French Silk Chocolate Pie

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!

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Servings 10

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Member Reviews ( 47 )

5a6a0649-a480-4f58-9007-0188ded0bacd

Bake-Off® Contest 03, 1951

Betty Cooper

Kensington, Maryland

ingredients 8
Prep Time 50 min
Total Time 2 hr 50 min

Ingredients

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

SAVE ON THIS RECIPE!

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Directions

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

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Expert Tips

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
Calories from Fat: 270),

% Daily Value

Total Fat: 30g; 30%
(Saturated Fat 18g, 18% Trans Fat 1/2g 1/2% ),
Cholesterol: 135mg; 135%;
Sodium: 260mg; 260%;
Total Carbohydrate: 33g; 33%
(Dietary Fiber 1g 1% Sugars 21g 21% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Mitchell2

report Posted Mar. 28, 2013 8:19 PM

It was strange to not bake the pie since it contained eggs. I followed the recipe to a T. My pie did not set up. It was like eating melting chocolate ice cream. It was delicious but a bit disappointing because it was for a party.

Karen_at_Pillsbury2

report Posted Mar. 15, 2013 10:24 AM

Yes, sophie3112, this is that very wonderful pie recipe! It's only been updated to use the safe pasteurized eggs. Enjoy!

sophie3112

report Posted Mar. 15, 2013 10:07 AM

Is this the same French Silk Chocolate Pie that won a Pillsbury contest several years ago? I used that receipe many times and it was wonderful! I have been trying to find the receipe in the small Pillsbury receipe books that I buy at the check out stand where I originally found it.

Karen_at_Pillsbury2

report Posted Mar. 15, 2013 9:22 AM

You can find pasteurized eggs in the same refrigerated case you find regular eggs. Look for the label or ask your grocer. They have been specially treated to kill bacteria. You MUST use pasteurized eggs for this recipe or if you like you can use the fat-free egg product found in cartons in the refrigeration section. The white and yolks are mixed together and then pasteurized at a heat level that kills any bacteria without cooking the eggs. Pasteurized eggs are used as an ingredient in recipes when the mixture will not be cooked or baked.

wyldwy55

report Posted Mar. 14, 2013 9:51 PM

Make sure that you add the sugar gradually to the butter while beating. That said, I still beat each egg addition for almost 5 minutes and had no texture problem. Used regular raw eggs, but there is a method on the internet for pasturizing eggs at home if you want to go that route. Wish that I had added more chocolate--maybe next time!