Perkins French Silk Pie Recipe
This French Silk Pie takes indulgence to a whole new level with its smooth, chocolatey filling and buttery crust!I’m always amazed at how silky the filling indeed gets with this pie.If you’re worried about achieving that flawless texture, be sure to let your butter soften completely before mixing.For the chocolate, I recommend using bittersweet or semi-sweet—both work beautifully depending on your taste.Make sure to chill the pie for at least four hours before serving so it holds its shape when sliced.A sprinkle of chocolate shavings on top is my go-to finishing touch to make it look as good as it tastes!
Ingredients
- 1 Pre-made Pie Crust
- 1 cup Unsalted Butter softened
- 1 cup Sugar
- 1 cup Semi-Sweet Chocolate Chips melted and cooled
- 1 tsp Vanilla Extract
- 4 Large Eggs
- Whipped Cream for topping
- Chocolate Shavings for garnish
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Blind bake the pie crust until golden and fully baked, about 10-12 minutes.
- Allow it to cool completely.
- Cream together the softened butter and sugar with a mixer until fluffy and light, which should take about 3-4 minutes.
- This creates a smooth filling.
- Add melted chocolate and vanilla extract to the butter and sugar mixture.
- Mix until thoroughly combined and the chocolate is well incorporated.
- Add one egg at a time, beating well after each addition.
- Ensure the filling is smooth and silky before adding the next egg.
- Pour the completed chocolate filling into the cooled pie crust.
- Chill the pie in the refrigerator for at least 3-4 hours or until the filling sets.
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