We need to talk.
I’ve just eaten my third half of a French Silk Brownie Pie and my happies are running on overdrive. What are those called again? Endorphins? Melatonin? Melanoma?
Just know this: PURE CHOCOLATE is running through my veins and it’s the best thing that’s happened to me, ever. Weeee!
I’m gonna do that again.
Weeeeeeeeeeeeeeee!
I don’t know when I’ll come back to this earth but in the meantime, lemme explain to you more about this French Silk Brownie Pie.
First of all, to those of you who have made French Silk Pie and not told me about the sheer joy that is homemade French silk? You’re fired. Why did I not know of this wonderfulness before today? Whyyyy?
This puffy chocolate cream could be an over-the-moon dessert in and of itself.
But did you hear that? That was the word brownie.
All that chocolate fluffy cream that we were just talking about? It goes right over a gooey brownie crust and gets topped with fresh whipped cream and chocolate shavings. OH MY STARS.
There is such a thing as a chocolate rush. Get it.
French Silk Brownie Pie
- Total Time: 6 hours 20 minutes
- Yield: 8–10 1x
Description
This French silk brownie pie is absolutely decadent. Bottom layer brownie, middle layer chocolate French silk, and top layer whipped cream.
Ingredients
- 1 batch of your favorite brownie batter (I’ve made it no secret that mine is the Ghirardelli Double Chocolate boxed mix)
- 6 tablespoons butter, softened
- 1/2 cup sugar
- 3 ounces unsweetened chocolate, melted and cooled
- 1/2 cup eggs (for me that was about 1 1/2 eggs)
- whipped cream
- chocolate shavings
Instructions
- Prepare the brownie batter. Pour the batter into tart pans, making just a thin layer (about 1 inch) of batter. Bake for about 10-15 minutes, depending on how gooey you want the crust. When completely cool, if they puffed up a little bit you can press them down with your hands to make more room for the filling.
- Cream the butter and sugar until fluffy. Add the melted and cooled chocolate. The mixture will look kind of grainy – that’s ok.
- With your mixer on low, incorporate the eggs. As soon as they’re just incorporated, start gradually turning your mixer to a faster setting, scraping the sides as you go. Beating it faster will fluff the whole thing up and it will become a wonderful, fluffy chocolate mousse.
- Pour the mousse over the brownies and refrigerate for at least 4 hours. When ready to serve, top with whipped cream and chocolate shavings.
Notes
I made 4 of these in a tart pan, but I had some extra filling and a lot of extra brownie batter. There is easily enough batter and filling to make 6-8 tart-sized pies or a full pie.
If you do want to make a full pie, I’d recommend making either 1.5x or 2x the amount of filling. It depends on how much filling you want, but I think it’s better to have a little extra than not enough! You’ll also need to make the crust about 1-2 inches thick (so you might not need all the brownie batter, depending on how much you make) and bake it a little longer (30 minutes).
- Prep Time: 20 mins
- Cook Time: 6 hours
- Category: Dessert
- Cuisine: American
Keywords: french silk pie, brownie pie, pie recipe
This Wednesday.
Book reveal video.
Bring chocolate.
Weeeeeee!
I know this is an amateur question, but what butter do you use? Salted, unsalted? Please forgive me š
We typically use salted butter!
Did you add all of your eggs at once? Thanks for the recipe!
It would work fine either way, Jocelyn. š
I love it it’s so yammy like to say Delicios,
I don’t own tart shells to make these in and was wondering if I could make them in muffin tins instead?
Very dangerous receipe. You are actually eating raw eggs.
I just made this for my husband last night. Talk about chocolate!!! We split a piece and barely made it through it! It definitely needs whipped cream or ice cream to calm it down. Otherwise it was delicious!!
Gorgeous little pies! I have often wondered how to make french silk (there’s a local restaurant here that serves amazing silk pie), so I’m psyched to see your recipe! Using brownie as the base is plain genius!
I am making this for dessert on Easter. I can hardly wait!! There is nothing better in my book than French Silk and to add a brownie and homemade whipped cream. All I can say is, hallelujah!!!
Hallelujah Amen to that!
Sounds/looks like something I need to make for “Cake Friday”. Eggs are not cooked?
Nope! So make sure to eat right away and refrigerate any leftovers.
I know I’m being a jerk and that looks absolutely delicious (I hope to have an occasion to make it for one day), but that “happy rush” you got from eating that is a sugar rush–not endorphins or dopamine or anything like that. A sugar rush is absolutely dangerous and is the sort of thing that leads to diabetes.. Endorphins, on the other hand, are totally healthy and are released during rigorous exercise.
This pie looks heavenly!
French Silk Pie fell out of fashion in the health scares concerning salmonella in chicken eggs, consuming raw eggs was supposed to be dangerous, etc.–I don’t remember exactly when, back in the early 80s? The commercial versions of the pie were never as good because they just can’t serve raw eggs. My mother used to make French Silk pies. In fact, it was my favorite birthday dessert when I was in high school and college. I am so glad to see this recipe, because Mom lost hers long before I inherited her recipe box, and this one looks just like it (she stopped making it when my dad’s cholesterol when through the roof, and the doctor was blaming eggs). The addition of a brownie crust…. [eyes roll back in head]. Amazing. On concept alone, I’m rating it 5 stars, and perhaps I’ll come back and comment on how my own adventure into French Silk goes, once that’s complete.
My favorite part of this comment is the eyes rolling back into the head. š Hope you like it Jenny!
I’m having some major chocolate cravings now! Looks great!
Chocolate cravings always lead in a good direction, if you ask me.