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French Silk Pie Recipe That’s Rich, Creamy, and Easy

French Silk Pie Recipe That’s Rich, Creamy, and Easy

A classic French silk pie with a chocolate-cookie crust, silky chocolate mousse filling, and fluffy whipped cream topping. This recipe makes one 9-inch pie with about 8 servings.
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 3 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Chocolate Cookie Crust
  • 24 cookies Chocolate sandwich cookies, finely crushed
  • 5 tablespoons Unsalted butter, melted
  • 1 to 2 tablespoons Granulated sugar, optional
Chocolate Filling
  • 4 ounces Unsweetened chocolate, chopped
  • 1 cup Unsalted butter, softened
  • 1 1/2 cups Granulated sugar
  • 1 teaspoon Pure vanilla extract
  • 4 eggs Pasteurized large eggs, at room temperature
Whipped Cream Topping
  • 1 1/2 cups Cold heavy whipping cream
  • 2 tablespoons Confectioners’ sugar
  • 1 teaspoon Vanilla extract, optional
Garnish
  • as needed Chocolate curls or grated chocolate

Method
 

Step-by-Step
  1. Preheat the oven to 350°F. Combine the finely crushed chocolate sandwich cookies with melted butter and optional sugar, then press firmly into a 9-inch pie plate. Bake for 8 to 10 minutes and cool completely.
  2. Melt the chopped unsweetened chocolate gently in a microwave in short intervals or over a double boiler. Stir until smooth, then let it cool until lukewarm but still fluid.
  3. Beat the softened butter and granulated sugar on medium-high speed for 4 to 5 minutes, scraping the bowl periodically, until very light and fluffy.
  4. Beat the cooled melted chocolate and vanilla into the butter mixture until smooth and evenly combined.
  5. Add the eggs one at a time, beating for 4 to 5 minutes after each addition. Continue until the filling is airy, silky, and mousse-like.
  6. Spread the chocolate filling into the cooled crust, cover, and refrigerate for at least 2 hours. Chilling for 4 hours or overnight produces the neatest slices.
  7. Whip the cold heavy cream with confectioners’ sugar and optional vanilla until medium-stiff peaks form. Spread or pipe the cream over the chilled pie and finish with chocolate curls.

Notes

Use room-temperature butter and eggs, and make sure the melted chocolate is lukewarm before mixing. Because the traditional filling contains raw eggs, use pasteurized eggs, keep the pie refrigerated, and serve it promptly. Store covered in the refrigerator.