French Silk Pie

inside french silk pie

If you could pick any dessert item for somebody else to make for you, what would you pick? I recently held a contest at the college where I teach. The first person to turn in the assignment got to pick anything (within reason) and I would make it. The guy that won the contest picked French Silk Pie. I was thinking the winner would pick something crazy hard or over the top like a double-decker rocky road cheesecake or something but nope, French Silk Pie. The presentation is impressive but the level of difficulty is moderate.

I did a little research on French Silk Pie before I began and found that most recipes out there included raw eggs. Because I was taking this to school and giving it to one of my students, I wanted to make sure I found a cooked egg recipe so I found this one with a good rating. I enjoyed making it although I thought I screwed it up halfway through when it didn’t start to thicken at the ice bath stage. I don’t think I had enough ice in my ice bath but I ended up putting the chocolate mixture in the fridge for a bit and then really blending the heck out of it. As far as I can tell it turned out fine but I will let my student be the judge! There is a piece missing in the one picture but I replaced it for him after getting the photo so I haven’t tasted it.

chocolate pie


  • 1 cup whipping cream
  • 6 ounces semi sweet chocolate pieces
  • 1/3 cup butter
  • 1/3 cup sugar
  • 2 egg yolks, beaten
  • 3 tablespoons whipping cream
  • 1 baked 9 inch pie shell
  • whipped cream (for serving)
  • grated chocolate or chocolate curls (for garnish)


In a heavy 2-quart saucepan, combine the 1 cup whipping cream, chocolate pieces, butter and sugar.

Cook over low heat, stirring constantly, till chocolate is melted. About 10 minutes.

Remove pan from heat.

Gradually stir the hot mixture into the beaten egg yolks.

Return egg mixture to saucepan. Cook over medium-low heat, stirring constantly, till mixture is slightly thickened and almost bubbly- 3 to 5 minutes.

Remove saucepan from heat. Stir in whipping cream.

Place saucepan in a bowl of ice water, stir occasionally till mixture stiffens and becomes hard to stir (20 minutes).

Transfer chocolate mixture to a medium mixing bowl. Beat the cooled chocolate mixture with an electric mixer on Medium to High speed until light and fluffy 2 or 3 minutes.

Spread filling in a baked pastry shell. Cover and chill pie 4-5 hours or until set Best served within 24 hours, but will last 3-4 days if stored properly.

Serve with whipped cream and a garnish with chocolate curls.

One Comment

  1. Posted September 28, 2009 at 3:25 am | Permalink

    It’s probably going to be missing in the morning…