★★★★★

French Silk Pie Recipe

Smooth and decadent, French Silk Pie is a chocolate lovers dream! You’ll love the flaky pie crust, topped with smooth and silky chocolate!

Love pie? Be sure to add my homemade Cherry Pie to your dessert list. Or give these handheld Peach Pies a try this year!

French silk pie slice on a silver dessert plate.

The Perfect Chocolate Pie Recipe

Growing up we always had French Silk Pie at holiday get togethers. It usually came from Bakers Square (anyone remember this restaurant?)!

That fudgy, creamy chocolate pie is still to this day one of my favorites! Most Thanksgivings we still serve a French Silk Pie along with the traditional pumpkin pie and pecan pie desserts!

If you prefer a homemade pie crust, you can totally go that route!

I did go the extra steps and make a homemade whipped cream to top this pie (but Cool Whip would work too if you prefer).

How to make French Silk Pie

There is one thing to remember when making this pie. All chocolate is NOT created equal. Do not lick your fingers after melting the baking chocolate…it’s very bitter, haha!

Chocolate pie with whipped cream and chocolate pieces.

STEP 1: Prepare a baked pie crust in a deep pie plate according to package directions (for a single baked pie shell). Allow pie crust to cool completely.

STEP 2: In a small microwave bowl, melt unsweetened baking chocolate on high heat for one minute. Stir and heat again in 15 second intervals until melted and smooth. Set aside to cool.

STEP 3: In a large bowl of an electric mixer, beat butter with sugar until fluffy (about 3 minutes). Slowly drizzle in the cooled chocolate and beat the mixture on medium speed. Add in vanilla extract.

Because this recipe uses RAW EGGS, make sure you purchase the pasteurized eggs. These are found in most large grocery stores and safe for your family!

STEP 4: Add eggs, one at a time, beating with the whisk attachment on high speed for about 5 minutes after each egg. DO NOT RUSH. This is what creates a light and fluffy texture to your pie! Once all the eggs have been added (about 20 minutes later, this is why you MUST have a KitchenAid stand mixer or handheld mixer), pour this into your prepared pie pan!

STEP 5: For the garnish, beat the heavy cream for 3 minutes until it begins to form stiff peaks. Slowly add in the powdered sugar and beat until fluffy! Spread over the top of the pie. Cover with plastic wrap and refrigerate pie for at least two hours (or overnight).

How to make Chocolate Curls

An easy trick for making chocolate curls (if you don’t want to scrape the curls into pretty pieces) is to spread your melted chocolate for the topping onto a piece of parchment paper, very thin!

Then roll that parchment paper into a tight “tube” and place in refrigerator. When you are ready to garnish your pie, remove the chocolate from the refrigerator and unroll your parchment.

The chocolate will break off into pieces, giving you the perfect chocolate chunk garnish without having to do any extra work!

Want to skip it? Just add mini chocolate chips instead (like in my video below)

For a creamy chocolate treat, without all the work, try my homemade chocolate pudding recipe!

ENJOY!

French silk pie topped with chocolate chunks.

Recipe FAQs

Why is it called French Silk Pie?

French Silk Pie got it’s name from it’s creamy silk texture.

Why is my French Silk Pie runny?

Adding your eggs too quickly or taking too long could result in either a runny consistency or too thick of a consistency. Be sure to follow the recipe exactly as directed.

Is it safe to eat raw eggs in French Silk Pie?

Using PASTEURIZED eggs means that during the pasteurization process, heat was used to destroy bacteria. Be sure to choose the pasteurized version.

More Dessert Recipes

Yield: 8 slices

French Silk Pie

Prep Time 30 minutes
Cook Time 2 minutes
Additional Time 2 hours
Total Time 2 hours 32 minutes

Smooth and decadent, French Silk Pie is a chocolate lovers dream! You'll love the flaky pie crust, topped with smooth and silky chocolate!

