Chocolate French Silk Pie

This Chocolate French Silk Pie is incredible. With a crunchy chocolate cookie crust, creamy chocolate mousse filling, and fluffy vanilla whipped cream, it’s truly a treat. At my Thanksgiving celebration, I like to have at least one cream-based pie, and this is a go-to. It always seems to disappear first, too! If you love chocolate, please take the time to make this pie. You’ll be happy you did!

How to Make Chocolate French Silk Pie

Chocolate Cookie Crust

Chocolate pie calls for a crunchy chocolate crust! This Chocolate Cookie Crust takes just about 5 minutes to make and is the perfect base for this Chocolate French Silk Pie. Simply combine the crushed sandwich cookies (I like to crush mine in a food processor), salt, and melted butter in a bowl. Once combined, press the cookie mixture into a pie plate to form a crust. Make sure to press firmly to get an even layer of cookie crumbs on the pan. Place the crust in the refrigerator and chill it for 30 minutes while making the filling.

French Silk Pie Filling

The filling of this Chocolate French Silk Pie is so creamy and decadent – it’s definitely my favorite part of the pie! Making the filling can take a little more effort and does involve the use of a candy thermometer, but it’s so worth it. I’m one of those people who doesn’t love eating anything that contains raw eggs, so I wanted to make sure this recipe used gently cooked eggs so that it can be enjoyed by everyone! To make the filling, first combine the eggs and sugar in a medium-sized saucepan. Place the pan over medium-low heat and gently heat the egg mixture, stirring occasionally, until it reaches 140°F. Use a candy thermometer to observe the temperature. Keep the mixture between 140°-150°F for about 5 minutes, whisking continuously. If the temperature rises about 150°F, remove the egg mixture from the heat. Immediately after removing the pan from the heat, whisk in the chocolate until melted. At this point, I like to push the mixture through a mesh sieve into a separate bowl to make sure that the filling is smooth. Allow the filling to cool to room temperature before whisking in the softened butter, vanilla extract, and salt. It might take a minute or two of whisking, but make sure that no lumps of butter remain. Finally, fold in whipped heavy cream. Whip the heavy cream at a high speed until medium-firm peaks form, add it to the chocolate mixture, and fold until no streaks remain. Once the whipped cream is incorporated, transfer the filling into the chilled pie crust and return it to the refrigerator, chilling until the filling is set, at least 4 hours or overnight.

Whipped Cream

I like making the whipped cream right before serving the pie, as it tastes the best fresh and takes only 5 minutes to make. Using a stand mixer fitted with the whisk attachment or an electric mixer, whip together the cream and powdered sugar at a high speed. After about 4-5 minutes, the cream will form medium-stiff peaks. Add the vanilla extract and salt and whisk to combine. Don’t mix the cream past stiff peaks, as it will start to get grainy and form butter. Once done, top the pie with the whipped cream, decorate it with chocolate shavings, and enjoy!

This pie is such a hit at parties, and I will definitely be making it for my Thanksgiving dinner! With a rich chocolate filling, a decadent chocolate crust, and sweet vanilla whipped cream, this Chocolate French Silk Pie is a winner. If you have leftovers, this pie will store well in the fridge for 3-4 days. I hope you enjoy it, and I’d love to hear what you thought in the comments!

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