Clock Icon
25 min Prep
3 hr 20 min Total
Pie Iconb
10 Servings


You can update your privacy settings to enable this content. Please enable all cookies to use this feature.

A pie shop classic that’s easily made at home. Give it a try with this easy-to-follow recipe!

Ingredient List
  • Small check mark in a circle icon1 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1/3 cup plus 1 tablespoon shortening
  • Small check mark in a circle icon2 to 3 tablespoons cold water
  • Small check mark in a circle icon1 cup granulated sugar
  • Small check mark in a circle icon3/4 cup butter, softened (do not use margarine or vegetable oil spreads)
  • Small check mark in a circle icon1 1/2 teaspoons vanilla
  • Small check mark in a circle icon3 oz unsweetened baking chocolate, melted, cooled
  • Small check mark in a circle icon3/4 cup fat-free cholesterol-free egg product
  • Small check mark in a circle icon3/4 cup whipping cream
  • Small check mark in a circle icon2 tablespoons granulated or powdered sugar
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon Chocolate curls, if desired
  1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  3. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
  4. In medium bowl, beat 1 cup granulated sugar and the butter with electric mixer on medium speed until light and fluffy. Beat in 1 1/2 teaspoons vanilla and the chocolate. Gradually beat in egg product on high speed until light and fluffy (about 3 minutes). Pour into pie crust. Refrigerate until set, at least 2 hours but no longer than 24 hours.
  5. In chilled medium bowl, beat whipping cream, 2 tablespoons granulated sugar and 1 teaspoon vanilla with electric mixer on high speed until stiff. Top pie with whipped cream; garnish with chocolate curls.
  • Use Betty Crocker® pie crust mix for the scratch pie crust in this recipe and save time.
  • Make it Mocha French Silk Pie by adding 2 teaspoons instant coffee (dry) when melting the baking chocolate.
  • It’s the chocolate pie to end all chocolate pies: classic French silk. This decadent dessert is guaranteed to get a place of honor at any gathering, and it’s equally sure to be gone by the end of the meal. Store-bought versions are certainly easy to pick up on the fly, but true bakers know that making French silk pie from scratch — starting with a perfect-every-time pie crust — is worth the effort. This pie’s rich chocolate filling has deeper flavor and silkier texture that just can’t be matched by something off the shelf. Top it with a final flourish of homemade whipped cream and revel in the indulgence.