French Silk Pie, Cooked

"All the silky richness of the original recipe with a COOKED filling to guard against possible food poisoning associated with raw eggs."
photo by  Pamela photo by  Pamela
photo by Pamela
photo by lifeservant_1216178 photo by lifeservant_1216178
photo by lifeservant_1216178 photo by lifeservant_1216178
photo by lifeservant_1216178 photo by lifeservant_1216178
photo by lifeservant_1216178 photo by lifeservant_1216178
Ready In:
1 pie


  • 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)


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

Questions & Replies

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  1. gatormom1972
    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. :)
  2. lifeservant_1216178
    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.
  3. h-paste
    Worst pie baked in the continental United States since I can recall. Tasked like skilly-winks, if you've had the disgrace of having known the flavor.
  4. BbyBluThghHghs
    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!
  5. Wes and Sara
    VERY VERY yummy! Thanks for the great recipe!


  1. lal449
    This taste fine, it is good, the only reason i give it 3 instead of 5 is it doesn't taste like the old fashion french silk pie recipe i used to use. I wanted to try the cooked egg version but the taste is so different. Next time I might try making it with unsweetened chocolate instead of semisweet, maybe that is the difference?



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