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.
I made this for my mother in law for Mother’s Day and she loooooved it! Well, we all did but her opinion was the most important! And what a fun pie to make too! Thank you for a great recipe!
thanks for sharing it…. i realy liked it… Always success.. Best regards, Supriadi
I have made this pie several times.My family loves it.I use an 85% cocoa bar I buy at Aldis.They key to this pies melt in your mouth texture is beating each egg for 5 minutes.Easy to make,and so delicious.
We’re so happy you and your family like it Julie! And that’s great to know about that Aldi bar — we’ll totally have to try it next time!
Oh my goodness. I baked this and shared with neighbors and my partner. I bake, a lot, and I was told this was by far the best yet.
The recipe is fantastic, easy to follow and the result is a decadent, smooth, silky dessert that will bring everyone together :-)
Thanks so much Yvonne, we’re glad to hear everyone enjoyed this! :D
This pie looks amazing and I am planning to make this for dessert Friday evening for some friends that are coming over for dinner! How far in advance can I make this and it still be okay? I am thinking more than a couple of days may make the crust soggy?
Hey Christina! You can always make your pie dough in advance and refrigerate it (a day or two before baking). That will save you some time! As for the pie, we’d say you can do everything the day before – (except leave your whipped cream for an hour or two before you serve, so it’s fresh and it won’t get watery or lose its fluffiness). Just make sure to cover and store the pie in the fridge. :) We hope you and your friends have an awesome time, and that you enjoy the pie!
Does this pie keep well for a few days? I want to make for Christmas dinner dessert, it’s Monday and that will be Friday evening.
Hi Melissa, you could make the pie two or three days in advance (without the whipped cream on top – we would make that and top the pie on Friday). We wouldn’t really advice making the pie any earlier than that though, as the crust it might start to get soggy. We hope this helps, and that you enjoy!
I’ve been making this pie for my hubby for about a year now. Everyone says it’s the best pie they’ve ever tasted. The only thing I changed was to add 1/2c of nutella to the recipe.
We’re so glad you and your husband enjoy this and we bet that Nutella is an amazing addition! :D
My pie was grainy. I couldn’t find ultra fine sugar so I used extra fine sugar. Do you have any recommendations? We loved the flavor, but the grainy texture ruined it.
You are unable to produce chocolate curls because you are melting the chocolate. You have to shave the chocolate with a knife or vegetable peeler.
I’ve noticed that when using pasteurized eggs they need to be beaten longer, like instead of 3-4 min. it might take 6-8 for one egg. Maybe this will decrease the runny pies…….I wouldn’t try it at all with regular raw eggs unless they came from my chickens!
Thanks for your tip Bee, we appreciate it!