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French Silk Pie Recipe
If you love a creamy chocolate pie that tastes like a fancy restaurant dessert but feels cozy and homemade, this French Silk Pie Recipe is going to be your new favorite “impress everyone with zero stress” dessert.
What Is French Silk Pie, Really?
French silk pie isn’t actually French at all—it’s a classic American chocolate pie that got its name from that silky smooth, rich chocolate filling. Think of it as a cross between a chocolate mousse and a chocolate cream pie, tucked inside a flaky crust and piled high with whipped cream.
This is the kind of classic French dessert–style pie that shows up at our family table for birthdays, Easter, Thanksgiving, Christmas… honestly, whenever I can justify making it. My kids call it “chocolate silk pie,” my husband calls it “that decadent chocolate pie,” and I call it “the one that makes people close their eyes on the first bite.”
What makes this version special?
You get:
- A buttery, crisp French silk pie crust (with a cookie crust option if you’d rather go no-bake).
- A silky chocolate filling that’s whipped for several minutes until it’s light, fluffy, and melt-in-your-mouth smooth.
- A cloud of chocolate whipped cream on top, plus chocolate curls for a little drama.
You can also lighten it up slightly with darker chocolate and a bit less sugar, or make it more festive with seasonal toppings—peppermint at Christmas, raspberries in summer, you name it.
And yes, this is technically a no bake chocolate pie if you use a premade or cookie crust. The filling itself never goes near the oven, which is very welcome on hot days when you still want a show-stopper dessert.
Why You’ll Love This French Silk Pie Recipe
- So silky and rich, but not heavy or gloopy.
- No-fail method with step-by-step directions that actually explain what things should look and feel like.
- No bake chocolate pie filling—only the crust needs baking (and you can use a store-bought one).
- Perfect make-ahead dessert; it needs chilling, so it’s ready when you are.
- Uses simple, easy-to-find ingredients—no fancy pastry degree required.
- Great for holidays, birthdays, or potlucks when you want a “wow” chocolate dessert recipe.
- Very customizable: use a traditional pie crust, a chocolate cookie crust, or even a gluten-free crust.
- Light, airy texture from plenty of whipping—tastes like a high-end bakery chocolate silk pie.
Ingredients For The Creamiest French Silk Pie
Let’s walk through what you’ll need for this homemade silk pie. I’ll give you the classic version first, plus an easy shortcut.
For the French silk pie crust
- 1 9-inch pie crust, baked and cooled
- You can use:
- 1 homemade flaky pie crust, fully baked
- OR 1 store-bought frozen pie crust, baked according to package directions
- OR 1 premade graham cracker or chocolate cookie crust for an easy no-bake twist
- You can use:
Tip: If you make your own crust, blind-bake it and let it cool completely so the silky chocolate filling doesn’t melt or soak into it.
For the silky chocolate filling
- 4 oz (about ¾ cup) semisweet chocolate chips or chopped chocolate
- (Ghirardelli or Guittard melt very smoothly; dark chocolate also works if you prefer a deeper cocoa flavor.)
- 1 cup (2 sticks / 226 g) unsalted butter, very soft but not melted
- (Leave it at room temp for at least an hour; it should yield easily when pressed.)
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon fine sea salt
- 4 large pasteurized eggs, at room temperature
Note on eggs: Traditional French silk pie uses raw eggs. I always suggest using pasteurized shell eggs (often labeled as such at the store) for food safety.
For the chocolate whipped cream topping
- 1 ½ cups heavy whipping cream, cold
- 3 tablespoons powdered sugar
- 1 tablespoon unsweetened cocoa powder (Dutch-process or regular)
- 1 teaspoon vanilla extract
- Chocolate curls, shavings, or mini chocolate chips for garnish (optional but fun)
Tip: Chill your mixing bowl and whisk attachment for 10–15 minutes before whipping cream. It helps the cream thicken faster and hold its shape better.
Step-By-Step Directions
1. Bake the crust (if needed)
If you’re using a raw pastry crust, line it with parchment and fill with pie weights or dried beans. Bake at 400°F (200°C) for 12–15 minutes, then remove the weights and bake 5–8 more minutes until golden and fully cooked. Let cool completely.
2. Melt the chocolate
Add the semisweet chocolate to a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until smooth and fully melted. Set aside to cool to room temperature—it should be thickened but still pourable, not hot.
3. Cream the butter and sugar
In a stand mixer with the paddle attachment (or with a hand mixer), beat the softened butter and granulated sugar on medium-high speed for 5–7 minutes. The mixture should look very pale and fluffy, and the sugar granules should start to dissolve. This step is important for a creamy chocolate pie with no grit.
4. Add vanilla and salt
Mix in the vanilla extract and sea salt until combined. Scrape down the sides of the bowl so nothing sticks.
5. Blend in the melted chocolate
With the mixer on low, pour in the cooled melted chocolate. Increase the speed to medium and beat until the mixture is smooth and glossy, about 1–2 minutes.
