French Silk Pie – a rich and creamy chocolate pie with a layer of silky chocolate mousse 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 realize that I can make it at home. Pretty much everything that you can buy in a store is better homemade and this pie is no different. It is so rich, creamy and silky you are going to love it! The better quality chocolate you use, the better it is going to be! Plus homemade whipped cream on top is what dreams are made of. Check out this French Silk Brownies for an over the top version!
French Silk Pie
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 it, it is really just a chocolate cream pie. The eggs are what make the pie so thick and creamy. But you use pasteurized eggs were are 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 is a simple as heating them in water!
To pasteurize eggs you fill a pot with water to cover the eggs. Slowly bring the temperature up to 140 degrees and keep it there for 3 minutes. You want to use a thermometer for this to make sure you get the right temperature. Too hot and you will scramble the eggs and then your pie will just be gross. So now that we know French Silk Pie is safe to eat, let’s move on.
What You’ll Need
- Unsweetened Chocolate
- Heavy Cream
- Powdered Sugar
- Vanilla Extract
- Pie Crust
How to Make French Silk Pie
Be sure to scroll down to the recipe card to get the measurements and full instructions!
- Use a stand mixer. Really, it will beat the eggs into oblivion and it is what makes the pie so silky smooth.
- You want to make sure to really cream your butter and sugar together in the first step, or your pie will not be as smooth and creamy.
- Use good quality chocolate. The chocolate is the main part of this pie, so you want to make sure it is something you like.
- Pre bake the pie crust. You can use your favorite homemade or store bought crust, just let it cool completely before you add the filling.
- Make sure to store the pie in the fridge. Not only is is best served cold, even with pasteurized eggs you want to make sure it is stored and a cold temperature.
Why Is My French Silk Pie Gritty
Sometimes I hear questions like why is my French Silk Pie gritty or why is my French Silk Pie grainy. It is because it is not mixed enough at the start. When you cream the butter and sugar together, you want to do that for a couple minutes, until it really is fluffy. Then as you add the other ingredients and beat, it should get nice and smooth.
This French Silk Pie will need to be kept in the fridge. You can cover it and keep it in there for about 4 days before it will start to melt and and separate.
More Decadent Dessert Recipes
- Chocolate Pavlova
- Red Velvet Brownies
- Double Chocolate Cupcakes
- Reese’s Peanut Butter Cookies
- Flourless Chocolate Cake
- Ding Dong Cake
- Chocolate Hazelnut Cake
- 1 9- inch pie crust
- 3 oz unsweetened chocolate, melted and cooled
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large pasteurized eggs (see notes)
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Preheat oven to 450º F. Press pie crust into a 9 inch pie plate. Prick the bottom and sides with a fork. Bake for 9-11 minutes, until golden brown. Let cool completely.
- 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.
- 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.
- 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.
- Let sit in the fridge for 2 hours before serving.
Slightly adapted from Pillsbury Bake Off
To Make Pasteurized Eggs:
Place eggs in a sauce pan and cover with water. Slowly heat the water to 140 degrees. Maintain that temperature for 3 minutes. Drain and cool the eggs to use in the recipe.
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Amount Per Serving Calories 415Total Fat 31gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 11gCholesterol 125mgSodium 213mgCarbohydrates 30gFiber 2gSugar 21gProtein 5g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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