Last year, I wrote about one of my dad’s favorite desserts – Lemon meringue pie.
Today, I’m giving you the recipe for Chocolate French silk pie – his other favorite, in honor of Father’s Day.
French silk pie is like a simple chocolate pie, except that it’s whipped with butter and eggs – giving it a chiffon pie quality. It’s silky on the tongue – hence it’s name. It’s not as dense as other chocolate pies – I’m kind of over all those thick, heavy chocolate desserts.
I am not a fan of graham cracker crumb crusts, and think this deserves a lovely, flaky pastry crust.
I’ll have to bake one and eat it for him – he passed away in 1992. Can’t believe it’s been so long – he’s with me every time I make pie, though, approving.
Note: the recipe below contains raw eggs – if you’re concerned about using them, use pasteurized eggs or egg substitutes.
French Silk Pie
- 1/2 cup butter
- 3/4 cup granulated sugar
- 2 ounces bittersweet chocolate, chopped, melted
- 1 teaspoon pure vanilla extract
- 2 eggs
- 9-inch pastry pie crust, baked
- Sweetened whipped cream, for serving
Beat butter on medium speed in mixing bowl until creamy. Add sugar and beat to combine. Pour in cooled, melted chocolate and vanilla; beat till combined. Add the eggs, beating well after each one. Mixture should be fluffy and light. Scrape mixture into pie shell, and refrigerate until set – at least 3 hours.
Serve with dollop of whipped cream.