Fluffy French Silk Pie

Super Fluffy French Silk Pie Recipe | ASpicyPerspective.comFluffy French Silk Pie – The best darn chocolate pie you’ll ever taste, in my humble opinion.

Best Fluffy French Silk Pie Recipe | ASpicyPerspective.com
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I have kept a deep dark secret since childhood…

When I was little, I though my mom was the best cook in the whole entire world. Every dish she made was delicious, a work of art in my mind. Yet she did not make the best pies I’d ever tasted.

That award went to a cafe and pie pantry called Tippin’s.

Crazy-Good Fluffy French Silk Pie Recipe | ASpicyPerspective.com

Originally from the Kansas City area, Tippin’s made the most fabulous collection of pies found anywhere. I believe the location in Tulsa, where I grew up, is now gone. Yet they can still be found in certain areas around the midwest.

Making Fluffy French Silk Pie Recipe | ASpicyPerspective.com

Needless to say, every holiday I would sneakily try to come up with excuses why we should order our pies from Tippin’s instead of making them at home.

It was too much work for mom, with all the other dishes she was preparing. There wouldn’t be enough room in the fridge for all the other dishes if we made and chilled our own pies… Silly attempts that only worked part of the time.

How to Make Fluffy French Silk Pie Recipe | ASpicyPerspective.com

When I was old enough to drive, I would offer to go pick up pies for her, to save time.

I always hoped she never caught on.

How To: Fluffy French Silk Pie Recipe | ASpicyPerspective.com

Of all the drool-worthy Tippin’s pies, their French Silk Pie was my first choice.

In fact, it has caused a life-long love affair with French Silk Pie. Whenever I see French Silk Pie on a menu, I must order it immediately to see how it compares.

Dazzling Fluffy French Silk Pie Recipe | ASpicyPerspective.com

Over the years, I’ve tried several classic French Silk Pie recipes at home. Honestly they’ve all been good, but none could stand up to my first love.

Until now.

TDF Fluffy French Silk Pie Recipe | ASpicyPerspective.com

Recently I was experimenting, again, with French Silk Pie. Most recipes call for melted chocolate, butter and sugar, to be vigorously beat with eggs. The eggs beating into the mixture at high speeds creates the elegant silky texture of French Silk Pie.

However, these pies always turn out slightly too dense for my taste.

Amazing Fluffy French Silk Pie Recipe | ASpicyPerspective.com

I decided to veer off the classic recipe and fold some of the whipped cream, I had whipped for the top, into the chocolate filling.

Sparks. Confetti. Clashing cymbals.

Perfect Fluffy French Silk Pie Recipe | ASpicyPerspective.com

With just one alteration I had a French Silk Pie recipe that might be even better than the pie in my memories.

It was the texture I was looking for. Not just silky and chocolatey, but super fluffy as well. Like pillowy chocolate clouds of ecstasy.

Perfection.

Heaven! Fluffy French Silk Pie Recipe | ASpicyPerspective.com

This Fluffy French Silk Pie is my new favorite cream pie variation. I’m still a huge fan of coconut, banana, and lemon cream pies.

Yet this French Silk takes the cake, so to speak.

The Best Fluffy French Silk Pie Recipe | ASpicyPerspective.com
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5 from 1 vote

Fluffy French Silk Pie

Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
Fluffy French Silk Pie Recipe. The BEST french silk pie you'll ever eat! Easy chocolate pie whipped with a secret ingredient, so make it super silky light.
Servings: 8 slices
Nutrition Facts
Fluffy French Silk Pie
Amount Per Serving
Calories 811 Calories from Fat 594
% Daily Value*
Total Fat 66g 102%
Saturated Fat 39g 195%
Cholesterol 246mg 82%
Sodium 297mg 12%
Potassium 234mg 7%
Total Carbohydrates 49g 16%
Dietary Fiber 2g 8%
Sugars 33g
Protein 7g 14%
Vitamin A 38.6%
Vitamin C 0.5%
Calcium 8.5%
Iron 12.7%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 1 unbaked pie crust, store-bought or homemade
  • 6 ounces bittersweet chocolate + extra for shavings
  • 2 1/2 cups heavy cream 
  • 1 cup unsalted butter, softened (2 sticks)
  • 1 cup granulated sugar divided
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 4 large pasteurized eggs

Instructions

  1. Preheat the oven to 375 degrees F. Place the pie crust in a large 9-inch pie pan. Crimp the edges. Then place a piece of parchment paper over the pie crust and fill the parchment with dried beans or ceramic pie weights. Bake for 15-20 minutes until the edges are golden. Lift the parchment with the weights out of the pie crust, and allow the crust to cool completely.

