French Silk Pie

By ohioeggs  

June 29, 2015

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Whip up this classic silky, rich and delicious chocolate pie for easy entertaining.

  • Prep: 20 mins
  • Cook: 15 mins
  • 20 mins

    15 mins

    35 mins

  • Yields: 8 servings


1 cup sugar

1/4 tsp. cream of tartar

6 eggs

1 Tbsp. water

4 squares (1 oz. each) unsweetened chocolate, coarsely chopped

1 1/2 tsp. vanilla

1/2 cup (1 stick) butter, room temperature

1 graham cracker nut crumb crust OR basic baked piecrust


Mix sugar and cream of tartar in medium saucepan.

Add eggs and water; beat until well blended.

Add chocolate; cook over low heat, stirring constantly, until chocolate is melted and temperature reaches 160°F. Do not allow to boil.

Remove from heat immediately.

Cool quickly, set pan in larger pan of ice water.

Stir vigorously until temperature of mixture falls to 80°F to 90°F.

Remove pan from ice water.

Stir in vanilla.

Beat butter in mixer bowl on medium speed until light and fluffy, 3 to 4 minutes.

Add cooled egg mixture; beat on high speed 4 to 5 minutes.

Pour into pie shell.

Refrigerate at least 6 hours before serving.

To serve, garnish with whipped cream, toasted slivered almonds and chocolate shavings.

Additional Information

Cream of tartar: This acidic ingredient promotes egg coagulation. Without it this pie filling might not be firm enough to slice.

Shortcut: A prepared 9-inch graham cracker crumb crust or baked pastry shell can be substituted for homemade.

Refrigerate any leftover pie promptly.

This recipe is an excellent source of choline, iron, and a good source of protein, fiber, Vitamin A and Vitamin D.

Photo and recipe provided by the American Egg Board