French Silk Chocolate Pie is the other pie I made for Mr. D’s birthday and was the clear winner of the Wilson children’s taste buds. Of course, it is much sweeter and more difficult to make than the Chocolate Pudding Pie….This is a very pretty pie, very high in the middle – it actually looked like it could have come from a restaurant and it dwarfed the wonderful Chocolate Pudding Pie…
French Silk Chocolate Pie
Ingredients:
- 1 9 inch prebaked pie shell
- 3 oz unsweetened chocolate
- 1 cup butter
- 1 1/2 cups sugar
- 1 1/2 t. vanilla
- 4 eggs
- 2 cups whipping cream
- 3 T. sugar
- 1 t. vanilla
- grated chocolate curls for garnish, optional
Cooking Directions:
- Melt chocolate in a double boiler. Remove from heat and cool slightly.
- Cream butter and add sugar, then blend in chocolate and vanilla.
- This is the tedious part – add eggs one at a time, beating for 5 minutes between additions.
- Put the mixture into the prebaked pie shell and chill for at least 2 hours.
- Whip the whipping cream until stiff peaks start to form, add sugar and vanilla until cream is very stiff.
- Top the pie with the whipped cream and chocolate curls, if desired.
Oh my gosh, my grandma (Rita Sima) made this pie for Thanks giving. I ate like half the pie!!! haha….Then i was eating just the filling…haha…. thanks for the amazing recipe!! 😀
Hi Mahllie,
Thanks for commenting. I’m glad you liked the pie. I love your grandma! PS. Drake says “hi”
Hello! I have a few questions about how to make this pie. First of all, do you let the ingredients (butter, eggs) come to room temperature before beating them, or are they cold out of the refrigerator when they’re beaten? I used your recipe to make the second French Silk Pie that I’ve ever made. I used butter and eggs that were at room temperature before I beat them. I will stop here for a moment to admit that in my zeal to make this pie I didn’t cream the butter first but instead added the sugar to the butter and then beat them together. Do you think that would make much of a difference? When I added the first and second eggs (using a KitchenAid stand mixer), they looked like the first picture of the filling. “YAY!!” I thought “Success!!” I beat in the third and fourth eggs, and it ended up looking like chocolate cake batter. Now, years ago I made my first French Silk Pie and the filling looked like cake batter. I had followed the recipe to the letter; I had beaten those eggs (I used a hand mixer) for five minutes apiece and the ingredients were at room temp. The filling never firmed up when it was refrigerated. Although it was good tasting, it was a sloppy mess and I was afraid of another failure until I saw your picture of “the filling” and took a chance. It looked soo delicious! 😉
Now that the pie has been made, I can report that the filling *did* firm up. The Fam said it’s really good…but I guess I was hoping for a filling that looked more like your picture than what I got; something a little more fluffy. It turned out good, but a little too dense for my taste. Still though…do you let the butter and eggs come to room temperature or do you use them right out of the ‘fridge? Thanks for your help! 🙂 (You’ve given me the confidence to try your recipe again! 🙂
Hi Toni,
OK, my memory is not always so great….but here goes. The butter was probably at room temperature & eggs probably should be. I usually beat the butter first & then add the sugar. BUT, I don’t think that would make a big difference. I think the important part is that tedious beating of the eggs for five minutes each. It sounds like you did it perfectly; it really is dense because it is so darn rich.
So, I vote for butter and eggs at room temp!
I’m so happy you made it 🙂
Joan