No-Bake French Silk Chocolate Pie (with Cool Whip)
This easy French silk pie delivers rich, velvety chocolate flavor with a fraction of the effort of traditional recipes. By swapping fussy heavy cream for a light whipped topping, you get a perfectly fluffy, make-ahead dessert that is guaranteed to impress.
Equipment
- deep dish pie plate (only needed if not using premade store-bought)
- microwave-safe dish
- hand mixer (or stand mixer; one of these is required for this recipe to fluff up the eggs; do not mix by hand)
- large mixing bowl
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Ingredients
- 1 deep dish 9-inch pie shell baked and cooled
- 1 stick butter softened
- ¾ cup sugar
- 2 ounces unsweetened chocolate melted and cooled
- 2 eggs
- 8 ounces reduced fat Cool Whip divided; defrost in fridge before using
- chocolate garnish optional
Instructions
- Bake pie crust and allow to cool.
- In a large mixing bowl, cream the softened butter with the sugar.
- Melt the chocolate in a microwave-safe dish, let it cool and then add it to the creamed butter mixture; stir to incorporate.
- Add eggs, one at a time, beating 5 minutes after each addition on high speed.
- Gently fold in half the Cool Whip and then pour the filling into the cooled pie shell.
- Cover loosely with plastic wrap and allow the pie to set in the fridge for 2-3 hours before topping with remaining Cool Whip and chocolate garnish.
Notes
If you have one, a stand mixer is the way to go with this recipe since the filling needs to be beaten on high speed for 10 minutes total. This can get a bit messy with a hand mixer because you need to stop intermittently to scrape down the sides of the bowl with a rubber spatula. Be prepared for a little chocolate fluff to go flying!
Let the chocolate cool before adding it to the creamed butter mixture. This is important so that when you add the eggs in the next step, the mixture isn't warm.
Be sure to let the pie set in the fridge for 2-3 hours before adding the final layer of Cool Whip. This is the key to achieving two completely separate layers.
For leftovers, loosely cover with plastic wrap or foil and keep the pie refrigerated for up to 5 days (provided that the eggs aren't past expiration). The pie can also be frozen; defrost overnight in the fridge.
Please see the raw egg consumption disclaimer in the above post before making this recipe.
Nutrition
Serving: 1 sliceCalories: 399kcalCarbohydrates: 41gProtein: 5gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 76mgSodium: 228mgPotassium: 134mgFiber: 2gSugar: 23gVitamin A: 462IUCalcium: 53mgIron: 2mg
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