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Super Silky French Silk Pie

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“My girlfriend's son asked for his favorite pie to celebrate his 18th birthday. I was at the event and after one bite understood his love for this pie. She shared her recipe with me and I was shocked that there are four raw eggs in the recipe. She uses pasteurized eggs but I lived on the edge and went with ordinary eggs. I made it for my children and they loved it also. ENJOY!!”
8 pieces

Ingredients Nutrition

  • 1 pillsbury refrigerated pie crust (softened)
  • 3 ounces unsweetened chocolate squares
  • 1 cup softened butter
  • 1 cup sugar
  • 12 teaspoon vanilla
  • 4 eggs (paseurized)
  • 12 cup whipped cream
  • unsweetened chocolate shavings


  1. Heat oven to 450 degrees.
  2. Make pie crust shell as directed using a 9: glass pie pan.
  3. Bake 9-11 minutes, cool completely.
  4. Melt the chcoclate in a 1 qt saucepan over a low heat.
  5. Cool the chocolate.
  6. Beat butter until fluffy.
  7. Gradually beat in sugar until light and fluffy.
  8. Beat in cooled chocolate and vanilla until well blended.
  9. Add eggs, 1 at a time, beating on high 2 minutes after each egg.
  10. Beat until mixture is smooth and fluffy.
  11. Pour into the cooled baked shell.
  12. Refrigerate at least 2 hours.
  13. Garnish with whipped cream and chocolate shavings.
  14. Store in fridge.

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