French Silk Pie Recipe - Chocolate Silk Pie - The Cookie Rookie (2024)

4.49 from 85 votes

• ▢ 1 9-inch refrigerated pie crust 213 grams, store-bought or homemade
• ▢ 2 ounces German Baking chocolate 57 grams, chopped
• ▢ 2 ounces semisweet baking chocolate 57 grams, chopped
• ▢ ¼ cup peanut butter or milk chocolate baking chips 43 grams (SEE NOTE)
• ▢ 1 cup unsalted butter 226 grams, room temperature (2 sticks)
• ▢ 1½ cups superfine sugar 300 grams (SEE NOTE)
• ▢ ⅛ teaspoon kosher salt
• ▢ 1 teaspoon pure vanilla extract 4 grams
• ▢ 4 large eggs 200 grams, pasteurized

Toppings

• ▢ Cool Whip Make your own! Or use store bought
• ▢ Milk Chocolate shavings

• Blind-bake the pie crust (per package directions) until the edges are golden brown, about 10 minutes. Set aside until completely cooled.

• In a medium-sized microwave-safe bowl, melt the German chocolate baking chocolate, semisweet baking chocolate, and the baking chips on HIGH for 1-1½ minutes, or until melted. (Stir after 45 seconds and then every 15 seconds until melted.) Do NOT overheat the chocolate or it could seize (harden).

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high until the sugar is dissolved and the mixture is lighter in color and somewhat fluffy, about 3 minutes. The sugar should be completely dissolved – test this by rubbing a tiny amount of butter/sugar mixture between your forefinger and thumb. If it is smooth, the butter/sugar mixture is ready. If it is still a little gritty, beat the butter/sugar until the sugar is dissolved.

• Add the salt, vanilla, and cooled melted chocolate (the chocolate should be cooled but still pourable).

• Switch to the whisk attachment and whisk the mixture until ingredients are incorporated, about 2 minutes.

• Set the mixer to medium speed and add the eggs one at a time. Whisk the mixture for 5 minutes after adding each egg. Keep the mixer on medium speed (no higher). Mixing the filling too quickly could result in a runny consistency.

• Pour the pie filling into the cooked and cooled pie shell, smooth it out, cover and refrigerate at least 3 hours.

• Serve with freshly whipped cream (or Cool Whip) and chocolate shavings, if desired.

• Baking Chips: I love the subtle added flavor and creaminess from the peanut butter chips. It does not make the pie taste like peanut butter. If you prefer a more traditional recipe, you can use chocolate chips instead.
• Sugar:I recommend using superfine (caster) sugar for this recipe. If you cannot find any, you can pulse regular granulated sugar in a food processor for a few seconds.
• If your filling seems too thin, then place it in a bowl and refrigerate for 1-2 hours after the mixing step. Remove from the fridge and mix again to fluff. It should be fine to pour into the crust at this point :)
• Nutritional information does not include toppings.

Storage:Store French silk pie in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

Upload A PhotoTag on
InstaLeave A Rating

Hey I have a question what can I substitute for German baking chocolate?

I had to make 20 pies for a pie auction and I really wanted a wonderful French silk pie recipe and I came across this one much to my joy. This was amazing! The pies turned out beautiful the depth of flavor with the three different chocolates I loved I would say I’ve seen some comments about the grittiness and what I did was basically beat the sugar and the butter into submission with my mixer, so I did mix that quite a bit until I can not feel that there was no more grittiness. I did use four eggs as the recipe must’ve been changed and this is an amazing pie so thank you so much

You can try using powdered sugar instead!

I made this and bought the extrafine bakers sugar but it was still gritty. The sugar never dissolved and I mixed it longer than the recipe called for. I recommend you change the recipe to using powdered sugar instead. Also, it was really sweet. My nieces and nephew love Chocolate Silk pie and they even said it was too sweet.

It’s a good recipe, your recipe calls for two eggs but looks like you use four in your video. Which is it??? I made it with two and it came out fine…

Hi! The taste was fantastic but even after beating in my electric mixer for quite a few minutes longer, the sugar still didn’t dissolve and the pie was gritty. Would you recommend switching to powdered sugar?

I made the mistake of making this with regular granulated sugar and it was so gritty! Next time I will use the super fine sugar. I noticed that the video shows 4 eggs but the recipe only calls for 2. Which is correct? The texture was awful but the flavor was very buttery. Maybe the two extra eggs would help with that? Due to my error, this pie was not “silk” at all.

I tried this recipe TWICE and it just hasnt worked out for me. I whisked and whisked and never could get the sugar to dissolve; therefore, causing it to be way too gritty.

Your video shows 4 eggs and recipe reads 2…please advise