6. Add the eggs—one at a time, with lots of mixing
Switch to the whisk attachment if you have one. Add one egg and beat on medium-high for a full 5 minutes. Then add the second egg and beat another 5 minutes. Repeat with the third and fourth eggs, beating 5 minutes after each addition.
Yes, it’s a little time-consuming, but this long whipping step is what gives French silk pie that airy, silky chocolate filling. The mixture will get lighter in color and texture as you go.
7. Fill the crust
Spoon the chocolate silk filling into your cooled pie crust. Use an offset spatula or the back of a spoon to smooth the top. The filling will look luscious and slightly mounded.
8. Chill the pie
Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or overnight. The filling needs this time to firm up while still staying silky.
9. Make the chocolate whipped cream
When you’re ready to serve, add cold heavy cream, powdered sugar, cocoa powder, and vanilla to a chilled mixing bowl. Beat on medium-high speed until medium-stiff peaks form. The cream should hold its shape when you lift the beater, but still look smooth and creamy, not grainy.
10. Top and garnish
Spread or pipe the chocolate whipped cream on top of the chilled pie. Swirl it nicely, then sprinkle with chocolate curls, shavings, or mini chips. You can also grate a chocolate bar over the top; it looks lovely with very little work.
11. Slice and serve
Use a sharp knife dipped in hot water and wiped dry between cuts for the cleanest slices. Serve chilled. Listen for that little silence around the table when everyone takes their first bite—that’s how you know you nailed it.
Servings & Timing
Yield
- Makes 1 (9-inch) French silk pie, about 8–10 slices
Prep Time
- About 35–40 minutes active time (including whipping and assembling)
Chill Time
- Minimum 4 hours, up to overnight
Total Time
- About 4 hours 45 minutes, most of it hands-off while the pie chills and the silky chocolate filling sets up.
Variations On This Classic French Dessert
You know what? Once you’ve made this easy French silk pie once or twice, you’re going to start playing with flavors. Here are a few ideas to get you started:
- Mocha French silk pie – Add 1–2 teaspoons instant espresso powder when you melt the chocolate for a coffee-kissed chocolate dessert recipe.
- Salted caramel chocolate silk pie – Swirl ¼ cup thick caramel sauce over the chocolate filling before chilling and finish with a sprinkle of flaky sea salt.
- No-bake Oreo French silk pie – Use a chocolate sandwich cookie crust (no baking needed) and you’ve got an easy, no bake chocolate pie.
- Gluten-free silk pie – Use a gluten-free cookie crust or certified gluten-free graham crackers for the base.
- Mint chocolate silk pie – Add ½ teaspoon peppermint extract to the filling and top with crushed peppermint candies for a winter holiday twist.
- Mini French silk pies – Make the recipe in individual tart pans or a muffin tin lined with cupcake liners for perfect little party desserts.
Storage, Freezing & Make-Ahead Tips
You can absolutely make this French Silk Pie Recipe ahead, which is one more reason I lean on it for holidays and busy weekends.
Refrigerator storage
- Cover the pie loosely with plastic wrap or a pie dome and store in the fridge for up to 3–4 days.
- For the neatest slices, keep it well chilled; it cuts best straight from the refrigerator.
Freezer storage
- To freeze, chill the pie until firm, then wrap well in plastic wrap and a layer of foil.
- Freeze for up to 1 month for the best texture.
- Thaw in the refrigerator overnight. I prefer adding the whipped cream topping fresh after thawing, but you can freeze it with the topping in place.
Make-ahead plan
- Make the crust and filling up to 1 day ahead and keep chilled.
- Whip the chocolate cream topping the day you plan to serve for the fluffiest texture.
- If you’re hosting, this timeline keeps your kitchen calm and your dessert ready when guests walk in.
Notes From My Kitchen
- Room temperature really matters. Soft butter and room-temperature eggs help the filling whip up light and cohesive. Cold ingredients tend to create a dense, slightly broken texture.
- Whipping time is not a suggestion. Those 5-minute intervals after each egg feel long, but that’s the secret to that rich chocolate filling that still feels airy. I usually set a timer and clean up the kitchen while it whips.
- Use chocolate you’d happily eat by itself. Since this is a chocolate-forward pie, a good-quality bar or chip brand makes a difference. If it tastes a little flat or waxy out of the bag, it’ll taste that way in your pie too.
- Don’t skip cooling the chocolate. If it’s too warm, it can soften the butter mixture and affect the texture. If it’s too cool and thick, it won’t blend smoothly. You’re aiming for room temperature and glossy.
- For extra-stable whipped cream. If you’re serving this at a party and it might sit out for a while, you can add 1 tablespoon of instant vanilla pudding mix or 1 teaspoon cornstarch to the cream while it whips. It’ll help it hold up longer.
French Silk Pie Recipe FAQs
Are the raw eggs in French silk pie safe?
Traditional French silk pie uses raw eggs, so I recommend pasteurized shell eggs, which are gently heated to reduce bacteria. If you’re serving young kids, pregnant people, or anyone with a weakened immune system, pasteurized eggs are the safest choice.
