French Silk Pie

Rich and creamy French silk pie features my best pie crust, a silky smooth, mousse-like chocolate filling, and homemade whipped cream. Sprinkle with some chocolate curls and you have an absolutely unbelievable make-ahead dessert. The best part? No raw eggs!

Buttery, flaky pie crust makes a phenomenal vessel for velvety smooth chocolate mousse filling.

You may be wondering what the difference is between this and chocolate cream pie; there are two key differences:

• The Crust: Chocolate cream pie traditionally sits on a cookie crumb crust, while French silk pie traditionally sits on a pastry crust.
• The Filling: Chocolate cream pie filling has a denser, pudding-like consistency, while French silk pie filling has a lighter, airier, more mousse-like consistency.

This is the perfect pie to serve year-round (and especially in the summer since you only need to bake the crust and the filling is cool and creamy), but consider giving it a spot alongside the traditional Thanksgiving offerings of pumpkin pie, apple pie, sweet potato pie, and pecan pie.

Why You’re Going to Love It

Here’s why you’ll love this easy French silk pie:

• Each part is made completely from scratch
• No raw eggs in the chocolate filling!
• A wonderful make-ahead dessert
• Always impresses a crowd
• Great for holidays, celebrations, and whenever that chocolate craving hits

Ingredient Notes

I highly recommend using quality ingredients; you’ll certainly taste the difference! Here are a couple of notes on the key ingredients (full recipe and ingredients found below):

• Pie Crust: I love using my all-time favorite pie crust for the base of French silk pie. However, you can also use my all-butter pie crust, or another recipe of your choosing (you can even use an Oreo cookie crust or graham cracker crust if you’d like).
• Heavy Cream: It can be labeled heavy cream, heavy whipping cream, or whipping cream; any of these will work!
• Chocolate: Make sure to use bittersweet chocolate for the chocolate filling. I recommend Ghirardelli 60% Cacao Bittersweet baking bars.

No Raw Eggs!

Most French silk pie recipes use raw eggs without any sort of tempering to bring them up to a safe temperature. I’m not one to shun a few beater licks of raw cookie dough, but I just couldn’t get past a pie made with completely raw eggs.

I was thrilled when I saw this filling recipe from Cook’s Country that calls for heating the eggs to a safe 160 degrees F as part of the recipe. It appeased my raw egg neurosis and the final product is so silky smooth; holding its own in comparison to its raw egg counterpart.

How to Make French Silk Pie

Let’s talk about how this French silk pie comes together:

1. Pie Crust: Prepare and bake pie crust. I recommend my favorite pie crust for this recipe, but use your favorite version. You can even buy a store-bought pie crust for a shortcut. You will need a fully-baked pie crust; the instructions are below, but if you are new to par-baking a pie crust, see my tutorial on how to blind bake pie crust.
2. Whip Cream and Melt Chocolate: Separately, you will beat whipped cream to stiff peaks and then melt the chocolate until smooth.
3. Make the Filling: Warm the eggs and beat until they’re light and fluffy. Add the melted chocolate, vanilla, and butter. Once everything is combined and smooth, fold the whipped cream into the chocolate mixture.
4. Fill the Pie: Spread the chocolate filling in the baked pie shell and refrigerate for at least a few hours or overnight.
5. Serve: When ready to serve, top with fresh whipped cream and chocolate curls, chocolate shavings, or chocolate chips!

Note: I do believe that the silky texture of French silk pie is best enjoyed when served at room temperature. Let the chilled pie sit out for 20-30 minutes before serving.

Recipe Tips

• Pie Dish: I use and recommend a classic 9-inch glass pie plate.
• Make Ahead: This is a wonderful dessert to prepare ahead of time! There are a couple of ways to do it: (1) Make the pie crust 1-2 days in advance, then prepare the pie the day before you need it and refrigerate overnight, or (2) Freeze the prepared pie for up to 3 months (see below for more details).
• Storage: French silk pie must be refrigerated. Keep any leftovers in the refrigerator for up to 3 days.
• Freezing Instructions: Once the pie has been chilled in the refrigerator, cover tightly with plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then top with the fresh whipped cream and serve.

More Chocolate Pies You’ll Love

• Chocolate Chess Pie
• Chocolate Cream Pie
• Salted Chocolate Caramel Tart
• S’mores Pie

And if this pie has you craving mousse, be sure to check out my dark chocolate mousse and triple chocolate mousse cake.

Watch the Recipe Video:

If you make this French silk pie and love it, please stop back and give it a 5-star rating – it helps others find the recipe! ❤️️

French Silk Pie

Yield: 12 servings

Prep Time: 40 minutes mins

Cook Time: 25 minutes mins

Chilling time: 4 hours hrs 30 minutes mins

Total Time: 5 hours hrs 35 minutes mins

Recipe video included. This creamy French silk pie starts with my favorite pie crust, is loaded with a silky smooth, mousse-like chocolate filling and topped with fresh whipped cream. Sprinkle with some chocolate curls and you have an absolutely unbelievable dessert.

