Simply Chocolate French Silk Pie

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The cool, creamy (and yes, silky!) chocolate topped with fresh homemade whipped cream definitely takes me back to my childhood! Yes, I was one of THOSE kids who preferred pie over cake for my Birthday...but not just ANY pie! It HAD to be Chocolate French Silk Pie from Miller & Rhoads Tea Room. Even though the Tea Room sadly closed years ago, this wonderful recipe will forever live on in our home and hopefully your home, as well 🙂
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Desserts, Snacks
Servings 1 9" Pie

Ingredients
  

Pie Filling

  • 1 ½ Sticks (or 12 Tablespoons) Salted Butter, Softened
  • 1 Cup + 2 Tablespoons Powdered Sugar
  • 1 ½ teaspoons Vanilla Extract
  • 4 ½ Squares Unsweetened Chocolate Melted
  • 2 Large Eggs Keep Cold
  • 1 9" Pie Shell Baked & Cooled

Whipped Topping

  • 1 Cup Heavy Whipping Cream Kept Cold
  • 2 Tablespoons Powdered Sugar Heaping Tablespoons
  • ½ teaspoon Vanilla Extract
  • 1 Hershey Milk Chocolate Kiss

Instructions
 

Making the Chocolate Filling

  • Gather the ingredients
  • Bake a 9" pie crust and let cool while preparing the chocolate filling.
  • Using a Stand or Handheld Mixer, cream the first 3 ingredients together on medium to medium high speed until light and creamy.
  • Add the melted chocolate and continue beating until well blended.
  • Add one cold egg and mix for 5 minutes on medium-high. Scrape the sides of the mixing bowl, then add the second cold egg and mix for another 5 minutes. Filling should be light and fluffy.
  • Pour into the baked and cooled pie shell, spreading evenly. Chill in the refrigerator for at least 2 hours.

Making the Whipped Topping

  • Using a Stand or Handheld Mixer, whip the cold Heavy Whipping Cream, 2 heaping Tablespoons of Powdered Sugar and 1/2 teaspoon Vanilla Extract on medium-high for about 3-4 minutes (until stiff peaks form).
  • Spread the whipped cream onto the chocolate filling and add chocolate shavings, if desired (I grated 1 Hershey Kiss for the shavings).