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    You are in: Home / Recipes / French Silk Pie, Cooked Recipe
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    French Silk Pie, Cooked

    French Silk Pie, Cooked. Photo by * Pamela *

    1/8 Photos of French Silk Pie, Cooked

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Steve_G's Note:

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

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    Serves: 8



    Units: US | Metric

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

    Ratings & Reviews:

    • on June 11, 2013


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2012

      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. :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 12, 2011


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)

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    Nutritional Facts for French Silk Pie, Cooked

    Serving Size: 1 (101 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 440.6
    Calories from Fat 294
    Total Fat 32.7 g
    Saturated Fat 18.4 g
    Cholesterol 110.9 mg
    Sodium 173.1 mg
    Total Carbohydrate 34.1 g
    Dietary Fiber 2.0 g
    Sugars 20.3 g
    Protein 3.6 g

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