French Silk Pie

Total Time:
3 hr
40 min
2 hr 15 min
5 min

1 pie

  • Crust:
  • 12 graham crackers (the 4-section large pieces)
  • 1/3 cup butter, melted
  • 1/3 cup sugar
  • Filling:
  • 4 ounces unsweetened baking chocolate
  • 1 1/2 cups sugar
  • 1 cup (2 sticks) salted butter, softened but still cold
  • 1 teaspoon vanilla extract
  • 4 eggs, cold
  • Topping:
  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • Piece of semisweet chocolate, for grating

For the crust: Preheat the oven to 350 degrees F.

Crush the crackers in a food processor or resealable bag. Pour them into a bowl and stir in the melted butter and sugar. Press into a pie pan and bake until golden and set, 5 minutes. Remove from the oven and set aside to cool slightly.

For the filling: In a small microwave-safe bowl, melt the baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.

It is important for the bowl and ingredients to be cold for the next stage of making the filling--to get the right texture and result. In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy, 1 to 2 minutes.

When the melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined (on a stand mixer, you will be using the whisk attachment).

Turn your mixer to a medium speed and over a period of 15 to 20 minutes, add in the 4 cold eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours (preferably longer).

For the topping: Add the heavy cream and sugar to the bowl of an electric mixer fitted with the whisk attachment and whip until it is stiff. Cover the pies with a thick layer of cream. Grate the semisweet chocolate over the top.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

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4.5 33
This pie was incredible! I am gluten intolerant and have been craving a french silk pie. I found a wonderful pie crust recipe and then found this recipe. I did not chill the bowl for only about 10 minutes and the chocolate may not have cooled down enough, but did not matter. This fluffed up, was creamy and set very well. I did not make the cream topping but added real whip ... was ok. So afterwards, when there was half the pie left I made the topping. This needs the topping from the recipe. As I said this is incredible! I LOVE this pie and will definitely make it again. item not reviewed by moderator and published
I've done this pie 2 times already. The first time I did it with the hand mixer and it didn't set up right. Now I have a my kitchen aid and if you follow what she says it works out perfectly!! I'm not sure why people say it is grainy?? I beat the butter and sugar until it's dissolved and there was no issue. Other than that, its a wonderful tasting pie! Husband and kid approved!! item not reviewed by moderator and published
I pasteurized the eggs prior and put the sugar in the food processor to make it finer. In addition, I actually did not let the chocolate cool down as long as it probably should have, but that did not seem to affect the recipe other than maybe provide a little bit of heat to melt the sugar. My bowl was in the freezer for at least 40 min. prior to starting the mixing. I tasted the filling and it looks silky smooth. I don't see that it is grainy at all. It is silky deliciousness and just the right texture. Can't wait to eat the whole pie! item not reviewed by moderator and published
First Time making this and it came out perfectly, plus it was easy! item not reviewed by moderator and published
My second time attempting this recipe and it did not fluff up? Very runny. Followed recipe to letter. Both times when adding the eggs the mixture initially started fluff but after adding the third and fourfh eggs it was runny. Any ideas what the issue could be? item not reviewed by moderator and published
I felt obligated to post a comment after reading some of those mean spirited ones. Who does that? Shame on you!!!! The Pioneer Woman is one of my favorite cooking shows. Love the way she incorporates family, friends, and ranch into her episodes. She is my "go to person" when I need a recipe. Anyone who watches her show or reads her blogs knows what a kind hearted person she is. A true fan and protector!!!! Oh...the pie is good, too! item not reviewed by moderator and published
Tasty, but mine never set. Anyone have any ideas on what went wrong? item not reviewed by moderator and published
Every time I see this woman I have to turn away. She looks like those old Cabbage Patch kid dolls. And she leaves the letter "g" off the end of every word- like "cookin'" and "eatin'" to make it sound all country. Blechhh. item not reviewed by moderator and published
I used pasteurized eggs to make it safer to eat. item not reviewed by moderator and published
Made this for family loved it! Have made it a couple times since. Will be making it again for Easter! No issues with it being grainy--followed the recipe exactly. I gain 5 lbs. just thinking about how yummy it is! :) item not reviewed by moderator and published
I don't know if this was your problem, but I am continually surprised by my friends who use whatever sized eggs they have around, which is usually extra large or even jumbo. Recipes are formulated for large egg, and in a recipe like this, with a large proportion of eggs, the size could make a significant difference. A large egg yields 3.25 tbsp of raw egg, while an extra large yields 4 tbsp., so after adding 4 eggs, you actually had 3 tbsp. more liquid than the recipe probably called for. item not reviewed by moderator and published
I agree with you dennyliz! I thinks she's great and all her recipes are wonderful item not reviewed by moderator and published
I saw one time I think on her blog it says if it does not set up put the entire bowl in the frig until it firms up whip it again until fluffy. I tried that and it worked. item not reviewed by moderator and published
So sad for you! She is a real, beautiful woman! You must be jealous!, item not reviewed by moderator and published
Did you make the recipe or just rate the cook? There are so many chefs/cooks to choose from, obviously Ree is not your cup of tea, so choose another. Making a comment about it is kind of pointless. She has her followers, and while her accent/speaking style is not perfect (nor should it be!), she presents tasty recipes that help others put something tasty on the table for the ones they love. There is the sayin, "If you can't say something nice, don't say anything at all!" Good luck to you. item not reviewed by moderator and published
Don't you mean....If you can't say somethin' nice, don't say anythin' at all? ;-) I love Ree and love watching her show. She makes everything look so easy and it's plain to see how kind-hearted she really is. item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen