Best 20 French Silk Pie Recipes

FRENCH SILK PIE

Steps:

• Cut pie crust in half. Repackage and refrigerate 1 half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edge., Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake until crust is golden brown, about 2 minutes longer. Cool on a wire rack., In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally. , In a small bowl, cream butter until light and fluffy, 5-7 minutes. Add cooled chocolate mixture; beat on high speed until light and fluffy, about 5 minutes. , In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture. , Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.

FRENCH SILK PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Brush beaten egg over all surfaces of pie crust, including edges. Prick holes into the bottom and sides of the crust using a fork.
• Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and let cool completely, about 30 minutes.
• Combine sugar and 2 eggs in a medium saucepan over medium-low heat. Stir continuously, adjusting heat as needed to make sure mixture does not boil or bubble, until it coats the back of a spoon and an instant-read thermometer reads 160 degrees F (70 degrees C), about 10 minutes.
• Remove mixture from heat and stir in melted chocolate and vanilla extract; allow to cool to lukewarm temperature, 15 to 20 minutes.
• Beat butter in a separate large bowl using an electric mixer until light and fluffy. Add chocolate mixture and continue to beat on high speed until thick and creamy, about 5 minutes.
• Beat cold heavy cream in a separate bowl until slightly thick. Add powdered sugar all at once and continue to beat on medium to medium-high speed until stiff peaks form. Fold into chocolate mixture, stirring very gently as to not decrease the volume by stirring too much. Pour into the prepared pie crust and chill in the refrigerator for at least 2 hours before serving.

CHOCOLATE FRENCH SILK PIE (COPYCAT BAKERS SQUARE'S FRENCH SILK)

Steps:

• Bake a pie crust or use a Mrs. Smiths frozen crust and make according to package directions.
• Beat sugar and butter until sugar is not grainy (this can take up to 15-20 mins on med-high speed using an electric mixer).
• Add chocolate and vanilla. Add eggs, two at a time, beating 5 minutes after each addition.
• Pour into cooled pie crust. Chill 2 hours or until firm.
• Before serving, top with whipped cream and a little grated chocolate.

FRENCH SILK CHOCOLATE PIE

Steps:

• Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
• 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.
• 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. Store in refrigerator.

NO-BAKE FRENCH SILK PIE

Steps:

• In large bowl, mix cookie crumbs and melted butter until crumbs are moistened and coated with butter. Press mixture in bottom and up side of 9-inch pie plate. Refrigerate 10 minutes.
• In 1-quart saucepan, beat granulated sugar and eggs with whisk until blended. Cook over medium heat until instant-read thermometer reads 160°F. Mixture should thicken slightly and coat back of metal spoon.
• Remove from heat; stir in chocolate until melted and smooth. Cool slightly; mix in softened butter until well incorporated. Let cool until just warm; stir occasionally as it cools.
• In large bowl, beat whipping cream until it begins to thicken. Add powdered sugar; beat until stiff peaks form. Fold half of the whipped cream into the chocolate mixture; pour into chilled pie crust. Top center of pie with remaining whipped cream. Garnish with chocolate curls or chocolate shavings.
• Refrigerate until ready to serve. Cover and refrigerate leftovers.

FRENCH SILK CHOCOLATE PIE (OR PARFAIT)

Steps:

• Bake pie crust according to package directions for a pie that will contain a refrigerated filling. Filling is not cooked.
• Cool.
• Melt 1 ounce baking chocolate (See NOTE below).
• With an electric mixer, cream butter and sugar together for at least 5 minutes until sugar is dissolved.
• (This step is very important to the final texture of this dessert).
• Add melted chocolate and vanilla extract and mix well.
• Wash and dry the two raw eggs. Add two eggs, one at a time, beating 5 minutes after each addition, until mixture is thick and creamy.
• Pour into baked pie crust.
• Garnish with shavings from the 1/2 ounce chocolate square.
• Or melt chocolate and drizzle over the pie.
• Chill at least 1-2 hours or until well set.
• Because this is very rich, cut into at least 12 slices.
• This pie freezes well for up to 3 months.
• Just thaw several hours in the refrigerator and serve.
• For real decadence, spread a layer of non-dairy topping over filling before garnishing with chocolate.
• NOTE: Easy Way to Melt Chocolate: Place chocolate in a small bowl; place bowl on drip coffee maker burner until melted.
• It is just the right temperature to melt chocolate without scorching it, unless left on burner much too long.
• Note: Because of the raw eggs. this pie is not recommended for very young children, very elderly people, or people with impaired immune systems.

