French silk pie is a very creamy, chocolaty pie which is traditionally served chilled or at room temperature. This pie is a popular offering at pie shops, especially in the American South, but it is extremely easy to make at home, and it tends to be a hit at parties, thanks to the intensely rich flavor. French silk pie can also be modified with a wide variety of ingredients, for cooks who like to play around with flavors.
The recipe appears to come from somewhere in the South, with several bakeries and restaurants laying claim to the credit for the invention of this pie. Wherever it comes from, French silk pie is classically served with a topping of whipped cream, which enhances the creamy flavor, and it can be kept under refrigeration for up to five days after it is made without suffering a decline in flavor.
This pie is typically made with a graham cracker crust, although other pastries could be used, and the filling is extremely simple. Three quarters of a cup of butter is creamed with a cup of sugar before four ounces of melted and cooled unsweetened baking chocolate are stirred in, followed by two teaspoons of vanilla and four large eggs. After the filling has been blended, it is poured into the graham cracker crust and the pie is chilled until the filling sets.
Once the filling has set, the pie can be topped with whipped cream and chocolate shavings, and some cooks like to add slivered nuts, as well. Nuts may also be added to the filling, and orange or almond extract can be used instead of vanilla to give the French silk pie an unexpected flavor twist. Orange or lemon zest can also be sprinkled on top of the pie, for those who are feeling adventurous.
You may also hear this pie referred to as “chocolate silk pie” or just “silk pie.” It tastes best when served at room temperature or slightly below, and it can be especially enjoyable in hot weather, as the creamy filling has a natural cool taste which can be quite soothing.
Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.