French Silk Pie is a creamy, chocolatey decadent dessert topped with homemade whipped cream and chocolate shavings. There is no need to buy one pre-made after you give this recipe a shot! If you love chocolate desserts, check out my Zucchini Double Chocolate Cake or my French Silk Brownies.
Note to readers: This French Silk Pie contains raw eggs. And though getting sick from eating raw egg products—particularly if you’re very careful to use very fresh eggs that have been adequately refrigerated and that weren’t cracked in the carton—is relatively unlikely, folks who are pregnant or have compromised immune systems might want to avoid it. You can also opt for pasteurized eggs.
Why buy a French Silk Pie when you can make your own? With a ready to bake pie crust, the process isn’t too overwhelming and complicated, and it is all topped off with homemade whipped cream. Of course, you can always bake your own pie crust if you want the pie to be entirely homemade. I have a Never Fail Pie Crust that would work great for this pie. Either way, you will have a pie that looks and tastes like it came from your favorite restaurant.
It’s all about the French silk filling in a French Silk Pie, and this is the same filling I used for my French Silk Cake Roll. It is the recipe my grandma shared with me a few years ago. Come to find out it’s from an old Martha Stewart magazine!
Here are the ingredients:
It takes a little time, but this method is totally worth it! Creamy chocolatey perfection!
Making whipped topping from scratch is easy peasy! I love how wonderfully pure and smooth it is, but if you want to save a step (and a few dishes that need to be cleaned!) in this recipe, feel free to buy store-bought.
To make the whipped topping, add 1 cup heavy whipping cream to your stand mixer or use a hand-held mixer and a large bowl. (Heavy whipping cream can splatter quite a bit!) Mix on high for a few minutes or until soft peaks occur. Add in 1/4 cup confectioner’s sugar and mix for another minute or until there are firm peaks.
To get chocolate shavings, heat a chocolate bar (I like dark chocolate, you can use whatever you would like) in the microwave for up to 30 seconds and then use a potato peeler to get little chocolate curls. My curls sat for about an hour so relaxed significantly and didn’t hold their curl shape and some broke. My chocolate wasn’t quite warm enough! This happens to me often so I just roll with it. 😉 One day I will take the time to perfect those sweet little curls!
The only baking you are doing for this recipe is the pie crust, whether you are using a store-bought crust or a homemade crust. After you have baked the crust, be sure to let it cool before filling it with the good stuff–the french silk filling, whipped topping, and chocolate shavings! First, smooth out the filling into the pie crust, followed by the whipped cream and chocolate shavings. Now, for the hardest part…waiting for the pie to cool! Yes, you do need to refrigerate this pie for at least four hours before serving. If you can let it refrigerate overnight, that is even better, but I understand the impatience here…
Yes, you can freeze French Silk Pie. It actually lasts up to three months in the freezer. Just be sure to take it out and refrigerate it for a few hours before serving it. And, always keep the pie in the refrigerator when storing it, if there happens to be any left! An unfrozen pie should last about 3 days when refrigerated. Do not keep the pie at room temperature for more than a couple of hours. But, really, I don’t think you will need to worry about that since it will be gone before you know it!
With a creamy and decadent chocolate filling, this French Silk Pie is topped with a homemade whipped topping and chocolate shavings.
Preheat the oven to 450°F.
Place the room-temperature, uncooked pie crust in a 9-inch pie pan.
Cinch the edge of the pie crust to make your desired shape.
With a fork, prick the pie crust throughout the bottom and sides.
Bake for about 12 minutes, letting it cool before filling.
When the pie crust is cooled to room temperature, pour the French silk topping over the top. Smooth out the filling.
Spread the whipped topping over the top of the filling, smoothing it out.
Top with chocolate shavings and refrigerate the pie for at least 4 hours, overnight if possible.
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