FRENCH SILK CHOCOLATE PIE III

Steps:

• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, cream butter and sugar until pale yellow and very fluffy. Blend in the melted chocolate and vanilla. With an electric mixer on medium speed, beat in the eggs, one at a time, taking 5 minutes for each egg. Pour filling into baked pie shell. Refrigerate 4 hours before serving.

RASPBERRY FRENCH SILK PIE

Steps:

• To make the crust, combine the flour and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Combine the egg, water, and lemon juice. Sprinkle wet ingredients over the flour mixture and toss lightly with a fork until the flour mixture is moistened. Wrap the dough in plastic and refrigerate for at least 1 hour or up to three days.
• Roll the dough out to fit a 9 inch pie plate. Place the dough in the pie plate, trimming the edge to form a 1 inch overhang. Fold the extra dough under itself and decoratively crimp the edge of the crust. Chill the pastry-filled pie pan at least 20 minutes before baking to prevent shrinkage.
• Preheat oven to 400 degrees F (205 degrees C). Line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights and bake until the crust has set, about 5 minutes more. Cool completely before adding filling.
• To make the filling, melt the chocolate in a double boiler. Let it cool until room temperature but still fluid. Meanwhile, beat the butter with an electric mixer until smooth. Gradually add the sugar, beating until the mixture is light and fluffy. It should be noticeably lighter in color. Blend in the cooled melted chocolate and the vanilla extract. Add the eggs one at a time, beating at high speed for 2 minutes and scraping down the sides of the bowl well after each addition.
• Spread a thin layer (about 1/4 inch) of raspberry jam on the bottom of the cooled pie crust. Spoon the chocolate filling on top of the jam and smooth the surface. Refrigerate overnight.
• Before serving, garnish each slice with a dollop of whipped topping, 3 fresh raspberries, and a mint leaf.

FRENCH SILK CHOCOLATE PIE

Steps:

• 1. Adjust an oven rack to the lower middle position and heat the oven to 375°. Remove the prepared pie shell from the freezer. Line the chilled pie crust with a double layer of foil, covering the edges to prevent burning, and fill with pie weights or pennies. Bake until the dough looks dry and is light in color, 20 to 25 minutes. Remove the weights and foil and continue to bake until the crust is deep golden brown, 10 to 15 minutes. Set aside to cool to room temperature.
• 2. In medium bowl, whip cream with vanilla with mixer on medium low speed until frothy, about one minute. Increase the speed to high and continue to whip until the cream forms stiff peaks, 1 to 3 minutes. Cover and refrigerate until needed.
• 3. Combine the eggs, sugar, and water in a large heatproof bowl set over a medium pan filled with 1/2 inch barely simmering water. Don't let the bowl touch the water. Beat with electric mixer on medium speed until the egg mixture is thickened and registers 160°, 7 to 10 minutes. Off the heat, continue to beat the egg mixture until fluffy and cooled to room temperature, about eight minutes longer.
• 4. Add the cooled chocolate and vanilla to the egg mixture and beat until incorporated. Beat in the butter, a few pieces at a time, until well mixed. Using a spatula fold in the whipped cream until no streaks of white remain. Scrape the filling into the cooled pie shell and refrigerate until set, at least three hours, and up to 24 hours.. Serves eight

FRENCH SILK PIE

Steps:

• 1. In a small bowl, slowly melt the unsweetened chocolate. Set aside to cool.
• 2. In a large bowl cream together butter and sugar. Beat it until it's creamy and fluffy. Add 1 tsp. vanilla.
• 3. Add each egg, one at a time. Whip 5 minutes after each egg. This is the most important step, as it adds air to the eggs and creats a fluffy, not heavy, pie.
• 4. Slowly add cooled chocolate. Beat well.
• 5. Spoon chocolate filling into your pie crust. Cover loosely and refrigerate until firm.
• 6. While your pie is cooling, whip your cream, powdered sugar, and additional 1 tsp. vanilla. Whip until stiff peaks form. Spoon over top of chocolate pie filling. Garnish with chocolate curls.

