Description

This French Silk Pie recipe features a rich, creamy chocolate filling made with a blend of German baking chocolate, semi-sweet chocolate, and peanut or milk chocolate chips, all combined with butter, sugar, and eggs for a luscious texture. The filling is poured into a pre-baked pie crust, chilled to set, and finished with a topping of Cool Whip and chocolate shavings for an indulgent, classic dessert perfect for any chocolate lover.

Ingredients

Scale

Pie Crust

1 9″ refrigerated pie crust (213g, store-bought or homemade)

Chocolate Filling

2 oz. German baking chocolate (57g, chopped)
2 oz. semi-sweet baking chocolate (57g, chopped)
¼ cup peanut butter or milk chocolate baking chips (43g)
1 cup unsalted butter (226g, room temperature / 2 sticks)
1½ cups superfine (caster) sugar (300g)
⅛ tsp kosher salt
1 tsp pure vanilla extract (4g)
4 large eggs (200g, pasteurized)

Topping

Cool Whip (or freshly whipped cream)
Milk chocolate shavings

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Instructions

Blind-bake the pie crust: Follow the package instructions to blind-bake the 9″ refrigerated pie crust until the edges are golden brown, about 10 minutes. Once baked, set aside and allow it to cool completely to ensure a crisp crust.
Melt the chocolates: In a medium microwave-safe bowl, combine the chopped German baking chocolate, semi-sweet baking chocolate, and baking chips. Heat on HIGH for 1 to 1½ minutes, stirring after 45 seconds and every 15 seconds thereafter until melted. Be careful not to overheat or the chocolate may seize.
Beat butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and superfine sugar on medium-high speed for about 3 minutes until the mixture lightens in color and becomes fluffy. Ensure the sugar has dissolved by rubbing a small amount between your fingers; it should feel smooth and not gritty.
Add salt, vanilla, and chocolate: Mix in the kosher salt, pure vanilla extract, and the cooled but still pourable melted chocolate to the butter-sugar mixture.
Whisk ingredients: Switch to the whisk attachment and whisk everything together for about 2 minutes until well incorporated.
Add eggs gradually: Set the mixer to medium speed and add the pasteurized eggs one at a time. After each addition, whisk for 5 minutes, maintaining medium speed to avoid making the filling runny.
Pour and chill: Pour the prepared chocolate filling into the cooled pie shell, smoothing it evenly. Cover and refrigerate for at least 3 hours to allow the filling to set properly.
Serve: Before serving, top the pie with Cool Whip or freshly whipped cream and garnish with milk chocolate shavings for a decorative and tasty finish.

Notes

Pasteurized eggs are used to ensure safety as the filling is not cooked thoroughly after adding eggs.
Using superfine sugar helps achieve a smoother filling by dissolving completely.
Be cautious when melting chocolate to avoid seizing; stirring frequently helps control this process.
Chilling the pie for at least 3 hours is crucial for the filling to firm up and develop the right texture.
This pie is best served chilled and consumed within 2 days for optimal freshness.