This French Silk Pie is the rich chocolatey indulgent dessert I bring out every holiday season! Silky smooth chocolate filling in a flaky crust topped with fluffy whipped cream for a delicious dessert everyone will ask for the recipe!
This pie has earned a permanent spot on our holiday dessert table because it looks like it came from a fancy bakery and tastes even better than it looks. My family starts requesting it the moment the holidays get close and I never argue because at $11.84 for the whole pie it is one of the most impressive and affordable desserts I make all year.
Why You’ll Love This Recipe!
- No raw eggs — the eggs are gently cooked on the stovetop making this completely safe to serve to everyone
- Rich silky mousse-like chocolate filling that is completely different from a basic chocolate cream pie
- Make ahead friendly — needs 6 hours to chill so it is perfect for holiday prep the day before
- Completely customizable crust — use a traditional pastry crust, Oreo cookie crust, or graham cracker crust
My French Silk Pie is made with no raw eggs and is one of my favorite chocolate desserts. This is the best pie because of the creamy texture and amazing flavor. If you love this classic French Silk Pie Recipe, then you must try this Chocolate Pie and Chocolate Cream Pie Recipe.
Ingredients
- 9″ Deep-Dish Pie Pan – We used store bought but you can use a homemade pie dough as well. Feel free to also make with a graham cracker crust or your favorite pie crust
- Granulated Sugar – Added for sweetness
- Eggs – Helps to thicken the mousse
- Bittersweet Chocolate – Use high-quality chocolate
- Vanilla Extract – Use pure vanilla extract
- Unsalted Butter – Make sure to use room temperature
- Heavy Cream – Use full fat heavy whipping cream
- Powdered Sugar – Adds sweetness
- Chocolate Shavings – You can also top with a dusting of cocoa powder, chocolate curls, chocolate chips or chocolate swirls
Carrie’s Tip: Make sure your heavy cream is very cold before whipping — cold cream whips faster and holds its peaks better than cream that has been sitting out. Pop the bowl and beaters in the freezer for 10 minutes before whipping for the best result.
How to Make French Silk Pie
Follow along with my simple instructions to learn how you can make your own French silk pie in your own kitchen.
Step 1 – Bake crust according to package directions. Allow to cool completely.
Step 2 – Make the filling by combining the sugar and eggs in a saucepan over medium-low heat on the stovetop. Whisk continuously until it reaches 160 degrees F with an instant-read thermometer and easily coats the back of a spoon.
Step 3 – Remove the egg mixture from heat. Stir in the melted chocolate and vanilla until combined. Allow to sit at room temperature until it cools to 75 degrees F. Make sure to stir it occasionally.
Step 4 – Beat the butter in a mixing bowl with a stand up mixer or hand held mixer until fluffy. Gradually add the chocolate mixture into the butter. Beat for 5 minutes on high speed until light and fluffy.
Step 5 – Beat the cream in a separate mixing bowl with an electric hand mixer or stand up mixer with paddle attachment in a bowl of a stand mixer. Once it starts to thicken, add the powdered sugar. Beat until soft peaks form.
Step 6 – Carefully fold this into the chocolate mixture by hand.
Step 7 – Spread the mixture into the pie crust. Smooth the top with a spatula. It will be very full so it is important to use a deep dish pie crust. Refrigerate the pie for at least 6 hours.
Step 8 – Use an electric mixer to beat the heavy cream, powdered sugar and vanilla on high speed until stiff peaks form.
Step 9 – Spread the whipped topping on the pie before serving. Sprinkle shaved chocolate on top to garnish. Then the pie is ready to slice, serve and enjoy!
Recipe Tips
- Heavy Cream – The heavy cream should be very cold before using to make the filling.
- Heating Egg – Whisk the eggs and sugar together overheat. Make sure to not skip this step.
- Chill Thoroughly – The pie needs at least 4 hours in the fridge to set properly.