KELLY'S FRENCH SILK CHOCOLATE PIE

Steps:

• In microwave, melt chocolate, set aside to cool.
• In medium bowl, cream butter, gradually add sugar, cream well.
• Mix in melted, cooled chocolate and vanilla.
• Add eggs 1 at a time, beating 5 minutes each, and scraping sides of bowl often to incorporate all sugar.
• (Beat until no longer any grains of sugar).
• Spoon and smooth into pie crust.
• Chill until set, about 1 hour.
• Serve topped with Cool Whip, chocolate shavings and a maraschino cherry.
• *Double this recipe for a 9-inch deep dish pie.
• Variations: add, in addition to vanilla, 1 teaspoons peppermint extract, tint Cool Whip pink for Valentines day, green for St Patty's day.
• Top with crushed peppermint sticks/candy canes just before serving for Christmas.

FRENCH SILK PIE WITHOUT EGGS

Steps:

• Mix together sugar and cornstarch in a medium saucepan until well blended. Stir in milk gradually. Turn heat to medium and stir constantly until boiling. Remove from heat.
• Add chocolate chips and vanilla extract to the hot milk mixture; stir until smooth and chocolate chips have melted. Transfer into a large mixing bowl, cover with plastic wrap, and place on the counter until cooled to room temperature.
• Meanwhile, combine 2 cups whipping cream and powdered sugar in a large bowl; beat with an electric mixer until soft peaks form.
• Uncover cooled chocolate mixture and beat with clean beater attachments until light and fluffy. Gently fold 1/2 of the whipped cream mixture into the chocolate mixture, being careful not to overmix. Spoon into pie crust and top with remaining whipped cream. Refrigerate until firm, 2 to 3 hours. Serve.

COPYCAT BAKER'S SQUARE FRENCH SILK PIE RECIPE - (4.1/5)

Steps:

• First off, make the filling first. The filling will be pale in color but will darken as it chills. Put it into a bowl, cover with plastic wrap and refrigerate. This allows it to set up and thicken a bit before adding it to the pie shell. Make your pie crust. If making a crust from scratch, follow the instructions for a fully baked pie shell as this pie will not go in the oven. Let it cool completely. Add the chilled filling to the pie crust. Put it back in the fridge while you make the whipped topping. If you are using Cool Whip, go ahead and top the pie now and refrigerate. WAIT until tomorrow to eat. You can certainly eat it after it has chilled for several hours, BUT believe me when I tell you that you will be very thankful that you waited overnight. The filling needs time to set up. Any graininess you may have detected when you tasted the filling will be gone after a good night's rest. The eggs in this recipe are not cooked. If that concerns you, you can use pasteurized eggs.

BASIC FRENCH SILK PIE

Steps:

• Melt chocolate in a double boiler set over simmering water.
• Set aside to cool to thick but still liquid.
• Combine eggs and sugar in a double broiler until hot but not scrambled.
• Remove from heat.
• With a mixer beat the chocolate into the egg mixture, then beat in the cold butter.
• Beat for 15 minutes--yes 15 minutes--you wanted silk.
• Beat in vanilla and booze.
• Scrape the filling into the shell and chill in fridge for at least 3 hours.
• Serve with whipped cream.

FRENCH SILK CHOCOLATE PIE

Steps:

• Make the crust: In a food processor, combine the flour, sugar, and salt. Add the chilled shortening and pulse until small pieces remain. Add the butter and process until the mixture is a coarse meal. Transfer the mixture to a large bowl and sprinkle four tablespoons of the ice water over the mixture. Use a rubber spatula and mix until dough forms. Form the dough into a disc, wrap in plastic, and refrigerate for an hour. Remove the dough disc from the refrigerator and place between two sheets of parchment paper. Use a rolling pin to roll out to a 12 inch circle. Transfer to a pie plate and trim, fold, and crimp the edges. Cover the pie shell in plastic wrap, refrigerate about 40 minutes, and freeze an additional 20. Preheat your oven to 375F. line the pie shell with parchment paper, top with pie weights, and bake until set, about 20 to 25 minutes. Remove the pie weights and parchment and bake an additional 10 minutes, or until lightly brown. Set aside while you make the filling. Whip the cream into stiff peaks in a medium bowl with a mixer. Refrigerate. Combine the eggs, sugar, and water in a large metal bowl set over a saucepan with an inch or so of simmering water. Use an electric mixer to beat the mixture until thick and registers 160F, about 10 minutes. Remove the bowl from the pan of simmering water and continue to beat until fluffy and room temperature, about 10 minutes more. Add the chocolate and vanilla to the egg mixture. Beat in the butter, a few pieces at a time, until it is well combined. use a spatula to fold in the whipped cream until evenly combined. Spoon the chocolate filling into the pie shell and refrigerate until set, about three hours.

