I did an absolute ton of baking for Thanksgiving! I even made this French Silk Pie twice. A family recipe, this pie is silky smooth with robust chocolate flavor.
For me, Thanksgiving is typically a week-long affair. And this Thanksgiving did not disappoint. There were multiple family events throughout the week — a surprise birthday party, mini crab-feed, T-Day (with no T, actually) and a post-Thanksgiving-dinner dinner. So it was easy to whip up a few of my favorite desserts!
It’s difficult to photograph food when you have guests salivating behind you. They just don’t appreciate that you need a few minutes alone with the holiday pie! While I appreciate artistry in my food, I don’t think anyone wants to eat a piece of art. Too destructive, too many guilty feelings.
That’s why I love ugly food.
It’s the food we were all raised on. I think of how my Grandma and I enjoyed gooey hot fudge sundaes together.
Ugly food is over-the-top and messy. It tastes like childhood. And that’s what this French Silk Pie tastes like to me.
Random Fact: Incidentally, my first word was “Cookie.” [Thanks, Grandma!]
Making this pie is really easy. This is adapted from my mother-in-law’s amazing recipe. You may know this pie as Chocolate Satin instead of French Silk.
Please be aware, this French Silk Pie does contain raw eggs, which are unsafe for some groups of people. Try a different pie if you are pregnant, have a compromised immune system or feeding young children. Or, if you can find pasteurized whole eggs, that would work!
French Silk Pie
Prep Time: 30 minutes (needs to chill for at least 4 hours)
Makes 1 Pie
1 Pre-made Chocolate Pie Crust (or make your own HERE)
1 cup / 2 sticks Butter (room temperature)
1.5 cups White Sugar
4 oz Bittersweet Chocolate (I used Guittard) OR 2 oz Unsweetened Bakers Chocolate
4 Eggs (fresh and uncracked)
2 tsp Vanilla Extract
1/8 tsp Kosher Salt
Whipped Cream for Topping
Oreos or Shaved Chocolate for Topping (optional, have fun with it!)
Begin by preparing your chocolate pie crust. Once prepared, chill the crust in the fridge or freezer.
Next, chop up your chocolate and microwave in 15 second intervals until fully melted, stirring after each interval. Set aside and let cool.
Add your softened butter to the bowl of your stand mixer or large mixing bowl. Cream the butter on medium until lightened, about 1-2 minutes. Slowly add your sugar while beating on medium speed. Beat butter and sugar mixture until fluffy, about 2 minutes.
Add vanilla extract, salt and cooled chocolate mixture to mixing bowl. Beat the mixture until combined. Make sure to scrape the bowl thoroughly. (Any uncombined ingredients will leave streaks in your finished pie.) Your mixture will look something like this:
Now, the fun part (and the reason a stand mixer makes your life easier). You are going to add your first two (2) eggs, and beat the mixture on medium-high speed for five (5) minutes. Scrape periodically. After 5 minutes, your mixture will look something like this:
Go ahead and add the final two (2) eggs, and beat the mixture on medium-high speed for five (5) more minutes. Continue to scrape the bowl periodically to ensure everything is evenly mixed. You’ll end up with a smooth, mousse-like mixture.
After you’ve finished mixing, pour the mixture into your chilled pie crust. Smooth out the filling with a spatula. Refrigerate for at least four (4) hours. Lick the mixing bowl and spatula thoroughly.
Once the pie is thoroughly chilled, cover with whipped cream and any topping of your choice. Served well chilled.
Where’s the other slice, you ask? The husband got to it!
I know you’ll love this pie, especially if you enjoyed my Grasshopper Pie post. This pie is a down-to-earth dessert, just waiting to become your holiday tradition. I hope you enjoy it!
Do you have an ugly food recipe that you love, too? Tell me about it in the comments!