This creamy and indulgent French silk pie combines my best flaky pie crust, smooth-as-silk chocolate filling, and fresh whipped cream on top. This recipe uses cooked eggs, so you don’t have to worry about consuming raw eggs.
After many requests, I’m unveiling a favorite French silk pie recipe. I’ve tried a lot of French silk pies and have made several in my own kitchen, but this is definitely my best one yet and I’m thrilled for you to finally try it! Perhaps you’ll even consider adding it to your menu of Thanksgiving pies… alongside your apple pie and pumpkin pie, of course 🙂
Why This Is My Best French Silk Pie
- Uses my tried-and-true flaky pie crust
- Light as mousse, but much smoother
- Unlike other recipes, there’s no raw eggs
- Filling sets up perfectly
- Garnished with my favorite fresh whipped cream
No Raw Eggs
This characteristic is definitely worth highlighting. Most French silk pie recipes call for raw eggs, but I gently cook them first. This requires an extra step on the stove, but it cancels out any worries of serving raw eggs. Even with this step, we still have the same smooth-as-silk texture—nothing is compromised! So if you’re looking for a classic French silk pie recipe without raw eggs, this is it.
How to Fully Blind Bake Pie Crust
Like my banana cream pie and coconut cream pie, this French silk pie filling isn’t baked, so it requires a fully baked pie crust. “Blind baking” means that we bake a pie crust without a filling inside. Do you know how to blind bake pie crust? Let’s review:
- Make pie dough ahead of time, then refrigerate or freeze until you’re ready to make the pie. Pie dough must chill for at least 2 hours before rolling out. You can use my favorite pie crust or my all-butter pie crust recipe. I prefer the shortening/butter blend in my pie crust, because the shortening promises that prized flaky texture. If needed, you can use a graham cracker crust or even an Oreo cookie crust instead. See recipe Note.
- Roll the dough out, then fit into a 9-inch pie dish. Crimp or flute the edges. Want to know my trick for beautiful pie crust edges? Don’t trim the excess pie dough. See step 2 in the recipe below. My how to crimp and flute pie crust tutorial is helpful, too.
- To prevent shrinking, chill the shaped pie crust for at least 30 minutes. Remember that pie dough must be cold when it hits the oven. You can do this before or after you fill with pie weights (next step).
- Fill with pie weights. As the pie dough bakes, its fat will melt. The melting fat causes the pie crust to shrink down the sides of the pie dish. To prevent the pie dough from completely losing its shape, weigh it down with pie weights. Carefully line the pie dough with parchment paper first, then pour in pie weights or even dry beans. (Note: 2 packs of these pie weights is needed.)
- Bake until the edges are relatively set, about 15 minutes.
- Remove pie weights and parchment, dock the crust with a fork, and then return to the oven until the crust is golden brown (about another 15 minutes). See photo on the right below.
- Cool completely before adding the filling.
Some recipes, like my pumpkin pie and lemon meringue pie, require a partially blind-baked pie crust—this means that the filling is baked, but the crust requires a pre-bake.
4 Parts to Chocolate Pie Filling
Let’s make the chocolate filling as the blind-baked pie crust cools. There’s a few different things going on here. You need 4 separate bowls for different components.
- Heavy Cream: Whip heavy cream into stiff peaks.
- Melted Chocolate: Use two 4-ounce bars of pure chocolate in this recipe. Do not use chocolate chips, which don’t melt into the proper consistency. I prefer and recommend semi-sweet chocolate, but you can use bittersweet or unsweetened chocolate for a darker flavor.
- Eggs + Sugar: I like to whip the cream and melt the chocolate first, so both are ready as I need them. For the eggs, whisk them with the sugar and gently cook them on the stovetop. Use a double boiler or a heatproof bowl over a pot of simmering water. While constantly whisking, cook until they reach 160°F (71°C), a temperature that kills all possible bacteria. You need an instant-read thermometer for this step. Let this cool for 10 minutes, then stir in the melted chocolate.
