Chocoholics, this one’s for us! French Silk Pie is my absolute favorite easy dessert to make when the chocolate cravings hit hard. A flaky pie crust is piled high with silky, sweet, rich chocolatey filling and topped with plenty of fluffy whipped cream. Serve this chocolate silk pie at any holiday table and watch it disappear!

A slice of French silk pie on a white plate.

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What’s in This French Silk Pie Recipe?

The mousse-like filling of this chocolate silk pie is made with two kinds of chocolate, peanut butter baking chips (yes, peanut butter!) and eggs. It’s rich and decadent and easy to boot! Waiting the 3 hours for it to chill is the hardest part of the whole thing.

  • Pie Crust: You can use a store-bought or homemade pie crust.
  • German Baking Chocolate: Slightly sweeter than semi-sweet chocolate but not overly sweet, this is the best ingredient to use for balancing all of the rich and sweet flavors at play.
  • Semisweet Baking Chocolate: This is what really gives the pie that signature deep chocolatey flavor.
  • Baking Chips: I love the subtle added flavor and creaminess from the peanut butter chips. It does not make the pie taste like peanut butter. If you prefer a more traditional recipe, you can use chocolate chips instead.
  • Butter: It needs to be unsalted and adjusted to room temperature prior to using.
  • Superfine Sugar: I recommend using superfine (caster) sugar for this recipe– I used Domino. If you cannot find any, you can pulse regular granulated sugar in a food processor for a few seconds.
  • Kosher Salt: Just the tiniest pinch is all you need.
  • Vanilla Extract: I love using my favorite homemade vanilla extract recipe whenever I can.
  • Eggs: Ensure the eggs are fresh, and keep them covered in a refrigerator – egg shells are porous and can absorb odors from other items in the fridge.

Is It Safe To Use Raw Eggs?

This is a bit of a complicated answer and a touchy subject for a lot of people. The short answer is yes, it can be safe to eat raw and under-cooked eggs if you practice good food hygiene and safety. They’re packed with protein, all sorts of vitamins and minerals, and good fats. The key is purchasing pasteurized eggs.

Here are some expert tips for proper use of raw eggs in cooking:

  • Wash hands thoroughly, before and after handling food.
  • Purchase pasteurized-in-shell eggs, which you might be able to find with the rest of the eggs in the grocery section.
  • Ensure the eggs are fresh, and keep them covered in a refrigerator – egg shells are porous and can absorb odors from other items in the fridge.
  • Use within 2 weeks of purchase.
  • Wash eggs shells under water, just before cracking them.
  • Avoid using any eggs that have a cracked shell.
  • Prevent cross-contamination – as with raw meat, wash containers and surfaces that have been in contact with raw eggs before using them for other foods.
French Silk Pie is my all-time favorite pie recipe. This Chocolate Silk Pie is an easy version of a classic holiday favorite. We love this French Silk Pie at Thanksgiving, Christmas, Easter, my birthday, and every day in between. It tastes like chocolate mousse in pie form. Utterly decadent and delicious! Best French Silk Pie Recipe EVER!
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How to Store

A freshly made chocolate silk pie should last 3-4 days in the fridge, although it never seems to make it past day one in my house. Cover loosely with foil or plastic wrap and enjoy!

How to Freeze

You can freeze French silk pie for up to 3 months. I keep in an airtight, freezer-safe container. Let slowly thaw in the fridge prior to serving.

French Silk Pie is my all-time favorite pie recipe. This Chocolate Silk Pie is an easy version of a classic holiday favorite. We love this French Silk Pie at Thanksgiving, Christmas, Easter, my birthday, and every day in between. It tastes like chocolate mousse in pie form. Utterly decadent and delicious! Best French Silk Pie Recipe EVER!

Serving Suggestions

This chocolate silk pie is the perfect dessert for just about every holiday. Topped simply with whipped cream and chocolate shavings, it’s just so good! For a little extra razzle dazzle, drizzle it with chocolate sauce or magic shell. When I’m feeling extra fancy, I’ll add a scoop of red velvet ice cream, too!

5-Star Review

“This is the best French Silk Pie I have ever made. It tastes like a little piece of Heaven in every bite.” – Kat R.

Recipe Card

French Silk Pie Recipe

4.49 from 85 votes
Prep: 30 minutes
Cook: 10 minutes
Chill Time: 3 hours
Total: 3 hours 40 minutes
Servings: 8 slices
Author: Becky Hardin
A slice of French silk pie on a white plate.
French Silk Pie is my all-time favorite pie recipe– it's chocolate mousse in pie form. We love this chocolate silk pie at Thanksgiving, Christmas, Easter, my birthday, and every day in between.
Step-by-step photos can be seen below the recipe card.
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Ingredients 

