When I was in high school I lived across the street from a Poppin’ Fresh, which is now known as Baker’s Square. They make the BEST French Silk Pie, which is a rich and creamy chocolate cream pie. Yes, they beat out Marie Callender’s by a mile!
So I was searching the internet for such a recipe as I had never been able to duplicate it. However, I FINALLY found a recipe on a blog called Sticky Feet that comes so close you can’t even tell. I am in love! :)
I have to admit, I was so excited to make this, and then so worried it wasn’t going to work because the instructions said to beat the butter and sugar until creamy and not grainy. Well mine was creamy but never NOT grainy. However, after making this multiple times now, I know to simply beat it for several minutes until light and fluffy, about 6-7 minutes.
- First off, make the filling first. The filling will be pale in color but will darken as it chills. Put it into a bowl, cover with plastic wrap and refrigerate. This allows it to set up and thicken a bit before adding it to the pie shell.
- Make your pie crust. If making a crust from scratch, follow the instructions for a fully baked pie shell as this pie will not go in the oven. Let it cool completely.
- Add the chilled filling to the pie crust. Put it back in the fridge while you make the whipped topping. If you are using Cool Whip, go ahead and top the pie now and refrigerate.
- WAIT until tomorrow to eat. You can certainly eat it after it has chilled for several hours, BUT believe me when I tell you that you will be very thankful that you waited overnight. The filling needs time to set up. Any graininess you may have detected when you tasted the filling will be gone after a good night’s rest.
I have made this pie numerous times and have used both Cool Whip (pictured) and fresh whipped cream for the topping. You can dress it up by shaving some bittersweet chocolate through a mandoline or using a vegetable peeler. Sprinkle the shavings on the top of the pie.