My memories of French Silk always involve a red box that was carried in for the holidays. I can’t remember a holiday when I was young where one or two of those pies did not grace our holiday table. Unfortunately, that lovely pie contains allergens that now make it forbidden in our home. The good news is that French Silk pie is surprisingly easy to make, so no one needs to feel left out. My family is going to be very excited to see this pie at our holiday dessert table.
This pie can be made to your family’s taste. Choose your favorite type of crust: cookie, graham cracker or regular gluten free pie crust will all work perfectly. In this recipe, I have included directions for a cookie crust. Use your family’s favorite type of chocolate. I had semi-sweet chocolate on hand the day I made this pie and it turned out beautifully. You can also make whipped cream to top your pie, or use a non-dairy whipped topping. Decorate the cake with chocolate shavings, cookie crumbs or candy. The possibilities are endless and they all end with a delicious pie that your family will love.
French Silk Pie
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Velvety chocolate that will satisfy every chocolate lover's sweet tooth.
Butter or spray a 9" pie pan with cooking spray. Preheat oven to 325 degrees.
Process cookie or crackers into fine crumbs.
Combine flour, crumbs, sugar and salt. Whisk until well blended.
Cut butter into mixture until well incorporated. Mixture will be crumbly.
Firmly press mixture into prepared pie pan. Bake at 325 degrees for 20-25 minutes until lightly browned.
Place on cooling rack and allow to cool completely.
If making the pie crust ahead of time, once the crust is cooled completely, wrap well in plastic wrap and refrigerate until needed.
Melt chocolate and allow to cool completely.
In a stand mixer, cream butter and sugar until light and fluffy.
On low, add chocolate and vanilla to the butter mixture. Blend well until incorporated.
Add one egg, blend on low until just incorporated. Increase mixer speed to medium-high and beat mixture for five minutes.
Repeat with other eggs, adding one at a time and beating for five minutes on medium-high after each addition. The mixture will be very soft and shiny.
Pour mixture into prepared cooled crust. Wrap and refrigerate for 4 hours or overnight.
If preparing ahead of time, leave pie refrigerated until the needed.
Before serving, top chocolate silk with whipped cream or non-dairy whipped topping and decorate with chocolate curls.
This recipe contains uncooked eggs. For those with compromised immune systems, pregnant women, the young and very old, caution is recommended when consuming foods containing raw eggs because of the risk of salmonella.
We encourage you to use fresh, clean grade A or AA eggs with unbroken shells for this recipe. It is also recommended that you use shell eggs that have been treated to destroy salmonella through pasteurization or another approved method.
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