French Silk Pie is a super dreamy creamy mousse-type chocolate pie,every single bite is light and velvety smooth.  The filling is very silky, like the name.

I fell in love with French Silk Pie many years ago. It is very similar to Frango Mint Pie in texture (without the mint). Frango Mint is the gateway to French Silk; the struggle is real.

French Silk does have raw eggs, however, you can pasteurize them, click here for instructions.  Personally, I have only pasteurized my eggs a couple of times. We have our own backyard urban chickens, so therefore I don’t worry. However, never have I ever been ill from any raw egg; call it blessed or maybe weirdly immune.

Sugar Texture Matters!

To reduce the beating time of the filling I ran the granulated sugar in the blender for about 25 seconds. Basically making caster sugar. Caster sugar is the happy medium between gritty granulated and powdered sugar. It’s a very European ingredient, which I cannot find here; hence the blender.

Your “caster” sugar is then beaten with the butter until it is very light (almost white). There will still be a little grit but the chocolate and eggs work like magic when they’re added. Once the chocolate & eggs are beaten into the filling it’s spread into the prepared crust. Click this link for instructions on making your own Chocolate Sandwich Cookie crust. Regardless of using cookies or grahams for crust, use a custard cup to press in the sides and bottom for a nice even crust. Pro Tip: They do sell ready made chocolate crumb crusts.

While the pie was refrigerating to firm up, I did go a little crazy and made chocolate curls.

Simply place a very flat bottom 9 x 13 baking pan or small baking sheet into the freezer for a few minutes.

Melt 1/3 cup semi sweet chocoalte chips in microwave about 20 to 30 seconds, just until barely melted. Spread the melted chocolate on the bottom of the cold baking pan. Place back in freezer for about 2 minutes.

Use a metal spatula at an angle and push scraping chocolate to make the curls. Practice makes perfect. I ended up with about 8 or 9 perfect curls (like below). Everything else were half curls and chocolate flakes. Store them in the fridge until you are ready to garnish your pie.

Once the pie has set for about 3 hours garnish with whipped cream and chocolate curls.

This will be the best French Silk Pie you have ever had. One bite will transport you to creamy chocolate deliciousness. A slice of heaven on earth.

Don’t forget to save the last slice for yourself. I need a pie-slice-sized mini safe at times!

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French Silk Pie

Recipe by Portlandia Pie Lady

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium-Easy

French Silk is a super dreamy creamy mousse-type chocolate pie; every bite is light and velvety smooth. One slice may not be enough!

Servings

8

Prep time

50

minutes

Refrigeration Time

3

hours

Cook Mode

Keep the screen of your device on

Ingredients

• French Silk Filling

• 1 cup sugar or caster sugar (make caster sugar by putting sugar in blender on high speed for about 25 seconds)

• 3/4 cup real butter, softened to room temp (Equals 12 ounces or 1-1/2 sticks)

• 3 ounces unsweetened chocolate, melted and cooled

• 1 teaspoon pure vanilla

• 3 eggs (see link above for instructions to pasteurize eggs)

• 1 prepared chocolate sandwich cookie crust or chocolate graham crust (see link in blog for sandwich cookie crust instructions)

• Chocolate Curls

• 1/3 cup semi sweet chocolate chips

• 1 flat bottom 9 x 13 baking pan or baking sheet (you will use it upside down)

Directions

• In an electric mixer (I love my KitchenAid), beat the sugar and butter until very light creamy, it will look almost white (this will take at least 7 to 10 minutes).
• With mixer running on medium to low speed, beat in the melted cooled chocolate.
• Add all 3 eggs and increase speed to high, and beat until light chocolate in color, smooth and creamy. Beat in vanilla.
• Spread into prepared chocolate graham crust and refrigerate for approximately 3 hours until set.
• Garnish with whipped cream, chocolate curls, or sprinkles. Store in refrigerator.
• Chocolate Curls
• Place the baking pan into the freezer for about 20 minutes.
• Melt the chocolate in the microwave until just melted, usually less than 30 seconds depending on microwave, stir every 10 seconds or so.
• Use a spatula to spread the chocolate on the entire bottom surface of the pan, it will be very thin.
• Place back into freezer for about 2 minutes. Use a metal spatula to push scraping forward at an angle to create curls (see picture above).
• Store curls in sealed container in refrigerator until ready to use.