Published December 7, 2023.This post may contain affiliate links. Please read my disclosure policy.
This tasty classic French silk pie recipe with chocolate filling and homemade crust is the perfect dessert. You will love the rich, decadent flavors in this amazing pie.
Something about light, creamy desserts keeps me coming back for seconds. If you like the same kind of sweet treats, then try out myButtermilk Chess Pieor Banana Pudding.
![French Silk Pie Recipe (1) French Silk Pie Recipe (1)](https://i0.wp.com/www.billyparisi.com/wp-content/uploads/2019/12/silk-pie-5.jpg)
French Silk Pie
French silk pie consists of a chilled chocolate mousse filling until set in a par-baked pie crust and topped with whipped cream. This American pie recipe was developed in the 1950s when Betty Cooper won with an ice box pie. It got its name from its smooth, silky mousse-like filling.
There are a few variations to the pie, including using chocolate whipped cream as a topping or an Oreo cookie crust instead of pie dough. Watch the video below for intricate details on how to make this simple-to-prepare French Silk Pie.
Ingredient and Substitutions
- Pie Crust – I made a homemade pie crust with the addition of some sugar. Use my recipe, store-bought, or your favorite pie dough.
- Cream – You will need heavy whipping cream for this pie. It cannot be substituted.
- Butter – I use unsalted butter in all my cooking and baking to control the salt content instead of a butter company.
- Vanilla – Any good vanilla extract will work in this pie.
- Chocolate – I used semi-sweet chocolate bars, but chips will work also. In addition, if you like less sweet pies, you can use dark chocolate.
- Sugar – Regular granulated sugar is all you’ll need.
- Eggs – I used large chilled eggs. You can use room-temperature eggs. Please see my chef’s notes regarding raw eggs.
How to Make French Silk Pie
Add the flour, butter, salt, and sugar to a food processor and pulse on high speed while drizzling in the water until it becomes like a meal. Note: you may need a bit more water.
![French Silk Pie Recipe (2) French Silk Pie Recipe (2)](https://i0.wp.com/www.billyparisi.com/wp-content/uploads/2019/12/silk-pie-process-1.jpg)
Transfer the dough to a clean surface dusted with flour, knead to form a ball, and roll it out with a pin until it is 1/8 thick.
![French Silk Pie Recipe (3) French Silk Pie Recipe (3)](https://i0.wp.com/www.billyparisi.com/wp-content/uploads/2019/12/silk-pie-process-2.jpg)
Form the dough into a 9” pie pan, cutting off any excess and crimping the edges to make a ripple around the outside. Please place it in the freezer for 10 minutes to cool the fat.
![French Silk Pie Recipe (4) French Silk Pie Recipe (4)](https://i0.wp.com/www.billyparisi.com/wp-content/uploads/2019/12/silk-pie-process-3.jpg)
Add a piece of parchment paper over the pie crust, follow up 3 cups of dried beans, and parbake for 6 minutes at 450°.
![French Silk Pie Recipe (5) French Silk Pie Recipe (5)](https://i0.wp.com/www.billyparisi.com/wp-content/uploads/2019/12/silk-pie-process-4.jpg)
Remove from the oven and cool completely in the refrigerator.
![French Silk Pie Recipe (6) French Silk Pie Recipe (6)](https://i0.wp.com/www.billyparisi.com/wp-content/uploads/2019/12/silk-pie-process-5.jpg)
Add the heavy cream and ½ cup of sugar to a standing mixer with the whisk attachment and whisk on high speed until stiff peaks have formed, about 3 to 5 minutes.
![French Silk Pie Recipe (7) French Silk Pie Recipe (7)](https://i0.wp.com/www.billyparisi.com/wp-content/uploads/2019/12/silk-pie-process-6.jpg)
Set 1/3 of the whipped cream into a separate container, but chill the 1/3 and 2/3 in the refrigerator until it’s time to use it.
![French Silk Pie Recipe (8) French Silk Pie Recipe (8)](https://i0.wp.com/www.billyparisi.com/wp-content/uploads/2019/12/silk-pie-process-7.jpg)
Add the chocolate to a microwave-safe bowl and heat for 1 minute. Stir and return to the microwave for 30 seconds. Stir and return to the microwave for 30 more seconds. At this point, it should be melted. Cool to room temperature.
![French Silk Pie Recipe (9) French Silk Pie Recipe (9)](https://i0.wp.com/www.billyparisi.com/wp-content/uploads/2019/12/silk-pie-process-8.jpg)
Add the butter and sugar to a standing mixer with the paddle attachment and mix quickly until the butter becomes light and fluffy about 5 minutes.
![French Silk Pie Recipe (10) French Silk Pie Recipe (10)](https://i0.wp.com/www.billyparisi.com/wp-content/uploads/2019/12/silk-pie-process-9.jpg)
Mix in the vanilla extract and chocolate.
