The Best French Silk Pie
A classic Baker’s Square copycat recipe!
When I was a kid, my parents took our family out for a piece of pie at Baker’s Square each Christmas. It’s something I remember to this day! Many years ago I wanted to recreate this family tradition by making my own french silk pie.
Let me tell you, this pie turned out SO good that now this is what I have to make each Thanksgiving and Christmas as my contribution to the dessert table. Let me show you how to make it for your family too!
The How To
Place a frozen pie crust on a sheet pan and bake according to package instructions.
Next, place butter and sugar in the bowl of a stand mixer. Cream the butter and sugar together at medium-high speed for 15-20 minutes, until the sugar is not grainy. (It might not turn all the way smooth at this point, but the eggs will finish up this process)
Tip: use a stand mixer for this recipe, you can use a hand mixer, but you’re going to get a workout! (I have done this, and the tasty result is still worth it!)
While the mixer is working on creaming the butter and the sugar, melt the unsweetened baking chocolate in the microwave. Open it up and stir every 30 seconds so that the chocolate doesn’t burn. Let the chocolate cool.
Tip: If you don’t have baking chocolate you can use cocoa powder instead! Just stir together 6 tbsp of cocoa powder and 2 tbsp of canola oil or melted butter. Whisk together until smooth.
After creaming the butter and sugar, add the chocolate and the vanilla to the mixture. Mix to combine. Then add eggs, 2 at a time, beating for 5 minutes after each addition.
You should see the mixture turn into a silky pie filling!
Add the mixture to the cooled pie crust, top with whipped cream. You can garnish the pie with mini chocolate chips, chocolate shavings, or cocoa powder.
Refrigerate the pie overnight and serve the next day. The pie tastes the best when you make it ahead the day before. This helps all the flavors to meld together and the sugar to completely melt into the filling.
Gluten Free Option:
The filling is already gluten free! Simply switch out the crust. Since I’m not gluten free we tried using a store bought graham cracker crust this Thanksgiving and it turned out AMAZING. I will link the Mi-del crust here, I used chocolate but vanilla would be great too!
If you’d like to make your own gluten free pie crust from scratch, this is a highly recommended recipe from Gluten Free on a Shoestring.
Did you try this recipe? Let me know how it turned out in the comments!
-Hailee
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Kitchenaid Stand mixer |Sunbeam Stand Mixer | Mixing bowls |Spatula
French Silk Pie
Equipment
- Stand Mixer with Beaters and Large Bowl
- Spatula
- Small bowl
Ingredients
- 1 cup salted butter
- 1½ cups sugar
- 2 oz ghiradeli unsweetened chocolate, melted and cooled
- 1½ tsp vanilla
- 4 eggs
- 6 oz whipped topping or real whipped cream
- 1 deep dish frozen pie crust gluten free option: use Mi-del pie crust or make your own from scratch
Instructions
Crust
- Place frozen pie crust on a sheet pan and bake according to package instructions. Let cool.
Filling
- Add room temperature butter and sugar to a large bowl. Cream them together at medium-high speed for 15-20 minutes until the sugar is not grainy.
- Next, add the melted and cooled chocolate and vanilla. Mix to combine.
- Then add eggs, 2 at a time. Beating 5 minutes after each addition.
- Pour the mixture into pie crust. Top with whipped cream and garnish with chocolate chips, shaved chocolate or cocoa powder. Refrigerate overnight and enjoy!