Very Sexy French Silk Pie

Very Sexy French Silk Pie

One of the most amazing easy pie recipes you'll find, this Very Sexy French Silk Pie will make you feel great! They say chocolate releases endorphins, which is one of the reasons behind the name of this cocoa-laden pie recipe. The next time you're in the mood for a sinfully good sweet treat, just turn to this yummy chocolate dessert recipe. It's simple to make and tastes positively wonderful. Go ahead and prepare this silky pie and you're sure to be impressed!


It helps if the ingredients are chilled (like the butter, the bowl, beaters, etc).


  • 1 cup sugar
  • 3/4 cup butter (not margarine)
  • 3 ounces bittersweet chocolate, melted and cooled
  • 1 1/2 teaspoon vanilla
  • 3 eggs
  • 1 (9-inch) baked pastry or pie shell
  • whipped cream (optional)
  • chocolate curls (optional)


  1. In a small mixer bowl, cream sugar and butter about 4 minutes until fluffy.
  2. Stir in cooled chocolate and vanilla.
  3. Add eggs, one at a time, beating on medium speed of electric mixer after each addition and scraping sides of bowl constantly.
  4. Turn into baked pastry shell. Chill several hours or overnight till set.
  5. Garnish with whipped cream and chocolate curls, if desired. Cover and chill.

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thank you for these recipes. I plan on trying a few.

This sounds good but what about the danger of raw eggs? I have always made egg nog and never had any problem but now they say it is not safe. Betty

Can we get a 2013 update for this recipe due to everyone thinks the raw eggs are dangerous please.

I don't think I would try this with uncooked eggs. Way too risky.

Where is the picture of it?

Am I the only one concerned about the raw eggs?? How safe is this w/o cooking the eggs? Last I heard it wasn't safe at all?

Try This cup whipping cream ounces semisweet chocolate pieces cup butter cup sugar egg yolks beaten tablespoons whipping cream baked inch pie shell whipped cream for serving chocolate curls for garnish Directions In a heavy -quart saucepan combine the cup whipping cream chocolate pieces butter and sugar Cook over low heat stirring constantly till chocolate is melted About minutes Remove pan from heat Gradually stir about half of the hot mixture into the beaten egg yolks Return egg mixture to saucepan Cook over medium-low heat stirring constantly till mixture is slightly thickened and almost bubbly-- to minutes Remove saucepan from heat Stir in whipping cream Place saucepan in a bowl of ice water stir occasionally till mixture stiffens and becomes hard to stir minutes Transfer chocolate mixture to a medium mixing bowl Beat the cooled chocolate mixture with an electric mixer on Medium to High speed until light and fluffy orRead More mins Spread filling in a baked pastry shell Cover and chill pie - hours or until set Best served within hours but will last - days if stored properly Serve with whipped cream and a garnish with chocolate curls

Very Tastey

what kind of choc do you use-just bakers choc. like hersheys or would semi sweet chips do? I really want to make this pie, it sounds delicious

I find it unfortunate that so many of these recipes have no pictures - worth a thousand words. - bri <3

Excellent pie!!

I used to make this recipe all the is truly wonderful!!! Haven't made it lately...I guess if I did, I would used pasteurized egg for sure. The secret to the perfect filling is: you must beat each egg for about 5 minutes, before you add the next, and the next. Also, you must be sure there are NO grains of sugar left on the sides of the is to die for!!

Hi all, This is a user submitted recipe and what it calls for are raw eggs. There are several pie recipes that call for the use of raw eggs. However, Egoins777 makes a good point, if you are uncomfortable eating raw egg.

Using the raw eggs would require the use of pasturized eggs or an egg substitute. The recipe needs to contain this info unless a baking step has been left out, which I think is the case.

what other dishes do you use raw eggs in? I don't think I would feel comfortable making this recipe.

My concerns as well? It does make sense if the crust is already baked and cooled (and of course we do use raw eggs in other dishes?)

Was a step left out? Or do you think it is safe to use RAW eggs in a pie?


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