Crust Variations
The crust is completely flexible for this recipe — here are the three most popular options:
- Traditional Pastry Crust – A store-bought deep dish pie crust works perfectly and saves time. If using a homemade or refrigerated roll-out crust make sure to blind bake it first. Press parchment into the crust, fill with pie weights, bake at 375°F for 15 minutes, remove weights, and bake another 5–10 minutes until golden. Cool completely before filling.
- Oreo Cookie Crust – Crush 24 Oreos and mix with 5 tablespoons melted butter. Press into a 9-inch deep dish pan and refrigerate 30 minutes before filling — the most popular variation and pairs beautifully with the chocolate filling.
- Graham Cracker Crust – The quickest option — a store-bought graham cracker crust adds a subtle honey sweetness that works surprisingly well with the bittersweet chocolate filling.
Serving Recommendations
- Chocolate curls or shavings — use a vegetable peeler on a bar of bittersweet chocolate for elegant curls that make the pie look stunning on a holiday table
- Fresh berries — raspberries or strawberries alongside a slice add a bright fresh contrast to the rich chocolate filling
- Coffee or espresso — a cup of strong coffee alongside French silk pie is one of the best dessert pairings you can serve at a holiday dinner
- Extra whipped cream — pipe rosettes around the edge of the pie using a piping bag for a bakery-style presentation that impresses every guest
Storage and Freezer Instructions
Refrigerator
- Cover and refrigerate for up to 4 days — add whipped topping just before serving for the best presentation
Freezer
- Freeze without whipped topping for up to 3 months — thaw overnight in the refrigerator before topping and serving
Frequently Asked Questions
The name comes from its silky, mousse-like chocolate filling.
Not this version — the eggs are cooked to 160°F on the stovetop making this pie completely safe to serve to everyone.
French silk has a light airy mousse-like filling made from beaten butter and cooked eggs while chocolate cream pie has a denser custard or pudding-based filling.
The eggs were not cooked to a full 160°F, the mixture was too warm when combined, or the pie did not chill for the full 6 hours.
Beat the chocolate and butter mixture on high speed for the full 5 minutes — graininess almost always clears up with more beating and fully softened room temperature butter.
More Easy Pie Recipes
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French Silk Pie Recipe
Ingredients
- 1 9" Deep Dish Pie Crust. We used store bought but you can use a homemade pie crust as well.
For the Filling:
- 1 ⅓ Cups Granulated Sugar
- 4 Large Eggs
- 8 Ounces Bittersweet Chocolate Melted
- 1 teaspoon Vanilla Extract
- 10 Tablespoons Unsalted Butter room temperature
- 1 ⅓ Cups Heavy Cream
- 4 teaspoon Powdered Sugar
For the Topping:
- 1 Cup Heavy Cream
- 2 Tablespoons Powdered Sugar
- 1 teaspoon Vanilla Extract
- Optional Garnish – Chocolate shavings
See how we calculate recipe costs.
Instructions
- Bake 1 deep dish 9-inch pie crust according to package directions. Allow it to cool completely before filling.
- In a saucepan over low-medium heat, whisk together 1? cups granulated sugar and 4 large eggs continuously until the mixture reaches 160°F and coats the back of a spoon.
- Remove the saucepan from the heat and stir in 8 ounces melted bittersweet chocolate and 1 teaspoon vanilla extract until smooth and combined.
- Let the chocolate mixture cool to approximately 75°F, stirring occasionally as it cools.
- In a large mixing bowl, beat 10 tablespoons room-temperature unsalted butter with a hand mixer or stand mixer until light and fluffy.
- Gradually add the cooled chocolate mixture into the butter and beat on high speed for 5 minutes until light and fluffy.
- In a separate mixing bowl, beat 1? cups heavy cream with 4 teaspoons powdered sugar until soft peaks form.
- Gently fold the whipped cream mixture into the chocolate mixture by hand until fully combined.
- Spread the filling evenly into the cooled deep-dish pie crust, smoothing the top with a spatula.
- Refrigerate the pie for at least 6 hours.
- Before serving, make the topping by beating 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract on high speed until stiff peaks form.
- Spread the whipped topping over the pie and garnish with chocolate shavings if desired.
- Slice, serve, and enjoy!
