The Best Fluffy French Silk Pie Recipe | ASpicyPerspective.com
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4.91 from 11 votes

Fluffy French Silk Pie Recipe

The Best French Silk Pie Recipe: An easy chocolate silk pie whipped up with a secret ingredient, to make it super silky light. Enjoy!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: American, French
Servings: 10 slices
Calories: 649kcal
Author: Sommer Collier

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

  • 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.
  • Meanwhile, melt 6 ounces of chocolate in a double boiler. The moment the chocolate is melted remove from heat and cool to room temperature.
  • 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.
  • 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.
  • 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 ensures 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.
  • 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.