Chocolate French Silk Pie (Copycat Bakers Square's French Silk)

"My b/f loooooooves Bakers Square French Silk pie. However, the chain has closed all of its stores in Southern California. A few Valentines days ago I tried the recipe that calls for Knox Gelatin and buttermilk - that was a disaster. This recipe which I found on bigoven.com is the closest to perfection as I have been able to find. Making sure everything is well mixed is the secret to a nice high fuffy pie."
 
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photo by Aussie-In-California photo by Aussie-In-California
photo by Aussie-In-California
photo by Aussie-In-California photo by Aussie-In-California
photo by Aussie-In-California photo by Aussie-In-California
photo by Aussie-In-California photo by Aussie-In-California
Ready In:
1hr 5mins
Ingredients:
7
Yields:
1 Pie
Serves:
4-8
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ingredients

  • 1 cup butter
  • 1 12 cups fine sugar
  • 2 ounces unsweetened chocolate, melted and cooled
  • 2 teaspoons vanilla
  • 4 eggs
  • whipped cream or Cool Whip
  • 1 mrs smiths frozen pie crust, prepared as directed
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directions

  • Bake a pie crust or use a Mrs. Smiths frozen crust and make according to package directions.
  • Beat sugar and butter until sugar is not grainy (this can take up to 15-20 mins on med-high speed using an electric mixer).
  • Add chocolate and vanilla. Add eggs, two at a time, beating 5 minutes after each addition.
  • Pour into cooled pie crust. Chill 2 hours or until firm.
  • Before serving, top with whipped cream and a little grated chocolate.

Questions & Replies

default avatar
  1. tightbuyer
    I cannot claim to know everything. However, this recipe aroused my suspicion. Before we get to the step to pour the batter into the cooled crust, I presumed that the mixing took place on the stove in something like a double boiler. A four egg no-bake recipe seems impossible. Unless something happens in this recipe to make those raw eggs safe to eat, I am not seeing it. If this recipe contained lots of acid or booze, then I would not question this. I am not a scientist or chemist; but I do not see what's happening to these eggs that we can eat them uncooked.
     
  2. amy.e.pagliarella
    This is our family’s go to recipe for birthdays. Thank you! I need to make two pies this year so I can deliver one to family members joining us over Zoom. Do you ever double the recipe? Or is it better to just repeat recipe twice? Thanks!
     
  3. tonja628
    It looks amazing but I’d be afraid to eat it with raw eggs as an ingredient.
     
  4. Marcy G.
    Hi. Can I use the baking liquid chocolate that comes in packets?
     
  5. mcole102050
    Which is best whipped cream or cool whip?
     
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Reviews

  1. Gramara
    This is a must for every holiday meal. Don't let the store bought pie make you think you've tried this. We use regular sugar which is probably harder to incorporate. I once had someone steal this whole pie from a pot luck at work.
     
  2. pilotma52
    My mother & then my sister and I have made this pie for years. We always double the recipe. And made our own pie crust. NEVER sullied the recipe w/a graham cracker crust. The trick is to thoroughly incorporate the sugar into the butter. Many a mixer have we burned out! The best we found is the kitchen aid. We always have the eggs at room temperature, and that 5 minutes between each set of eggs is crucial. This pie is all about that silky texture once frozen. We never opted for a mousse texture ever. And confectioners sugar just will not give you the texture you need. I will always make it the way my mom taught me, and she will always be w/me when I do. It is to die for!
     
  3. dprochaska
    Best recipe out there for this. Grew up with Poppin' Fresh Pies not too far away (before the name change to Bakers Square. The French Silk pie was a HUGE winner in our family. Unfortunately, so many recipes miss the mark and try passing off a chocolate cream pie as French Silk. Nope. Anyone who has had true French Silk (I use Poppin' Fresh/Bakers Square as the standard) knows how much more incredibly rich French Silk is over Chocolate Cream. Perkin's Restaurants has a fantastic French Silk that I can only guess is this recipe also as it is spectacular. This recipe is fantastic, spot on and way easy to make. The fresh raw eggs dont bother us, keep it in the fridge. The high sugar content takes care of any issues with the butter if it was left out....not sure if it has same effect on eggs. Regardless, buy the eggs in the pour carton if you like....these are pasteurized so that should take care of any concerns. Whipped Cream......only use the one where you whip up from the fridge (No way Cool Whip or Dream Whip)....add some vanilla and some powdered sugar as Author pointed out in the reviews. This makes a huge impact on the pie. The shaved milk chocolate bar sprinkled on top is the finishing touch. Thanks for posting this recipe!
     
