French Silk Pie Recipe


  • 1 sheet refrigerated pie pastry
  • 2/3 cup sugar
  • 2 eggs
  • 2 ounces unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
  • 1/3 cup butter, softened
  • 2/3 cup heavy whipping cream
  • 2 teaspoons confectioners’ sugar
  • Whipped cream and chocolate curls, optional


Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-inch pie plate; flute edges.

Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 to 5 minutes. Remove foil and bake 2 to 5 minutes longer or until crust is golden brown and cool on a wire rack.

In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly until mixture reaches 160° and coats the back of a metal spoon and remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.

Then in a small bowl, cream butter until light and fluffy and add cooled chocolate mixture and beat on high speed for 5 to 8 minutes or until light and fluffy.

In another large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and beat until stiff peaks form and fold into chocolate mixture.

In the end, pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired and refrigerate leftovers.

Yield: 6 servings.