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Jean Webster’s French Silk Pie
Recipe Summary
Yield: Makes one 9-inch pie
Ingredients
For the Crust
8 tablespoons (1 stick) chilled salted butter, cut into pieces, plus more for pan
1/3 cup pecan halves
1 1/3 cups all-purpose flour
1/4 cup firmly packed light-brown sugar
1/4 teaspoon salt
For the Filling
12 tablespoons (1 1/2 sticks) salted butter, room temperature
1 cup granulated sugar
3 ounces unsweetened chocolate, melted and cooled
1 1/2 teaspoons pure vanilla extract
3 large eggs
Whipped cream, for serving
Chocolate curls, for serving
Cook's Notes
Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.
Gallery
Jean Webster’s French Silk Pie
Recipe Summary
Yield: Makes one 9-inch pie
Gallery
Jean Webster’s French Silk Pie
Jean Webster’s French Silk Pie
Jean Webster’s French Silk Pie
Recipe Summary
Yield: Makes one 9-inch pie
Recipe Summary
Yield: Makes one 9-inch pie
Yield: Makes one 9-inch pie
Makes one 9-inch pie
Ingredients
Ingredients
8 tablespoons (1 stick) chilled salted butter, cut into pieces, plus more for pan
1/3 cup pecan halves
1 1/3 cups all-purpose flour
1/4 cup firmly packed light-brown sugar
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) salted butter, room temperature
1 cup granulated sugar
3 ounces unsweetened chocolate, melted and cooled
1 1/2 teaspoons pure vanilla extract
3 large eggs
Whipped cream, for serving
Chocolate curls, for serving
Directions
Make the crust: Preheat oven to 325 degrees. Butter a 9-inch pie plate; set aside. Grind pecans in a food processor, or chop very finely with a knife. In a medium bowl, combine flour, pecans, sugar, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse meal. Press firmly into prepared pie plate. Bake until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. With machine running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for five minutes after each addition. Pour filling into cooled pie crust. Cover with plastic wrap, and transfer to the refrigerator to cool for at least 4 hours and up to overnight.
Just before serving, top pie with whipped cream, and decorate with chocolate curls.
Cook's Notes
Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.
Cook’s Notes
Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.
Reviews (18)
Add Rating & Review
238 Ratings
5 star values:
75
4 star values:
72
3 star values:
59
2 star values:
28
1 star values:
4
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Reviews (18)
Add Rating & Review
238 Ratings
5 star values:
75
4 star values:
72
3 star values:
59
2 star values:
28
1 star values:
4
Add Rating & Review
238 Ratings
5 star values:
75
4 star values:
72
3 star values:
59
2 star values:
28
1 star values:
4
238 Ratings
5 star values:
75
4 star values:
72
3 star values:
59
2 star values:
28
1 star values:
4
238 Ratings
5 star values:
75
4 star values:
72
3 star values:
59
2 star values:
28
1 star values:
4
- 5 star values:
- 75
- 4 star values:
- 72
- 3 star values:
- 59
- 2 star values:
- 28
- 1 star values:
- 4
Martha Stewart Member
Rating: 4 stars
03/19/2019
My family and I couldn't quite agree on whether this is truly a French Silk pie. We always think of the Baker's Square version as the "real" one. However, with that said, we did like this. While we were ready to snub the pecan crust, all agreed that it worked really well with the chocolate and probably is better than the ordinary pie shell for a crust, although we still agree the ordinary pie shell is really the classic for this pie.
This was easy to make and we did like it but aren't certain it shouldn't be fluffier for our personal tastes. The only real problem was that the sugar came out a little grainy. I know I scraped the sides of the bowl, beat it as long as I should, and did all of that, correctly. But I used ordinary sugar and suspect that using baker's/bartender's sugar would have made it blend better. But I wouldn't avoid this recipe if you only have regular sugar (I mean cane sugar or beet sugar). I would also take the extra step to make the pecan crust because it really did add something to the pie and wasn't hard as long as you can either get ground pecans or have a way to easily make them (I have a mini-food processor plus a manual grinder).
Martha Stewart Member
Rating: 4 stars
03/01/2019
Super easy to make and yummy! Used a store bought pie crust and still worked perfectly.
Martha Stewart Member
Rating: 5 stars
01/11/2019
I haven't make the crust, but I'm sure it's very good. This is my go to recipe for French silk pie filling. It is excellent and fairly easy to make. I'm not sure why the ratings are low, but feel it maybe because of trolls.
Martha Stewart Member
Rating: 5 stars
11/23/2017
OK, I bake all the time. I also am not a huge fan of chocolate or frosting. I don't care what you haters think, this pie is amazing. I love it. My family loves it. It is delicious and has been on our family table for the past 4 years.
