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.
This is the very best chocolate pie ever and is required at all family get togethers. It is truly “silky”. Love it.
Shoot! My comment only marked four stars but I wanted to mark it FIVE STARS…?❤️❤️❤️
LOVE this fabulous pie! Super creamy and tastes fabulous. Definitely the best chocolate pie I’ve ever made – and I’ve made a lot! Thanks for sharing!
I was nervous to make this bc of mixed reviews, but it was AMAZING! I used extra fine sugar and followed recipe exactly. After 3 eggs the mixture was still grainy, but after the fourth egg it was silky smooth and the finished product was seriously delicious!!! My chocolate loving family went crazy for this pie!
Great recipe! I made this for a family who loves Marie Callender’s French Silk pie, this recipe is better! My sugar fully dissolved and was silky smooth. After reading the reviews, I used GRANULAR sugar reduced to 1 cup (perfect sweetness) and pulsed in the Magic Bullet for a minute or so. Not sure if it actually made it more fine or not. After adding each egg, I mixed for 6 MINUTES instead of the recommended 5 before adding the next egg. The sugar was entirely dissolved after the third egg. Additionally, make sure to SCRAPE your bowl between each egg to ensure all the sugar gets dissolved. I also wash my rubber scraper in between each scraping to avoid adding under-mixed sugar granules back into the smooth batter. I used a 80% LINDT dark chocolate bar for the filling and 70% for the topping. The bars are 3.0 oz so I used 1 full 80% bar and added 2 squares of the 70% to equal 3.5 oz. The FILLING is lighter than store bought french silk. I’m unsure why– but the taste is the same. I separated a small bit and tried adding unsweetened cocoa powder at the end to darken it up and it didn’t go much darker and pushed it over the edge of being too rich. FINALLY, top it with homemade whipped cream, cool whip is distinguishable.
I made exactly as directed but used a semisweet ghiradelli chocolate bar. It tasted very good and the texture was nice and firm once set, but not chocolaty enough (light chocolate color) and too sweet. The next time I make it, I will cut sugar to 1 cup and use 2 bars of bittersweet chocolate for added color and chocolate flavor. I made my own whipped cream and used minimal sugar in it which helped offset the oversweetness of the pie. I will definitely make again as it has potential, and my husband loved it!
This really was delicious and very easy. Family loved it and was a nice light treat after a Christmas meal. Didn’t have fine sugar, so I put it in the food processor to grind up. You could taste some graininess, but the flavor makes up for it. Would definitely make it again.
Love this recipe! Do you know if you could freeze it and let it thaw when you need it? I’m traveling a few hours with a few of these for Christmas and am trying to think of the best solution for transport. Thanks!
Loved this pie! It turned out so perfect!
Good other then regular sugar makes it gritty a little bummed
Hi Kristin! The recipe actually calls for ultra fine sugar, which prevents this from being gritty. We hope you can find some and try it again!