  2. Meanwhile, melt 6 ounces of chocolate in a double boiler. The moment the chocolate is melted remove from heat and cool to room temperature.
  3. Place the heavy cream in the bowl of an electric mixer with 1/4 cup sugar. Using a whip attachment, whip on high until the cream is whipped into firm peaks. Move the whipped cream into another bowl and refrigerate until ready to use.
  4. Using the same mixing bowl and a paddle attachment, beat the butter and 3/4 cup sugar on high until light and fluffy, at least 3 minutes. Turn on low and slowly add the cooled chocolate to the butter mixture, followed by the vanilla and salt. Scrape the mixing bowl and beat again until smooth.
  5. Turn the mixer on high. One at a time, add an egg and let the mixer beat the egg for at least 3 minutes, before adding the next egg. This insures a super silky texture. After 12 minutes of beating on high, turn the mixer off. Gently fold 1/3 of the whipped cream into the mixture using a spatula. Fold until smooth.
  6. Scoop the chocolate mixture into the cooled pie crust. Top with the remaining whipped cream. Then shave chocolate over the top with a veggie peeler. Chill for at least 3 hours, until the chocolate filling is firm.

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51 comments on “Fluffy French Silk Pie

  1. Judeposted May 20, 2019 at 12:40 am Reply

    This pie recipe is amazing! My husband said restaurant quality good lol ! It was sooo yummy! I love your stories and thoughts and I really like how you explain or breakdown the ingredients of each recipe. I have been making all of your cream pies!! Your recipes give me a lot of confidence and they have made me feel like I can actually make something wonderful to serve to my little family!! thank you for that! :)  

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  3. Nikki Hollowayposted April 18, 2019 at 4:37 pm Reply

    It really is the best pie!

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  5. Machelleposted December 23, 2018 at 11:26 am Reply

    I am going to make this for Christmas but will use chopped almond roca instead of the shaved chocolate. Thank you for the recipe!.

  6. Eileenposted December 21, 2018 at 8:42 am Reply

    Are the eggs absolutely necessary? I don’t like using raw eggs. Or can I use a substitute?

    • Sommer Collierposted December 22, 2018 at 10:29 am Reply

      Hi Eileen,

      Yes, I’m sorry to say the eggs MAKE this recipe what it is. The silky texture comes directly from the eggs. However, you can make a “chocolate ganache” pie filling, by melting the chocolate, allowing it to cool to room temperature, then beating it into cold heavy cream. The filling will resemble the inside of a whipped chocolate truffle. I would go equal parts chocolate and cream… Maybe 8-10 ounces of each, depending on the depth of your pie pan.

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  8. Lisaposted November 23, 2018 at 11:57 pm Reply

    Made this pie for Thanksgiving.  It was a huge hit.  Got rave reviews and  request to make again for Christmas.  So good and not really that tough to make.  I definitely recommend making it a day ahead… ITV set up perfectly.  Thanks for such a  great recipe!

  9. Credenceposted November 19, 2018 at 9:32 pm Reply

    I made this pie or Thanksgiving last year but accidentally used almond extract instead of vanilla…Came out amazing!! So good that that is how I will be making it from now on!! Everyone loved it and it was perfect texture. Thought I would share incase anyone wanted to try something a little different:) Thank you for this great recipe!!

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  11. Samanthaposted April 6, 2018 at 7:03 pm Reply

    How long in advance could you make this and store in the fridge?

    • Sommerposted April 10, 2018 at 9:55 pm Reply

      Hi Samantha!

      You should probably eat it within one week. Happy Baking!

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  14. Julia Duncanposted December 19, 2017 at 2:30 pm Reply

    Thank you so much for this wonderful recipe. It is chocolatey, light and fluffy, and so good. Everyone enjoyed it.

  15. Sherry Chaffinposted November 24, 2017 at 6:41 pm Reply

    This is a FANTASTIC pie! Yes, it is a bit time consuming, but you really can’t rush perfection… it’s really that good. Next time, I think I will look for a 10 inch pie pan as my 9+ inch pan could not hold all of the filling/topping. Give this pie a try. Great tasting recipe, set up beautifully, and pretty impressive looking, too! Thanks, Sommer! :)

  16. Cindyposted November 24, 2017 at 12:17 pm Reply

    I think I have finally found my “go to” French Silk Pie Recipe!! I may add a little more whip cream to the chocolate mixture. Should I be concerned about the raw eggs?When pouring in the chocolate sometimes it will land on sides of bowl and create chips in the mixture. Not necessarily a bad thing though!

