French Silk Pie with Graham Cracker Pecan Crust
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!
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French Silk Pie with Graham Cracker Pecan Crust
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- ¼ cup melted butter
- ½ cup finely chopped pecans
- ¼ cup sugar
For the Filling:
- ½ cup butter
- 1 tsp vanilla extract
- ¾ cup sugar
- ¼ cup cocoa
- 1 Tbsp dried espresso or coffee
- pinch of salt
- 3 extra large eggs
Garnish
- Whipped cream
- Chocolate Curls
Instructions
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.
This is on my must-make short list now. Thanks!
It is a killer Katrina. My all time favorite pie I can only make with a crowd coming or I would seriously eat the whole thing!
I was so excited to try this recipe. It looks so good in the photo. I went out and spent money I shouldn’t have on some of the ingredients. Got home. Followed the recipe as it says.. and I got a liquid mess!. I left the pie in the refrigerator over night since about 9pm. The filing was still liquid at 11am. Really? You don’t have to cook the eggs? Just beat them in 5 minutes each with everything else as is? It didn’t work for me, even while following exactly, your directions….. I am going to try, again, to make Chocolate Silk Pie, using someone else’s recipe.
Jessica I’m sorry it didn’t work for you; we’ve made this recipe for years with success. Did you beat the eggs individually for 5 minutes each before adding another egg and then doing the same thing? The combination of ingredients and the lengthy beating should result in a light/airy filling, it should never have been liquid at all. I wish I could discern for you what happened but do hope you found something more to your liking.
I agree same exact thing happened to me! Watered down mess…..either the ingredients list isn’t quite right or there are some steps missing! Extremely sad
I’m sorry it didn’t turn out for you but I have been making this pie for 20 plus years and it has always been fantastic. The ingredients and method are correct.
If it was watery the only thing that could have made it that way is the eggs. I’m guessing they weren’t beat long enough.
Looks amazing! Bookmarking this now!
My favorite pie. Summer or winter. Some struggle with the raw eggs; I just make sure they have no cracks and I do take the step to wipe off the shell with antibacterial soap and rinse; mostly for the naysayers. I’ve been making this pie for 30 years. I’m still alive. 🙂
Yes, indeed, this looks — and I’m gonna use the dreaded D word — delicious. And it’s very pretty!
Who made up those stupid rules…sometimes it just is that, right. For all those who object to delicious I made up my own word. Yummalummadingdong. Now how sophisticated is THAT? 🙂
My most favoritist (oops there I go again) pie ever.
It looks beautiful, and I just now that it tastes delicious. I cannot wait to try this one!
I promise Natalie…it is so good. I might have ‘tested’ one of them so much before company years ago I had to make it again.
I can see why this is your favortist. It’s a beautiful pie too.
Hehe thanks Barbara…for the sweet compliment and for the proper use of a favorite word. 🙂
This looks absolutely divine! YUM!
Thank you Becca, it is just fabulous and truly is my favorite pie of all time!
Oh my gosh – that looks fantastic! And what a delicious chocolate win…
Thanks Kristen…and that it is for sure!
Barb –
This pie is GORGEOUS!!!! Looks like you’re having fun with the new camera.
My office peeps will LOVE me if I can whip this up for them!
[K]
P.S. I’ve been down and out this week with the flu, but wanted to thank you for your V-day message. Hope you had a wonderful Valentine’s Day!!!! xoxo
Do it…I would go so far as to GUARANTEE they will! 🙂
I my gosh! This reminds me of a pie my mama used to make us when we were growing up; however yours is a little upscale! I just bought Kahlua yesterday….this pie may be in my future! Delish and yes, there is a definite progression in your photos! Nice job!
There is a girl named Lauren who is saying the same thing…and I’m the mama who made it while she was growing up.
Good chocolate with wine…I’ll be right over! What a stunning looking Silk Pie, Barb. I sure would like a slice or two of that. I think that first image should be on a magazine cover…just gorgeous!
