This pie is creamy, luscious, rich and popular every time I make it! Full of chocolaty french silk filling and topped with whipped cream, it is a favorite and so full of memories!
This french silk pie recipe is exactly what you would expect. It has a flaky crust, a super creamy chocolate filling, whipped cream and shaved chocolate on top. Taking a bite of this pie is like taking a bite of a rich chocolate cloud. It is a showstopper dessert steeped in history!
As far as I know, my Great-Grandpa “Buck” never made a French Silk Pie. But, I can’t imagine there ever being a time where a french silk pie doesn’t remind me of him.
When most of MiMi’s family still lived in the Chicago area, Maw-Maw and Paw-Paw used to host Sunday dinners. I was young, but still do have some memories of the house and the weekly ritual.
They had a strawberry shortcake toy in the closet upstairs that I liked to play with and a putting green in the backyard. Yes, you read that right.
They had their very own practice green… in the backyard. But that is unrelated to the pie.
|My great-grandma , great aunt , Maw-Maw and great-grandpa|
On Sundays we would all get together for a big family meal. Great-Grandpa Buck would always stop by Baker’s Square and pick up a pie.
Part of the fun was guessing what kind of pie it was. If there was an extra slice of pie after everyone ate, the one who guessed the kind correctly first got first dibs.
My first guess was always french silk! I suppose that was mostly wishful thinking!
It isn’t a pie you hear about all that often, but it is one that brings back good memories. There are raw eggs in this recipe, so please be careful.
I grew up licking the bowl and eating cookie dough, so I don’t tend to shy away from raw eggs (except while I was pregnant, you can never be too careful).
But, it is good to be aware. Out of an abundance of caution (and as proof of my self-sacrificing ways) I made my pie the day before and licked the bowl. It’s a hard job, but somebody has to do it.
Of course you can minimize the risk by using pasteurized eggs. I was lucky enough to have a fridge full of MiMi’s farm fresh eggs, so I used a few of them with no problem.
The key to getting this filling right is not shortcutting the mixing time. Make sure the butter and eggs are at room temperature before you start and beat the daylights out of them.
You don’t only want to whip air into the filling, but you also want to give the sugar plenty of time to dissolve so it won’t be gritty.
Every time I make this pie it gets rave reviews. It was the inspiration for my french silk brownies which were also met with lots of compliments.
Or you may want to try my great-grandma’s german chocolate cake. It has an unexpected twist with a broiled coconut frosting that you should definitely check out!
What are your favorite chocolate desserts? Or what pie would be your hopeful first guess?