Why is it called French Silk pie?

Because of the filling. It has a silky, smooth and fluffy texture that's like a mousse.

Can you use a cookie or graham cracker crust?

Definitely! But I recommend using a traditional pie crust. A crisp, flaky and mild tasting pie crust counterbalances the rich and decadent chocolate filling. It's the perfect flavor combination.

Copycat French Silk Pie Recipe (Better Than Bakers Square)

Description

This creamy, rich and decadent French Silk Pie recipe is a luscious chocolate mousse in a flaky pie crust. Fashioned after the famous Bakers Square chocolate pie, the copycat recipe is better than the real thing.

Ingredients

Units Scale

1 cup granulated sugar
3/4 cup salted butter, softened
1/2 cup unsweetened cocoa powder , plus more for serving
3 tablespoons canola oil
1 teaspoon vanilla extract
3 large eggs
1 (9 inch) baked pie crust, cooled
1 1/2 cups heavy cream or store bought whipped cream

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Instructions

To a large bowl, add the sugar and butter. A stand mixer (with a whisk attachment) or a handheld mixer work best for this recipe. Beat on medium speed until light and fluffy, about 2-3 minutes.
Add the cocoa powder, canola oil and vanilla. Beat until thoroughly combined, about 1-2 minutes.
Add the eggs and beat until combined. Scrape the sides of bowl as needed. Beat for an additional 3 minutes or until the chocolate and egg mixture is fluffy and light.
Transfer the filling to the cooled pie crust. Evenly spread the mixture for the crust is completely filled.
Cover with plastic wrap and chill for at least 3 hours.
Add the heavy whipping cream to bowl. Beat at medium high speed until medium to stiff peaks form, about 3-4 minutes.
Top the pie with the whipped cream and dust with cocoa powder.
Cut into slices and serve.

Notes

My chocolate French Silk pie recipe contains raw eggs. Getting sick from eating raw eggs that are stored properly under refrigeration is rare. Take an extra precaution and use pasteurized eggs in the pie. But the very young and the old, pregnant women and those with compromised immune systems should skip this recipe.

Store the pie and whipped cream separately in the refrigerator. Store the whipped cream in an airtight container up to 3-4 days. Cover the pie with plastic wrap and store in the refrigerator for up to 5 days.

Prep Time: 15 minutes
3 hours refrigeration:
Cook Time: 0 minutes
Category: dessert
Method: no bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 551
Sugar: 25.5 g
Sodium: 341 mg
Fat: 41.9 g
Saturated Fat: 20.1 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 43.9 g
Fiber: 2.1 g
Protein: 6.5 g
Cholesterol: 217 mg