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French Silk Pie

Yields8 ServingsPrep Time45 mins

Pie Crust & Filling
 1 Premade Crust (I use Pillsbury)
 4 oz Unsweeted Chocolate, Melted & Cooled
 1 cup Butter, Room Temperature
 4 Eggs
 1 ½ tsp Vanilla
 1 ½ cups Granulated Sugar
Whipped Cream Topping
 1 cup Heavy Whipping Cream
 ¼ cup Powdered Sugar
 1 tsp Vanilla

1. Preheat oven to pie package setting. Roll out pie crust on glass pie pan. Fold crust for desired pattern. Bake crust according to package directions. Allow crust to cool completely.


Melt chocolate in microwave-safe bowl in 20 second intervals. Mix between intervals. Once completely melted, allow to cool for 10 minutes.


Cream sugar and butter until fluffy. This may take several minutes.


Add cooled chocolate and vanilla. Mix Thoroughly.


Switch to whisk attachment. Add one egg at a time, beating for 5 minutes after each addition. (20 Minutes Total)


Spread filling into cooled pie crust. Refrigerate. Recommended to refrigerate overnight.


When it's time to serve, prepare the whipped topping. Place metal mixing bowl in freezer for 20 minutes. Remove bowl from freezer. Add whipping cream, powdered sugar, and vanilla. Whisk on high speed for 1 minute until stiff peaks form. Spread across pie and garnish with desired chocolate flakes.

Nutrition Facts

Servings 8