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You are here: Home / Desserts / French Silk Pie. An American Classic Since 1951

French Silk Pie. An American Classic Since 1951

December 5, 2018 by gbskitchen 27 Comments

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The whole pie

Is French Silk Pie really French?

No!! It’s as American as can be. French silk pie is not filled with a pudding, but instead a chocolate mousse consisting of eggs, chocolate, sugar, and butter. (The four basic food groups for dessert!) The name is perfect because this pie really does have the texture of silk, and what decadent, chocolatey silk it is!

French Silk Pie was “born” in America when Betty Cooper won with an “Ice Box” pie in 1951. Another throwback! I’m in love with the old recipes, how about you? And, I’ve gotta love the originator was a Betty and that the recipe is exactly as old as me!! I wonder if her grandkids called her GB too? I adapted the recipe I’m sharing here from one of America’s food queens, Ree Drummond, the Pioneer Woman herself. I made my first French Silk Pie just a few days ago when a charming young couple I love requested it for dessert!

Here’s the recipe! I hope you love it as much as they did.

French Silk Pie

take a bite of French Silk Pie
Print

French Silk Pie

This pie is rich and decadent. The filling is not a pudding, but a silky smooth mousse smothered in sweetened whipped cream and polka-dotted with milk chocolate toffee bits. Fit for a king or queen!

You can begin with a purchased graham cracker crust or a refrigerated pie crust, baked according to the directions on the pacakge.

Course Dessert
Cuisine American
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 8

Ingredients

  • 1 refrigerated pie crust, fitted to 9" pie plate baked according to package directions
  • 4 ounces unsweetened baking chocolate
  • 1 1/2 cups sugar
  • 1 cup butter, softened but cold 2 sticks, cut into pats
  • 1 tsp vanilla extract
  • 4 eggs straight from the refrigerator
  • 2 cups whipping cream the thick kind
  • 1/3 cup powdered sugar
  • 1/2 cup (or more!) milk chocolate toffee bits

Instructions

  1. The characteristic texture of this pie can't be hurried. Don't try it if you don't have an hour or so to spend! You will want a stand mixer because the mixing time is long! Please don't cut and run yet! Stay with me. The results are soooo worth it!!

    Go stick the mixing bowl and whisk beater from your stand mixer in the freezer before you begin. Everything needs to stay cold.

    This pie is so awesome I gave myself permission to cheat and use a premade crust! Roll out and fit pie crust to 9" pan, flute edges and bake according to package directions. Don't over bake. Set aside to cool.

    In small microwave safe bowl, break baking chocolate into squares and melt for about 45 seconds until it's just easily stirrable. Set aside to cool.

    Now, grab that bowl and whisk beater. Slice up the cold but somewhat softened butter into it along with the sugar. You may want to wrap a kitchen towel around the mixer bowl until butter gets softer but keep beating until it gets fluffy, then add vanilla and drizzle cooled chocolate over the sugar/butter mixture. Keep beating until well blended, scraping down sides of bowl often.

    Now, here's where patience pays off. Put one cold egg in with chocolatey mix and beat for 5 minutes on medium speed, stopping once or twice to scrape down sides. I set the timer for this!

    Now do it again, one egg at a time. Beat each egg in for 5 full minutes. This is where the silky texture happens as the sugar is dissolved. No skimping here.

    Now scrape every delicious bit of that fabulous filling into the crust, smooth it over and put in the refrigerator for two hours or more. 

    Pour cream and powdered sugar into chilled mixing bowl and beat until stiff peaks form. Slather thick layer of the whipped cream onto chilled pie and sprinkle lavishly with toffee bits.

    Serve with a flourish, you've given birth to a beauty. Stand back and bask in compliments.

    take a bite of French Silk Pie

I was so proud to deliver this beautiful pie. It turned out great even though I’d never made one before. Nothing about it is hard or tricky, the only thing you need to remember is to bring along your patience when you make it!!

If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter and Pinterest. I’d sure be tickled and ever so grateful, thank you! 😊 If you haven’t already, check out my Facebook page where I’ll be posting easy, delicious and family-friendly recipes every week!

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Filed Under: Desserts, Pies Tagged With: 1951 contest winner, chocolate, French silk pie, pie, whipped cream

Previous Post: « Leftover Ham? Half Fast Homemade Ham and Bean Soup
Next Post: Festive Cheese Ring. A Wonderful Throwback Recipe »

Reader Interactions

Comments

  1. Lynne

    December 15, 2018 at 8:11 pm

    How can you eat raw eggs?

    Reply
    • gbskitchen

      December 16, 2018 at 1:57 pm

      If you are concerned, pasteurized eggs are available. The folks at our largest grocery store tell us the eggs sold today carry very low risk. Your choice!

      Reply
  2. nicolialia Pizzeria

    December 17, 2018 at 6:07 pm

    Wow that was strange. I just wrote an really long comment but after I clicked submit my
    comment didn’t show up. Grrrr… well I’m not writing all
    that over again. Anyway, just wanted to say fantastic blog!