- Creamed Butter: Finally, cream room-temperature butter for a couple minutes with a mixer. While this is the last part listed, it’s actually the base of the entire filling. Mix vanilla extract into the creamed butter, then add the chocolate/egg mixture to the bowl, and beat for 3 minutes. Turn off the mixer and gently fold in the unsweetened whipped cream with a spatula.
Above left: cooked eggs + sugar. Above right: combined melted chocolate and eggs.
Below left: creamed butter. Below right: creamed butter with the chocolate/eggs.
Finally, fold in the unsweetened whipped cream and spread into the cooled pie crust. Place the pie in the refrigerator and chill until the filling sets, about 4–6 hours.
This is an excellent pie to make a day ahead of time!
While I have a chocolate mousse pie recipe in my archives, I wanted to share a classic French silk pie. What’s the difference? The mousse pie sits in a delicious Oreo cookie crust and has a sky-high, super thick, airy mousse filling. This French silk pie, however, is served in a traditional pie crust and has a much richer, smoother filling. (Truthfully though… you can’t go wrong with either chocolate pie!)
Use Heavy Cream Again for Whipped Cream Topping
You need heavy cream for the filling AND the whipped cream garnish on top. Pick up a pint of heavy cream or heavy whipping cream and use 1 cup for the filling and 1 cup for the whipped cream on top. (We’re using my favorite vanilla whipped cream!) Finish it off with chocolate curls, mini chocolate chips, or even toasted coconut.
Today’s French silk pie is richer and sweeter, built on a traditional pastry pie crust with a velvety chocolate filling made from whole eggs and plenty of butter. My Sky-High Chocolate Mousse Pie is lighter and less sweet, made with an Oreo crust and an airy mousse structured with cooked egg whites and whipped cream.
Success Tips
- Review the recipe and notes: Since there’s a few different steps, my #1 success tip is to review the written instructions and recipe notes before you begin. Take your time with each step and you’ll be rewarded with chocolate pie perfection.
- Maintain a smooth filling: Make sure the egg mixture cools down before stirring in the chocolate. Then, make sure the chocolate/egg mixture cools down before mixing into the creamed butter. If these ingredients are still warm, the filling could curdle.
- No substitutions: To ensure the filling sets up properly and maintains the silky texture, I do not recommend any ingredient substitutions.
Or Try This With an Oreo Cookie Crust
Swap the pie dough for an Oreo cookie crust. No pie weights required! See recipe Note below for specific instructions.
This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. Join the community below!
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French Silk Pie
- Prep Time: 4 hours (includes dough)
- Cook Time: 40 minutes
- Total Time: 8 hours (includes chilling)
- Yield: one 9-inch pie
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
This French silk pie features my perfectly flaky pie crust, a smooth chocolate filling, and whipped cream on top. Read through the recipe and helpful notes before beginning.
Ingredients
Crust
- 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
- egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream
Filling
- 1 cup (240ml) heavy cream or heavy whipping cream
- two 4-ounce quality bittersweet or semi-sweet chocolate bars (113g each), finely chopped*
- 4 large eggs
- 1 cup (200g) granulated sugar
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 1/2 teaspoons pure vanilla extract
Topping
- 1 cup (240ml) heavy cream or heavy whipping cream
- 2 Tablespoons confectioners’ sugar or granulated sugar*
- 1/2 teaspoon pure vanilla extract
- optional for garnish: chocolate curls*
Instructions
- Pie crust: I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking.
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (use the 2nd pie crust for another recipe!). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. (Review my how to crimp and flute pie crust tutorial if you need extra help with this step.) Chill the dough in the refrigerator or freezer for at least 30 minutes—this helps prevent the crust from shrinking.
- Preheat oven to 375°F (191°C).
- Blind bake the crust: Line the chilled pie crust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) I like to push the weights up against the sides of the pie crust to help ensure the sides don’t shrink down. Bake until the edges of the crust are starting to brown, about 15–16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all over the bottom crust with a fork. If desired for a shiny golden crust, brush egg wash on edges. Return pie crust to the oven and bake for 14–15 minutes, or until bottom has browned. Remove from the oven, and cool on a wire rack completely before filling. You can blind bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill. (Review this how to par-bake pie crust page if you need extra help with this blind-baking step.)