Martha Stewart Member
Rating: 2 stars
11/29/2016
I made this for Thanksgiving using a standard pie crust but otherwise followed the recipe exactly. It really does taste like and have the consistency of a whipped chocolate frosting. If you love frosting, you might love this pie. Everyone said it was delicious, but I would never make this again.
Martha Stewart Member
Rating: Unrated
11/30/2012
OMG Adrienne, get a life. you are a [filtered].
Martha Stewart Member
Rating: Unrated
09/25/2012
OMG....This recipe is crazy! I've never seen a recipe that is straight up frosting pie! I think the reason that so many people love this pie is because it's not pie at all - it's frosting in a pie shell...a graham cracker pie shell.
Let me get this right...one egg for every ounce of chocolate? Yup. A whole cup of sugar? Oh yeah! If you're looking for an alternative to that Duncan Heines can you've been spooning, here it is. Enjoy while you sit in your lazy boy cheering on Jerry Springer
Martha Stewart Member
Rating: Unrated
08/31/2012
I'm not an expert cook, but I felt like one after I made this pie. I followed the directions to the letter but got a little impatient beating each egg for 5 minutes. I fudged a little on that, but it still turned out perfectly. I did have some filling left over, too, so you can use a large pie pan. For gluten-free folks, I replaced the flour with the same amount of Arrowhead Mills all-purpose GF flour, and not a single gluten-eater could tell the difference.
Martha Stewart Member
Rating: Unrated
12/23/2011
This is, by far, the best tasting pie I've ever made. The filling is like biting into chocolate heaven, and I'm a chocolate devotee. I love the taste of the crust, but must be doing something wrong, because I could NOT get it out of the pie plate without absolutely destroying the pieces of pie. Still delicious, but I could use some help with how to be able to cut and serve pieces of PIE, not French Silk filling with crumb topping. HELP!!!!
Martha Stewart Member
Rating: 5 stars
11/02/2011
Just used this recipe a couple days ago and it turned out FANTASTIC. I should also note I am a complete novice and it was the first pie, first ANYTHING from scratch I ever made. The crust was so tasty and the consistency of everything was perfect. It tasted even better the second day after chilling overnight.
Martha Stewart Member
Rating: Unrated
09/18/2011
this pie is AMAZING! my boyfriend is a huge French silk pie fan and he says this is the best one he's ever ate. I added a little more vanilla but its awesome!
Martha Stewart Member
Rating: Unrated
12/26/2010
Holy crapp! This was good! I rate it a 5/5! Martha Stewart Food Network are the only people I trust dealing with sweets. Thanks Martha, you made a delicious and divine course! 5/5 PEOPLE!!!!
Martha Stewart Member
Rating: Unrated
12/26/2010
I didn't try this recipe yet, but my cousin and I were going to bake, and I am going to recommend this.. hope we try it(=
Martha Stewart Member
Rating: Unrated
11/23/2010
I had never had or made a French Silk pie before I tried this one. I have tried a few since I first made this one and none of them come close! I have been making it every Thanksgiving and a few other times a year for over 6 years now. Great creamy texture, LOVE the crust with the brown sugar and pecans...also makes for a lovely and impressive presentation with the whipped topping and chocolate curls. Also can be made ahead of time and that's nice. I usually make it the day before!
Martha Stewart Member
Rating: Unrated
06/02/2009
Fantastic! I added and extra egg to dense it up. Chocolate heaven...super fun to do a lovely presentation on top.
Martha Stewart Member
Rating: Unrated
05/01/2009
This is the best french silk pie ever! It is very smooth and everyone always asks for it again. It's very important to whip it the stated time. I make a standard pastry pie crust and whip my own whip cream. Delicious!
Martha Stewart Member
Rating: Unrated
11/28/2008
Great recipe. Very light and silky - secret is to beat the full time and chill sufficiently. I made espresso whipped cream for the topping. It was a hit!
Martha Stewart Member
Rating: Unrated
02/23/2008
I tryed this recipe and it was very easy. It was a little runny though and I found my self eat egg yolks. but my geusts did enjoy it a lot and were impressed seeing that it came out just like the picture.
Martha Stewart Member
Rating: 4 stars
03/19/2019
My family and I couldn't quite agree on whether this is truly a French Silk pie. We always think of the Baker's Square version as the "real" one. However, with that said, we did like this. While we were ready to snub the pecan crust, all agreed that it worked really well with the chocolate and probably is better than the ordinary pie shell for a crust, although we still agree the ordinary pie shell is really the classic for this pie.
This was easy to make and we did like it but aren't certain it shouldn't be fluffier for our personal tastes. The only real problem was that the sugar came out a little grainy. I know I scraped the sides of the bowl, beat it as long as I should, and did all of that, correctly. But I used ordinary sugar and suspect that using baker's/bartender's sugar would have made it blend better. But I wouldn't avoid this recipe if you only have regular sugar (I mean cane sugar or beet sugar). I would also take the extra step to make the pecan crust because it really did add something to the pie and wasn't hard as long as you can either get ground pecans or have a way to easily make them (I have a mini-food processor plus a manual grinder).
