Farmhouse Favorite: French Silk Pie

Prep time
35 min
Cook time
6 to 8 min

With sweet chocolate filling, creamy whipped topping, and a crunchy graham cracker crust, this French Silk Pie has got it all. It’s perfect for special occasions, big celebrations — or any day that could use a little more joy.

How To:

  1. To make the graham cracker crust, preheat the oven to 375°F.
  2. In a medium bowl, whisk together the graham cracker crumbs and granulated sugar until fully incorporated. Stir in the melted butter until the crumbs are completely coated and resemble wet sand.
  3. Pour the mixture into a pie plate. Using the edge of a measuring cup, press the crumbs into the bottom of the pan and along the sides of the pan until the crumbs are firmly packed into a crust.
  4. Bake the crust for 6 to 8 minutes, or until lightly browned. Cool for 30 minutes, or until completely cooled.
  5. Meanwhile, to make the filling, in a large bowl, using an electric mixer on medium speed, cream the butter for 30 to 45 seconds or until light and fluffy. Reduce the speed to low, and gradually add the powdered sugar until it is fully incorporated.
  6. Increase the speed to medium, and mix in the vanilla and melted chocolate.
  7. Mix in the eggs, 1 at a time, beating for 4 to 5 minutes between each addition and scraping down the sides of the bowl as needed. The filling should be fluffy and light in color.
  8. Spread the filling into the cooled crust in an even layer, and refrigerate for at least 2 hours, or until completely set.
  9. To make the whipped cream, in a large bowl, using an electric mixer on medium-high speed, beat the cream, powdered sugar, and vanilla until stiff peaks form, 1 to 2 minutes.
  10. Spread the whipped cream over the top of the pie. Using a vegetable peeler, shave the side of the chocolate to garnish. Slice and serve cold. The pie may be stored in the refrigerator for up to 4 days.


Recipe courtesy of Dinner Bell Co-op member Janora Korver (Alton, IA)

Made with love + simple ingredients