Grandma's Creamy Chocolate French Silk Pie Recipe Melts In Your Mouth by Ann Marie G. Halstead
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French silk pie made its debut in 1951, when it was entered into the Pillsbury Bake Off by a woman named Betty Cooper. And for chocolate lovers, life would never be the same. Grandmas have been making this pie for years and years (including mine!).
This easy French silk pie recipe is elevated with the addition of crumbled chocolate chip cookies. Oh, my. Must try! So easy and delicious.
This is a traditional recipe for French silk pie, which means it calls for raw eggs. If you have any concerns about foodborne illness, use pasteurized eggs, which have been heated so that any bacteria is likely killed. This helps to reduce the risk of foodborne illness, such as salmonella, while keeping the eggs raw. You should be able to find pasteurized eggs at the grocery store (and we think this recipe is so delicious that it just may be worth the trip)!
If you would rather try a pie without raw eggs, try mocha cream pie, grandma's custard pie, sugar cream pie or blueberry vanilla custard pie.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes plus 2 hours to chill
Total Time: 30 minutes plus 2 hours to chill
Servings: 8
Ingredients
- 1 pie crust
- 3 ounces unsweetened chocolate, chopped
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 eggs
Topping
- whipped cream or frozen whipped topping
- chopped chocolate
- crumbled chocolate chip cookies
Recipe Notes
- Take the butter out of the fridge about 30 minutes before making the pie to let it soften.
- You could use any cookie for this recipe. Try oatmeal, peanut butter or white chocolate chip.
- Store any leftover pie covered in the fridge.
Here's how to make it:
- Cook the pie crust in a 450-degree F oven until golden brown. Cool.
- In a saucepot, melt the chocolate over low heat. Cool.
- In a bowl with an electric mixer or a stand mixer, beat the butter until fluffy.
- Slowly add in the sugar and continue to beat until fluffy.
- Add the cooled chocolate and vanilla and beat until combined.
- Add the eggs, one at a time, and beat about 2 minutes between each addition until smooth. Pour into the pie shell.
- Refrigerate until cold and set, at least 2 hours. Top with whipped cream, chocolate curls and cookie crumbs before serving.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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