French Silk Pie Dip with Pie Crust Dippers

I’ve been dying to make a chocolate pie dip ever since my sleepless-night-pie-dip-list-making fiasco.
The Lemon Meringue Pie Dip rocked my socks.
So I felt pretty good about trying a French Silk Pie Dip.
It’s phenomenal. Of course.
But really, how could a bowl full of chocolate pie be anything less?
Add Dorothy’s Pie Crust Dippers for a truly amazing chocolate pie experience.
French Silk Pie Dip at
French Silk Pie Dip with Pie Crust Dippers
Recipe adapted from: Judy Elizabeth’s Flock
  • 2 cups granulated sugar
  • 1 cup butter
  • 4 eggs
  • 1 Tbsp. vanilla
  • 6 Tbsp. unsweetened Cocoa Powder (I used Hershey’s Special Dark)
  • 2 Tbsp. vegetable oil
  • 1 pie crust, prepared (homemade or store bought)
  1. Over medium-low heat, stir together the sugar, butter, cocoa, vanilla, and oil. Stir until melted and heated through.
  2. Add eggs, one at a time, while constantly whisking the mixture (so that you don’t end up with chocolate and scrambled eggs!). Make sure one egg is completely whisked in before adding another.
  3. Whisk by hand for 3-4 minutes over low heat.
  4. Either pour into a serving bowl and let chill in the refrigerator overnight before serving OR pour into a ziptop bag and let sit in an ice bath to chill for 10 minutes. It’s much firmer (in a good way) if you let it chill overnight.
  5. Cut out pie crust dippers (just as you would sugar cookies). Bake at 450º for about 5 minutes until golden and crispy.
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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.