    Reply
    • gbskitchen

      December 19, 2018 at 2:32 am

      Thanks- sorry for the frustration though!

      Reply
  3. Ralph

    February 3, 2019 at 6:35 am

    Generally I don’t read post on blogs, however
    I would like to say that this write-up very forced me to try
    and do so! Your writing style has been surprised me.
    Thanks, very nice article.

    Reply
    • gbskitchen

      February 3, 2019 at 7:09 pm

      Thanks!

      Reply
  4. Oliver

    February 4, 2019 at 9:14 pm

    You could definitely see your expertise in the article you write.
    The sector hopes for more passionate writers like you who
    are not afraid to mention how they believe. Always go after your heart.

    Reply
    • gbskitchen

      February 5, 2019 at 3:47 am

      Thank you!

      Reply
  5. Syreeta

    February 4, 2019 at 9:16 pm

    Wow that was odd. I just wrote an very long
    comment but after I clicked submit my comment
    didn’t show up. Grrrr… well I’m not writing all that
    over again. Anyway, just wanted to say fantastic blog!

    Reply
    • gbskitchen

      February 5, 2019 at 3:47 am

      Thanks, how nice of you!

      Reply
  6. Clifford

    February 4, 2019 at 9:28 pm

    Hi there, I enjoy reading through your post. I like to write a little comment to support you.

    Reply
    • gbskitchen

      February 5, 2019 at 3:46 am

      How nice of you! Thanks!

      Reply
  7. Brain

    February 5, 2019 at 3:29 am

    I do not even know how I ended up here, but I thought this
    post was great. I don’t know who you are but definitely you are going to a famous
    blogger if you are not already 😉 Cheers!

    Reply
    • gbskitchen

      February 5, 2019 at 3:45 am

      Ha! and thanks! Time will tell I guess!

      Reply
  8. Jefferson

    February 5, 2019 at 3:36 am

    Today, I went to the beach with my kids. I found a sea shell and gave it to my 4 year old daughter and said “You can hear the ocean if you put this to your ear.” She put the shell to her ear and screamed.
    There was a hermit crab inside and it pinched her ear.
    She never wants to go back! LoL I know this is completely off topic but I had to tell someone!

    Reply
    • gbskitchen

      February 5, 2019 at 3:44 am

      That is hilarious!!

      Reply
  9. Celia

    February 6, 2019 at 6:20 pm

    Do you mind if I quote a couple of your posts as long as I
    provide credit and sources back to your blog?

    My blog is in the very same niche as yours and my users would certainly benefit from a lot
    of the information you present here. Please let me know if this okay with
    you. Thank you!

    Reply
    • gbskitchen

      February 6, 2019 at 6:26 pm

      What is your blog? I think so but would like to see.

      Reply
  10. satta.matka

    February 10, 2019 at 7:09 pm

    Wonderful site. A lot of helpful information here. I am sending it to some buddies ans
    additionally sharing in delicious. And of course, thank you for your effort!

    Reply
    • gbskitchen

      February 11, 2019 at 1:14 am

      Thank YOU for taking time to comment! I sincerely appreciate it!

      Reply
  11. LindaAdam

    February 14, 2019 at 3:51 am

    We have made a very close version of this pie for many years. We just called it Grandmas chocolate pie. I’d like to try this version,

    Reply
    • gbskitchen

      February 15, 2019 at 6:45 pm

      And I’d like to hear about grandmas! ❤

      Reply
  12. Tegan

    February 14, 2019 at 6:05 am

    I was extremely pleased to find this web site. I wanted to thank you for your time for this particularly wonderful read!!

    I definitely loved every part of it and I have you book marked to check out new information in your blog.

    Reply
  13. Ruth

    February 28, 2021 at 9:31 pm

    You indicate not to prick (dock) the pie crust. When I done that — the crust puffs and pulls away from sides and becomes uneven so when I blind back pie crust I always dock it first (some day I’ll invest in baking beans to weight it down maybe). But I’ve made this pie and my grandson requests it often.

    Reply
    • gbskitchen

      March 1, 2021 at 2:12 am

      You know what Ruth? I’m honestly not sure why I said not to prick the crust. The term “dock” is a new one for me.
      I had just started my blog in 2018 and I’m sure I picked up that bit of advice from another food blogger but now I say prick or dock away!! That does keep the crust from shrinking away from the top.
      I notice “The Pioneer Woman” puts a piece of parchment paper in the crust and fills it with what looks like ordinary dry beans. What do you mean by baking beans? I have a feeling I could learn a lot from you!

      Reply
  14. Lou

    April 30, 2021 at 10:15 pm

    You need to state a baked pie crust.

    Reply
    • gbskitchen

      May 1, 2021 at 1:03 am

      I will edit to make it more clear but I do say to bake it according to package directions in the recipe. You are a sharp cookie! Thanks for taking the time to advise me! 🙂

      Reply

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