If you’d like to remain blissfully unaware of the makings of a French Silk Pie, read no further. Send this link to a loved one and ask them to prepare it for you. Win win!
French Silk Pie is one of my favorite food memories. Ye olde pie chain in our town made this pie famous. It was a rare occasion I got to eat a slice. In junior high French class I had the opportunity to make this pie for the first time. Yep, I a made a not actually French pie for French class. I revisited this classic within the last ten years and it is a staple at the Thanksgiving dessert table now.
A stand mixer is the best tool, as it involves a lot of mixing – and you really don’t want to short change it as you will end up with sugar grit in the final result. Set aside about an hour to complete this recipe. It takes a lot of babysitting but is worth the effort.
Chop the chocolate for quicker melting. My double-boiler is simply a glass bowl placed on top of a pot with about an inch of water in it.
It is important to add the eggs one at a time and beat for at least 6 minutes after the addition of each egg. This allows the the sugar to dissolve into the mixture.
The end result is a creamy dreamy smooth chocolate mixture.
But it gets even better after an overnight in the fridge. It transforms into a dense but airy chocolate butter. Truly dreamy!
There will be a lot of the chocolate mixture. If there is too much to fill your pie crust store in air tight container and freeze for a future use.
Cover the chocolate in a blanket of Cool Whip and shave chocolate on top. I use a vegetable peeler and any chocolate bar I have on hand.
You can freeze the pie whole at this point. Place on a baking sheet and place in freezer for a few hours. Once frozen, wrap in plastic wrap and return to freezer. When you take it out of the freezer to enjoy, immediately take of the plastic wrap and let it defrost.
French Silk Pie
Notes
Filing or whole pie can be frozen.
Recipe is based on Amanda’s.
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups sugar
- 2 ounces unsweetened chocolate
- 2 teaspoons vanilla extract
- 4 large eggs
- 8 ounces Cool Whip or Tru Whip
- Deep dish pie crust
Instructions
- Bring butter to room temperature.
- Melt chocolate over double-boiler, set aside to cool.
- Beat butter and sugar on low until combined, increase speed to high and beat for 6 minutes until light and fluffy. Scrap sides a few times to ensure all combines.
- Add one egg at a time to the butter and sugar, beat on medium speed for 6 minutes. Repeat for total of 3 eggs.
- When adding the last egg, add the chocolate and vanilla, again beat on medium speed for 6 minutes. Mixture should be creamy with all the sugar dissolved into the mixture.
- Cover mixture with saran wrap and store in the fridge overnight.
- Bake pie crust, set aside to cool.
- Fill prepared pie crust with chocolate mixture, top with Cool Whip, and chocolate shavings.
