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I found this French silk pie recipe on 30Seconds.com and made it for Thanksgiving last year. The rich, silky chocolate pie recipe was easier than I expected and my family was very impressed!
This creamy chocolate
pie recipe is rich and delicious and a nice change from the typical chocolate pie recipe. If you want to make it extra easy on yourself, use a frozen crust (I did!)
To make this creamy chocolate pie you will need a pie crust, unsweetened chocolate, butter, granulated sugar, vanilla extract and eggs. This pie uses raw eggs (see Recipe Notes). If you would rather try a pie without raw eggs, try mocha cream pie, grandma’s custard pie, sugar cream pie or blueberry vanilla custard pie.
This is a traditional recipe for French silk pie, which means it calls for raw eggs. If you have any concerns about foodborne illness, consider using pasteurized eggs, which have been heated so that any bacteria is likely killed. This helps to reduce the risk of foodborne illness, such as salmonella, while keeping the eggs raw. You should be able to find pasteurized eggs at the grocery store (and we think this recipe is so delicious that it just may be worth the trip)!
Serve this French silk pie for dessert any time. This impressive pie is also perfect for the holidays (think Thanksgiving and Christmas).
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes plus 2 hours to chill
Total Time: 40 minutes plus 2 hours to chill
Servings: 8
Ingredients
Pie
1 pie crust (I used frozen and followed the directions on the package)
4 ounces unsweetened chocolate (3 ounces chopped and the rest for the topping)
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 teaspoon vanilla
4 eggs
Topping
whipped cream or frozen whipped topping
shaved or grated chocolate
Here’s how to make it:
Cook the pie crust in a 450-degree F oven until golden brown (or per package directions if using frozen crust). Cool.
In a saucepot, melt the chocolate over low heat. Cool.
With an electric mixer, beat the butter until fluffy.
Slowly add in the sugar and continue to beat until fluffy.
Add the cooled chocolate and vanilla and beat until combined.
Add the eggs, one at a time, and beat about 2 minutes between each addition until smooth. Pour into the pie shell.
Refrigerate until cold and set, at least 2 hours. Top with whipped cream and chocolate shavings/curls before serving, if desired. (I used Cool Whip for my topping, but you can use real whipped cream.) Store the pie in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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Dining and Cooking