This quick and easy classic French Silk chocolate pie is creamy, delicate, and the fantasy dessert for lovers of chocolate silk pie or chocolate in general. To further cut down the prep time we’ll be using a store-bought chocolate graham cracker crust. It works just as well with a refrigerated crust but you’d have to bake and cool the shell before filling. You can also use a cookie crust like the infamous Oreo cookie crust. If you want to make your own Oreo crust, see my tips for making Oreo Cookie Pie Crust.
French silk pie didn’t originate in France. It was created in the United States by Betty Cooper of Kensington, Maryland, who submitted a chocolate mousse pie in the Pillsbury Bake‑Off Contest. This is my variation of the classic pie recipe, of which hers was also a variation. I love chocolate but also love the perfect blend of spices and flavorings to bring desserts to life.
If you really, really, really love chocolate like I do, here’s a tip to consider. Substitute chocolate extract for half of the vanilla extract. I use chocolate extract in every chocolate dessert I make but I don’t usually mention using it in pies due to the high cost. While you can buy imitation chocolate extract, pure extract is usually around $10 for a 4-ounce bottle. If you’re a chocoholic, the added boost of chocolate flavor is worth it.
Be sure to keep this pie refrigerated when it’s not being served. The filling contains raw eggs, which presents health and safety concerns. Some recipes call for pasteurized eggs but the risk is still there. The filling should be kept cold to avoid the risk of exceeding the cold chain timer, which is the amount of time certain products are allowed to be unrefrigerated before being considered a health risk.
Easy Classic French Silk Chocolate Pie Recipe
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 large bowl
- 1 small saucepan or pot
- 1 small bowl
- 1 electric mixer
- 1 spoon or spatula
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 1 chocolate graham cracker crust
- 2 sticks butter softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 3 ounces baking chocolate unsweetened
- 1 tsp vanilla extract
- 4 eggs large
Instructions
Prepare The Ingredients
- Chop the chocolate into small pieces.
- Cut the butter into small cubes to make it easier to beat.
Prepare The Filling
- In the small saucepan (or pot) melt the chocolate over low heat then remove from heat and allow to cool.
- In a small bowl beat the butter with electric mixer on medium speed until fluffy
- GRADUALLY beat the sugars little by little into the butter until smooth and creamy.
- IMPORTANT TIP: If you add the sugars too fast the filling will be gritty.
- Beat in the cooled chocolate, vanilla extract until thoroughly blended.
- Beat in the eggs one at a time. Beating on high speed for at least 2 minutes after adding each egg. Once all four eggs are in, beat until the mixture is smooth and fluffy
- Pour the filling into the pie shell.
Cool
- Refrigerate for at least 2 hours before serving.