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French Silk Pie has a rich, silky chocolate mousse filling in a flaky baked crust, topped with fresh whipped cream and chocolate shavings.
I think that French Silk Pie might be my all time favorite pie. When I was growing up we would buy it at Baker’s Square…do you remember that place? Is it even still around in the Mid West? Then we moved to a different town and would get it at Perkins. Both were so good and I remember being so excited when I saw the box sitting in the fridge. It was one of the only things we had for dessert that wasn’t brownies.
Fast forward some years later and I realized I could make it at home. Pretty much everything you can buy in a store is better homemade, and this pie is no different. It’s so rich, creamy, and silky, you are going to love it! The better quality chocolate you use, the better it’s going to be.
Plus, homemade whipped cream on top is what dreams are made of. I’ve updated this post with new photos and step-by-step how-to pictures, so you can see exactly what each stage should look like as you go. Check out my French Silk Brownies for an over-the-top version of this same flavor!
Erin’s Notes
- Rich and silky — the filling is like a dense chocolate mousse, not a heavy custard.
- Made with pasteurized eggs, so it’s completely safe to eat without any raw-egg worry.
- Simple ingredients — chocolate, butter, sugar, eggs, and cream are all you need for the filling.
- A perfect make-ahead dessert for holidays, potlucks, or any night you want something decadent.
Ingredient Notes
- Unsweetened Chocolate — this is the base flavor of the whole pie, so use a good quality baking chocolate you actually enjoy eating on its own.
- Butter — let it soften fully at room temperature. Creaming it well with the sugar in step one is what sets up that silky texture.
- Eggs — this recipe uses pasteurized eggs so the filling is safe to eat without baking. See the Pasteurized Eggs section below if you can’t find them pre-pasteurized at the store.
- Heavy Cream — used for the whipped cream topping; whip it just until stiff peaks form.
- Pie Crust — homemade or store-bought both work, just make sure it’s fully baked and completely cool before you add the filling.
French Silk Pie
Video
Ingredients
- 1 9- inch pie crust
Pie Filling
- 1 cup butter, softened
- 1 cup granulated sugar
- 3 oz unsweetened chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 4 large pasteurized eggs, see notes
Whipped Cream
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 450º F. Press the pie crust into a 9-inch pie plate and crimp the edges. Line the pie crust with parchment paper, and fill with pie weights or dried beans. Bake until the edges are golden brown and appear completely set, 13-15 minutes. Remove and let it cool completely.1 9- inch pie crust
- In a stand mixer beat butter for 2 minutes, until fluffy. Gradually add the sugar, continuing to beat until light and fluffy. Mix in cooled chocolate and vanilla.3 oz unsweetened chocolate, 1 cup butter, 1 cup granulated sugar, 1 teaspoon vanilla extract
- Add the eggs 1 at a time. Beat on medium-high for 2 minutes after each addition. It should be light and fluffy when you are done.4 large pasteurized eggs
- Pour chocolate mixture into cooled pie shell. Place in fridge while you prepare the whipped cream.
- In a large bowl beat heavy cream until soft peaks begin to form. Add powdered sugar and vanilla. Beat until stiff peaks. Spread whipped cream over chocolate layer. Garnish with shaved chocolate.1 cup heavy cream, 1/3 cup powdered sugar, 1/2 teaspoon vanilla extract
- Let sit in the fridge for 2 hours before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make French Silk Pie
- Bake Crust. Press the pie crust into a 9-inch pie plate and crimp the edges. Line the pie crust with parchment paper, and fill with pie weights or dried beans. Bake until the edges are golden brown and appear completely set. Remove and let it cool completely.
- Cream Butter. In a stand mixer, beat the butter on its own for 2 minutes, until it’s fluffy. Gradually add the sugar, continuing to beat until the mixture is light and fluffy — don’t rush this part, since it’s what keeps the finished pie from turning out gritty. Mix in the cooled melted chocolate and vanilla until fully combined.
- Add Eggs. Add the pasteurized eggs one at a time, beating on medium-high for a full 2 minutes after each addition. This is the step that really builds the pie’s signature silky texture, so let the mixer do its job — the filling should be light and fluffy by the time all 4 eggs are in.
- Fill Crust. Pour the chocolate filling into the cooled pie shell and smooth the top. Place it in the fridge while you make the whipped cream — this gives the filling a head start on setting up.
- Make Whipped Cream. In a large bowl, beat the heavy cream until soft peaks begin to form. Add the powdered sugar and vanilla, then continue beating until stiff peaks form. Spread the whipped cream over the chocolate layer and garnish with shaved chocolate.
- Chill. Let the pie sit in the fridge for at least 2 hours before serving, so it has time to fully set up and slice cleanly.
Recipe Tips & Tricks
- Use a stand mixer. It will beat the eggs into oblivion, and that’s what makes the pie so silky smooth.
- Really cream the butter and sugar together in the first step, or your pie won’t be as smooth and creamy.
- Use good quality chocolate. Since it’s the main flavor of the pie, use something you genuinely like the taste of.
- Pre-bake the pie crust. Use your favorite homemade or store-bought crust, and let it cool completely before adding the filling.
- Store the pie in the fridge. It’s best served cold, and even with pasteurized eggs, you’ll want to keep it at a cold temperature.
Pasteurized Eggs
So let’s get this out of the way up front: French Silk Pie has raw eggs in it. If you see something else called French Silk Pie without them, it’s really just a chocolate cream pie. The eggs are what make this pie so thick and creamy. But using pasteurized eggs means they’re 100% safe to eat raw. And if you can’t find pasteurized eggs at the store, no worries — you can make them at home. It’s as simple as heating them in water!
To pasteurize eggs, fill a pot with water to cover the eggs. Slowly bring the temperature up to 140º F and keep it there for 3 minutes. Use a thermometer for this to make sure you get the right temperature — too hot and you’ll scramble the eggs, and then your pie will just be gross. Now that we know French Silk Pie is safe to eat, let’s move on!
Storage
This French Silk Pie needs to be kept in the fridge. Cover it and keep it there for about 4 days before it will start to melt and separate.
If you want to freeze, it is best to do before you add the whipped cream topping. Wrap tightly and store in the freezer for up to 3 months. Let it thaw overnight in the fridge before adding fresh whipped cream and serving.
Yes, this is a great make-ahead dessert. It needs at least 2 hours in the fridge to set before serving, so it’s easy to make it the day before you need it.
Yes! Traditional French Silk Pie recipes use raw eggs, but this recipe uses pasteurized eggs, which are safe to eat without cooking. You can buy pasteurized eggs at most grocery stores, or pasteurize them yourself at home following the instructions above.
Yes, your favorite homemade or store-bought pie crust works great here. Just be sure it’s fully baked and completely cooled before you add the filling. Oreo or Graham Cracker Crust are both great options.
