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French Silk Chocolate Pie

Pillsbury Kitchens
Updated Apr 20, 2022
Bake-Off® Contest 03, 1951
Betty Cooper
Kensington, Maryland
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This simplified version of classic French Silk Chocolate Pie from the Pillsbury Bake-Off® Contest is rich, indulgent, and every chocolate silk pie lover’s dream dessert. Our easy chocolate silk pie uses a Pillsbury™ refrigerated pie crust for a jump start to your pie-making. The chocolate French silk pie filling is made with pieces of chocolate, butter, sugar, vanilla, and eggs. For a pretty presentation, top with sweetened whipped cream and chocolate curls.

More About This Recipe

  • Though its name suggests European origins, French silk pie began in America. In fact, this simplified version of the classic recipe was a finalist in the 1951 Pillsbury Bake-Off® Contest, created by home baker Betty Cooper from Kensington, Maryland. Many French silk pie recipes call for raw eggs to make the mousse-like, silky chocolate filling, but this recipe calls for pasteurized eggs instead, eliminating any food safety worries or concerns. French silk pies like this one are often known for their pretty presentation—whipped cream and chocolate curls add the perfect finishing touch. You can also dress up the pie crust to make it extra special! Find everything you need to know about making the perfect pie crust in this easy how-to article and then head over to our chocolate pies collection to choose your next baking adventure!

French Silk Chocolate Pie

  • Prep Time 50 min
  • Total 2 hr 50 min
  • Ingredients 8
  • Servings 10
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Ingredients

Crust

Filling

  • 3 oz unsweetened chocolate, cut into pieces
  • 1 cup butter, softened (do not use margarine)
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 4 pasteurized eggs

Topping

  • 1/2 cup sweetened whipped cream
  • Chocolate curls, if desired

Instructions

  • Step 
    1
    Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • Step 
    2
    In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
  • Step 
    3
    Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate any remaining pie.

Nutrition

430 Calories
30g Total Fat
4g Protein
33g Total Carbohydrate
21g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    One frozen Pillsbury™ Deep Dish Pie Crust may be substituted for the refrigerated Pillsbury™ Pie Crust in this recipe. Bake pie crust as directed on package for One-Crust Baked Pie Shell.
  • tip 2
    Use of whole, in-the-shell pasteurized eggs eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite. Look for in-the-shell eggs marked pasteurized in your grocers’ dairy case.
  • tip 3
    To add a fancy edge to your pie, you can use the thumb of one hand as a base, and the forefinger and thumb of your other hand to crimp the crust. This is called fluting the edge.
  • tip 4
    When prepping the filling for this easy French silk pie, make sure to scrape the edges of your mixing bowl to make sure all the chocolate, butter and sugar are totally mixed together.
  • tip 5
    How to make chocolate curls: Using a good quality chocolate bar -- holding in one hand, use a vegetable peeler to shave along the length of the bar to make pretty curls.
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