French Silk Pie Cooked Recipe

Name: French Silk Pie Cooked
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 2 cups heavy whipping cream (divided); 12 ounces semi-sweet chocolate chips; 1/2 cup (1 stick) unsalted butter; 1 cup granulated sugar; 4 large egg yolks; 1 (9 inch) baked pastry shell; Whipped cream, for serving (optional); Chocolate shavings or curls, for serving (optional); 1/4 teaspoon salt; 1 teaspoon vanilla extract

Indulge in the decadent richness of classic French Silk Pie with this updated, cooked version! This recipe eliminates the risk of raw eggs while delivering the same incredibly smooth, chocolatey filling. Perfect for special occasions or a delightful self-indulgent treat, this pie is sure to impress.

Prep Time 20 mins

Cook Time 40 mins

Calories 440.7 kcal

Protein 7g

Rating 3.6 (16 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for French Silk Pie Cooked

2 cups heavy whipping cream (divided)
12 ounces semi-sweet chocolate chips
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
4 large egg yolks
1 (9 inch) baked pastry shell
Whipped cream, for serving (optional)
Chocolate shavings or curls, for serving (optional)
1/4 teaspoon salt
1 teaspoon vanilla extract

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this French Silk Pie Cooked? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make French Silk Pie Cooked

In a heavy 2-quart saucepan, combine 1 cup heavy whipping cream, 12 ounces semi-sweet chocolate chips, 1/2 cup (1 stick) unsalted butter, and 1 cup granulated sugar.
Cook over low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth. This should take approximately 10 minutes.
Remove the saucepan from the heat.
In a separate bowl, whisk 4 large egg yolks until light and frothy.
Gradually whisk about 1/2 of the hot chocolate mixture into the beaten egg yolks to temper them, ensuring the eggs don't scramble.
Pour the tempered egg yolk mixture back into the saucepan with the remaining chocolate mixture.
Cook over medium-low heat, stirring constantly, until the mixture is slightly thickened and almost bubbly – about 3 to 5 minutes. Do not boil.
Remove the saucepan from the heat.
Stir in the remaining 1 cup of heavy whipping cream.
Place the saucepan in a bowl filled with ice water, stirring occasionally, until the mixture stiffens and becomes thick enough to coat the back of a spoon (about 10-15 minutes).
Transfer the 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 (2-3 minutes).
Pour the filling into a prepared 9-inch baked pastry shell.
Cover and chill the pie for at least 4-5 hours, or preferably overnight, until fully set. Best served within 24 hours, but will last 3-4 days if stored properly in the refrigerator.
Serve chilled, topped with whipped cream and chocolate shavings for an extra touch of elegance.