  4. Karen K.
    This is an amazing recipe and the closest thing to Bakers Square's, given that most Bakers Squares have shut down. The absolute worst thing you can do to this recipe is ruin it by topping it with Cool Whip instead of real whipping cream! I whip a pint of heavy whipping cream until soft peaks form and then add a quarter cup of confectioners sugar and ship again until firm enough for piping. Also, this recipe is really hard to make if you don't have a stand mixer! After you add the eggs if the mixture gets a little runny just put it in the fridge for s little while and then beat it again. If you put a runny filling into your pie shell it will be way too dense once it sets up. If you want a nice fluffy, mousse-like filling like the real Bakers Square pie, make sure it is thick and fluffy when you pour it into your shell (refrigerating and re-beating will help achieve this). I like to top mine with chocolate curls instead of shavings (like the real deal). To make them, I melt down a semi-sweet chocolate bar in the microwave with a tablespoon or so of Crisco. Then I pour the mixture into a foil-lined small rectangular Tupperware dish. I refrigerate until it hardens back into a solid bar, then I use a vegetable peeler (speed peeler) to shave off beautiful curls. This method works wonderfully. The Shortening makes the chocolate pliable enough to where it won't break off into shaving, but instead make lovely curls!
     
  5. P.Q. Butterfat
    This came out nicely. I used regular sugar, whipped it with the butter for quite awhile, and it smoothed out after all the eggs were added. The only reason I am giving 4 instead of five is the amount of raw egg involved. If I had told those who ate it how it was made, I think a number of them would not have eaten it. As it was, I really wanted Baker's Square french silk, so I made it. It's actually not *exactly* right, as I remember the original. This has less of the velvety texture and more the consistency of, well, egg white. I didn't tell anyone about the raw eggs and they all loved it. I don't want to be a food safety priss, but I probably won't make this again any time soon. Also, it could be a little more chocolatey, or as we in the scientific community like to say, "chocolateier".
     
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Tweaks

  1. Karen K.
    This is an amazing recipe and the closest thing to Bakers Square's, given that most Bakers Squares have shut down. The absolute worst thing you can do to this recipe is ruin it by topping it with Cool Whip instead of real whipping cream! I whip a pint of heavy whipping cream until soft peaks form and then add a quarter cup of confectioners sugar and ship again until firm enough for piping. Also, this recipe is really hard to make if you don't have a stand mixer! After you add the eggs if the mixture gets a little runny just put it in the fridge for s little while and then beat it again. If you put a runny filling into your pie shell it will be way too dense once it sets up. If you want a nice fluffy, mousse-like filling like the real Bakers Square pie, make sure it is thick and fluffy when you pour it into your shell (refrigerating and re-beating will help achieve this). I like to top mine with chocolate curls instead of shavings (like the real deal). To make them, I melt down a semi-sweet chocolate bar in the microwave with a tablespoon or so of Crisco. Then I pour the mixture into a foil-lined small rectangular Tupperware dish. I refrigerate until it hardens back into a solid bar, then I use a vegetable peeler (speed peeler) to shave off beautiful curls. This method works wonderfully. The Shortening makes the chocolate pliable enough to where it won't break off into shaving, but instead make lovely curls!
     
  2. Penny O
    My husband and I both love Baker's Square French Silk Pie. I have been looking for that recipe for years! All the Baker's Square locations have closed in our area. I love to cook and bake and I will go to any length to make something we enjoy. I love eating my work as much as I love making it. I give this recipe 5 stars. However, Bakers Square's it was not. I would love to know what brand chocolate you used that it tasted like Bakers Square's? I used Ghirardelli unsweetened chocolate instead of Bakers Secret that tends to be very bitter and I knew it wouldn't come close to tasting like Bakers Square's chocolate. I went to three stores looking for Mrs. Smith's frozen pie crusts and fine sugar. I ended up making my own crust from scratch out of crisco, flour, salt and water. It turned out flaky, beautiful and delicious. I ran my sugar through the food processor and used my Kitchen Aid with the flat beater to beat the sugar and softened butter together on med/high speed for 10 minutes. I checked after 10 minutes and it was gritty. I beat another 5 minutes and it was still gritty. I was worried I ruined my pie, but after the pie sat up in the frig for a couple of hours it did not have a gritty texture. I made a whipped topping with heavy whipping cream and powdered sugar. It tasted wonderful, but it was no Bakers Square's French Silk Pie that I was hoping for. Thank you for a good recipe and I would love to know what brand chocolate you use?
     
  3. MarthaStewartWanabe
    Excellent! My hubby made this pie tonight. It is pure chocolate decadence. The filling truly is silky, and it packs a rich chocolate flavor. Instead of a traditional blind baked pie crust, he used a chocolate cookie crust. One slice at a time is definitely enough--no seconds for me tonight, but I'm already dreaming of my next slice! I have a feeling it would be even more sinful with a nice glass of chianti. Yum! Thanks for sharing!
     

RECIPE SUBMITTED BY

I am an Aussie and moved to Southern California in 1991. I have a very sarcastic sense of humour and my talents lie in being intuitive, singing, and eating. I have traveled all over the world and have lived in many locations. I spent the most time in Melbourne Australia ), Singapore, Malaysia, Taiwan, Southern California, New York and Harrisburg PA. If you were to ask me what I love &/or miss about each place my first choice would ALWAYS be the food. My hobbies are acquiring lots of environmental, and medical allergies. <---- Joking but I am super sensitive and so I can be a big pain in the bum to cook for. I guess that is why I love to cook. I know exactly what is going into my mouth and not have to worry about keeping my epipen or inhaler in close reach.
 
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