French Silk Pie
This post may contain affiliate links. Please read my disclosure policy.
This French Silk Pie was so decadent and delicious! I used a store bought pie crust and made beautiful chocolate curls from a Hershey bar.
It’s a fabulous Friday at The Slow Roasted Italian and welcome to Diving Into Decadence.
Uncle Happy, our oldest and dearest friend celebrated his birthday with us a few weeks ago. He requested a French Silk Pie, so I researched and found an amazing recipe. This pie was so decadent and delicious! I used a store bought pie crust and made beautiful chocolate curls from a Hershey bar. It was amazing!!! So easy and impressive.
Recipe by Taste of Home
With love, from our simple kitchen to yours.
Get Free Recipes Sent to Your Email
Do you ❤️ TSRI? Don’t miss another recipe!
Subscribe to The Slow Roasted Italian by email to receive new recipes in your inbox!!
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
French Silk Pie
- 1 store bought pie crust, regular
- 2/3 cup sugar
- 2 eggs
- 2 ounces unsweetened chocolate
- 1 teaspoon pure vanilla extract
- 1/3 cup butter, softened
- 2/3 cup heavy whipping cream
- 2 teaspoons confectioners’ sugar
- whipped cream and chocolate curls, optional
- Line pie shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack.
- In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon.
- Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.
- In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.
- In another large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Fold into chocolate mixture.
- Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published November 2011
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
I just made one last night and it sure doesnt look this good! wow
Salivating! Seriously need a slice now!
This sounds fantastic, Donna! Those chocolate curls look heavenly.
P.S. I want a chocolate curl tutorial now.
WOW..This looks awesome..Yummy
Do visit my blog too
What a wonderful birthday pie! Those chocolate shavings are just gorgeous. I'm sure Uncle Happy loved this. 🙂
I can not tell you how perfect your timing is with this pie! I have a holiday party to go to next Saturday and the host's favorite is French Silk Pie! This looks amazing! Thanks for sharing 🙂 Oh and happy birthday Uncle Happy!
Oh please send one of these my way! It looks soooo good! 🙂
Mouthwatering.Such a great cake;))
My girlfriend tells me she makes this for her husband nearly every Sunday and he never tires of it. She, however, is a Wight Watcher!
This is a family favorite and yours looks gorgeous! Those whipped cream roses are perfect! Hope you have a fabulous weekend~
This pie is gorgeous! I would love a slice!
Is there a missing ingredient? In the photos with the digital thermometer, it looks like there's milk in the pot instead of just sugar and eggs. Forgive me if I'm wrong. I really want to make this pie today. My homemade crust is made, and I have all the filling ingredients ready.
No there is no milk in there, the butter is foamy from cooking.
Good luck with the pie, let me know how it turns out!
I don’t know if mine looked this good, but it definitely tasted amazing! You have such a talent for cooking Donna! I love all your recipes.