Ingredients

For the Chocolate layer:

  • ½ box refrigerated pie crust, for one pie
  • 4 oz unsweetened baking chocolate (100% cacoa)
  • 1 cup unsalted butter
  • 1 ½ cup granulated sugar
  • 2 tsp pure vanilla extract
  • 4 large eggs (pasteurized)

For the garnish:

  • 1 cup heavy whipping cream
  • ⅔ cup powdered sugar
  • 1 cup milk chocolate chips

Instructions

  1. Prepare pie crust according to package directions (for a single crust pie). Allow pie crust to cool.
  2. In a small microwave bowl, melt baking chocolate on high heat for one minute. Stir and heat again in 15 second intervals until melted and smooth. Set aside to cool.
  3. In a large bowl, beat butter with sugar until fluffy (about 3 minutes). Slowly drizzle in the cooled chocolate and continue beating on medium speed. Add in vanilla extract.
  4. Add eggs, one at a time, beating for about 5 minutes after each egg. DO NOT RUSH. This is what creates a light and fluffy texture to your pie! Once all the eggs have been added (about 20 minutes later, this is why you MUST have a KitchenAid stand mixer), pour this into your prepared pie crust shell!
  5. For the garnish, beat the heavy cream for 3 minutes until it begins to form stiff peaks. Slowly add in the powdered sugar and beat until fluffy! Spread over the top of the pie. Refrigerate pie for at least two hours (or overnight).
  6. For the chocolate curls (or pieces), melt chocolate chips in microwave dish for one minute. Stir until smooth, heating by additional 15 second increments until fully melted. Spread over a large piece of parchment paper, until very VERY thin. Roll parchment paper up into a tube shape (like a paper towel tube). Refrigerate until ready to add the garnish, at least 30 minutes. Unroll parchment paper and the pieces will break off into shards. Place on top of pie when ready to serve. ENJOY!

Notes

  • Pasteurized Eggs- this recipe calls for pasteurized eggs which means they have gone through the heat process to remove bacteria.
  • Regular Eggs: if you can't find pasteurized eggs, no problem. In a saucepan, on low-medium heat, add eggs with sugar. Whisk until the temperature reaches 160 degrees F (you'll need a thermometer for this). Remove from heat and add in melted chocolate. Beat for about 5 minutes. Set aside. IN a mixer beat butter until fluffy, about three minutes. Add in chocolate egg mixture and vanilla extract. Pour into prepared pie crust shell. Skip ahead to Step 5.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 812Total Fat: 54gSaturated Fat: 32gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 193mgSodium: 144mgCarbohydrates: 75gFiber: 4gSugar: 61gProtein: 9g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Smooth and decadent, French Silk Pie is a chocolate lovers dream! You’ll love the flaky pie crust, topped with smooth and silky chocolate!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on November 11, 2020

Comments & Reviews

  1. Good Afternoon. I have made a French Silk Pie in the past but thought that at some point I incorporated fresh whipped cream in to the chocolate mixture after adding the eggs. I don’t see that step in your recipe. Please advise. Thanks.

  2. THANK YOU THANK YOU THANK YOU for adding the name of the recipe as well as your name to your pics!!!! Wish more bloggers would do this, it makes it so much easier to find YOURrecipe when we want to make it.

  3. This was amazing!  Pasteurized my own eggs since the ones at the supermarket were about three dollars an eggs, and sous vide makes it easy.  I swear this pie would serve  four times the normal numbers for a dessert thus size, it is so rich and yummy.  Definitely a keeper of a recipe!  Thanks so much for sharing!

  4. Hi AIMEE not heard of a French Cream pie before, it looked and sounded really delicious, but not a huge fan of chocolate but I do really like white Chocolate, so I made it with white and dropped almost all the from the cream and sprinkled freeze dried Raspberries on top, It turned out a treat…???

  5. I commend you Aimee for your continual replys to the many, many “raw eggs” concern. Your patience is abound!! ?

    PS Making this pie now on Christmas Eve for Christmas Day dinner…..yum!! ?

  6. I love this recipe! In fact, I’m rethinking my whole Thanksgiving dessert menu and including this one. It’s enjoyed by everyone!

    1. Awesome. It’s a favorite here with the kids who don’t care for the pumpkin pie 🙂 That includes my husband, haha

  7. I too am concerned about 4 eggs not being cooked and eaten RAW for the filling !!! Was a step left out for baking filling to cook the eggs ?

  8. Yes… I’m new at baking and am also surprised there was no baking after the eggs were added

  9. My recipe calls for melted chocolate chips and I use egg beaters too. I’ve made two of these pies every Ester for over 30 years! 
    Everyone looks forward to it, especially me! 

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