  • 1 9-inch refrigerated pie crust 213 grams, store-bought or homemade
  • 2 ounces German Baking chocolate 57 grams, chopped
  • 2 ounces semisweet baking chocolate 57 grams, chopped
  • ¼ cup peanut butter or milk chocolate baking chips 43 grams
  • 1 cup unsalted butter 226 grams, room temperature (2 sticks)
  • cups superfine (caster) sugar 300 grams
  • teaspoon kosher salt
  • 1 teaspoon pure vanilla extract 4 grams
  • 4 large eggs 200 grams, pasteurized

Toppings

Instructions 

  • Blind-bake the pie crust (per package directions) until the edges are golden brown, about 10 minutes. Set aside until completely cooled.
    1 9-inch refrigerated pie crust
    baked pie crust in a glass pie dish.
  • In a medium-sized microwave-safe bowl, melt the German chocolate baking chocolate, semisweet baking chocolate, and the baking chips on HIGH for 1-1½ minutes, or until melted. (Stir after 45 seconds and then every 15 seconds until melted.) Do NOT overheat the chocolate or it could seize (harden).
    2 ounces German Baking chocolate, 2 ounces semisweet baking chocolate, ¼ cup peanut butter or milk chocolate baking chips
    melted chocolate in a glass bowl.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high until the sugar is dissolved and the mixture is lighter in color and somewhat fluffy, about 3 minutes. The sugar should be completely dissolved – test this by rubbing a tiny amount of butter/sugar mixture between your forefinger and thumb. If it is smooth, the butter/sugar mixture is ready. If it is still a little gritty, beat the butter/sugar until the sugar is dissolved.
    1 cup unsalted butter, 1½ cups superfine (caster) sugar
    creamed butter and sugar in a stainless mixing bowl.
  • Add the salt, vanilla, and cooled melted chocolate (the chocolate should be cooled but still pourable).
    ⅛ teaspoon kosher salt, 1 teaspoon pure vanilla extract
  • Switch to the whisk attachment and whisk the mixture until ingredients are incorporated, about 2 minutes.
    chocolate filling in a stand mixer.
  • Set the mixer to medium speed and add the eggs one at a time. Whisk the mixture for 5 minutes after adding each egg. Keep the mixer on medium speed (no higher). Mixing the filling too quickly could result in a runny consistency.
    4 large eggs
    chocolate filling in a stainless mixing bowl.
  • Pour the pie filling into the cooked and cooled pie shell, smooth it out, cover and refrigerate at least 3 hours.
  • Serve with freshly whipped cream (or Cool Whip) and chocolate shavings, if desired.
    Cool Whip, Milk chocolate shavings
    overhead view of cutting a french silk pie with whipped cream and chocolate shavings in a glass pie dish.

Video

Becky’s Tips

  • If you’re worried about the raw eggs in this chocolate pie recipe, another great option is using pasteurized eggs. Peace of mind is worth a lot! You don’t want to miss out on this French silk pie, trust me!
  • If your filling seems too thin, then place it in a bowl and refrigerate for 1-2 hours after the mixing step. Remove from the fridge and mix again to fluff. It should be fine to pour into the crust at this point :)
  • Nutritional information does not include toppings.
Storage: Store French silk pie in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.
Serving: 1sliceCalories: 592kcalCarbohydrates: 59gProtein: 6gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 155mgSodium: 174mgPotassium: 104mgFiber: 1gSugar: 46gVitamin A: 848IUCalcium: 30mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make French Silk Pie Step by Step

Blind-Bake the Crust: Blind-bake a 9-inch refrigerated pie crust (per package directions) until the edges are golden brown, about 10 minutes. Set aside until completely cooled.

baked pie crust in a glass pie dish.

Melt the Chocolate: In a medium-sized microwave-safe bowl, melt 2 ounces of German Baking chocolate baking chocolate, 2 ounces of semisweet baking chocolate, and ¼ cup of peanut butter baking chips on HIGH for 1-1½ minutes, or until melted. (Stir after 45 seconds and then every 15 seconds until melted.) Do NOT overheat the chocolate or it could seize (harden).

melted chocolate in a glass bowl.

Beat the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of unsalted butter and 1½ cups of superfine (caster) sugar on medium-high until the sugar is dissolved and the mixture is lighter in color and somewhat fluffy, about 3 minutes. The sugar should be completely dissolved – test this by rubbing a tiny amount of butter/sugar mixture between your forefinger and thumb. If it is smooth, the butter/sugar mixture is ready. If it is still a little gritty, beat the butter/sugar until the sugar is dissolved.

creamed butter and sugar in a stainless mixing bowl.

Add the Chocolate: Add the ⅛ teaspoon of kosher salt, 1 teaspoon of vanilla, and the cooled melted chocolate (the chocolate should be cooled but still pourable). Switch to the whisk attachment and whisk the mixture until ingredients are incorporated, about 2 minutes.

chocolate filling in a stand mixer.

Add the Eggs: Set the mixer to medium speed and add 4 large eggs one at a time. Whisk the mixture for 5 minutes after adding each egg. Keep the mixer on medium speed (no higher). Mixing the filling too quickly could result in a runny consistency.

chocolate filling in a stainless mixing bowl.

