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.
Skip the eggs and use cream cheese or chocolate mascarpone!
My son loved when I made this for Christmas dessert and requested it for his birthday. As some other posters mentioned, even with the 5 minutes of mixing after each egg, it was still grainy ( I did pulse the sugar in a mini food processor) I also thought it was too light and added a tablespoon of unsweetened cocoa. It was very sweet. I balanced it with barely sweetened whipped cream. It looked perfect! I will reduce sugar next time and add another 1oz of chocolate. It tasted even better a couple days after I made it. Will definitely keep tweaking but it’s on the special dessert rotation!
my batter seems too runny? this is my first time making french silk pie so I don’t know if I have to let it set in the fridge to firm up or if I did something wrong? sos
My sons’ favorite dessert , Requested for every celebration
Way too sweet! & this is coming from someone that enjoys sweets (hence making a pie)! I’m also shocked that the above pie turned out so dark when mine is a light brown color. The texture is nice, but the over all sweetness & lack of chocolate made this a disappointing waste of a morning.
This was way too sweet and it was gritty, even with the fine sugar. Won’t make again.
I agree with some of the others that it was too sweet and not chocolatey enough. I used melted semi-sweet chocolate as directed and it was very light in color once mixed with everything else. Next time I will increase the chocolate and decrease the sugar. I also made my own whipped cream and lightly sweetened it and that helped tone down some of the sweetness.
This is my husband’s all-time favorite pie! Although I have had several failed attempts at making this in the past, it really is so easy to make. The key is you HAVE to make sure you beat each egg a full 5 minutes after adding, otherwise you will end up with a soupy mess! I don’t feel you need to use fine sugar, I use plain old sugar and somewhere between the 3rd and 4th egg the filling always turns from grainy to nice and silky. I do like to add some cocoa powder in with the melted chocolate (usually a couple tablespoons, to taste) to bump up the chocolate factor. You have to make this pie; so simple and so delicious!
The texture was spot on, but it was so sweet! Next time I need to use bittersweet chocolate instead of semi sweet chocolate to see if it helps.
Currently making this pie for Thanksgiving. This is my husbands favorite and he requests it every year.