Frangelico French Silk Pie is an easy pie recipe that can be made with minimal ingredients and maximum decadence! Your family will swoon over every bite of the most luscious chocolate pie they’ll ever taste.
If you need a last-minute addition to your holiday menu, a homemade French Silk Pie Recipe is better than anything you could ever purchase!
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. Plus alcohol, just like salt, is a known flavor enhancer!
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 Recipe
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 Tasty Chocolate Pie Recipes:
- Peppermint Chocolate Pie from Grandbaby Cakes
- Chocolate Cream Pie
- French Silk Pie
- Fudgy Brownie Pie
- Reese’s Peanut Butter Pie
- S’mores Pie
- More Pie Recipes
- One 9-inch pie shell of your choice, homemade or store-bought pastry or chocolate cookie crust* recommended
- 12 tablespoons 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.
Serving Size:1 slice
Amount Per Serving: Calories: 519Total Fat: 34gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 72mgSodium: 226mgCarbohydrates: 48gFiber: 3gSugar: 35gProtein: 4g