So I have one of “those” mother-in-laws. No, no it’s not what you are thinking. 😉 I have the good kind. The good as in the awesomely amazing kind. The truly one-of-a-kind, kind. She loves her three sons with all of her heart, and I get a little bit of that love because I get to love one of them, too.
Part of loving her middle son means learning to make the best French Silk Pie! We are talking THE BEST. Whenever we go home to visit, all you ever hear about it how much he can’t wait for a slice of Sandi’s French Silk Pie! It really is that good. While my French Silk will never by as good as “Mom’s” French Silk, I would take second to Sandi any day!
It seems like something that good would take hours of blood, sweat and tears. Not to mention tricks only
professional pie bakers Sandi could master.
Well world – Sandi shared her recipe and as it turns out French Silk Pie is probably the easiest fancy looking pie you will ever make! I’m telling you, whip one of these bad boys up and everyone will think you are Sandi or something.
There is only one trick, and that is to beat the &*$@ out of the eggs. Don’t try to skip this step!
- 4 ounces Unsweetened Baking Chocolate
- 1 cup Butter (Two Sticks)
- 1-1/2 cups Sugar
- 1 teaspoon Vanilla Extract
- 4 Eggs
- 1 container cool whip
- Chocolate shavings (I use a hershey bar and a potato peeler)
- Bake your pie crust however you choose. I have made my own from scratch or purchased the pre-made pie shell from the store when in a time-crunch. Both turn out well. Be sure that you poke holes in the crust on the bottom and the sides before your bake it. Also, make sure the crust is completely cooled before adding the chocolate filling to it.
- Melt your chocolate in a glass bowl in the microwave stirring every 30 seconds until it is completely smooth (you can also do this on the stove with a double boiler).
- Let chocolate cool.
- In a large bowl (it's best to use an electric mixer) beat 1 cup (2 sticks) of butter and 1 ½ cups of white sugar until fluffy and smooth.
- When the chocolate has cooled, stir in the vanilla extract. Combine the chocolate and the butter mixture in the large bowl.
- Using your whisk attachment on your electric mixer, beat until this mixture is combined.
- Turn your mixer to medium speed and add in the four eggs, one at a time. Beat each egg for about 5 minutes. You will add the eggs over a total of 15-20 minutes. This allows each egg addition to get your pie filling nice and fluffy and smooth. You can scrape the sides of the bowl to make sure all of the chocolate mixture gets whipped nicely.
- Pour the pie filling into the cooled pie crust. Let this set in the fridge for at least 2 hours (or more).
- Top with whipped cream and chocolate shavings!