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A slice of French silk pie on a plate.
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French Silk Pie

This French silk pie is rich, creamy, and perfect for summer. No raw eggs or double boiler are required. It's made with a graham cracker crust and is topped with homemade whipped cream!
Prep Time40 minutes
Cook Time10 minutes
Refrigerate4 hours
Total Time4 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Julie Maestre

Equipment

  • 9-inch pie dish
  • Electric mixer

Ingredients

For the crust:

  • 1 ½ cups crushed graham crackers
  • 6 tablespoons unsalted butter melted

For the chocolate filling:

  • 1 cup granulated sugar
  • 4 large eggs
  • 8 ounces semi-sweet baking chocolate melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, room temperature 2 sticks
  • 1 cup heavy cream
  • 1 tablespoon powdered sugar
  • For the Whipped Cream Topping:
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For the whipped topping:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

For the crust:

  • Preheat your oven to 350°F (175°C).
  • In a medium bowl, mix the crushed graham crackers with the melted butter until the mixture resembles wet sand.
  • Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust.
  • Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let it cool completely.

For the chocolate filling:

  • In a small saucepan, combine the sugar and eggs. Cook over low heat, whisking constantly until the eggs reach 160°F (70°C). This should take about 7-10 minutes. Remove from heat and stir in the melted chocolate and vanilla extract.
  • In a large mixing bowl, beat the butter on medium-high speed until smooth and then pour in the egg and chocolate mixture slowly. Be sure to scrape the bottom and sides of the bowl to fully incorporate the butter.
  • In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
  • Gently fold the whipped cream into the chocolate mixture until fully incorporated.
  • Spread the filling evenly into the prepared and cooled crust. Refrigerate for at least 4 hours or until set.

For the whipped topping:

  • In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
  • Whip until soft peaks form.
  • Spread or pipe the whipped cream over the chilled pie.

Garnish:

  • Top the pie with chocolate shavings or a light dusting of cocoa powder. Slice and serve chilled. Enjoy!

Notes

  • If you don't have baking chocolate on hand, you can use high-quality dark chocolate chips or bars. Just ensure they are melted and cooled slightly before incorporating into the filling.
  • Use a vegetable peeler to create elegant chocolate shavings from a chocolate bar.
  • Be sure to gently fold the whipped cream into the chocolate mixture using a rubber spatula. Avoid using a whisk to prevent over-mixing.
  • Refrigerate the pie for at least four hours before adding the whipped cream. Make sure the chocolate filling is set before topping it with the whipped cream.

Nutrition

Calories: 766kcal | Carbohydrates: 61g | Protein: 8g | Fat: 55g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 207mg | Sodium: 171mg | Potassium: 311mg | Fiber: 3g | Sugar: 47g | Vitamin A: 1707IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 3mg