Smooth and decadent, French Silk Pie is a chocolate lovers dream! You’ll love the flaky pie crust, topped with rich chocolate and whipped cream!
My french silk pie recipe was originally published in February 2017. I updated the recipe notes to use regular eggs and added new photos in March 2026.
Aimee’s Recipe Notes
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!
I updated this recipe by heating the eggs first since so many of you could not find pasteurized eggs. Hope this helps!
xo,
Love, love this recipe… the pie comes out perfect every time. It’s now our go to treat for birthdays instead of birthday cakes. Yum!
– becca
Ingredients for Chocolate Pie
My French silk pie is easy to make, but takes a few key ingredients. Scroll down to the recipe card below for a full list with measurements.
- Pie Crust- Refrigerated pie crust tastes surprisingly flakey, delicious, and is such an easy ingredient swap. If you prefer a homemade pie crust, you can totally go that route!
- Unsweetened Baking Chocolate Bar- Gives bold chocolate flavor, but don’t sample it plain, it will be quite bitter!
- Eggs- My previous directions included using raw, pasteurized eggs. I’ve updated the recipe to including heating the eggs prior to making the pie.
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
Make the chocolate filling.
- When heating the eggs with the sugar, whisk continuously until temperature reaches 160 degrees F.
- Beat in the melted chocolate until smooth.
Assemble the Pie.
- Pour the chocolate filling into the prepared pie crust.
- Top with the homemade whipped cream or Cool Whip, or my homemade cool whip! Cover with plastic wrap and chill for at least 2 hours (or overnight).
How to make Chocolate Curls for Pie
An easy trick for making chocolate curls 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).
If you love french silk pie, my french silk brownies need to go on top of your baking list. Layers of brownies, mousse, and whipped cream for the ultimate dessert.
More Dessert Recipes
- Make some ooey gooey Rice Krispie Treats that are the perfect chewy treat!
- These zesty Lemon Brownies are just as thick and fudgy as a Classic Brownie!
- Try this rich, and decadent Red Velvet Cheesecake Cake that is a picture-perfect show stopper!
- 7 Layer Bars are like 7 layers of heaven! All your favorite flavors and mix ins, in bar form!
- A classic Pumpkin Pie for your Thanksgiving dinner table is exactly what you need!
- Love pie? Be sure to add my homemade Cherry Pie to your dessert list. Or give these Peach Hand Pies a try this year!
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French Silk Pie Recipe
Ingredients
For the Chocolate layer:
- ½ box refrigerated pie crust for one pie
- 4 ounce unsweetened baking chocolate 100% cacoa
- 4 large eggs
- 1 ½ cup granulated sugar
- 1 cup unsalted butter
- 2 teaspoons pure vanilla extract
For the garnish:
- 1 cup heavy whipping cream
- ⅔ cup powdered sugar
- 1 cup milk chocolate chips
Instructions
- Prepare pie crust according to package directions (for a single crust pie). Allow pie crust to cool.
- 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.
- In a large saucepan over low heat, add eggs with sugar. Whisk over low heat until the temperature reaches 160 degrees F. Do not over heat (we don't want scrambled eggs).
- Remove from heat and add in the cooled, melted chocolate. Beat for about 5 minutes. Set this aside.
- In a mixing bowl, beat butter until light and fluffy, about 3 minutes. Add in the chocolate mixture with the vanilla extract. Beat just until fully combined.
- Pour into the cooled pie crust.
- 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 chocolate filling. Refrigerate pie for at least two hours (or overnight).
- 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.
Notes
- Be sure to let the melted chocolate cool slightly before adding to the mixture.
- I prepare this pie the night before. This allows it to set up completely!
- Use a hot knife, and wipe it clean between slices, to get a perfect slice of pie.
- Skip the chocolate curls and use about 1/2 cup of chocolate chips instead.
- Storage- Keep pie covered in the refrigerator for up to 5 days. Or freeze for up to 30 days in an airtight freezer safe container.
Video
Nutrition
Easy Pie Recipes
Smooth and decadent, French Silk Pie is a chocolate lovers dream! You’ll love the flaky pie crust, topped with smooth and silky chocolate!
Amazing! Everyone was so impressed!
Though, I felt it was slightly grainy otherwise perfect
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!! ?
Haha!!
Enjoy the pie, Merry Christmas!
Is the butter supposed to be melted? And is the end product still supposed to have the grainy sugar texture?
My mother’s recipe calls for 2 cups powdered sugar – smooooooth.
can I use powdered sugar in this I find the sugar to gritty in the pie and a little to sweet
I love this recipe! In fact, I’m rethinking my whole Thanksgiving dessert menu and including this one. It’s enjoyed by everyone!
Awesome. It’s a favorite here with the kids who don’t care for the pumpkin pie 🙂 That includes my husband, haha
My mother’s recipe calls for 2 cups powdered sugar – smooooooth.
This looks so amazing!! Thank you for the recipe!
Delish!! Perfect treat after dinner.
Looks absolutely delicious! My family loves everything chocolate!
Apparently pasteurized eggs are safe in food as long as the food is refrigerated.
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 ?
They are pasteurized eggs, so safe for raw.
Yes… I’m new at baking and am also surprised there was no baking after the eggs were added
no cooking of eggs?
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!