I have a romantic history with chocolate pies. It doesn't matter if it's my grandmother's microwave chocolate pie, chocolate chess pie, chocolate pudding pie, or brownie pie. I never discriminate. However, this satiny, creamy, light-as-a-feather French silk pie may have just nudged itself to my winner's circle.
French silk pie, unlike the name suggests, is quite American. Word on the street is that it was the runner-up in the 1951 Pillsbury Bake-Off competition, but don't hold me to that. At its core, French silk pie is just a chocolate mousse consisting of eggs, cream, chocolate, sugar, and butter. (The building blocks of life!) Its title is accurate: yes, this pie really does have the texture of silk, albeit delicious silk.
This pie does have some characteristics worth mentioning.There is no cornstarch or flour thickener like in other cream pies, and it is does use raw eggs. (If this concerns you, feel free to use pasteurized, or find a recipe that cooks them at a low temperature.) Butter and sugar are beaten, melted chocolate is incorporated, and finally eggs are added and whipped into a glorious cloud. Lastly, fresh whipped cream is folded in to add even more airiness to the recipe.
Trust me, it will take a lot of will power to not crawl into the mixing bowl and pretend you are sleeping in Egyptian cotton sheets. But if you are willing to hold out, your efforts will be rewarded. After a nice long chill, the filling transforms itself into a sultry, firm dessert worthy of its "French" name.

French Silk Pie
Serves 10-121 (9-inch) pie crust, cooked and cooled
4 ounces good-quality bittersweet chocolate
1 teaspoon pure vanilla extract
1/4 teaspoon espresso powder (optional)
1 cup cold heavy cream
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 cup sugar
3 large organic or free-range eggs, pasteurized if desired
Additional whipped cream, for topping
Heat the chocolate in a microwave on medium power (about 45-90 seconds) or over the stovetop on medium-low until melted. Whisk in the vanilla and espresso powder, if using, and set aside to cool.
In a medium bowl beat the heavy cream with an electric mixer on high speed until stiff peaks form, 2-3 minutes. Cover and refrigerate until needed.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for one minute. Add the sugar and continue beating until light and fluffy, about 3-5 minutes. Add the cooled chocolate to the butter-sugar mixture and beat until incorporated. Add 2 eggs and beat on medium speed for three minutes. Add the remaining egg and beat for another three minutes until the mixture is silky and smooth.
Fold the chilled whipped cream into the chocolate filling until no visible white streaks remain. Pour the filling into the prepared pie crust and smooth with an offset spatula. Refrigerate for a minimum of two hours, but preferably overnight. Decorate the pie with freshly whipped cream or dollop a spoonful onto each slice.
Related: Pie Crust: Three Recipes
(Images: Nealey Dozier)
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Comments (10)
I have a recipe for this in my cookbook. It's a classic for good reason. I agree, it's amazing and deserves to be rediscovered.
I had this for my wedding cake, which was of course pie. I served a pie buffet with many kinds of pie at my wedding, and for bride/groom "cake" cutting, we used this, which was served at every Christmas and Thanksgiving dinner when I was growing up. Yes, it's still delicious.
A friend and I were just mourning a local restaurant that closed around 20 years ago. Why did we miss it so much so long afterwards? Because it had incredible French silk pie. This stuff is amazing. Thanks for the recipe; now I want to make some myself!
Mmm this sends me back to Baker's Square in the 80's, when dinner was just an appetizer for this pie.
I have never heard of French Silk Pie...but now I'll never forget it!!!
Looking forward to making this for special friends. I'd like to recreate it the same way as you show in the picture in a tart dish and I'm new to baking... it seems silly to ask but that's a 9 inch tart dish? I'm finding a lot of 10 and 9.5 inch ceramic ones and I'm likely to go with a store-bought crust...
@a good machine - It will be fine to use a 9.5 or 10-inch tart dish. I've tested the recipe in a 10-inch tart dish (as shown) and a 9-inch pie dish and both are great! Enjoy!
I have a similar French Silk pie recipe that hails from an inn in Vermont. For the longest time I thought she was trying to dupe me with the raw egg addition. But, it's such a good addition to the dish. And, I've lived to tell the story, as well as eating MANY portions of said pie.
French Silk Chocolate Pie is a beloved tradition in my family, though our recipe is a little different. As I've grown up and made it many times myself, I've diverged from the tradition when it comes to the crust. Instead of a normal pie crust, I like to make it with a crushed saltine and walnut crust. Sets off the smooth chocolate mousse perfectly. Second best is a graham cracker crust. No love for the standard pastry with this pie filling!
I made this pie yesterday. Up until this point I have not been able to duplicate this favorite of mine at home. But now I have a favorite recipe! Oh my goodness this pie is perfect! I will make it again and again. I did change the crust to a chocolate cookie crust but made the filling as is and it's so silkie smooth and delicious! Thank you, Thank you, Thank you! The only thing better would be if someone made it for me! :)