Well now, if you’re lookin’ for a pie that’s so smooth it’ll melt in your mouth, let me tell ya, this here French Silk Pie’s the one! I ain’t no fancy cook, but this pie? It’s easy as pie—if ya know what I mean. I’ve made this pie for years, and folks always ask me, “How do you make that creamy, dreamy pie?” Well, sit tight, I’m gonna share it with ya.
First off, you’ll need a pie crust. You can make one from scratch if you’re feelin’ ambitious, but I usually just buy one of them Mrs. Smith’s frozen ones. It saves me a whole lotta work, and the pie still turns out delicious. Just bake it like the package says and set it aside.
Now, let’s talk about that filling! It’s the heart and soul of this pie, and it’s what makes it so special. You’re gonna need some butter—about half a cup—and a cup of sugar. You’ll wanna beat that butter and sugar together real good. Don’t rush it! You want it smooth and not grainy, so take your time—maybe 15 or 20 minutes. Use a hand mixer if you got one, or just beat it by hand if you’re feelin’ strong.
Once that butter and sugar is all nice and smooth, add in some melted chocolate. I usually use semi-sweet chocolate, but if you like it sweeter, you can use milk chocolate. Just melt about 4 ounces of it and mix it in real good with your butter and sugar. You’ll see that chocolate turn into something real silky. You’re gonna need about 2 teaspoons of vanilla extract, so add that in too. Stir it all together until it’s nice and smooth.
Now, here’s the tricky part—don’t get scared! You’ll need to add eggs, but ya gotta do it right. The eggs need to be room temperature. I know it sounds odd, but trust me, it makes a difference. You’re gonna add the eggs one at a time, beatin’ it in after each one. You don’t want to rush this step either. Beat it for about 5 minutes after each egg to get that nice, fluffy texture. It’ll start to get real light and airy, like silk.
After that, it’s time to pour this sweet, smooth chocolatey filling into your baked pie crust. Just pour it in slowly, makin’ sure it spreads evenly. You don’t wanna waste a drop of this goodness!
Once the pie’s filled up, cover it with some plastic wrap and stick it in the fridge for at least four hours. I usually let it sit overnight if I’ve got the time, so it sets up real nice. When you take it out, it’ll be all firm and ready to cut.
Now, for the topping. Some folks like to just serve it plain, but I like to whip up some heavy cream to make it extra special. About a cup of heavy cream with a tablespoon of sugar, and whip it up until it gets thick. Then just spread that whipped cream over the top of the pie, nice and smooth. If you’re feelin’ fancy, you can add a little chocolate shavings on top, or some chocolate syrup if you really want to impress folks.
And there you have it—Baker’s Square French Silk Pie, just like the one you used to get at the diner, but now you can make it yourself! It’s rich, it’s smooth, and it’s downright delicious. People will be askin’ for seconds, I promise ya.
So there you go, dear. It’s simple, it’s sweet, and it’s perfect for any occasion. Enjoy bakin’ this pie and watch folks’ eyes light up when they take a bite!
Tags: Bakers Square French Silk Pie Recipe, French Silk Pie, Chocolate Cream Pie, Bakers Square Copycat Recipe, Easy French Silk Pie