Just gorgeous! And lucky you, winning that amazing chocolate. 😉
I wish I had one of these pies for Valentine’s Day! Wow, it looks so good with the graham cracker crust. Your pictures are looking great. A new camera and a new set-up are working well! 🙂
You knocked this one out of the park….who wouldn’t like this pie? Ogres…only ogres would object!
Thank you very much Peter..I do love it’s really easy and has such outstanding results…isn’t that the absolute perfect dish?
Barb this pie is insane! It looks delicious and your photos are magnif. Hat’s off to you my friend.
Thanks Toni…what do you think? Would it entice you to make it to the next blogger Meetup? Would anyone be upset if they found pie instead of coffee cake? 🙂
Oh my – this looks fantastic! I have a sudden craving for a large glass of milk.
Thanks Dara. I’ve done that. And coffee. Both are perfect!
Barbara! This recipe and the photos are gorgeous! My Mom used to make a French Chocolate Silk Pie, I must compare the recipes…I am looking forward to making this one 🙂
Let me know Wendy; I would love to know the difference. I was most surprised when I did a cursory check online that the graham cracker crust is unique…I think it’s critical to it’s success!
Looking at the title, I just kept saying, “Yes… yes…. YES!” Hello Kahlua! What a fantastic dessert, Barbara!
Thanks Brian; the espresso and Kahlua are both very subtle…I think they just accentuate the chocolate…the way it should be with this pie.
Since we are dealing with “unapproved words” I am going to go with “YUMMY!!!” How could it not be with all my favorite things in it – chocolate, kahlua, cream, espresso, pecans and graham crackers!!
I love that you posted the original picture – it is such a great feeling to see progress – FG and TS watch out!!!!!
Hope you and the gals have a great “un Valentine’s Day”!!!
Oh no you didn’t! I find in lieu of using approved words I’m making ones up…more fun! But I still like the ‘Y’ word and glad you appreciated the old photo. It is good to see progress, does not mean the big guns will approve but sometimes it’s really not about that is it? We had a great, fun night…with guys here too actually!
Oh, Barb, this pie looks heavenly. So does the picture with your new camera. What a world of a difference to your old photo of the pie. Could I come by for a Valentine’s day slice tomorrow, please?
Luckily my neighbors helped me finish it off but thinking it would be OK for a blogger Meetup, right?
I know I would be seduced if anyone made this for me on V-Day. Absolutely divine!
Made me smile; heck I would be seduced if someone cooked anything for me for Valentine’s! But you are right, it’s divine. Seriously.
Wow! This looks fabulous! I am thinkin’ that it would be great for a Valentine dinner!
Kate…it would be perfect which is why I made it again so I could get an updated pic. The old one simply did not do it justice!
Barb, that first pic of the pie has me drooling! Delish! Happy Valentines Day! 🙂
Thanks Sara…so my mission was accomplished!
I have a week spot for chocolate+coffee, especially if it comes in creamy form. I would LOVE to have a standing mixer, and it is on my list (for several years now), but I would gladly sacrifice 20 minutes of mixing for this indulgence!
What a difference a new camera makes! I am glad that you love yours as much as I love mine (learning something every day:)
Happy V-day (if you celebrate)!
Oh I am swooning! The photo is gorgeous and jumps out at me and screams my name! I adore your additions and this is one recipe for me! Wow wow wow an easy recipe that is so beautiful, fabulous and just the right flavors (oh yeah, chocolate and espresso?) would definitely become one of my favoritists too. Fab, Barbara!
Thanks Jamie…as I finished off the last little sliver with coffee this morning I am sort of amazed myself at how I swoon over each bite…it’s almost too simple to elicit that response. But it does, promise.
I have the Colorado Cache book, too, after a friend recommended it for its good recipes. I should really open it up as this is the second recipe I’ve seen referencing it. This pie is gorgeous–I imagine I would love it, too.
You absolutely should…this is my 2nd copy; I wore the first one out!