Growing up French silk pie was one of the first pies I ever remember tasting….specifically from Baker’s Square (the best way I can describe Baker’s Square is sort of a smaller, Midwest version of Marie Calender’s or Polly’s Pies…a total ‘early bird special’ type of place). I remember entering through the doors and walking up to the big glass case of pies with wide eyes. My eyes were immediately glued onto these perfect chocolate curls, that sat atop a sweet and fluffy whipped cream, that sat atop a smooth and creamy chocolate mousse, that sat atop a flaky, buttery crust; it was their French silk pie and it was glorious.
Our version today swaps the flaky, buttery crust for a Nilla wafer crumbs crust because I really like the texture of the crumbly crust against the smooth, creamy and extra decadent filling. This pie definitely involves a handful of steps, but it’s actually pretty easy overall and totally worth making! Seriously though, I love this pie. It’s so freakin’ good and is a great alternative to traditional thanksgiving desserts like pumpkin and pecan pie. I really think everyone should make this pie and share it with everyone they love, because everyone deserves a little French silk pie in their life! Enjoy! xx, Jenny
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French Silk Pie
INGREDIENTS
crust
- 60 Nilla wafers, finely crushed
- ¼ teaspoon cinnamon
- ¾ cup (1 ½ sticks) unsalted butter, melted and cooled
filling
- ¾ cup superfine sugar
- 2 large eggs, lightly beaten
- 2 ½ ounces bittersweet chocolate, melted
- ½ cup (1 stick) unsalted butter, softened
- 1 ¼ cup heavy whipping cream
- 2 teaspoons vanilla extract
garnish
- whipped cream, lightly sweetened
- shaved bittersweet chocolate
Recipe instruction visual controls:
INSTRUCTIONS
- Preheat oven to 350˚F.
- For crust: Place Nilla wafer crumbs, cinnamon and melted butter into a mixing bowl and stir together until completely combined.
- Pour mixture into the bottom of a 9” springform pan and press into the bottom and sides of the pan, in an even layer.
- Bake crust for 10 to 15 minutes or until golden brown. Remove from oven and cool completely. Once cooled, place in the refrigerator until ready to use.
- For filling: Place sugar and eggs in a saucepan, whisk together and simmer over medium-low heat. Cook mixture, whisking frequently, until thick enough to coat the back of a spoon, 5 to 7 minutes.
- Stir chocolate into the mixture and stir until smooth. Remove from heat and set aside until completely cooled.
- In a stand mixer, fitted with a paddle attachment, beat butter until light and fluffy. Add cooled chocolate mixture to the butter and continue to beat until fully combined, scraping down sides of the bowl.
- In another mixing bowl beat together cream and vanilla until stiff peaks form. Fold whipped cream into chocolate mixture until fully combined and mixture is light and fluffy.
- To assemble: Remove crust from the refrigerator and fill with chocolate filling. Refrigerate for 4 to 6 hours to allow filling to set. Remove pie from springform pan, top with whipped cream and shaved chocolate. Serve.
NOTES
- *Makes 3 (4 inch) pies OR 1 (9 inch) pie
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I made this for a friends pie competition and won! I gave you ladies all the credit. Thank you, it was delicious.
I made this pie today and it is excellent! My only issue was with the crust which calls for way too much butter for the amount of wafers. I bought the regular Nila Wafers and counted out 60 cookies. After adding 1and 1/2 sticks of melted butter the mixture was soggy. I added the rest of the cookies left in the box, which helped, but the resulting crust was still a little bit too moist. The crust is still delicious and the rest of the recipe turned out perfect. I highly recommend making this pie. Happy Thanksgiving
I’ve never tried French Silk Pie. Your recipe and photos make me want to make it immediately!
OMG this looks amazing! I’ve never had French Silk Pie (don’t know how it’s possible), but your pictures/recipe have convinced me that I need to get on it ASAP. :D
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Can this pie be frozen after it is assembled,but before the whip cream topping?
Ah yes, oddly positive childhood memories of Baker’s Square — although maybe they aren’t all that odd, considering the amount of pie we went through there. French silk was always at the top of my list too!
I also have fond memories of Baker’s Square! Although I obnoxiously turn my nose up to Polly pies, etc, and I have no idea why! It’s probably the nostalgia :)
I loved the Baker’s French Silk Pie, but when they came out with the Caramel French Silk Pie, that was to die for!!
How delicious and BEAUTIFUL!
This is a fave in our family too! I never knew the ingredients were so simple. I was expecting some secret difficult to work with ingredient. Looove this. I am sure it will make an appearance at my family’s celebrations this holiday season.
This looks simply stunning and absolutely delicious! I love the Nilla wafer crust!
Love your crust substitution! I never thought the traditional crust went with the pie anyway!
A Nilla wafer crust, genius! What a gorgeous!!! pie!!! :) Pinned!
Yes! I’m a huge fan of french silk pie filling, but I’ve always hated the crust! Loving the ‘Nilla Wafers :)
Oh my! That’s one good lookin’ pie!
Baker’s Square and French silk pie go hand in hand for me!!
super goloso questo dolce, non trovo da me i Nilla wafer ma metterò dei biscotti secchi:-)
bellissima ricetta!
raffaella
Hi guys! Was wondering
1. what Nilla wafers are
2. what substitute could I use in place of it? We don’t have those from where I’m at
Thanks :)
Hi Stephanie! Nilla Wafers are just sweetened, vanilla infused, crispy cookies…you can substitute them with sweet crackers/biscuits or Graham crackers!
Thanks Jenny! Can’t wait to try this :)
French silk pie is just… my favorite! And these photos are having me craving a big piece for myself! Love the vanilla wafer crust!
I remember that same vision from Baker’s Square. We’d always go for lunch, but we were really going for pie. Yum!
I still haven’t tried French silk pie. DEF need to make this recipe!