PECAN CARAMEL FRENCH SILK PIE

Steps:

• Set aside 2 tablespoons of chopped pecans for garnish.
• Mix remaining pecans with caramel.
• Spread in baked pastry shell.
• Spread cream cheese mixture over that.
• Spread with the mousse.
• Top with whipped cream.
• Garnish with reserved pecans.
• Refrigerate before serving for at least 2 hours.

NO-BAKE FRENCH SILK PIE

Steps:

• Grind chocolate sandwich cookies into fine crumbs in a food processor. Transfer to a bowl and mix in melted butter until combined. Press into the bottom and sides of a 9-inch pie plate. Chill crust while you make the pie filling.
• Melt chocolate in a small heatproof bowl in the microwave. Start with 1 minute, stir, and then return for 15 to 30 second increments until melted. Let fully cool to room temperature, at least 20 minutes.
• Whip butter and sugar together in a stand mixer fitted with a whisk attachment until smooth, about 3 minutes. Stir in vanilla extract and instant coffee. Add the cooled chocolate and mix until combined.
• Add eggs one at a time, whisking on medium speed for 5 minutes and scraping down the bowl after each addition. The pie filling should be fluffy and silky like chocolate mousse.
• Transfer filling into the pie crust, cover, and chill for at least 6 hours, or overnight.
• Beat heavy cream, confectioners' sugar, and vanilla on medium speed with a handheld mixer until soft peaks form.
• Top the French silk pie with the whipped cream and garnish with chocolate shavings.

CINDY'S FRENCH SILK PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine eggs and sugar until blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Cool to lukewarm (about 90°), stirring occasionally. , In a large bowl, beat butter until light and fluffy. Beat in cocoa until blended. Add the cooled sugar mixture; beat on high speed for 5 minutes. Spread evenly into crust. Refrigerate for 4-6 hours before serving. Refrigerate leftovers.

FRENCH SILK PIE

Steps:

• Part 1: Melt chocolate in a small bowl over hot water. Do not let the chocolate harden up. In a large mixing bowl, cream the butter at medium to high speed about 1 minute. Add sugar, 1/4 cup at a time and continue to beat until light and fluffy. This will take 3-5 minutes. Scrape bowl often. It must be mixed long enough so it is no longer gritty. Slowly add the melted chocolate to the butter mixture, beating on low to medium speed until the chocolate is well blended and mixture is smooth and creamy. Scrape again. On medium speed, add eggs one at a time, beating after each one before adding the next egg.Scrape bowl. Add vanilla and give it one more mix. Spread into Pie Crust. Set aside. Part 2: In large mixing bowl, beat cream until it sets up. There is no way to explain how long this will take. Every mixer is different. It should be light and fluffy and look like soft whipped cream. Do NOT let it get to the butter stage which can happen very quickly. If in doubt, under mix. You can always whip it a little more after the sugar is added. Add powdered sugar and and vanilla and beat until fluffy and stiff. Do not over beat. Put whipped cream into a pastry bag fitted with a large star tip and decorate the pie. Or pile the cream on high with a spatula. Sprinkle with chocolate curls. Refrigerate pie and any leftovers.

MAKEOVER FRENCH SILK PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small heavy saucepan, sprinkle gelatin over 1 cup milk; let stand for 1 minute. Cook over medium-low heat until bubbles form around sides of pan. Meanwhile, sift the sugar, cornstarch and cocoa into a small bowl. Combine egg yolks and remaining milk; whisk into sugar mixture until blended. , Add a small amount of hot milk mixture to sugar mixture; return all to the pan, whisking constantly. Whisk vigorously over medium heat as mixture begins to thicken (mixture will become very thick). Bring to a boil; whisk 2 minutes longer. Remove from the heat; whisk in butter and vanilla. , Transfer to a large metal bowl. Lightly coat waxed paper with cooking spray; press onto surface of cocoa mixture. Refrigerate for 45-60 minutes or until mixture reaches 80°., Beat the cocoa mixture on high speed for 3-4 minutes or until smooth and glossy, scraping sides of bowl occasionally. Fold in whipped topping. Spread evenly into crust. Refrigerate for 2 hours. Garnish with chocolate curls if desired. Cover leftovers tightly with foil; store in the refrigerator.