We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

French Silk Chocolate Pie

(406)
  61 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

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

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
Calories from Fat
270
% 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%
Sugars
21g
21%
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