Save on Pinterest

French Silk Pie

I first made French silk pie when I was in high school. Years later, I tinkered with the recipe until I was happy with it. Now it’s one of my husband's favorites. —Lisa Francis, Elba, Alabama
  • Total Time
    Prep: 40 min. Cook: 10 min. + chilling
  • Makes
    6 servings

Ingredients

  • 1 sheet refrigerated pie crust
  • 2/3 cup sugar
  • 2 large eggs, room temperature
  • 2 ounces unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
  • 1/3 cup butter, softened
  • 2/3 cup heavy whipping cream
  • 2 teaspoons confectioners' sugar
  • Optional: Whipped cream and chocolate curls

Directions

  • Cut pie crust in half. Repackage and refrigerate 1 half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
  • Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake until crust is golden brown, about 2 minutes longer. 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 until light and fluffy, about 5 minutes.
  • 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.
Nutrition Facts
1 piece: 450 calories, 33g fat (19g saturated fat), 139mg cholesterol, 223mg sodium, 38g carbohydrate (24g sugars, 1g fiber), 5g protein.