One slice of this decedent French Silk Pie and you’ll be hooked!
I love chocolate. Just plain old chocolate makes me really happy. One of my all time favorite pies (besides Coconut Cream) is French Silk. It’s creamy, dreamy, and oh so chocolaty! I can’t believe I’d never made my own French Silk Pie before. I usually buy the Marie Callendar ones from the freezer section at the store. Not all food bloggers make everything from scratch all the time. Cooking = dishes. And sometimes I don’t want dishes.
Last month I bought an Oreo pie crust. I hand it hanging out on the counter to remind myself I was going to make a no-bake Halloween pie. When Mike came home and saw the pie crust, he asked what I was doing with it. When I said pie, he said…French Silk? And that was that. I scrapped the Halloween pie (next year lovey) and got to whipped up a decadent pie that’s totally worth the wait.
This pie is so freaking good. My girlfriend came over and watched the boys while we went to our wedding menu tasting, and I totally paid her in pie. She was more than happy with that trade-off. Pie!!
French Silk Pie
- 4 ounces semisweet chocolate chips or bakers chocolate broken into small bars
- 1 cup unsalted butter
- 1 cup sugar see note
- 1 teaspoon vanilla
- 3 pasteurized eggs
- 1 Oreo cookie crust store-bought or homemade
- 1 cup whipping cream
- 1 1/2 tablespoons sugar
- 1 1/2 teaspoons vanilla
- 1 ounce semisweet Baker's chocolate cut into small "shaved" pieces
In a microwave safe bowl, heat chocolate in microwave for 30 seconds. Stir chocolate, and continue to heat for 30 and then stir, until chocolate is smooth. Set aside.
In the bowl of your stand mixer, beat butter until pale and fluffy, about 2 minutes with the paddle attachment. Add sugar, and cream together with butter.
Add vanilla and melted chocolate. Mix together until smooth and chocolate is fully incorporated. Scrape down sides of bowl as needed.
Stop your stand mixer and switch from the paddle attachment to the whisk attachment. Add one egg, and whisk for 5 minutes. No less. Scrape down the sides of the bowl. Add one egg, and whisk for 5 minutes. Scrape down the sides of the bowl, add the last egg, and whisk for another 5 minutes.
Spoon chocolate mixture into your Oreo pie crust. Cover with plastic wrap (or the clear plastic lid if you're using a store bought crust), and refrigerate for at least 2 hours.
In a large bowl, beat together, whipping cream, sugar, and vanilla until medium peaks form, or a whipped cream consistency you like.
Uncover your pie, and spread the whipped cream over the top. I left a gap between the whipped cream and edge of the pie so you can see the chocolaty goodness. Sprinkle shaved chocolate over the top of the whipped cream. Refrigerate until ready to serve.
You can use regular granulated sugar, but the pie filling will have a little graininess to it. Ultrafine "bakers" sugar will dissolve more easily. But if you don't want to buy special sugar, you can pulse your granulated sugar in the food processor a few times to make it more of an ultrafine consistency...this is what I did.