Oui. Our next recipe for pie week is none other than the classic French Silk Pie!
Some of you probably know it simply as Chocolate Pie. But whatever you call it, this French Silk Chocolate Pie is decadent, creamy, silky, and a definite crowd-pleaser.
And it is filled with chocolate!!!
Although I have to admit — I cheated a little on the French this time and used tons of bittersweet German chocolate in this recipe that I bought at my local ALDI!
You can actually use any semi-sweet or bittersweet chocolate for this recipe (even chocolate chips). But if you haven’t ever explored the chocolate section at ALDI, you must. All of their stores carry a great assortment of high-quality chocolate bars made in Germany at incredibly affordable prices. And ever since spending a good 10 minutes standing directly in front of the chocolate display in our behind-the-scenes tour at ALDI headquarters last month, I have been craving that chocolate! So I decided a French Silk Pie was the perfect excuse to stock up on some of my favorite bars — some of which went into this chocolate pie, and some of which I chopped up on top. (Because I have yet to conquer melting it into those darn chocolate curls!)
I have to admit I was a little bummed not to get to scan my own items at ALDI this time, though. ;)
This was my first time making a French Silk Pie, and I assumed it would be tricky since it’s — well — French cooking. But it turns out that your mixer really does all the work with this chocolate pie recipe! Actually, your mixer will do 20 minutes of work whipping that batter until into silky perfection. But resist the temptation to cut that time short, because you will thank yourself (and your mixer) for putting in the time with every delicious bite.
We all loved this French Silk Pie recipe!!!
I mean, really – chocolate pie, a thick layer of whipped cream, and lots of chocolate shavings — what’s not to love? :)
Definitely a recipe to make and share with your friends. Pronto.
French Silk Pie (Chocolate Pie)
Ingredients
- 4 oz. bittersweet or semisweet chocolate
- 1 cup (2 sticks) salted butter, softened
- 1 1/2 cups ultra-fine sugar
- 1 tsp. vanilla extract
- 4 eggs, room temperature
- (optional) 1/4 tsp. espresso powder
- 1 fully pre-baked 9-inch pie shell (homemade or store-bought)
- 3 cups whipped cream
- 1 chocolate bar, roughly chopped or shaved or melted into chocolate curls
Instructions
- Heat chocolate in a microwave-safe bowl in 20-second intervals, stirring between, until completely melted. Set aside and let cool for about 10 minutes until it is room temperature.
- In the bowl of an electric stand mixer using the paddle attachment, cream together butter and sugar on medium-high speed until fluffy, about 1-2 minutes. When melted chocolate has cooled, gradually add it to the butter/sugar mixture. Add the espresso powder (if using). Beat the mixture on medium-low speed until thoroughly until combined. Add vanilla and beat until combined.
- Switch to the whisk attachment. Add one egg, and beat for 5 minutes on medium speed. Repeat with remaining three eggs, beating the mixture for an additional 5 minutes after each egg. (20 minutes total.) Pour the filling into a baked pie shell in a pie plate, and use a spatula to spread out the top evenly. Refrigerate for at least 2 hours or until chilled before serving.
- Top with desired amount of whipped cream, then garnish with chocolate shavings or curls.
- *This ingredient does use raw eggs. Consume at your own risk.
Notes
Did you make this?Let me know how it turned out in the comments below!Disclaimer: This post contains affiliate links. And this is a compensated sponsored post from ALDI. I had the chance to participate in their Test Kitchen Event last month, and am so excited to be partnering with this brand I love. All opinions are 100% my own as always.
what brand German choc did you use from Aldi’s? I haven’t been there in a long time. I don’t remember seeing a huge chocolate section.
Sorry, I can’t remember!
I made these yesterday and they turned out great! The key is taking the time to let the eggs get to room temp and truly mixing for 5 minutes in between each egg. And also using the ultrafine sugar as recommended. I actually doubled the recipe and it was perfect for 2 pies plus some extra in a ramekin. I also used bittersweet chocolate and I think that helped it not be too sweet. I added the optional espresso powder (actually I used a packet of instant coffee). Overall really, really good!
Hi, I was reading through the comments and noticed a lot of people had trouble with it being runny. I also noticed that there are eggs in this pie, but no cook time or temperature. Thanks!
Was very good pie but I can’t make something without changing it up. These are the changes I made . I used ultrafine sugar ,you can do this with your your food processor doing a half cup at a time. I also used 1 teaspoon raspberry extract , 4 table spoons unsweetened cocoa powder and along with the chocolate and whipped cream I put some fresh raspberries. To me the changes made it a little less sweet. I got to go I have a 1000 pies to make for national pie day
I love this pie! I’d love it if you linked up at our Pie Party happening over at:
https://www.ourminifamily.com/2014/03/its-pie-party.html
Have a great weekend,
~Cathy~
I think this recipe could be improved by cutting the sugar in half. I think that would help with the graininess.
Use ultrafine sugar
You can make chocolate curls with a potato peeler on a chocolate bar.
I made this pie yesterday for Thanksgiving and although it was delicious, you could really taste the graininess of the granulated sugar. Did I do something wrong or is it normal for the sugar not to melt? It was still delicious!
I just made this too and mine was also grainy. My pie never set, it started to melt right away. The only thing I did differently was not add the esspresso powder. I don’t know what happend.
I’ve always had to mix closer to 30 minutes to make sure all the sugar dissolves. I continually scrape the bowl and taste to see if it’s smooth and not grainy. If it’s not, then mix another 5 minutes. It takes a loooong time, but in the end it’s worth it! I also have my eggs at room-temperature and I’ve read it’s very important for a French Silk pie.
Try using powdered sugar instead.
I followed this recipe precisely and went with the notion that I could use any chocolate. I had semisweet chocolate chips on hand, so that’s what I used. It’s not anywhere near as dark as the pictures you have posted, and is barely even chocolate looking. I’m hoping it tastes better than it looks. I just popped it in the refrigerator and will garnish it in the morning. Bummed that it doesn’t look as rich and dark chocolatey as your photos.
I just finished making this recipe, it’s not as dark as yours. Also is it suppose to be runny or more like a meringue when pouring into the pie shell?
Hi Mari,
That’s ok on the color — different chocolates may differ in darkness. But it should be thicker, not runny. (Be sure that your eggs were room temp, and keep beating if need be!) :)
~Ali