the energy. You could also make a chocolate whipped cream by adding cocoa powder.
- Vegan: I haven’t tried making this vegan, but I’m sure it’s possible! You’d need to find a vegan chocolate substitute, vegan butter, and a vegan whipped cream. Let me know if you try it!
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy French Silk Pie Recipe
Ingredients
Main Ingredients
- 1.5 cups granulated sugar
- 3 oz unsweetened chocolate chopped
- 1 cup butter softened
- 1.5 tsp vanilla extract
- 4 large eggs pasteurized
- 1 premade pie crust baked and cooled
- 1 cup heavy whipping cream for topping
- 2 tbsp powdered sugar for topping
Instructions
Preparation Steps
- In a medium saucepan, melt the unsweetened chocolate over low heat, stirring constantly. Remove from heat and let cool.
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the melted chocolate and vanilla extract.
- Add the eggs, one at a time, beating on high speed for 2 minutes after each addition. Pour the mixture into the cooled pie crust.
- In a separate bowl, whip the heavy cream with the powdered sugar until stiff peaks form. Spread over the chocolate filling.
- Chill the pie in the refrigerator for at least 4 hours or overnight before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
