The Best French Silk Chocolate Pie
If you’re a pie lover, you’ve got to try this recipe for French Silk Chocolate Pie from Anita Crofts, author of Meet Me at the Bamboo Table. Get the recipe.
Servings Prep Time
8slices 30minutes
Cook Time Passive Time
30minutes 150minutes
Servings Prep Time
8slices 30minutes
Cook Time Passive Time
30minutes 150minutes
  • 1cup butter(2 sticks)
  • 1 1/2cups sugar
  • 5ounces bittersweet chocolate
  • 2teaspoons vanilla extract
  • 3 eggs
  • 19-inch pie crust
  • 16ounces whipping cream
  • Sugar to taste
  1. Preheat the oven to 450°F.
  2. Blind bake the crust for 12 minutes, then set out on a wire rack to cool.
  3. Cut the butter into cubes. To make the filling, place the butter in a large mixing bowl, and use the whisk attachment of a stand mixer or electric beaters to start to whip it. Gradually add the sugar, creaming the two ingredients together well. The mixture should be light and fluffy.
  4. Melt the bittersweet chocolate in a double boiler, stirring occasionally. Allow it to cool at room temperature, or place in an ice bath, being careful not to allow the water to come up over the sides of the bowl. Stir occasionally. The chocolate should be cool to the touch, but still stirrable.
  5. Combine the cooled chocolate with the butter and sugar. Add the vanilla extract, and stir to combine.
  6. With the mixer on medium speed, add the eggs one at a time. Beat for five minutes between additions, for a total of 15 minutes. Scrape down the sides of the bowl if you need to.
  7. Turn the filling into pie shell. Chill in the refrigerator for 1 to 2 hours.
  8. Whip the cream until stiff peaks are formed, with sugar added to taste. Refrigerate until ready to serve.
  9. Serve slices of pie with whipped cream on the side.
Recipe Notes

Recipe by Anne Maxfield, provided by A.V. Crofts