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This French silk pie has a flaky, buttery pie crust filled with a rich, velvety chocolate mousse-like filling that melts in your mouth. Topped with billowy whipped cream and chocolate shavings, it is an indulgent, no-bake classic that is perfect for holidays and special occasions.

Ingredients

  • 1 9-inch pie crust, homemade or store-bought, fully blind-baked and cooled
  • 3/4 cup (170 g) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3 oz (85 g) unsweetened baking chocolate, melted and cooled slightly
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup pasteurized liquid egg product or 3 large pasteurized eggs
  • 1 1/2 cups cold heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings or curls, for garnish

Instructions

  1. Prepare the crust: Bake the pie crust at 400°F (200°C) with parchment and pie weights for 15 minutes. Remove the weights and bake for 8 to 10 minutes more until golden brown. Cool completely.
  2. In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 1 minute.
  3. Gradually add the granulated sugar and beat on medium-high speed for 4 to 5 minutes, until the mixture is light, fluffy, and no longer gritty.
  4. Beat in the melted and cooled chocolate, 1 1/2 teaspoons vanilla, and the salt until fully combined.
  5. Add the pasteurized eggs (or egg product) and beat on high speed for 5 to 6 minutes, until the filling is thick, smooth, and silky. Scrape down the bowl as needed.
  6. Spoon the filling into the cooled pie crust and smooth the top with a spatula.
  7. Refrigerate the pie for at least 6 hours, or overnight, until completely set and firm.
  8. Just before serving, whip the cold heavy cream with the powdered sugar and 1 teaspoon vanilla to stiff peaks.
  9. Pipe or spread the whipped cream over the pie and top with chocolate shavings. Slice with a hot, dry knife and serve chilled.

Notes

  • Use pasteurized eggs or liquid egg product, since the filling is not cooked. This keeps the pie safe to eat.
  • Beat the butter and sugar until completely smooth and no longer grainy. This step is the secret to the signature silky texture.
  • Let the melted chocolate cool slightly before adding it so it does not melt the butter.
  • Unsweetened chocolate gives a deep chocolate flavor. For a sweeter pie, use semi-sweet chocolate and reduce the sugar to 1/2 cup.
  • Make sure the crust is fully cooled before filling to prevent a soggy bottom.
  • Store covered in the refrigerator for up to 4 days. Add the whipped cream just before serving for the best look.
  • To freeze, freeze the pie without the whipped cream, uncovered until firm, then wrap tightly for up to 2 months. Thaw in the refrigerator overnight.
  • A chocolate cookie crust or graham cracker crust works well in place of a traditional pie crust.
  • Run a knife under hot water and wipe it dry between slices for clean cuts.

Nutrition

Find it online: https://thefamilycooking.com/french-silk-pie/