Everything you love about French Silk Pie—rich, silky, and irresistible
French Silk Pie is one of those desserts that makes people close their eyes after the first bite. Rich chocolate filling, homemade whipped cream, and a crisp, flaky crust create a pie that's elegant enough for holidays and easy enough for Sunday dinner.
This amazing, decadent pie has been making chocolate lovers weak in the knees for generations, and for good reason. It's rich, silky, and just plain wonderful. I recently remade this old favorite, updated it to use gently cooked eggs instead of raw eggs, and fell in love with it all over again.
If you've always wanted to make French Silk Pie at home, I'll walk you through it step by step.
Why You'll Love This Recipe
Rich, silky chocolate filling
Made with gently cooked eggs
Homemade whipped cream
Perfect for holidays and special occasions
Easy-to-follow directions
Make it ahead of time
Ingredient Notes
Helpful tips for the best results- this pie is worth it.
Unsweetened chocolate: Use unsweetened baking chocolate, not chocolate chips.
Butter: Room temperature is essential for a silky filling.
Large Eggs: Gently cooked to 160°F for the same classic texture without raw eggs.
Espresso powder: Optional, but it deepens the chocolate flavor without tasting like coffee.
How To Make A French Silk Pie
Bake and cool the pie crust. I recommend my Patty Cake Pie Crust for a crisp, flaky shell.
Cream the butter and sugar until light and fluffy- spend the 5 minutes; it's important.
Melt the chocolate and temper it into the eggs before gently cooking the mixture to 160°F. A food thermometer is helpful.
Beat the chocolate mixture into the butter until light and silky. Don't try to fast forward this step- it's the magic touch.
Fill the crust and chill until firm.
Top with homemade whipped cream and, if you like, a sprinkle of Heath Brickle Bits before serving. (My favorite touch)
This classic French Silk Pie has a rich, silky chocolate filling, homemade whipped cream, and a flaky crust. Made with gently cooked eggs rather than raw eggs, it's every bit as smooth and delicious as the original.
Prep Time35 minutes
Cook Time5 minutes
Additional Time6 hours
Total Time6 hours40 minutes
Ingredients
Pie
1 baked and cooled 9-inch pie crust (homemade or store-bought)
Filling
1 cup butter (2 sticks), softened to room temperature
1¼ cups granulated sugar
4 ounces unsweetened baking chocolate
4 large eggs
2 teaspoons vanilla extract
⅛ teaspoon espresso powder (optional)
Whipped Cream
2 cups heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
Place the baked pie crust in the refrigerator while you prepare the filling.
In a large mixing bowl, beat the softened butter and sugar on medium-high speed for at least 5 minutes, until light and fluffy. Set aside.
Melt the unsweetened chocolate over low heat, stirring until smooth. Stir in the espresso powder, if using.
In a separate bowl, whisk the eggs. Slowly whisk a small amount of the warm chocolate into the eggs to temper them. Continue adding the chocolate a little at a time, whisking constantly.
Return the egg and chocolate mixture to low heat. Cook, stirring constantly, until it reaches 160°F on an instant-read thermometer and thickens to the consistency of pudding. Remove from the heat and let cool until just warm.
Add the cooled chocolate mixture and vanilla to the butter mixture. Beat on medium-high speed for 5 to 8 minutes, scraping down the bowl several times, until the filling is light, silky, and smooth.
Spoon the filling into the chilled pie crust and smooth the top. Refrigerate for at least 5 hours, or overnight.
Just before serving, beat the heavy cream, powdered sugar, and vanilla until medium peaks form. Spread or pipe over the chilled pie and garnish with chocolate curls or Heath Brickle Bits, if desired.
FAQs About French Silk Pie
Can I make French Silk Pie ahead of time? Yes! In fact, it's even better after chilling for several hours or overnight.
Can I freeze French Silk Pie? Yes. Freeze without the whipped cream if possible. Wrap well and thaw overnight in the refrigerator.
Do I have to use homemade whipped cream? Homemade is best, but you can use a prepared whipped topping if you're short on time.
Why do you cook the eggs? Cooking the eggs to 160°F eliminates concerns about raw eggs while keeping the filling smooth and silky.
Can I use milk chocolate instead of unsweetened chocolate? I don't recommend it. Unsweetened chocolate gives this pie its rich chocolate flavor without making it overly sweet.
How long will French Silk Pie keep? Covered in the refrigerator, it's best enjoyed within 3 to 4 days.
Can I use a graham cracker crust? Absolutely. It's delicious with either a flaky pastry crust or a graham cracker crust.
You Might Also Like These Yummy Pies
Lemon Meringue Pie - An old-fashioned, from-scratch lemon meringue pie is worth the effort! The tart, buttery filling is topped with a cloud of meringue that melts in your mouth the minute it hits your tongue!
Coconut Cream Pie - A classic coconut pie with cream filling and a lofty meringue topping.
Rhubarb Custard Pie - This is a recipe for a lovely old-fashioned double-crust rhubarb custard pie.
Sawdust Pie - Sawdust pie became famous when Patti Tullar allowed Bon Appetit magazine to publish her "secret" recipe in 1983. It includes egg whites, coconut, pecans, and graham cracker crumbs. It is delightfully gooey with a crunchy, nutty top.
Root Beer Float Pie - A quick and easy no-bake frozen pie that tastes just like a root beer float, but you can eat it with a fork!
A 75-Year-Old Classic
French Silk Pie is one of America's most beloved chocolate desserts, but despite its name, it isn't French at all. It was created in 1951 by Betty Cooper of Kensington, Maryland, as her entry in the third annual Pillsbury Bake-Off Contest. Her silky chocolate pie earned Best in Class and introduced home cooks to a whole new kind of chocolate pie.
Here's the part that makes me smile. I was born in 1951, too, so this wonderful pie and I have been around about the same length of time. I like to think we Bettys have to stick together. 😉
I've updated the original idea by gently cooking the eggs to 160°F, but I think Betty Cooper would approve. The filling is still rich, silky, and every bit as delicious as the classic that made French Silk Pie famous 75 years ago.
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