French Silk Pie Recipe

23 Jan

Today is National Pie Day! Don’t feel bad, I had no idea either until a friend told me this morning. I decided to share with you my favorite pie recipe. Every time I make this I get so many compliments. It is rich and creamy, and super easy to make! The longest part is letting it set in the fridge! I highly recommend making this pie the night before you plan on serving it in order to allow enough time to set. There are many recipes out there for French Silk Pie that are similar to this. I don’t know who to give credit to for this recipe in particular because it was passed around my college ward freshman year. Yep, I’ve held on to it that long because it is that good. 

Photo Credit

This recipe is just for the filling. I generally buy the frozen crusts- but I hear making pie crust is incredibly easy too! For the whipped topping, I’m a huge fan of making my own using Heavy Whipping Cream, beaten with sugar and vanilla to taste. I have no measurements for it so I don’t include it in this recipe. frenchsilkpie

You will need: 3 oz. unsweetened baking chocolate, 1 cup butter, 1 cup sugar, 1/2 tsp vanilla, and 4 eggs.

In a medium saucepan, melt baking chocolate over low/medium heat. Add butter, stirring frequently. Gradually stir in sugar. In a mixing bowl, beat eggs until light and fluffy. Beat in cooled chocolate mixture and add vanilla until well blended. Pour into pie crust and refrigerate or freeze for at least 2 hours before serving!

Even my Aunt Candi, who is the queen of baking pies for the holidays, was impressed with my pie. You seriously should try it! And as always, if you do, let me know! I love reading posts of your attempts at things I’ve tried too.

3 Responses to “French Silk Pie Recipe”

  1. Erika @ The Hopeless Housewife January 26, 2013 at 7:28 pm #

    This looks like a fabulous chocolate pie! Thanks for linking up with us this week!

  2. Erika January 30, 2013 at 9:44 pm #

    Mandy, I chose this amazing pie as one of my favorites from last week’s link party! Feel free to grab a button if you’d like. 🙂

    Please share more of your brilliance this week! My readers loved your recipe!!!

    – Erika 🙂

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