Rating: 4 stars
Rating: 4 stars
03/01/2019
Super easy to make and yummy! Used a store bought pie crust and still worked perfectly.
Rating: 5 stars
01/11/2019
I haven't make the crust, but I'm sure it's very good. This is my go to recipe for French silk pie filling. It is excellent and fairly easy to make. I'm not sure why the ratings are low, but feel it maybe because of trolls.
Rating: 5 stars
Rating: 5 stars
11/23/2017
OK, I bake all the time. I also am not a huge fan of chocolate or frosting. I don't care what you haters think, this pie is amazing. I love it. My family loves it. It is delicious and has been on our family table for the past 4 years.
Rating: 2 stars
11/29/2016
I made this for Thanksgiving using a standard pie crust but otherwise followed the recipe exactly. It really does taste like and have the consistency of a whipped chocolate frosting. If you love frosting, you might love this pie. Everyone said it was delicious, but I would never make this again.
Rating: 2 stars
Rating: Unrated
11/30/2012
OMG Adrienne, get a life. you are a [filtered].
Rating: Unrated
Rating: Unrated
09/25/2012
OMG....This recipe is crazy! I've never seen a recipe that is straight up frosting pie! I think the reason that so many people love this pie is because it's not pie at all - it's frosting in a pie shell...a graham cracker pie shell.
Let me get this right...one egg for every ounce of chocolate? Yup. A whole cup of sugar? Oh yeah! If you're looking for an alternative to that Duncan Heines can you've been spooning, here it is. Enjoy while you sit in your lazy boy cheering on Jerry Springer
Rating: Unrated
08/31/2012
I'm not an expert cook, but I felt like one after I made this pie. I followed the directions to the letter but got a little impatient beating each egg for 5 minutes. I fudged a little on that, but it still turned out perfectly. I did have some filling left over, too, so you can use a large pie pan. For gluten-free folks, I replaced the flour with the same amount of Arrowhead Mills all-purpose GF flour, and not a single gluten-eater could tell the difference.
Rating: Unrated
12/23/2011
This is, by far, the best tasting pie I've ever made. The filling is like biting into chocolate heaven, and I'm a chocolate devotee. I love the taste of the crust, but must be doing something wrong, because I could NOT get it out of the pie plate without absolutely destroying the pieces of pie. Still delicious, but I could use some help with how to be able to cut and serve pieces of PIE, not French Silk filling with crumb topping. HELP!!!!
Rating: 5 stars
11/02/2011
Just used this recipe a couple days ago and it turned out FANTASTIC. I should also note I am a complete novice and it was the first pie, first ANYTHING from scratch I ever made. The crust was so tasty and the consistency of everything was perfect. It tasted even better the second day after chilling overnight.
Rating: Unrated
09/18/2011
this pie is AMAZING! my boyfriend is a huge French silk pie fan and he says this is the best one he's ever ate. I added a little more vanilla but its awesome!
Rating: Unrated
12/26/2010
Holy crapp! This was good! I rate it a 5/5! Martha Stewart Food Network are the only people I trust dealing with sweets. Thanks Martha, you made a delicious and divine course! 5/5 PEOPLE!!!!
I didn't try this recipe yet, but my cousin and I were going to bake, and I am going to recommend this.. hope we try it(=
Rating: Unrated
11/23/2010
I had never had or made a French Silk pie before I tried this one. I have tried a few since I first made this one and none of them come close! I have been making it every Thanksgiving and a few other times a year for over 6 years now. Great creamy texture, LOVE the crust with the brown sugar and pecans...also makes for a lovely and impressive presentation with the whipped topping and chocolate curls. Also can be made ahead of time and that's nice. I usually make it the day before!
Rating: Unrated
06/02/2009
Fantastic! I added and extra egg to dense it up. Chocolate heaven...super fun to do a lovely presentation on top.
Rating: Unrated
05/01/2009
This is the best french silk pie ever! It is very smooth and everyone always asks for it again. It's very important to whip it the stated time. I make a standard pastry pie crust and whip my own whip cream. Delicious!
Rating: Unrated
11/28/2008
Great recipe. Very light and silky - secret is to beat the full time and chill sufficiently. I made espresso whipped cream for the topping. It was a hit!
Rating: Unrated
02/23/2008
I tryed this recipe and it was very easy. It was a little runny though and I found my self eat egg yolks. but my geusts did enjoy it a lot and were impressed seeing that it came out just like the picture.
All Reviews for Jean Webster’s French Silk Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Jean Webster’s French Silk Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
