French Silk Pie

Summary: This is a chocolate-lover's dream come true. My Aunt Da (my maternal great-aunt) made hers with a regular pie crust and that is certainly fine to do. But I like this in the cocoa crust I made for it. Because the eggs remain uncooked, it is important to use best-quality ones.

Yield: one 9" pie


  • 1 9" baked cocoa pie crust, cooled
  • 1 stick unsalted butter, room temp
  • 3/4 cup sugar
  • 3 squares Ghirardelli unsweetened baking chocolate, melted and cooled
  • 2 best-quality (preferably cage-free) large eggs
  • 2 cups TruWhip (all-natural Cool Whip), thawed


Make the crust and let it cool.

With a hand or standing mixer, cream the butter and sugar. Stir in the melted, cooled chocolate and then beat in the eggs one at a time (beating 3-4 minutes after each one). Fold in the TruWhip and pour the batter into the pie crust. Cover and put in the fridge for about 2 hours to set.