Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

French Silk Chocolate Pie

(402)
  57 reviews
  • 50 min prep time
  • 2 hr 50 min total time
  • 8 ingredients
  • 10 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

French Silk Chocolate Pie – the ultimate in decadence -- is easy with a classic recipe from the Bake-Off® Contest. It's one of our Top 10 Pies to Try!

Bake-Off® Contest 03, 1951
Betty Cooper
Kensington, Maryland

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

3
oz Hershey's® unsweetened chocolate, cut into pieces
1
cup LAND O LAKES® Butter, softened (do not use margarine)
1
cup sugar
1/2
teaspoon vanilla
4
pasteurized eggs

Topping

1/2
cup sweetened whipped cream
Chocolate curls, if desired

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2 In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
  • 3 Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2 In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
  • 3 Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate any remaining pie.

Expert Tips

Did you know? Pillsbury has a gluten free pie and pastry dough.

Use of pasteurized eggs eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
% Daily Value
Total Fat
30g
47%
Saturated Fat
18g
88%
Trans Fat
1/2g
Cholesterol
135mg
45%
Sodium
260mg
11%
Total Carbohydrate
33g
11%
Dietary Fiber
1g
6%
Protein
4g
4%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc. Hershey's trademark and associated trade dress are registered trademarks of the Hershey Company used under license. 2009 © and ®/™ of General Mills Bake-Off is a registered trademark of General Mills ©2009
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved

More To Explore
powered by ZergNet