French Silk Pie

Super simple, not very many ingredients, but dang. This is one smooth, chocolatey delight.

IMG_5108Ingredients:

  • 1 cup butter, room temperature
  • 1 1/2 cups sugar
  • 4 tablespoons cocoa powder
  • 3 teaspoons vanilla, divided
  • 4 eggs, room temperature
  • 1 prebaked pie crust, cooled to room temperature (for homemade, try this crust, or this gluten-free one, which is the one shown here)
  • 1 cup heavy cream
  • 4-5 tablespoons powdered sugar

Cream the butter and sugar until light and fluffy, then beat in the cocoa and 2 teaspoons of the vanilla.

IMG_5092Add the eggs one at a time, scraping down the bowl and beating at high speed for 5 minutes between each addition.

20 minutes of adding eggs!

20 minutes of adding eggs!

Turn out into the crust and refrigerate until set. Mine was firm enough to top within half an hour.

IMG_5097While the pie sets, beat together the cream, remaining teaspoon of vanilla, and the powdered sugar until stiff peaks form. Spread on top of the pie filling.

IMG_5101You can chill the pie further, or eat right away.

IMG_5105Very, very yum.

French Silk Pie

  • 1 cup butter, room temperature
  • 1 1/2 cups sugar
  • 4 tablespoons cocoa powder
  • 3 teaspoons vanilla, divided
  • 4 eggs, room temperature
  • 1 prebaked pie crust, cooled to room temperature
  • 1 cup heavy cream
  • 4-5 tablespoons powdered sugar

Cream the butter and sugar until light and fluffy, then beat in the cocoa and 2 teaspoons of the vanilla. Add the eggs one at a time, scraping down the bowl and beating at high speed for 5 minutes between each addition. Turn mixture out into the prepared crust and refrigerate until set.

While the pie sets, beat together the cream, remaining teaspoon of vanilla, and the powdered sugar until stiff peaks form. Spread on top of the pie filling, then serve, or store in the refrigerator until ready to eat.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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2 Responses to French Silk Pie

  1. Rose-Lynn Jaffe says:

    Hi:I have recently begun a career in Real Estate. I will be sending out monthly electronic newsletters. I would like to include columns that are not real estate related. For the month of March I have in my “Foodie” column a piece on Italian Cheeses. In the future I’d like to include a monthly recipe. Would you mind if I included one of your recipes with a link to your blog in one or two future newsletters? I am working with Coldwell Banker in Evanston, Illinois. You can check me out at http://www.coldwellbankeronline.com/RoseLynnJaffe. ThanksRose-Lynn Jaffe Date: Wed, 6 Mar 2013 11:59:30 +0000 To: rlpj49@hotmail.com

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