This rich and creamy chocolate French silk pie has a homemade flaky pie crust, super silky chocolate filling, and is topped with whipped cream and chocolate shavings!
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.
Notes
This french silk pie is made with raw eggs. Consuming raw or under cooked eggs may increase your risk of food-borne illness, especially if you have certain health conditions. Consume at your own risk. Note: Most standard pie pans are about 1 inch deep. So if you're using a deep dish pie pan (1 ½ to 2 inches deep) this recipe will not yield enough filling to completely fill your pan and you may want to double it.