French Silk Pie
11 Sep
“Silk (adj.) – smooth, soft, lustrous, delicate, luxurious…”
Any questions? Webster’s defines this pie nicely.
This nearly effortless recipe provides a most decadent dessert. I prepared this for a good friend’s birthday. Better yet, the recipe yields two pies, one to give, and one to indulge in. Enjoy.
French Silk Pie
Ingredients:
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2 baked deep dish pie crusts, homemade or frozen
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3 ounces unsweetened chocolate (3 squares)
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1 cup butter, softened
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1 cup sugar
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1/2 tsp vanilla extract
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4 eggs (pasteurized)
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8 – 12 ounces whipped topping
Directions:
Cream butter in a stand mixer, then add sugar and mix until light and fluffy. Meanwhile, melt the chocolate in the microwave at 50% power for 3 minutes, stirring every minute. Once the butter and sugar are well mixed, add vanilla and melted chocolate. Add eggs one at a time, mixing on low for at least one minute before adding another egg. After the last egg is added, continue to mix on low for another minute or two, scraping the sides and bottom. The mixture will be light, fluffy and “silken”. Spoon the mixture evenly into pie crusts. Refrigerate for at least an hour then top with whipped topping. Garnish with chocolate as desired. Keep refrigerated.
*This recipe contains raw eggs. I use pastuerized eggs, which you can do too, but if you are really uncomfortable, here is a link another recipe that cooks the eggs.
French Silk Pie (with cooked eggs) c/o Recipezaar
Tags: Cakes & Pies, Chocolate, Recipes
Perfect slice! Look at those layers! yum!
mmm, I haven’t had this pie in years! I may have to make some too with the weather cooling down!
OMG! Absolutely luscious!
do you think it would work with a oreo crust?
I’m sure it would. For us though, there is something classic about using a regular pie crust. Thanks for stopping by!
Looks to-die-for
Hey, there! I baked up some of your Blondies by Betty. They were pretty good though I think I would have liked a little more caramel soaked in to make them more gooey. Thanks for sharing.
Btw, if I was a fan of chocolate I’d be all over that pie.
~ingrid
I love the name silk pie, sounds so decadent!
Katie xox
I don’t understand about the eggs in this pie. They never get cooked. Isn’t it considered unsafe these days to eat anything with uncooked eggs in it? Other than that concern it looks yummy.
That looks soooooo yummy!
I use pasteurized eggs when making this pie. Granted, yes they are still raw, but the idea of the pasteurization is to heat the bacteria out… and there are mixed views regarding using eggs like this. I will tell you that I have seen several recipes for “French Silk Pie” that changes the method in preparation to not using raw eggs. I will check on that recipe and post it if I can. Thanks for your comment!
this looks to die for!
Beautiful pie!
I made a French silk pie using the Pillsbury winner recipe (called for 1 cup of butter). The pie was fine but was only about 1 inch and looked skimpy in a 9 inch pie shell. Is there something I am doing wrong in the preparation that would cause the pie filling to have less volume?
I am making this pie for Thanksgiving and thought about doubling (or increasing it by half) to have more filling. Have you tried doubling this recipe–if so, did you double all ingredients and were the results as good as making a single recipe. Thank you!
When I make it according to this recipe, I always have enough for two pies. I fluff the filling quite a bit with the mixer. I actually end up spooning the filling into the crust and smoothing out before topping with whipped cream.