Fill, Chill, and Serve: Pour the pie filling into the cooked and cooled pie shell, smooth it out, cover, and refrigerate for at least 3 hours. Serve with freshly whipped cream (or Cool Whip) and chocolate shavings, if desired.

overhead view of cutting a french silk pie with whipped cream and chocolate shavings in a glass pie dish.
What’s the difference between French silk pie and chocolate cream pie?

French silk pie has a more velvety, silky consistency compared to chocolate cream pie. Both are chocolatey and delicious, but they differ a little bit in consistency.

Why is it called French silk?

Just like the name suggests, this pie is incredibly smooth and silky!

Why is my French silk pie gritty?

This is almost certainly the result of using regular white granulated sugar instead of superfine sugar. If you’re very worried about grittiness, you can swap the superfine sugar with powdered sugar to avoid that concern entirely.

More Pie Recipes To Try

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.49 from 85 votes (79 ratings without comment)
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51 Comments
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jpwillingham
jpwillingham
March 8, 2014 1:16 pm

So, whisk not paddle, right? Incorporating air…

Janice
Janice
March 8, 2014 9:41 am

9″ pie crust?

Peggy
Peggy
January 26, 2014 10:51 pm

It’s a WINNER! Delicious and oh-so-rich.

becky gall hardin
becky gall hardin
January 27, 2014 10:11 am
Reply to  Peggy

I’m so glad!!!!! that is wonderful :) one of my very favorites! thanks so much for keeping me posted!

Laura
Laura
December 29, 2015 1:00 pm

First thing I’ll be making in my new kitchen aide…wish me luck…

Peggy
Peggy
January 26, 2014 12:03 pm

I will be making this today. I anticipate a delicious pie. I will let you know how it turns out when I follow the directions precisely:)

becky gall hardin
becky gall hardin
January 26, 2014 7:50 pm
Reply to  Peggy

i hope the pie worked out for you!!! thanks so much for your comment and for stopping by :)

Patricia Ann Cousins
Patricia Ann Cousins
January 18, 2014 4:03 pm

Is it safe to eat raw eggs? From everything I have read we are not supposed to. Just curious.

becky gall hardin
becky gall hardin
January 19, 2014 9:40 am

hi patricia, thanks for your comment. i’m sure a lot of people wonder the same thing. here is what pioneer woman said on her recipe (where i got the original recipe for this pie):
“* Note that the eggs in this pie are uncooked. On a personal level, I am generally not concerned about the risk from raw eggs, which is evidently quite low. But for those who are very old, very young, pregnant, or have a compromised immune system, it is generally recommended that uncooked eggs be avoided.”

The USDA states this: “Use pasteurized eggs or egg products when preparing recipes that call for using eggs raw or undercooked.”

its definitely a personal decision. thanks so much for stopping by!

mama frazz
mama frazz
February 6, 2014 10:06 am

Found a link on how to pasteurize eggs at home: http://bakingbites.com/2011/03/how-to-pasteurize-eggs-at-home/ Just asking Ms. Hardin, after all the eggs have been added in, can you use a double boiler for your wonderful pie filling?

becky gall hardin
becky gall hardin
February 6, 2014 12:25 pm
Reply to  mama frazz

great link! you know, I’m not sure on the boiler. I have never done anything like that. if you try it and it works, please let me know! always looking for new techniques :)

sue
sue
January 16, 2014 6:48 pm

Will it still whip up right if you use egg beaters rather than raw eggs?

becky gall hardin
becky gall hardin
January 16, 2014 7:17 pm
Reply to  sue

i have never tried it that way, but i would think that would work fine. if you try it please let me know! i love egg beaters!

Malinda Hulm
Malinda Hulm
January 6, 2014 8:22 am

Can’t wait to make this! Thanks for sharing…one question for ya…I would love to be able to get a picture on the print out of your recipe. I’ve tried to copy and paste but no success there. So I’m hoping when you set your recipe pages up for printing if you could put one on them. (it’s more a personal thing…like to see what it should look like) thanks again :)

Winnie
Winnie
December 12, 2013 3:34 pm

This is a heavenly cake!!
Looks sooooooooooo GOOD

becky gall hardin
becky gall hardin
December 12, 2013 3:50 pm
Reply to  Winnie

thank you so much! hope you like it!!

Michelle Day
Michelle Day
December 11, 2013 1:15 pm

Becky,
Thanks so much for linking up to our Winter Wonderland Party. This pie looks amazing and I KNOW the chocolate lovers in my house will gobble it up.
xoxo,
Michelle

becky gall hardin
becky gall hardin
December 11, 2013 1:47 pm
Reply to  Michelle Day

I love the link party! such a good idea. I hope you guys enjoy it, thank you so much!

LindaI
LindaI
December 2, 2013 11:51 pm

AWESOME!! PINNED!! Best wishes, Linda

becky gall hardin
becky gall hardin
December 3, 2013 8:14 am
Reply to  LindaI

thank you!

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