This chocolate Pie looks soooh good I am putting out a challenge to see the

best egg substitute. I will be trying the apple sauce replacement. I will post

a photo this week with the results. How about you? Send in your French

Silk Chocolate Pie!! Many thanks to American Heritage Kitchen for posting

the recipe!

French Silk Chocolate Pie

!Love this recipe? Members get every recipe, rating, and video. Go All AccessDESSERTS OR BAKED GOODSFRENCHLOST RECIPESDESSERT PIESCHOCOLATE    A cookbook recipe exclusively for All-Access members from The Perfect Pie

SERVES8 to 10

TIME45 minutes, plus 3 hours chilling

French Silk Chocolate Pie


Don’t let the name fool you: the recipe for French Silk Pie was born in America. Created by Betty Cooper in 1951 for the third annual Pillsbury Bake-Off, this old-fashioned icebox pie is rarely made today, perhaps because it calls for raw e… Read MorePRINTSAVETHE PERFECT PIELet’s Get Rolling$19.99$35.00


1 cup heavy cream, chilled3 large eggs¾ cup sugar2 tablespoons water8 ounces bittersweet chocolate, melted and cooled1 tablespoon vanilla extract8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened1 (9-inch) pie shell, baked and cooled (see note)View Nutritional Informationi



Pie Plates

KEY EQUIPMENT - Silicone Spatulas

Silicone Spatulas

KEY EQUIPMENT - Handheld Electric Mixers

Handheld Electric Mixers*


You will need a fully baked pie shell for this recipe. Use your favorite pie dough or use our Pat-in-the-Pan Pie Dough recipe (related). Serve with lightly sweetened whipped cream.1


Whip cream: With electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to small bowl and refrigerate.2

Beat eggs: Combine eggs, sugar, and water in large heatproof bowl set over medium saucepan filled with ½ inch barely simmering water (don’t let bowl touch water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.3

Beat, fold, cool: Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours. Serve.