I had a craving for French silk chocolate pie, so I decided to come up with a recipe for one. My mom always made this pie when I was growing up, and hers was this perfectly dense texture and consistency. I tried to make mine a bit more fluffy and mousse-like and it turned out absolutely amazing. It’s so rich—so creamy, and at the same time super-light and fluffy.
If you like a more dense chocolate pie, you can just leave out the whipped cream. If, however, you love a divinely light and fluffy pie, just follow the recipe as is—it really is delicious.
Check out my collection of sweet breakfast ideas and my French cookies recipes that will impress your guests.
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Rich and Creamy French Silk Chocolate Pie
- 1 pie crust
- 1 cup granulated sugar
- 1 cup butter - softened
- ¾ cup chocolate chips - melted and cooled bittersweet
- 1 teaspoon vanilla extract
- 4 eggs
- ½ cup heavy whipping cream
- 2 tablespoon powdered sugar
- Place the crust in a pie plate and poke holes with a fork all across the bottom. Line the crust with foil or parchment paper then add pastry weights and bake in a 400 F oven for about 10 minutes. Remove the paper and pastry weights and return to the oven for another 5 minutes, or until the crust is browned - then remove it allow the crust to cool.
- Melt the chocolate chips. You can melt it in a double boiler or the microwave.
- Whisk eggs and sugar together in a heatproof bowl. Place over a pot of simmering water on medium heat. Whisking constantly, cook the egg mixture until it reaches 160°F (71°C) on an instant read thermometer, about 10-11 minutes. Do not stop whisking or the eggs may solidify.
- Carefully remove from heat and allow to cool for 10 minutes. After cooling, slowly stir in the melted chocolate. To prevent curdling, cool for another 10 minutes before using in the next step.
- In a separate bowl, beat the whipping cream until it thickens, then add the powdered sugar and beat until stiff peaks form. Set whipped cream in the refrigerator (covered or uncovered, doesn’t matter) until step 8
- Using a hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, about 1-2 minutes. Add the vanilla and beat on medium-high speed for 30 seconds.
- Scrape down the sides and up the bottom of the bowl. With the mixer running on low speed, pour in the chocolate/egg mixture and then increase to medium-high speed and beat for 3 minutes.
- With a rubber spatula, fold in the whipped cream until combined.
- Then pour this into the cooled pie crust.
- Allow the pie to cool completely in the fridge (about 2 hours) before topping with whipped cream and serving
step # 2 add the eggs.
add the eggs to 'what'?
where does the choc chips & vanilla come in?
something is missing.
I read it several times, still doesn't make sense.
Hi Ben, I love this recipe but in the ingredient list you ask for one cup of butter softened. In the instructions there is no mention of any butter? What do we do with the butter?
Hi Carolyn. Thanks for your question. I update the recipe card. Please check it out 😉