This could possibly be considered the best pie of all time. The chocolate mousse filling is so delicious that you want a second piece, but it’s so rich that you don’t dare!
We first made this pie in 2010, but it is so good that we have made it several times in the last few years. These were the ingredients.
The first step is melting the chocolate in a saucepan, then letting it cool. The first time we made this was our first time using baker’s chocolate (which is amazing, by the way). We sneaked a little fingerful after it was melted, but ugh! Be warned – there is a reason why the chocolate gets mixed with a ton of sugar and butter!
Now you may have noticed that we didn’t use real eggs with this pie. That’s because the pie itself doesn’t get baked, just chilled. This way we didn’t have to worry about the egg substitute getting anybody sick. You do, however, have to worry about beating those eggs silly!
Excess beating is what makes this pie so good. The recipe instructs you to beat for 2 minutes after each egg is added. That might be great for those of you with standing mixers, but my arms got a workout with our hand mixer!
When it’s all beaten together, pour it into the pie pan – we like to use a pre-made chocolate crust – and stick it in the refrigerator overnight. It should look boring like this.
When you’re ready to serve the pie, pipe some whipped cream decorations around on the top, whether you use those decorating bags and tips or just go the Redi Whip route.
Then garnish it with chocolate shavings. Our favorite way to make chocolate shavings is to peel a chocolate candy bar with a vegetable peeler!
A cheese grater will also do the job, though it’s a little more difficult. But that’s how we did it the first time we made this pie – awww, such rookies.
I simply can’t describe the awesomeness of this pie. What are you waiting for? It’s not hard – go make it now!
French Silk Pie
chocolate pie crust
3 (1-oz.) squares unsweetened chocolate, chopped
1 cup butter
1 cup sugar
½ tsp. vanilla
4 eggs (or egg substitute)
½ cup sweetened whipped cream
chocolate curls/shavings (optional for garnish)
- In a 1-qt. saucepan, melt chocolate over low heat; cool.
- In a small bowl, 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 fluffy and smooth.
- Pour into pie shell. Refrigerate overnight before serving. Garnish with whipped cream and chocolate shavings (do this with a vegetable peeler).