Baker's Square French Silk Pie
Submitted by lethal
A copycat Baker’s Square French silk pie with a velvety chocolate filling made from instant pudding, buttermilk, and Cool Whip set with gelatin. No-bake, no stress, all silk.
YIELD
1 servingsPREP
30 minCOOK
20 minREADY
30 minIf you grew up anywhere near a Baker’s Square, you know the French silk pie. That impossibly smooth, rich chocolate filling in a flaky crust, topped with a cloud of whipped cream and chocolate shavings.
This copycat version nails it with a clever shortcut: chocolate instant pudding mixed with buttermilk instead of regular milk, which gives the filling a tangy depth that cuts right through the sweetness.
A hit of unflavored gelatin keeps everything sliceable, and a fold of Cool Whip makes it mousse-light.
No baking, no tempering chocolate, no double boilers. Just mix, pour, chill, and accept the compliments.
Pro Tips
- Use buttermilk, not regular milk, for the pudding. The tang is what makes this taste like the real Baker’s Square version and not just chocolate pudding in a crust.
- Dissolve the gelatin completely before whisking it in. If you see any granules, keep it in the hot water bath a bit longer. Undissolved gelatin creates rubbery spots.
- Fold the Cool Whip in gently with a spatula, not a whisk. You want to keep the air in it. That’s what gives the filling its silky, mousse-like texture.
- Chill for at least 4 hours before serving. Overnight is even better. The filling needs time to set fully so it slices cleanly.
Ingredients
Directions
Prepare small box instant pudding, using buttermilk instead of milk; set aside. Prepare 1 envelope Knox gelatine with ¼ cup cold water. Use glass measuring cup to mix gelatine. Set mixture in a pot or pan of hot water, while still in the cup, to help dissolve gelatine. Gelatine is dissolved when mixture is clear. Wire whisk gelatine into pudding and fold in the 9oz. cool whip. Pour into prepared crust; chill. Apply whipping cream on top before serving. Garnish with chocolate shavings.
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