Wednesday, November 23, 2011

French Silk Pie

This is one of my favorite desserts, hands down.  I remember always thinking the slices you’d get at the diner were too small – I always wanted a second.  So, I decided to learn to make it myself.  This is the result.  It is smooth and rich and sweet and salty and amazingly decadent.  And, you probably have all the ingredients to make it right now! 

1 C. butter
1 1/2 C. sugar
4 eggs
1 t. vanilla
6 T. cocoa powder
3/4 t. salt
Pie crust
Whipped cream and melted chocolate, to garnish

In a large bowl, cream the butter and sugar.  When light and fluffy, add 1 egg at a time and beat for 5 minutes after each egg.  *It's important to beat each egg for 5 full minutes so that the pie will set.  After the fourth egg, add the vanilla and cocoa powder.  Taste and season with up to 3/4 t. salt – it really develops the chocolate’s flavor.  Pour the mixture into a baked and cooled pie crust and place in the refrigerator.  Allow pie to set for 3 hours and then garnish with melted chocolate and whipped cream.  


  1. WHAT!? No story of the first time we made this. :-(

  2. Don't worry - it will definitely be there with the French Onion Soup recipe. For those of you who are curious, in college Kateryna and I attempted to make French Onion Soup & French Silk Pie. They were both a disaster! The pie turned out separated and oily and although the flavor was there, it was not appetizing. With age and experience, the recipe has been perfected. It was a hilarious night that I'll remember forever though. Je boucle bébé.