French Silk Pie

4.73 from 11 votes

This French Silk Pie starts with a graham cracker crust and is topped with an airy chocolate layer plus whipping cream and shaved chocolate. It's silky, light-tasting, and chocolaty; and my favorite pie ever. We save this one for special celebrations at our home!

Course Dessert

Cuisine American

Keyword chocolate pie, french silk pie, graham cracker crust

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 513kcal

Author Sue Ringsdorf

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs - from about 1 1/4 sleeve of crackers
3 Tablespoons granulated sugar
6 Tablespoons unsalted butter -melted

For the pie:

1/2 cup unsalted butter - softened to room temperature
3/4 cup granulated sugar
2 ounces unsweetened chocolate - melted
2 large pasteurized eggs - I use Lucerne Liquid Eggs (see notes below)
8 oz. cool whip
8 oz. heavy whipping cream
1 Tablespoon powdered sugar
1 teaspoon vanilla
shaved chocolate

Instructions

For the crust:

Preheat the oven to 350 degrees.
Mix the graham cracker crumbs, granulated sugar, and melted butter. Press firmly in a 9-inch pie pan.
1 1/2 cups graham cracker crumbs, 3 Tablespoons granulated sugar, 6 Tablespoons unsalted butter
Bake for 10 minutes. Let cool completely.

For the pie:

Using a hand mixer (can also use standing mixer), cream the butter and sugar together until creamy. Stir in the melted chocolate.
1/2 cup unsalted butter, 3/4 cup granulated sugar, 2 ounces unsweetened chocolate
Add eggs, one at a time, beating with a hand mixer for 4-5 minutes each.
2 large pasteurized eggs
Add cool whip and mix until very well combined. Pour mixture into cooled graham cracker crust and spread out evenly with a spatula.
8 oz. cool whip
Whip the heavy whipping cream, powdered sugar, and vanilla, until it forms stiff peaks. Add to top of pie, smoothing out evenly to all sides. Then add the shaved chocolate.
8 oz. heavy whipping cream, 1 Tablespoon powdered sugar, 1 teaspoon vanilla, shaved chocolate

Video

Notes

Make sure you use softened butter when creaming it with the sugar.
When melting the unsweetened chocolate in the microwave, cook on 50% power in short increments (30 seconds to a minute). Stir in between. Avoid over-cooking the chocolate!
Use pasteurized eggs for this recipe because they are safe to eat in raw form.
When beating the eggs into the pie mixture, beat for 4-5 minutes for each egg. This will make the pie incredibly creamy. I used my hand mixer for this recipe, but you could use a standing mixer as well.

If you can't find pasteurized eggs for this recipe, you can temper the eggs instead. Here is how you do it.

1. Combine the eggs and sugar in a glass bowl and whisk well.
2. Bring a pot of water to a slow rolling boil.
3. Place the bowl on top of the pan so that the bottom of the bowl does not touch the simmering water. (You'll want to make sure you have the right size pan and bowl, or you can use a double boiler if you have one.)
4. Whisk the egg mixture almost constantly as the water simmers. Use a digital thermometer to check for doneness as you go. You want to simmer until the eggs reach approximately 165 degrees f.
5. Remove the egg mixture and set aside.
6. Melt the chocolate baking bar and let cool for 6-7 minutes. Then add it to the egg mixture and combine well.

Nutrition