Easy French Silk Pie Recipe

Don't let the fact that this is an Easy French Silk Pie Recipe fool you...this pie is light and delicious!

A chocolate French silk pie is a very creamy pie which is served chilled. Supposedly, this pie is only popular in the South. I don't agree...I don't live in the South and that pie is popular at my house! How can such a pie not be popular anywhere where it is served? Don't you agree? If you have never had this pie, you are missing out. Try it and then come back and leave us your review. Easy French Silk Pie Recipe - Read others' comments and reviews.

Chocolate French Silk Pie: Ingredients

• 3/4 cup butter - at room temperature
• 1 cup sugar
• 3 ounces unsweetened chocolate
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon gelatin
• 2 tablespoons water
• 1 pie crust

Note: If using a recipe that makes two pie crusts, you can either make two pies or freeze the other crust for later

Chocolate French Silk Pie: Method

• Make your crust, roll it out and place it in a greased pie plate. Place some parchment - paper on top of the crust and place some pie weights on top. Bake for 25 minutes at 375 degrees. Remove the pie weights and the parchment paper and cool completely.

• In a double broiler, melt the chocolate.

• With a stand mixer - or a hand mixer - cream the butter and the sugar until the mixture is light in texture and color. Add the eggs - one at a time - a mix well after each addition.

• Add the melted chocolate and combine well. Then add the vanilla extract and again combine well.

• Easy French Silk Pie Recipe. Pour your batter into the cooled pie crust. Refrigerate until the filing has set. In a small bowl, dissolve the gelatin into 2 tablespoons of water.

• In a medium size bowl and with a hand mixer - or a stand mixer - whip the heavy cream. When it starts thickening, add the powdered sugar, the water/gelatin mixture and lastly the vanilla.

• Pour the whipped cream mixture on top of the chocolate filing. Refrigerate until ready to eat.