    Thank you!!

  17. Karaposted November 22, 2017 at 2:59 pm Reply

    This was soooo good!!! Thank you so much.. only thing was mine didn’t set or get as thick as I would’ve liked. Any pointers?

    • Sommerposted November 23, 2017 at 9:45 pm Reply

      Hi Kara,

      I’m so glad you liked it! Either you need to beat the mixture a little longer, or perhaps chill the pie a little longer.

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  19. Kateposted October 13, 2017 at 2:59 pm Reply

    Question – Step 5 says “… After 12 minutes of beating on high, turn the mixer off.” Does this mean an additional 12 minutes after both eggs are added? or is it the total time from the beating of the butter mixture?

    • Sommerposted October 14, 2017 at 10:21 am Reply

      Hi Kate!

      It’s 3 minutes per egg. So 12 minutes on the eggs, plus the 3 minutes for the butter. That’s 15 minutes total. I hope I didn’t just make that more confusing… :)

  20. Tiffany millironsposted October 2, 2017 at 5:38 pm Reply

    The richest and best pie i ever made.

    • Sommerposted October 2, 2017 at 8:52 pm Reply

      Hi Tiffany,

      YAY! I’m so very glad you liked it. :) :)

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  22. Vickieposted April 14, 2017 at 9:06 am Reply

    Can I use salted butter?

    • Sommerposted April 18, 2017 at 8:39 am Reply

      Hi Vickie, Sure!

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  26. Minaposted November 23, 2016 at 11:12 pm Reply

    Just made this. This is a ton of work, but, oh my! So good. Thanks for this. Just the pie my daughter was hoping for.

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  30. Andrew Hopkinposted June 12, 2016 at 6:22 am Reply

    Hi, it looks like that is very easy to make.
    I am going to give it a try once.
    Thank for sharing. I have a new recipe.

  31. Megan Kenoposted March 25, 2016 at 7:18 pm Reply

    This sounds amazing! I’ve never had a silk pie–totally going to have to try this though! 

  32. Natasha @ Salt and Lavenderposted March 23, 2016 at 1:24 pm Reply

    This does look silky and wonderful!! I bet it tastes as lovely as it looks. Pinned. 

  33. Angieposted March 23, 2016 at 1:02 am Reply

    I literally gasped when I saw this cake. SO MUCH YUM (AND CUTE).

  34. Marilynposted March 22, 2016 at 12:37 am Reply

    Looks delicious. My Husband loves Chocolate Pie. I’m a little concerned about the raw eggs…Should I be?

    • Sommerposted March 22, 2016 at 8:06 pm Reply

      Hey Marilyn! As long as you wash the eggs thoroughly before you crack them, the odds of salmonella are almost nil.  Raw eggs are in all sorts of recipes like frothy cocktails, caesar dressing, eggnog, aioli… I wouldn’t worry about it.  :)

  35. Maryposted March 21, 2016 at 7:45 pm Reply

    Hey, I grew up in Tulsa, too! (Red Fork area.) Can’t say I’ve ever had a Tippin pie though. :-( Just gives me a good excuse to try this one though! :-)

  36. Nadiaposted March 21, 2016 at 12:46 pm Reply

    Going to try with dark chocolate

  37. Gaby Dalkinposted March 21, 2016 at 12:34 pm Reply

    Perfection! Wow, I am seriously craving this pie now!

  38. Kevin @ Closet Cookingposted March 21, 2016 at 11:03 am Reply

    That looks so nice and cool and creamy and good!

  39. Mariaposted March 21, 2016 at 11:01 am Reply

    Looks so light and fluffy!

  40. Meagan @ A Zesty Biteposted March 21, 2016 at 10:13 am Reply

    Everything is perfect about this pie.  That crust is absolutely beautiful.

  41. Lauren @ Climbing Grier Mountainposted March 21, 2016 at 9:37 am Reply

    I made a silk pie last week for the first time and I am hooked! Adding this to my list to try! 

  42. Susanposted March 21, 2016 at 8:31 am Reply

    Too much story. Less talk, get to the recipe .

    • Susan H.posted March 21, 2016 at 10:50 am Reply

      Wow…rude much??

  43. Fork on the Roadposted March 21, 2016 at 8:17 am Reply

    I love that your “spicy” perspective includes these sweet treats too.

    Sadly my chocolate shavings always melt (or get eaten|) before I get that far, so mine will never look as good as yours.

    Thanks for sharing, Sommer.

    -Glenn K.