This faux French silk pie has the cool, creamy chocolate filling and crisp crust of the classic, but skips the raw eggs and lengthy beating. Instant pudding and whipped cream make it simple to prepare, while a few hours in the refrigerator give it clean slices and a satisfyingly silky texture.
Ingredients
- 1 (9-inch) prepared chocolate-cookie crumb pie crust, about 6 ounces
- 1 (3.9-ounce) package instant chocolate pudding mix (not cook-and-serve)
- 1 1/2 cups cold whole milk
- 4 ounces cream cheese, softened to room temperature
- 1 teaspoon vanilla extract
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 cup semisweet chocolate shavings or curls, for topping (optional)
Instructions
- Prepare the crust. If using a store-bought crumb crust, leave it in its pan. If using a homemade crust, make sure it is fully baked and completely cool before filling; do not add the filling to a warm crust. Set the crust on a level tray or plate that will fit in your refrigerator.
- Mix the pudding base. In a medium bowl, whisk the instant pudding mix with the cold milk for 2 minutes, until thickened. Let it stand for 5 minutes so it can set. Follow the package directions if they differ, since pudding brands and package sizes vary.
- Beat the cream cheese. In a separate large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 1 minute. Scrape down the bowl. Add the vanilla and beat briefly to combine.
- Combine the chocolate filling. Add the pudding to the cream cheese in two or three additions, beating on low after each addition and scraping the bowl as needed. Stop once the mixture is smooth and evenly blended; prolonged beating can make it loose. If a few small cream-cheese flecks remain, press the mixture through a fine-mesh sieve or beat briefly rather than adding extra liquid.
- Whip the cream. In a clean, chilled bowl, beat the cold heavy cream and powdered sugar on medium-high speed until medium-stiff peaks form. The cream should hold its shape when the beaters are lifted, but should still look smooth rather than grainy. Watch closely near the end so it does not turn to butter.
- Fold and fill. Fold about one-third of the whipped cream into the chocolate mixture to lighten it. Gently fold in the remaining cream with a spatula, turning the bowl as you go, until no large white streaks remain. Spread the filling evenly in the crust and smooth the top.
- Chill until set. Cover the pie without letting the covering touch the filling. Refrigerate for at least 4 hours, or preferably overnight, until firm enough to slice. Add chocolate shavings just before serving for the neatest appearance.
- Serve. Cut with a sharp knife dipped in hot water and wiped dry between slices. Keep the pie chilled while serving and return leftovers to the refrigerator promptly.
Tips
- Use instant pudding. Cook-and-serve pudding will not set properly with this no-cook method. Check the package weight, too; a smaller package may produce a softer filling.
- Start with soft cream cheese and cold cream. Room-temperature cream cheese blends smoothly, while cold cream whips to stable peaks. If the cream cheese is cold, warm it briefly in short microwave bursts, checking often so it does not melt.
- Fold gently. Stirring vigorously after adding the whipped cream knocks out air and can make the pie dense. Stop folding when the mixture is just evenly combined.
- Plan for a full chill. Four hours is the minimum, but overnight chilling makes slicing easier. Avoid freezing the pie to speed up setting; the texture may become icy or separate as it thaws.
Serving Suggestions
Serve small, cold slices because the filling is rich. A spoonful of lightly sweetened whipped cream, a few chocolate curls, or a dusting of cocoa makes a simple finish. Fresh raspberries or sliced strawberries add a tart contrast, and coffee or unsweetened tea pairs well with the chocolate. For tidy slices, use a warm, dry knife and wipe it clean after each cut.
Variations
For a classic pastry crust, use a 9-inch crust that has been baked according to its recipe and cooled completely. A vanilla wafer or graham cracker crumb crust also works in place of the chocolate crust. For a slightly darker flavor, use a dark-chocolate instant pudding mix if available. You can replace the chocolate shavings with mini chocolate chips or a light drizzle of chocolate sauce. Avoid adding extra milk, melted chocolate, or liqueur without adjusting the filling; additional liquid can prevent it from setting firmly.
Storage and Reheating
Keep the pie covered and refrigerated at 40°F (4°C) or colder. For best quality, eat it within 3 days. Because this filling contains dairy and is not baked, do not leave the pie at room temperature for more than 2 hours, or 1 hour if the room is above 90°F (32°C). Discard pie that has been left out longer than those limits. Freezing is not recommended because the whipped filling can lose its smooth texture; this dessert is served chilled, so reheating is neither needed nor suitable.
Frequently Asked Questions
Is this the same as traditional French silk pie?
No. Traditional French silk pie often uses a cooked or carefully prepared egg-based chocolate filling. This faux version uses instant pudding, cream cheese, and whipped cream for a simpler, egg-free filling with a similar creamy chocolate feel.
Does this pie contain raw eggs?
No. The filling in this recipe contains no eggs. Check the labels on your crust and toppings if you need to avoid eggs for an allergy, since packaged products can vary and may have cross-contact warnings.
Can I make it a day ahead?
Yes. Making it the night before gives the filling plenty of time to set. Cover it and keep it refrigerated; add the chocolate garnish shortly before serving if you want it to look fresh.
Why is my filling lumpy or runny?
Lumps usually come from cream cheese that was too cold or pudding that was not mixed evenly. Runny filling may result from using cook-and-serve pudding, a smaller-than-specified package, extra milk, or cream that was under-whipped. Measure carefully and allow the pie at least 4 hours to chill.
Can I use homemade whipped cream?
Yes. The recipe already uses homemade whipped cream, which gives the filling its light texture. Whip cold heavy cream to medium-stiff peaks, then fold it in gently. Do not substitute aerosol whipped topping, which collapses more easily in the filling.
Can I use a different crust?
Yes. Use a prepared 9-inch crumb crust or a fully baked and cooled pastry crust. If making a crumb crust from scratch, press it firmly into the pan and bake or chill it according to the crust recipe before adding the filling.