Can I use cocoa powder instead of melted chocolate?
Cocoa powder alone won’t give you the same silky texture or depth of flavor. You really need real chocolate for that classic French silk pie experience.
Why is my filling grainy?
Graininess usually comes from sugar that didn’t fully dissolve or chocolate that seized. Make sure you cream the butter and sugar long enough, and melt the chocolate gently so it stays smooth.
My pie didn’t set. What went wrong?
Most often, the filling wasn’t whipped long enough after each egg, so it didn’t incorporate enough air. Chilling longer can help, but next time, make sure to whip the full 5 minutes per egg.
Can I use a store-bought crust?
Absolutely. A good-quality frozen or refrigerated crust, baked and cooled, works just fine. A premade graham cracker or chocolate cookie crust is great if you want a no-bake French silk pie crust.
How long can French silk pie sit out?
Because it contains eggs and cream, keep it out at room temperature for no more than 2 hours. After that, slide it back into the fridge.
How do I get clean slices?
Use a sharp knife, dip it in hot water, wipe it dry, and slice. Repeat the dip-and-wipe step between cuts. It feels fussy, but it makes those layers look bakery-level.
Can I make this French silk pie without heavy cream on top?
Yes, you can skip the topping or use a non-dairy whipped topping instead. The pie will still be rich and chocolatey, just a little less like a chocolate whipped cream pie.
Final Thoughts
This French Silk Pie Recipe is one of those special desserts that makes people think you spent all day in the kitchen, even though it’s really just some gentle mixing, a little patience, and good chocolate. It’s a creamy chocolate pie that fits just as well on a fancy holiday table as it does on a casual Sunday night.
If you try this easy French silk pie, I’d love to hear how it went—leave a comment, share your twist on it, or tell me if it became someone’s new favorite birthday pie. And if you’re in a chocolate mood, you might also enjoy exploring other chocolate pie recipes, like peanut butter chocolate pie or a simple brownie pie for your next gathering.
French Silk Pie
Ingredients
- 1 9-inch pie crust baked and cooled; homemade, store-bought, or cookie crust
- 4 oz semisweet chocolate about 3/4 cup chips or chopped; good quality
- 1 cup unsalted butter 2 sticks / 226 g, very soft but not melted
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- 4 large pasteurized eggs at room temperature
- 1 1/2 cups heavy whipping cream cold
- 3 tablespoons powdered sugar
- 1 tablespoon unsweetened cocoa powder Dutch-process or regular
- 1 teaspoon vanilla extract for whipped cream
- chocolate curls or shavings or mini chocolate chips, for garnish (optional)
Instructions
- If using a raw pastry crust, preheat the oven to 400°F (200°C). Line the crust with parchment and fill with pie weights or dried beans. Bake for 12–15 minutes, then remove the weights and bake another 5–8 minutes until golden and fully cooked. Let the crust cool completely.1 9-inch pie crust
- Add the semisweet chocolate to a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until smooth and fully melted. Set aside to cool to room temperature; it should be thickened but still pourable, not hot.4 oz semisweet chocolate
- In a stand mixer with the paddle attachment or with a hand mixer, beat the softened butter and granulated sugar on medium-high speed for 5–7 minutes, until very pale and fluffy and the sugar granules begin to dissolve.1 cup unsalted butter, 1 cup granulated sugar
- Mix in the vanilla extract and fine sea salt until combined. Scrape down the sides of the bowl.2 teaspoons pure vanilla extract, 1/4 teaspoon fine sea salt
- With the mixer on low, pour in the cooled melted chocolate. Increase speed to medium and beat until the mixture is smooth and glossy, about 1–2 minutes.4 oz semisweet chocolate
- Switch to the whisk attachment if available. Add one egg and beat on medium-high for a full 5 minutes. Add the second egg and beat another 5 minutes. Repeat with the third and fourth eggs, beating 5 minutes after each addition, until the filling is lighter in color and very silky.4 large pasteurized eggs
- Spoon the chocolate silk filling into the cooled pie crust. Smooth the top with an offset spatula or the back of a spoon so it is evenly mounded.1 9-inch pie crust
- Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours or overnight, until the filling is set but still silky.
- When ready to serve, chill a mixing bowl and whisk attachment for 10–15 minutes. Add the cold heavy cream, powdered sugar, cocoa powder, and vanilla to the bowl. Beat on medium-high speed until medium-stiff peaks form; the cream should hold its shape but remain smooth and creamy.1 1/2 cups heavy whipping cream, 3 tablespoons powdered sugar, 1 tablespoon unsweetened cocoa powder, 1 teaspoon vanilla extract
- Spread or pipe the chocolate whipped cream over the chilled pie. Swirl decoratively, then garnish with chocolate curls, shavings, or mini chocolate chips if desired.chocolate curls or shavings
- Use a sharp knife dipped in hot water and wiped dry between cuts for the cleanest slices. Serve the pie well chilled.
