This is not only one of my very favorite pie recipes, but possibly one of my very favorite desserts. Thus why I chose it for my birthday dessert. If you are weary about raw eggs see my cook’s notes about cooking eggs before incorporating the rest of the ingredients. I, personally, use raw eggs but we are not in any risk groups.
Side note: This recipe was created in the Midwest US and is not French at all. It got its name from it being so decadent and silky that it must be a French dessert – since they are fancy. 😉
French Silk Pie
- Refrigerated pie crust baked to empty shell specifications
- 1 cup unsalted butter (2 sticks) at room temperature
- 1 cup granulated sugar
- 1/4 tsp kosher salt
- 6 oz semi-sweet baking chocolate, melted and cooled
- 2 tsp vanilla extract
- 4 large eggs at room temperature
- Whipped cream for serving
- Chocolate shavings for serving
- In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter until smooth. Gradually beat in the granulated sugar, continuing to combine until the mixture is light-colored and very well blended. Beat in the salt.
- Once the melted chocolate is completely cooled, beat in the chocolate and vanilla extract. If using a standing mixer, switch to the whisk attachment. Add the eggs, one at a time, beating for a full five minutes on high speed after each addition. (Don’t cheat!)
- Spoon the French silk pie filling into cooled pie shell. Refrigerate until set, about 30 minutes. Serve topped with whipped cream and chocolate shavings.