French Silk Pie
French silk pie is a decadent chocolate pie with a flaky crust, silky smooth chocolate filling, and fluffy whipped topping. It’s one of everyone’s favorite pies!
Ingredients
For the Pie
- 1 deep dish frozen pie crust
- 1 cup granulated sugar
- 4 large eggs
- 8 ounces semi-sweet bakers chocolate not chocolate chips
- 3 teaspoons vanilla extract
- 1 cup Cool Whip
- 1½ teaspoons instant chocolate pudding mix
- ½ cup unsalted butter
For the Whipped Topping
- Remainder of 8-ounce Cool Whip tub after using the 1 cup to mix into chocolate
- mixture
- Hershey chocolate bar coarsely chopped
Instructions
- Bake pie crust according to the directions on the package. Be sure to use a fork to prick holes on the bottom and sides of the frozen pie crust to avoid air pocket bubbles when baking. Set aside.
- In a saucepan, stir together sugar and eggs over medium-high heat. Stir constantly so eggs don’t start to bake & whiten. Cook until the temperature of 160°F is reached. Pour the heated mixture into a large bowl so the eggs don’t continue baking in the pan.
- In a microwave-safe bowl, melt chocolate in the microwave. Heat on 30-second intervals stirring well after each 30 seconds until chocolate is melted. Don’t overheat – you want this melted but not too hot.
- Stir chocolate mixture into egg mixture and stir to mix. Add vanilla and stir to mix.
- In a separate medium bowl, combine 1 cup Cool Whip and dry pudding mix together. Set aside.
- In a large bowl, beat butter until light & fluffy (about 2-3 minutes). Add chocolate mixture and beat on high speed for 5 minutes. Beat in prepared whipped cream just until combined (don’t over mix).
- Pour mixture into prepared pie crust and refrigerate at least 6 hours (or overnight – overnight is best for it to hold its shape when cutting).
- Before you serve the pie, top pie with remaining whipped cream. Scoop Cool Whip over top of the pie and sprinkle with coarsely chopped chocolate.
Notes
TIP: Be sure to use a fork to prick holes on the bottom and sides of the frozen pie crust to avoid air pocket bubbles when baking.
TIP: We'd recommend putting your foil pie pan inside a glass pie dish for added stability.
TIP: Chilling overnight is best for the pie to hold its shape when cutting.
TIP: If you want to get fancy, you could top your pie with chocolate curls or chocolate shavings instead of the coarsely chopped chocolate.