Linda’s French Silk Pie Recipe – Family Favorite Recipe = A Pie Without Measure

Linda was on the phone with me last Thursday while she was making her family’s favorite French Silk Pie Recipe. She kindly gave me her steps to this recipe, which are shared below. Through the magic of technology Linda showed me her crust, filling, and final results. I have never had this pie, but her family requests it as the best French Silk Pie!

This is an unbaked pie. If you’re pregnant, elderly, or have an immune compromised system, raw eggs are risky to eat and best avoided.

My phone allowed me to take pics of her process while Linda guided me through her process of making her delicious looking French Silk Pie. The recipe was made by request for an exchange of getting her the back brakes on her car replaced by her son-in-law.


Graham Cracker Crust

(1-1/2 cups crushed graham cracker crumbs (24 squares))

12 Graham Crackers

1/2 cup of butter or 4 tablespoons of butter* 5 tablespoons

1/3 cup of sugar

French Silk Pie Filling

3 ounces of Dark Chocolate

3/4 cups of sugar

1 stick of softened butter

3 eggs

1 tsp of vanilla


For the crust: Preheat the oven to 350 degrees F. Bake for 10 minutes

Crush the Graham Crackers with a Cuisinart or place in a Ziplock type of bag and crush with a rolling pin to a sandy consistency.

Mix the crumbs and sugar together; then add in the melted butter, mix together

*If you find the mixture a little dry add in another tablespoon of melted butter.

Press into a pie plate using a metal measuring cup and press the mix onto the sides of the pie plate with your fingers.

Bake for 5 minutes until golden brown.

Linda’s Graham Cracker Crust 10-25-20

Put a mixing bowl in the fridge to chill.

After the crust is baked, start the filling by melting the dark chocolate in a microwave for 45 seconds on high until it’s stirrable. Remove and let cool.

In a chilled bowl, beat the softened butter and sugar with a mixer until fluffy (1-2 minutes).

Add the cooled chocolate and vanilla and beat until fully combined. Linda uses a stand mixer.

Add 3 eggs: one at a time, and beat each egg for 5 minutes at medium speed for a total of 15-20 minutes.

Put the mixture into the graham cracker crust and refrigerate.

Can be made a day before. Then topped with 1 cup of heavy cream whipped and shaved chocolate.

Linda’s French Silk Filling
French Silk Pie Ready to Refrigerate
Linda’s French Silk Pie

Once again, technology lets me bring you something from a friend that’s delicious and a family fun tradition.

Thanks for stopping by my kitchen.

Have a peaceful weekend wherever you find yourself.


About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
This entry was posted in Desserts, photography, Slow food and art in the kitchen and tagged , , , , , , , , , . Bookmark the permalink.

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