- Start the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Stiff peaks hold their peak shape and do not droop. Set whipped cream in the refrigerator (covered or uncovered, doesn’t matter) until step 8. Melt the semi-sweet chocolate. You can melt it in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium microwave-safe bowl. Microwave in 20-second increments, stopping and stirring after each increment until completely melted and smooth. Set aside until the end of the next step.
- Cook the eggs: Whisk eggs and sugar together in a heatproof bowl or the top piece of a double boiler. Place over a pot of simmering water (or the bottom part of your double boiler) on medium heat. Do not let the surface of the simmering water touch the bottom of the heatproof bowl. Whisking constantly, cook the egg mixture until it reaches 160°F (71°C) on an instant-read thermometer, about 10–11 minutes. If the steam gets too hot over your hand, use an oven mitt. (If you do not have an instant read thermometer, lightly and quickly dip your finger—it’s very hot, be careful—and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules.) Carefully remove from heat and allow to cool for 10 minutes. After cooling, slowly stir in the melted chocolate. To prevent curdling, cool for another 10 minutes before using in the next step.
- Using a handheld or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy, about 1–2 minutes. Add the vanilla and beat on medium-high speed for 30 seconds. Scrape down the sides and up the bottom of the bowl. With the mixer running on low speed, pour in the chocolate/egg mixture and then increase to medium-high speed and beat for 3 minutes. With a silicone spatula, fold in the whipped cream until combined.
- Spread filling into cooled pie crust. (A small offset spatula is helpful for this.) Cover tightly with plastic wrap and refrigerate for at least 4–6 hours or overnight, until chilled and thickened. Pie may be refrigerated for up to 2 days before serving.
- For the whipped cream topping: Using a handheld or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft and stiff peaks, and are the perfect consistency for topping and piping on desserts. Pipe or spread the whipped cream on top. Garnish with chocolate curls (see Notes), if desired. Serve immediately, or chill the pie uncovered for up to a few hours.
- Cover leftovers and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. There are plenty of ways to make this recipe ahead of time. See end of steps 5 and 9. You can also freeze the pie after step 8. Cover with an extra layer of plastic wrap before freezing. Freeze for up to 3 months. Thaw in the refrigerator prior to topping with whipped cream and serving.
- Special Tools (affiliate links): Rolling Pin | 9-inch Pie Dish | Parchment Paper | Pie Weights | Pastry Brush | Cooling Rack | Electric Mixer (Handheld or Stand) | Double Boiler | Whisk | Instant Read Thermometer | Silicone Spatula | Small Offset Spatula
- Update in 2022: This recipe used to call for 1 cup of butter as well as creaming half of the sugar with the butter. After further testing and feedback from readers, the recipe now uses 3/4 cup (170g) butter in the filling and all of the sugar is now cooked with the eggs.
- Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use. If using store-bought pie dough, you still need to blind-bake it. If needed, you can use a graham cracker crust or Oreo cookie crust instead of traditional pie crust. Pre-bake either cookie crust at 350°F (177°C) for 12 minutes. No need for pie weights if using a cookie crust. Cool completely before filling.
- Chocolate: Filling will only set if the correct chocolate is used. I recommend using pure chocolate baking bars. You can find them right next to the chocolate chips in the baking aisle. They are sold in 4-ounce bars. I like Baker’s or Ghirardelli brands. I use and recommend semi-sweet chocolate, but you can use bittersweet or even unsweetened chocolate for a darker flavor.
- Sugar in whipped cream: Some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ sugar. If you’re only working with a couple Tablespoons of sugar as listed in the recipe above, it doesn’t really make a difference. Use either.
- Garnish: You can leave the whipped cream on top plain or sprinkle with chocolate curls or shavings, mini chocolate chips, or chocolate sprinkles. To make chocolate curls, run a vegetable peeler down the side of a Hershey’s milk chocolate bar (or similar chocolate bar).
Reader Comments and Reviews
can I substitute heavy cream for whole milk?
Thanks
Hi Genesis, no, you have to whip the cream for this recipe, so whole milk will not work as a substitute for heavy cream here.
