Chocolate French Silk Pie


Pie is Man-Meat’s favorite food group. He is like a pie junkie, he likes flat pies, custard pies, fruit filled hand pies, savory meat pies, chicken pot pie, empanada’s . . . you get the point. French Silk Pie is his favorite of favorites and although I tend to hate making pie’s of all varieties, sometimes I just have to spoil him. For me this recipe is a bit of a chore but there is something soothing about pie that really is homey and comforting. No matter how much I hate making pies, they are a bit of a nostalgic treat, I just feel so darn domestic and doting whipping up a homemade pie for my family.


This delicious delicacy is both mellow and fluffy but also rich and intense. It can fill any crust you fancy just as long as it is of the highest quality. Use a baked pie crust of your choosing, grain-free, chocolate or graham variety all work equally as well. If you really don’t want to bother with any of that, you can also just scoop the fluffy, rich, buttery, chocolaty, French Silk filling directly into ramekins and refrigerate them for an airy but decadent dessert. (or freeze them for wicked easy, no churn ice cream)


Chocoalate French Silk Pie

When Stephen and I were first married he would tell me that French Silk Pie was his favorite and I would basically laugh him out of my kitchen when he asked for it. I found a “semi-homemade” recipe that used marshmallow fluff, and I used the recipe for years, but now I make the real deal instead. The original recipe for French Silk Pie I scratched right off the side of the baking chocolate box, I really don’t do anything different than most folks aside from using a wholesome crust and sometimes I will add cinnamon or espresso powder. While this filling seems a bit time consuming and daunting, the ingredients and quantities are basic and the process is super easy to mindlessly prepare while you complete other kitchen tasks.

    1. In a double boiler or microwave safe bowl gently melt chocolate and allow it to cool to room temperature.
    2. In a stand mixer (or hand mixer if you are ready for a workout) combine butter and sugar and whip it with a wisk attachment until it is creamy and pale yellow.
    3. Add cooled chocolate to the mixture and whip to combine.
    4. Add one egg and whip the filling at medium speed for five minutes.
    5. After five minutes add another egg. Continue adding eggs after five minutes of whipping until you have no eggs remaining. (This will take about 20 minutes, I start a timer and just check in on it every so often while I do something else.)
    6. Pour the filling into prepared, cold pie crust.
    7. Lick the bowl and whisk attachment, try not to get your tongue stuck.
    8. Refrigerate for at least 2 hours or overnight if possible.

Serve cold garnished with chocolate shavings and/or whipped cream.


Notice: The consumption of raw or under cooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness. Blah, blah blah, pregnant or compromised immune system, wubba wubba, raw eggs are evil. Bakers Beware.