Frangelico French Silk Pie is an easy pie recipe that can be made with minimal ingredients and maximum decadence! Your family will love it! If you need a last minute addition to your holiday menu, my blogger friends have your back!
Frangelico French Silk Pie
I’ve made all sorts of French silk pies and desserts, but always come back to Jean Webster’s basic recipe. That isn’t to say you can’t change it up a bit as I did with this pie. A nice slosh of Frangelico, a smooth hazelnut liqueur, adds an extra level of flavor.
You can also use a pre-made pastry or store-bought chocolate cookie crust to make it easier on yourself. My family expects a French Silk Pie every Thanksgiving, along with pumpkin. This Frangelico French silk pie was the first dessert to disappear—try it and you’ll see why!
Tips for Making a French Silk Pie
This recipe may look complicated, but it’s a snap to prepare. Just don’t think about the calories as you add the ingredients!
- A stand mixer with a paddle attachment makes for very little hands on time. Sit back and have a bonbon or two while the mixer chugs along.
- PRO-Tip: Most of the ingredients are already in your kitchen or refrigerator, but I’d recommend hunting down some pasteurized eggs if you’re serving this pie to your children, the elderly or immune compromised, since the eggs are added raw.
- You can certainly skip the Frangelico completely or add your favorite liqueur. I contemplated using Kahlua as the coffee flavor plays beautifully with chocolate.
- No matter which crust and liqueur you use, your family will request this amped up Frangelico French silk pie every holiday to come!
More Last Minute Holiday Recipes:
- The Frenchy by Books n’ Cooks
- Chocolate Chip Banana Bread by Ruffles & Truffles
- Chocolate Cranberry Mini Muffins by Sew You Think You Can Cook
- Cauliflower-Apple Melts by The Wimpy Vegetarian
- Everything Cream Cheese Balls by Magnolia Days
- Mini Party Crab Cakes by Food Lust People Love
- Holiday Bruschetta by Grumpy’s Honeybunch
- Lobster Salad in Puff Pastry Cups by The Weekend Gourmet
- Potato Kimchi Bacon Bites by kimchi MOM
- Scallops with Cranberry Bacon Jam by Caroline’s Cooking
- Spanakopita Bites by Casa de Crews
- Tortellini Caprese Bites by The Freshman Cook
- Tropical Cocktail Wings by Cindy’s Recipes and Writings
- Apple Pecan Salad by Wholistic Woman
- Bourbon Glazed Sweet Potatoes by Cosmopolitan Cornbread
- Italian Sausage & Broccoli Rabe Stuffing by The Food Hunter’s Guide to Cuisine
- 4-Ingredient Double Chocolate Christmas Fudge by Cupcakes & Kale Chips
- Bananas Foster Bread Pudding by Wallflour Girl
- Frangelico French Silk Pie by That Skinny Chick Can Bake
- Holiday Pie Crust Cookies by Rhubarb and Honey
- Peppermint Bark Pretzels by Pies and Plots
- Red Velvet Eggnog Cheesecake Trifle by The Crumby Cupcake
- Soft and Chewy Lemon Cookies by Serena Bakes Simply From Scratch
- White Chocolate Covered Gingerbread OREOS by Renee’s Kitchen Adventures
- White Chocolate Peppermint Fudge by Hezzi-D’s Books and Cooks
Quick and Easy Holiday Recipes #SundaySupper by Sunday Supper Movement
- One 9-inch pie shell of your choice, homemade or store-bought pastry or chocolate cookie crust* recommended
- 12 tablespoons (1 ½ sticks) butter, at room temperature
- 1 cup sugar
- 3 ounces unsweetened chocolate, melted and cooled
- 1 ½ teaspoons vanilla extract
- 1 tablespoon Frangelico, a hazelnut liqueur
- 3 large eggs,pasteurized recommended
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla
- Chocolate curls**
- Bake a 9-inch pie crust of your choice. Transfer to a wire rack to cool.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar for about 2 minutes, till light and fluffy. With the mixer running, gradually add melted chocolate, vanilla, and the Frangelico. Add eggs, one at a time, beating at medium speed for 5 minutes after each addition. Pour filling into cooled crust. Cover with plastic wrap, and cool in the refrigerator at least 4 hours.
- Before serving, whip one cup of heavy cream, adding powdered sugar and vanilla to taste. Garnish with chocolate shavings and whipped cream if desired.
Total time does not include chilling time.
* I made a chocolate cookie crust by combining crumbs from 24 Nabisco Famous Wafer cookies, 4 tablespoons melted butter and 1 tablespoon of butter. I pressed the crumbs into a 9-inch pie plate, baked at 350 degrees for 8-10 minutes, then cooled.
** Directions to make chocolate curls on this post for Fluffy Chocolate Dessert.