Description

This luscious French Silk Pie combines a rich, velvety chocolate filling with a buttery flaky crust, offering a decadent dessert that’s silky smooth and perfectly sweetened. Featuring a blend of German and semi-sweet baking chocolates enhanced by creamy butter and a hint of vanilla, this classic pie is topped with cool whipped cream and chocolate shavings for an irresistible finish.

Ingredients

Scale

Crust

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

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 Crust: Preheat your oven and blind-bake the pie crust according to the package directions until the edges turn golden brown, about 10 minutes. Remove from oven and let it cool completely before filling.
Melt Chocolate: In a microwave-safe bowl, melt the German baking chocolate, semi-sweet baking chocolate, and baking chips on high power for 1 to 1½ minutes. Stir after the first 45 seconds and every 15 seconds thereafter to ensure smooth melting without overheating to prevent seizing. Allow the melted chocolate to cool but remain pourable.
Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the room temperature butter and superfine sugar on medium-high speed for about 3 minutes until the mixture is light in color and fluffy. Rub a small amount between your fingers to confirm sugar has dissolved completely without grit.
Add Flavorings and Chocolate: Mix in the kosher salt, vanilla extract, and cooled melted chocolate into the butter-sugar mixture until evenly incorporated.
Whisk to Combine: Switch to the whisk attachment and whisk the combined mixture for about 2 minutes to incorporate air and ensure smoothness.
Add Eggs Gradually: With the mixer on medium speed (no higher), add the eggs one at a time, whisking for 5 minutes after adding each egg. This slow, steady mixing produces the classic silky texture without making the filling runny.
Fill Pie Shell: Pour the prepared chocolate filling into the cooled pie crust, smoothing the top evenly. Cover and refrigerate the pie for at least 3 hours to allow it to set properly.
Serve: Just before serving, top the pie with freshly whipped cream or Cool Whip and garnish generously with milk chocolate shavings for an elegant presentation.

Notes

Using pasteurized eggs is recommended for safety since they are added raw to the filling.
Make sure the melted chocolate is cooled to prevent melting the butter mixture or scrambling eggs.
Be patient when mixing each egg; rushing can lead to a runny texture instead of the desired silky consistency.
You can substitute the refrigerated pie crust with a homemade pie dough if preferred.
For extra decadence, consider sprinkling a pinch of sea salt on top of the whipped cream before serving.