Chocolate french silk pie

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a chocolate pie with one slice missing from it

Once an award-winning recipe, this no-bake chocolate pie has an incredible light and fluffy texture-but we wanted to amplify the chocolate flavor. Don't let the name fool you: the recipe for French Silk Pie was born in America. Created by Betty Cooper in 1951 for the third annual Pillsbury Bake-Off, this old-fashioned icebox chocolate pie is rarely made today, perhaps because it calls for raw eggs. We wanted to develop a modern, cooked-egg version with ramped-up chocolate flavor.We tried…

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two slices of chocolate pie on black plates

French Silk Chocolate Pie: French Silk Pie dates back to 1951 when Betty Cooper made it for the Pillsbury Bake-Off. Our version uses beaten eggs and sugar to create a custardy texture, with heavy cream for richness and bittersweet chocolate for deep cocoa flavor.

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