This is EXACTLY what I was looking for. It sets up nicely, and can be cut into pretty slices. I think the filling tastes ice chocolate squares, which are the favourite candies of the friend for whom I made the pie, so it was a hit with him, too. I wouldn’t change a thing.
OMG!! the filling is to DIE FOR! i had some extra, so i put it in 2 ramekin bowls. absolutely divine
Hi! My filling is not setting up. I believe because I missed the part about using baking chocolate only. What can I do? Currently have the filling only in the freezer to see if it helps. Any suggestions greatly appreciated! More whip cream? Freeze it? Thanks so much
Hi Bee, what kind of chocolate did you use?
Normally, for a big holiday, I don’t try out new recipes. I normally make a chocolate creme pie for Thanksgiving, but saw how light and fluffy this was and decided to go for it. I was not disappointed! I used the oreo cookie crust (to make my life easier) and WOW, what an amazing pie this was! Everyone raved about how light and airy, but how RICH the taste was. I can’t thank you enough for this wonderful recipe. Guess which pie they’ve asked me to make for Christmas!?
While I had to pivot and use the All- Butter Pie crust recipe because I forgot to buy shortening, this pie was *actually perfect*. It was the only pie that was completely cleared at Thanksgiving and everyone now thinks I am a master baker! No doubt this will become holiday tradition- thank you so much!!
To add a little Christmas flare would peppermint extract work in this recipe? I LOVE your white chocolate peppermint cookies and was thinking it could be great in the pie. If so, how much would you use? Thanks!!
Hi Maddy, we haven’t tested it, but we’re sure a little peppermint extract would be lovely in this pie. We’re unsure how much you need, but always start with just a bit and add more to taste – you don’t want it to be too overpowering!
French Silk Pie was incredible. Made my thanksgiving! Will be one of my go to!
This chocolate pie was delicious! I made the Oreo cookie crust as described. It added a wonderful texture and flavor to the chocolate filling. After tasting the filling with one cup of whipped cream folded in, I increased the heavy cream by another 1/2 cup to make the filling a little lighter, more chocolate mousse like. It was fabulous and got rave reviews from all the chocolate lovers in the family.
It turned out great but I like my French silk a bit more dense and this was pretty fluffy on the inside. It’s the ideal consistency for normal chocolate silk cream but I’m kinda a weirdo
This was time consuming but definitely worth the effort. I had extra filling left over and that was our taste test.. lol. We made the oreo crust and it was delicious. Thank you Sally!! We had this, the sweet potato rolls and your Macoroni and Cheese recipes today. It was a Sally day!
Oh my goodness! This was very time consuming and required following directions to a T. But it was sooo worth it!
I messed up a couple of times, but it still came out amazing. My egg mixture never reached the 160 mark (using a digital thermometer – not instant read) but it started fluctuating, so I decided it was done as I didn’t want to over cook it. I also put the butter in the microwave to soften it because my room temp was keeping it too solid. I accidentally melted it. I put it in the fridge and pulled it back out every few minutes to check the consistency. It worked out fine. Can’t wait to share it!
I’ve seen a few people ask about extra filling. If you use premade grocery store crust in the tin (Oreo/shortbread/etc), this makes two pies. I halved the recipe and it was perfect.
Hello! I ended up with extra chocolate filling….can I eat it as a mouse (as is) or do you have any suggestions? It’s not enough for another pie though.
Hi Ally, you can serve it as mousse in individual cups if you’d like.
Uh… I had extra until I tasted it.
my filling is a bit runny? will it set okay?
Hi Shasta! Does your filling look like the photos and video tutorial above? That will give you a good idea of what you’re looking for.
Great recipe. Made this for Thanksgiving tomorrow. I had to taste test the filling and OH MY GOODNESS!! Outstanding. I stabilized the whipped cream for the top so I could pipe it and it would hold its shape. Otherwise I followed the recipe exactly. Seemed intimidating when I first read it, but your step by step instructions with photos are video are always a huge help. And after making it, I realized I didn’t need to be intimidated. Came out great. Can’t wait to make it again.
