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The Ultimate Foolproof French Silk Pie

A decadent slice of french silk pie featuring a thick chocolate filling, whipped cream, and dark chocolate shavings on a graham cracker crust.
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Make a rich, creamy, and deeply chocolatey French Silk Pie using a safe, tempered egg method for a truly silky smooth texture. This recipe features a classic flaky crust.

Ingredients

Scale
  • 1 (9-inch) unbaked, fully baked, or graham cracker pie crust
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large egg yolks
  • 1 cup semi-sweet chocolate chips, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Chocolate shavings, for garnish

Instructions

  1. Prepare your pie crust: If using a traditional pastry crust, bake it fully until golden brown and let it cool completely. If using a graham cracker or cookie crust, prepare it and chill it.
  2. In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
  3. In a separate small saucepan, combine the egg yolks and 1/4 cup of water. Heat over medium-low heat, whisking constantly, until the mixture reaches 160 degrees Fahrenheit on a candy thermometer. Do not let it boil. This gently cooks the yolks. Remove from heat immediately.
  4. Slowly beat the warm egg yolk mixture into the butter and sugar mixture until fully combined.
  5. Beat in the melted chocolate chips, 1 teaspoon vanilla extract, and salt until the mixture is smooth.
  6. In a clean, chilled bowl, whip the heavy cream with the powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form.
  7. Gently fold about one-third of the whipped cream into the chocolate mixture to lighten it. Then, fold in the remaining whipped cream until just combined, being careful not to deflate the air.
  8. Spoon the filling evenly into the cooled pie crust. Smooth the top with a spatula.
  9. Chill the pie in the refrigerator for at least 6 hours, or preferably overnight, until the filling is firm.
  10. Before serving, garnish the top with chocolate shavings. Slice and serve cold.

Notes

  • For a no-bake, eggless alternative, substitute the egg yolks with 8 ounces of softened cream cheese mixed with 1/4 cup milk and 1/2 cup powdered sugar before adding the chocolate.
  • If you prefer a cookie crust, use 1 1/2 cups of crushed chocolate wafer cookies mixed with 6 tablespoons of melted butter and press into the pie plate. Chill for 30 minutes before filling.
  • To achieve the silkiest texture, ensure your melted chocolate is not too hot when added to the butter mixture.

Nutrition

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