5 (23 ratings)

Print Pin Rate

Ingredients

For the Pie Crust:

• 1¼ cups (163 g) all-purpose flour
• ½ teaspoon salt
• 1 tablespoon granulated sugar
• 6 tablespoons (85 g) unsalted butter, chilled, cut into ¼-inch slices
• ¼ cup (46 g) solid vegetable shortening, chilled, cut into 2 pieces
• 2 tablespoons (30 ml) vodka, chilled
• 2 tablespoons (30 ml) ice water

For the Filling:

• 1 cup (240 ml) heavy cream
• 8 ounces bittersweet chocolate, finely chopped
• 3 eggs
• ¾ cup (149 g) granulated sugar
• 2 tablespoons water
• 1 tablespoon vanilla extract
• 8 tablespoons (113 g) unsalted butter, at room temperature, cut into ½-inch pieces

For the Whipped Cream Topping

• 1 cup (240 ml) heavy cream
• ½ cup (57 g) powdered sugar
• ½ teaspoon vanilla extract

To Garnish

• Chocolate curls, optional

Instructions 

• Make the Crust: Process ¾ cups of the flour, the sugar and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.
• Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together.
• Roll out on a generously floured work surface to a 12-inch circle. Transfer to a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Dust off any excess flour with a pastry brush. With scissors or kitchen shears, trim the edge so that it overhangs by 1 inch. Fold the overhang under itself; the folded edge should be flush with edge of pie plate. Flute the dough or press the tines of a fork against dough to flatten it against the rim of pie plate. Wrap with plastic and refrigerate at least 2 hours and up to one day in advance.
• Bake the Pie Crust: Adjust oven rack to lower-middle position and preheat to 350 degrees F. Remove the chilled pie shell from the refrigerator and line with a large sheet of aluminum foil, pressing it so it conforms to the pie plate, and over the edges of the pie. Fill the whole way to the top with white granulated sugar, then transfer the pie plate to a rimmed half sheet pan and bake for 55 to 60 minutes, then remove the foil and sugar and allow the pie crust to cool completely.
• Make the Filling: Pour the heavy cream into a large mixing bowl and whip on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and continue to whip until stiff peaks form, 2 to 4 minutes. Transfer the whipped cream to a small bowl and refrigerate until needed.
• Place the chocolate in a microwave-safe bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted and smooth. Set aside.
• In a large, heatproof bowl, whisk together the eggs, sugar and water. Beat the mixture on medium speed until pale yellow and thick, about 5 minutes. Set the bowl over a medium saucepan filled ½-inch of barely simmering water over low heat, and warm the mixture, stirring occasionally, until it reaches 160 degrees F on an instant-read thermometer. Remove the bowl from the heat and beat the mixture on medium speed until it is light and fluffy and cooled to room temperature, about 8 minutes.
• Add the melted chocolate and vanilla extract to the cooled egg mixture and beat until incorporated. Beat in the butter, a few pieces at a time, until well combined. Using a rubber spatula, fold in the whipped cream until no white streaks remain. Scrape the filling into the pie shell and refrigerate until set, at least 3 hours or up to 24 hours.
• Make the Whipped Cream: When ready to serve, beat the cream, sugar, and vanilla on medium speed and whip. The cream will start to get frothy, and then will begin to thicken (around the 2-3 minute mark). Increase the speed to medium-high and beat for another 30 seconds to 1 minute, or until the cream looks billowy and there are distinct trails left by the whisk in the whipped cream. If you remove the whisk from the mixer and turn it upside down, the whipped cream should remain upright and not droop off. Spread or pipe the whipped cream over the chilled filling and serve. Leftovers should be stored, covered, in the refrigerator for up to 3 days.

Notes

• Pie Dish: I use and recommend a classic 9-inch glass pie plate.
• Pie Crust: I love using my all-time favorite pie crust for the base of French silk pie. However, you can also use my all-butter pie crust, or another recipe of your choosing (you can even use an Oreo cookie crust or graham cracker crust if you’d like).
• Heavy Cream: It can be labeled heavy cream, heavy whipping cream, or whipping cream; any of these will work!
• Chocolate: Make sure to use bittersweet chocolate for the chocolate filling. I recommend Ghirardelli 60% Cacao Bittersweet baking bars.
• Make Ahead: This is a wonderful dessert to prepare ahead of time! There are a couple of ways to do it: (1) Make the pie crust 1-2 days in advance, then prepare the pie the day before you need it and refrigerate overnight, or (2) Freeze the prepared pie for up to 3 months (see below for more details).
• Storage: French silk pie must be refrigerated. Keep any leftovers in the refrigerator for up to 3 days.
• Freezing Instructions – Once the pie has been chilled in the refrigerator, cover tightly with plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then top with the fresh whipped cream and serve.
• Recipe from Cook’s Country

Nutritional values are based on one serving

Calories: 534kcal, Carbohydrates: 37g, Protein: 5g, Fat: 41g, Saturated Fat: 23g, Cholesterol: 132mg, Sodium: 132mg, Potassium: 166mg, Fiber: 2g, Sugar: 23g, Vitamin A: 1060IU, Vitamin C: 1mg, Calcium: 50mg, Iron: 2mg

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Author: Michelle

Course: Dessert

Cuisine: American, French

Photography by Ari Laing.