Hi Sally! I only have a 10 inch pie tin. Will it work?
Absolutely. Not really any changes; the pie just won’t be as thick/tall.
My girlfriend told me her favourite pie was Chocolate Pie. I didn’t know what one was to be honest, so I looked here and so the French Silk Pie.
In the year I have learned how to make pies, I have basically stuck to fruit pies. I am pleased I have learned to switch up things along the way, and don’t always have to follow the recipe exact; i.e. adding some fresh ginger in the pumpkin pie graham cracker crust.
So I made this the other day and clearly a more complicated pie with numerous steps.
Well, WOWZERS. That is one incredible pie. I followed it exactly, though I made an Oreo Cookie crust, as per the other recipe. What a delicious smooth pie. Reminded me of a Milky Way bar of my youth.
Thanks for the incredible hints and step by step instructions, that make even a novice pie maker, better.
So glad you enjoyed this, Anne!
I’m wondering if this recipe could be converted to a sugar free pie???
Hi Ashleigh, we’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
I followed the recipe to the letter and it came out amazing!! So decadent and creamy. Wish I could post a pic! Wow!
Fantastic recipe, my first time tackling something like this, a test for Thanksgiving, we will *definitely* be making it again in a couple weeks!
This is a great recipe
I made this using the Oreo crust. 10/10 Highly recommend. It evoked memories of the absolute best grasshopper pie from a little cafe in downtown Tucson – decades ago. Can you suggest how I can tweak this recipe with crème de menthe and cream de cacao?
That sounds fabulous! And I’m so glad you enjoyed this pie. I’m unsure how to incorporate crème de menthe into the recipe without testing it myself. I would say reduce the heavy cream in the filling by a couple Tbsp and add the same amount back, and whip it as the recipe instructs.
This is my favorite desert. My friends and family say it’s the best French Silk pie they’ve ever had. I use Tony’s Chocolonley Dark Chocolate in the pie and make an Oreo crust. Instead of chocolate shavings for topping, I like to do slices of strawberry. Delicious
Here’s another question. If I make it in a springform pan I just need to put graham cracker crust on bottom of pan and leave the sides without? Sorry for so many questions. Thanks
Hi Michelle, I’d recommend pressing the crust partway up the sides, like we do for cheesecake.
Hi. I noticed you answered yes to using a springform pan. At that point is the pie basically made like a cheesecake? Just line the bottom with a crust? Also, removing the sides of the pan will keep the filling shaped? Thank you, Michelle
Hi Michelle, a springform pan should work if you plan to use an Oreo crust instead. If using a traditional pie crust, we recommend sticking with a pie dish.
Thank you. Could I use a graham cracker crust as well? Thank you
Hi Michelle, absolutely, you could use a graham cracker crust instead.
Could I try and make this into mini pies using a muffin pan? Should I prebake? Thanks!
Hi Anie, this should work well as mini pies! You can still pre-bake the crust, but the timing will be shorter.
Hi. Is it possible to overcook the eggs? Also, will there be a warning sign that they’re being overcooked? Thank you, Michelle
Hi Michelle, yes, that is possible. Do you have an instant-read thermometer? That is the easiest way to check that they are cooked. Whisking constantly, cook the egg mixture until it reaches 160°F (71°C) on an instant-read thermometer, about 10–11 minutes. If you stop whisking, they can start to solidify too which will also be a sign that they are over cooked. Hope this helps!
I made this for our Friends & Family weekly dinner and you’re right, it’s VERY labor intensive. I did take one short cut since I had to make 3 pies, I used a store bought crust instead of making my own. I don’t normally do that, but as I was pressed for time, I took this one short cut. Pies turned out great and they were a big hit at our weekly dinner. I will be making this again. Fantastic recipe and very easy to follow instructions.
Such a great dessert for any occasion
Hi Sally question is the chocolate egg mixture still warm when you fold in the whipped cream? If it’s too warm and it’s added will it break the mixture?
Hi Nicki, the recipe instructs to cool the chocolate and egg mixture for 20 minutes total before adding to the butter mixture, to prevent curdling. Hope this helps!