Easy French Silk Pie

This chocolate French Silk Pie is truly the the most luscious chocolaty silky smooth dessert known to man.  So decadent and delicious and incredibly easy to make.

I’m including my recipe for homemade graham cracker crust…so easy…but buying a graham cracker crust at the store is even easier 😉  So feel free to go with the store bought crust if that’s the way you want to roll.  The pie will still be totally delicious!

If you do decide to make your own crust, start by melting the butter in the microwave.  Break up the graham crackers and place them in the bowl of the food processor along with the sugar and pulse until you have fairly fine crumbs.  Pour the melted butter slowly through the feed tube of the food processor bowl while pulsing.  Remove the lid and the blade from the food processor bowl and stir to ensure the butter is evenly distributed with the graham cracker crumbs.  It should look like wet sand.

Pour the graham cracker crumbs into a 9-inch pie plate and begin to press in an even layer.  Using the bottom of a measuring cup, smooth and compact the crumbs across the bottom and up the sides of the pan, using your thumb to flatten the edges.  Bake in a 350° oven for 10 minutes to set.  Allow to cool completely.

To make the luscious chocolaty filling, melt the unsweetened chocolate in a small sauce pan or skillet over low heat.  Remove from heat as soon as it is melted to cool.  In a medium bowl beat sugar and butter with an electric mixer until light and fluffy, about 5 minutes.  Add eggs one at a time, scraping the sides of the bowl after each addition.  Add the vanilla and the coffee granules or espresso powder and mix in.  Add the cooled unsweetened chocolate and beat until well combined.

Pour into cooled pie shell and refrigerate for at least 4 hours.

Optional Toppings

Chocolate Curls: You can use any kind of chocolate bars but milk chocolate or semi-sweet will work the best.  If you put the chocolate bar in the microwave for about 5 seconds, it will soften it enough that you can run across the side of the bar with a vegetable peeler and it will make curls.  If you don’t want to mess with making curls just grate the chocolate on fine grater.

Whipped Cream:  Whip the heavy cream with an electric mixer with the whisk attachment.  Add 2 heaping tablespoons of powdered sugar and ½ teaspoon of vanilla to one cup of heavy cream and beat until desired consistency.  If you want to pipe the cream onto the pie you need to have a thick firm consistency.  Do not top the pie with cream until just before serving and store the leftovers in the refrigerator.

If you are rolling with the extra easy toppings….get some chocolate sprinkles and some cool whip to dollop on top!

Note:

This pie does contain raw eggs.  If this concerns you, use pasteurized eggs.