I have loved this pie for over 25 years; it was definitely love at first bite. Simple ingredients come together and create magic in this French Silk Pie. Heaven!
Hands down my favorite pie of all time. While I’ve seen several versions of French Silk Pie over the years, they’ve always been made with a regular pie crust but I have to tell you that for me; it’s the graham cracker pecan crust that elevates the chocolate mousse filling to new heights; the espresso doesn’t hurt either!
While I believe this is a perfect dessert for Valentine’s Day I don’t limit it to this one day of chocolate indulgence. We’ve had it for Mother’s Day (yes, remember it’s my MOST favorite!), summer barbecues, holidays and well, anytime the urge for chocolate indulgence strikes you, a French Silk Pie really does fit the bill.
The original recipe is from one of my favorite cookbooks, ‘Colorado Cache.’ It’s a Junior League of Denver cookbook that I received as a housewarming gift when I moved to Denver 25 years ago. I’ve added some espresso and vanilla and dolled it up with whipped cream and chocolate curls but even before those touches, the combination of that crust and chocolate filling was the ‘bomb.’
I feel I must note that this fantastic pie does contain raw eggs. I don’t have a problem with this and if you do…first think if you have ever licked your fingers when making cookies or cake with eggs…ahh, you really don’t either!
For healthy people, the risk of salmonella is slim but if you are pregnant, older or have a weak immune system, you should not consume raw eggs because of the risk of becoming ill. You might try pasteurized eggs but I have not done that so can’t speak from experience about those results. Now that I feel like one of those commercials for drugs on TV that makes me wonder why anyone would ever use any of them after the disclaimer…but they do, so let’s get on with the pie!
While stellar in results it’s a little bit timely to make…but so easy. The lightness comes from 5 minutes of whipping the main ingredients together and 5 minutes of the same after adding each egg. I must warn you that if you LOVE this pie and are using a hand mixer…put a stand mixer on your Christmas or birthday or anniversary list now. Standing and mixing by hand for 20 minutes might not have you appreciate this baby quite so much.
It’s rich, light, smooth, creamy and just the perfect blend of deliciousness; a must make pie if you are a chocolate lover. I’ve made a couple of different versions too…try this as well if you love bourbon or tequila like I do!
PIN ‘French Silk Pie with Graham Cracker Pecan Crust’
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 1/2 cup finely chopped pecans
- 1/4 cup sugar
For the Filling:
- 1/2 cup butter
- 1 tsp vanilla extract
- 3/4 cup sugar
- 1/4 cup cocoa
- 1 Tbsp dried espresso or coffee
- pinch of salt
- 3 extra large eggs
- Whipped cream
- Chocolate Curls
Prepare the Crust:
- Put the graham cracker crumbs into a food process and process until you have a fine crumb. Add the pecans and process until the nuts are a very small crumb and blended in.
- Add the sugar and mix well, then slowly steam the butter into the dry ingredients and process until they come together.
- Pat into a 9 inch pie plate and bake at 375 degrees for 8-10 minutes; just turning brown.
- Remove from oven and cool completely.
Prepare the filling:
- Cream butter, sugar and vanilla together. Combine the sugar, cocoa, espresso and salt in a small bowl and whisk together. Add it to the butter mixture and beat for 5 minutes, scraping bowl often.
- Add each egg separately and beat for a full 5 minutes after the addition of each egg. Scrape bowl often.
- Pour the mixture into the cooled pie crust and smooth it out to the edges. Pipe whipped cream on top of pie and sprinkle with chocolate curls. Refrigerate for a couple of hours before serving. Can be frozen too.
Serving Size:1 grams
Amount Per Serving: Calories: 808Total Fat: 52gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 233mgSodium: 461mgCarbohydrates: 76gFiber: 3gSugar: 60gProtein: 9g