French Silk Chocolate Pie I

French Silk Chocolate Pie I

405
Ruth 0

"This pie is delicious. I have been making it for over 25 years. Garnish each slice with whipped topping and chopped walnuts if you like."

Ingredients 2 h 20 m {{adjustedServings}} servings 294 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
  2. Refrigerate at least 2 hours before serving.
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Footnotes

  • Editor's Note:
  • This recipe contains raw eggs; some stores sell pasteurized-in-the-shell eggs which would work well in this recipe. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.
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Reviews 405

  1. 467 Ratings

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Barb
2/13/2008

The first recipe for French silk pie is incomplete, that is why there is not enough filling for a full pie. After you cream the ingredients listed you are supposed to whip the whites of the two eggs used into a merange type consistancy using 1/4 c sugar to help form stiff peaks. Then you are supposed to add the chocolate mixture to the egg white mixture which will give you plenty of filling for your pie with a taste that is heavenly and is so light and fluffy. The way French silk pie is supposed to be. This is a great recipe that is fast and easy to prepare and is a crowd pleaser every time.

GLORIA LEE
3/22/2008

The trick to getting a silky, not soupy and grainy filling is to beat it on HIGH speed for at least 3 minutes per egg WITH THE WISK ATTACHMENT, NOT THE PADDLE IF YOU USE A STAND MIXER!!! I used the paddle first for the butter etc. and then switched to the wisk. Beating for any length of time on a lower speed won't work. I used 4 Tablespoons of cocoa powder instead of going through the trouble of melting and cooling chocolate. Also only used 1/2 cup sugar. I also added 1/4 cup malt powder to the butter mixture before adding the eggs for a French silk malted pie. Superb!!!! Double the recipe and the alterations above for a standard premade oreo crust. Thanks for recipe.

melis
4/24/2006

1 inch of filling does not a pie make! I gave the recipe 3 stars. The taste and texture are incredible BUT there isn't enough filling for a standard 9 inch pie shell. The filling needs to be doubled, everything else is perfect, ingredients, method and results are to die for, but the pie looked cheap because the shell wasn't full enough. After it has set overnight, garnish with whipped whipping cream{sweetening it is not necessary with this pie} and chocolate curls