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Ultimate French Silk Pie: Rich, Creamy, and Made Without Raw Eggs

A perfect slice of french silk pie showing the rich chocolate filling, flaky crust, and whipped cream topped with chocolate shavings.
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You can make a truly decadent, velvety smooth French Silk Pie with this recipe. We use a simple method to achieve that signature melt-in-your-mouth texture, all while skipping the raw eggs. This rich chocolate dessert sits in a buttery crust and is perfect for any special occasion.

Ingredients

Scale
  • 1 (9-inch) unbaked, partially baked pie crust (buttery crust recommended)
  • 8 ounces bittersweet or semisweet chocolate, chopped
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large egg yolks (pasteurized if concerned about raw eggs)
  • 1 cup heavy whipping cream, chilled
  • Chocolate shavings, for topping
  • Extra whipped cream, for serving

Instructions

  1. Prepare your pie crust according to your preferred recipe for a partially baked crust. Let it cool completely.
  2. Melt the chopped chocolate in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and let cool slightly.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer until the mixture is light and fluffy. This takes about 3 minutes.
  4. Beat in the vanilla extract and salt.
  5. Beat in the egg yolks one at a time, mixing well after each addition until fully incorporated.
  6. Slowly mix the slightly cooled melted chocolate into the butter mixture until you have a smooth, uniform chocolate base.
  7. In a separate, clean bowl, whip the heavy cream until stiff peaks form.
  8. Gently fold about one-third of the whipped cream into the chocolate mixture to lighten it. Then, fold in the remaining whipped cream until just combined. Do not overmix; you want to keep the air in the filling.
  9. Spoon the creamy silk pie filling evenly into the cooled, partially baked crust. Smooth the top with a spatula.
  10. Chill the pie in the refrigerator for at least 6 hours, or preferably overnight, until the filling is firm.
  11. Before serving, top the pie generously with homemade whipped cream and sprinkle with chocolate shavings. Slice and serve this melt in your mouth pie.

Notes

  • For the creamiest texture, ensure your butter is truly softened, not melted.
  • If you want a no-bake option, substitute the partially baked crust with a crushed Oreo cookie crust.
  • Whipping the cream separately and folding it in is the key step that creates that light, airy, mousse-like texture.
  • If you are concerned about using raw egg yolks, seek out pasteurized eggs, or use a cooked custard base variation.

Nutrition

Find it online: https://yumdrizzle.com/french-silk-pie-recipe-creamy-texture/