Okay listen up y'all, I'm not one to brag but this french silk pie is worthy of bragging rights. I don't think I have any other dish that's more requested by friends and family for birthdays, holidays, weddings, you name it. I've probably made this pie more times than literally any other recipe. French silk pie is the perfect name because silky is the only adjective that accurately describes the amazing melt-in-your-mouth texture. It's just so so good!
This pie is not hard to make but it is particular. Meaning that if you follow my directions exactly it will turn out perfectly every time! I promise. But because this pie is so particular, I don't recommend any substitutions because any changes will affect the texture. Keep reading for all my tips!
Since this french silk pie isn't baked, you need a fully baked and cooled pie crust. I use my homemade flaky pie crust for this recipe. You can check out this blog post for all my pie crust tips and tricks!
This recipe calls for melted unsweetened baking chocolate* which I always keep in my pantry but I know a lot of people don't. The good news is that you can find it in the baking aisle at any grocery store.
The real secret to the this french silk pie is the eggs!! Since this is a no-bake pie, the eggs are raw which of course does carry some risk. You can specifically buy pasteurized eggs if you can find them, but I've personally never had a problem using regular eggs.
Whipping each egg separately for 5 full minutes might sound unnecessary, I get it. But the difference in texture in INSANE. If you skimp out on the whipping, the pie will still taste fine but the texture will be dense and grainy. Whipping the eggs into the filling is what makes this french silk pie truly silky.
Warning (kidding but not really): Do not attempt without a stand mixer. Unless you have arms of steel, but even then you'll be in pain. This requires 20 straight minutes of vigorous whipping which makes your arm hurt even if you're using a handheld mixer (but it will do in a pinch).
Top with homemade whipped cream and chocolate shavings! But if you feel like it, you can just skip the whipped cream because it's so good on it's own!
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French Silk Pie
- Prepare you favorite homemade pie crust and let cool completely to room temperature. Check out all my tips and tricks for how to blind bake a perfect pie crust.
- In a microwave safe bowl, microwave the unsweetened chocolate in 30 second intervals until fully melted. Set aside and let cool for about 10 minutes or until cool to the touch but still melted.
- In a stand mixer fitted with the whisk attachment, cream together the softened butter and sugar for 5 minutes until light and fluffy.
- Add in the cooled, melted chocolate and vanilla extract and mix until combined.
- Add in 1 egg and beat on medium-high speed for 5 minutes then scrape down the sides and bottom of the bowl.
- Add in the second egg and beat for 5 more minutes then scrape down the sides and bottom of the bowl.
- Add in the third egg and beat for 5 minutes, then scrape down the sides of the bowl and beat for 5 more minutes. The filling should be incredibly smooth and silky and significantly paler in color than before. If you rub a bit of filling between your fingers, you shouldn't feel any sugar granules. If you do, continue to beat until it's fully smooth and all the sugar is dissolved.
- Spoon the filling into the fully cooled pie crust, then cover and chill in the fridge overnight (minimum 2 hours).
- Serve with homemade whipped cream and chocolate shavings.
- Store covered in the fridge for up to 3 days.
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