French Silk Pie is absolutely one of my favorite pies in all the land. For example, whenever we go to a restaurant and there is a French Silk Pie on the menu, I feel obliged to order it just for at least one taste. “Just one bite,” I tell myself.
It never quiet works out that way though. One bite leads to two and then two leads to three and then I realize that I like my own French Silk Pie more than the one I’m eating and remember I’d promised myself just one bite instead of three.
One of the things I love the most about my own version of French Silk Pie is how light, creamy and well…. silky the chocolate is in the pie. Talk about oh so perfect.
It has such a light texture, I think, because I do not use eggs in my recipe. You know, Mama is sensitive to eggs so I try my best to use caution when I use them in recipes that I know she’d like to enjoy along with us.
Usually, French Silk Pies have a couple of eggs in them that are mixed into the pie filling. Now, I completely trust the eggs that come from our hens and am not worried about issues with that, but I realize that some are concerned about using raw eggs in recipes, so this pie recipe is definitely one you’ll want to try if that is of concern.
It really does make for the perfect, worry-free, oh so decadent French Silk Pie.
Here’s my French Silk Pie Recipe. I think you’ll love it.
- 1 (9-inch) pie crust recipe, pre-baked
- ½ cup butter, softened
- 1½ cups confectioner’s sugar
- pinch of salt
- ½ cup semisweet chocolate chips, melted
- 1 teaspoon espresso powder
- 2 teaspoons vanilla
- 2 tablespoons sour cream
- Whipped Cream (optional)
- Cream butter and sugar together with an electric mixer until light and fluffy, about 3 minutes. Add melted chocolate and espresso powder to the butter and sugar mixture. Whip in vanilla and sour cream until light and fluffy. Pour into pre-baked pie crust and chill for at least one hour before serving. Serve with optional whipped cream.