French Silk Pie, Cooked

Total Time
Prep 10 mins
Cook 30 mins

All the silky richness of the original recipe with a COOKED filling to guard against possible food poisoning associated with raw eggs.

Ingredients Nutrition

  • 1 cup whipping cream
  • 6 ounces semisweet chocolate pieces
  • 13 cup butter
  • 13 cup sugar
  • 2 egg yolks, beaten
  • 3 tablespoons whipping cream
  • 1 baked 9 inch pie shell
  • whipped cream (for serving)
  • chocolate curls (for garnish)


  1. In a heavy 2-quart saucepan, combine the 1 cup whipping cream, chocolate pieces, butter and sugar.
  2. Cook over low heat, stirring constantly, till chocolate is melted.
  3. About 10 minutes.
  4. Remove pan from heat.
  5. Gradually stir about half of the hot mixture into the beaten egg yolks.
  6. Return egg mixture to saucepan.
  7. Cook over medium-low heat, stirring constantly, till mixture is slightly thickened and almost bubbly-- 3 to 5 minutes.
  8. Remove saucepan from heat.
  9. Stir in whipping cream.
  10. Place saucepan in a bowl of ice water, stir occasionally till mixture stiffens and becomes hard to stir (20 minutes).
  11. Transfer chocolate mixture to a medium mixing bowl.
  12. Beat the cooled chocolate mixture with an electric mixer on Medium to High speed until light and fluffy 2 or 3 mins.
  13. Spread filling in a baked pastry shell.
  14. Cover and chill pie 4-5 hours or until set Best served within 24 hours, but will last 3-4 days if stored properly.
  15. Serve with whipped cream and a garnish with chocolate curls.


Most Helpful

I've made this recipe over and over again. Each time it has gotten better and better. I'm posting again to share my new findings: I found that the recipe turns out even better if you don't over cook your mixture before adding the eggs. By not over cooking, you get a very silky texture.

lifeservant_1216178 June 11, 2013

I made this last year and it was wonderful. I am going to make it every year at Holidays. Not too sweet. All I can say is if you made it and it turned out wrong then maybe you should stick to frozen pies. It was the easiest pie to make! Yum. I used regular pie crust and one with oreo crust. Both were well liked. :)

gatormom1972 November 21, 2012

Made this for my husband for Valentine's Day weekend. Unfortunately my pie wasn't so silky after having been refrigerated. I was looking for more of a mousse consistency and got a pretty hard, solid filling that I wasn't too thrilled about (the filling was beat until fluffy, as directed). While it still tasted good it wasn't what I was hoping for. I did swap the pie crust from a dough crust to a cookie crust and there were no complaints on that :). Good luck with the recipe!

BbyBluThghHghs February 12, 2011

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