![French Silk Pie Recipe (11) French Silk Pie Recipe (11)](https://i0.wp.com/www.billyparisi.com/wp-content/uploads/2019/12/silk-pie-process-10.jpg)
Next, add 2 eggs and beat for 2 minutes before adding the other 2 eggs. Beat for a further 3-4 minutes or until smooth and fluffy.
![French Silk Pie Recipe (12) French Silk Pie Recipe (12)](https://i0.wp.com/www.billyparisi.com/wp-content/uploads/2019/12/silk-pie-process-11.jpg)
Fold in the chilled 1/3 cup of whipped cream using a rubber spatula until mixed in.
![French Silk Pie Recipe (13) French Silk Pie Recipe (13)](https://i0.wp.com/www.billyparisi.com/wp-content/uploads/2019/12/silk-pie-process-12.jpg)
Transfer the filling to the par-baked pie crust and smooth out using a spoon or spatula.
![French Silk Pie Recipe (14) French Silk Pie Recipe (14)](https://i0.wp.com/www.billyparisi.com/wp-content/uploads/2019/12/silk-pie-process-13.jpg)
Chill in the refrigerator for at least 2 hours.
![French Silk Pie Recipe (15) French Silk Pie Recipe (15)](https://i0.wp.com/www.billyparisi.com/wp-content/uploads/2019/12/silk-pie-process-14.jpg)
Top off with remaining chilled whipped cream and add an optional garnish of shaved chocolate.
![French Silk Pie Recipe (16) French Silk Pie Recipe (16)](https://i0.wp.com/www.billyparisi.com/wp-content/uploads/2019/12/silk-pie-process-final.jpg)
What About Raw Eggs in the French Silk Pie?
There are raw eggs in the recipe, and while I can’t tell you it is 100% safe, we’ve never been sick.I always recommend buying organic eggs for recipes like this.In addition, several egg brands are pasteurized, like Davidson’s, which eliminates bacteria like Salmonella and other viruses in case you feel nervous about it.
Another way to keep you safer would be to add the eggs one at a time until whisked into the hot melted chocolate, bringing them up to safer temperatures before adding to the whipped cream.
Make-Ahead and Storage
Make-Ahead: You can make this pie up to 3 days ahead of time while keeping it cool in the refrigerator before serving. I recommend not adding the whipped cream to the top until it is ready to be eaten.
How to Store: You can keep the pie covered in plastic in the refrigerator for up to 5 days. This French silk pie will freeze and be covered for up to 3 months. Thaw it in the refrigerator for one day or until it is thawed.
chef notes + tips
- Any dried beans like lentils or kidney beans will work when parbaking.
- You will have some leftover whipped cream.
More Dessert Recipes
- Bundt Cake Recipe
- Apple Galette Recipe
- Pecan Pie
- Creme Brulee
- Cheesecake
Video
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French Silk Pie Recipe
5 from 16 votes
This tasty classic French silk pie recipe with chocolate filling and homemade crust is the perfect dessert.
Servings: 12
Prep Time: 45 minutes minutes
Cook Time: 6 minutes minutes
Cooling Time: 2 hours hours
Total Time: 2 hours hours 51 minutes minutes
Ingredients
For the crust:
- 1 ½ cups all-purpose flour
- 1 stick of unsalted butter
- pinch of sea salt
- 2 teaspoons of sugar
- ¼ cup of ice cold water
For the Filling:
- 3 cups of heavy whipping cream
- ½ cup of sugar + 2/3 more
- 1 cup of unsalted butter
- 2 teaspoons vanilla extract
- 4 ounces semi-sweet chocolate
- 4 large eggs
Instructions
For the Pie Crust:
Preheat the oven to 450°. If using convection, preheat it to 425°.
Add the flour, butter, salt, and sugar to a food processor and pulse on high speed while drizzling in the water until it becomes like a meal. Note: you may need a bit more water.
Transfer the dough to a clean surface dusted with flour, knead to form a ball, and then roll it out with a pin until it is 1/8 thick.
Form the dough into a 9” pie pan, cutting off any excess and crimping the edges to make a ripple around the outside.
Add a piece of parchment paper over the pie crust, pour some dried beans over the parchment paper, and par-bake for 6 to 8 minutes. The pie crust will not change much color but will become firm once cooled after baking.
Remove from the oven and cool completely to room temperature.
For the Filling:
Add the heavy cream and ½ cup of sugar to a standing mixer with the whisk attachment and whisk on high speed until stiff peaks have formed, which takes about 3 to 5 minutes.
Set 1/3 of the whipped cream into a separate container, but chill both the 1/3 and 2/3 in the refrigerator until it’s time to use it.
Add the chocolate to a microwave-safe bowl and heat for 1 minute. Stir and return to the microwave for 30 seconds. Stir and return to the microwave for 30 more seconds. At this point, it should be melted. Cool slightly to room temperature, which only takes 4 to 5 minutes.
Add the butter and sugar to a standing mixer with the paddle attachment and mix on high speed until the butter becomes light and fluffy, which takes about 5 minutes.
Mix in the vanilla extract and then the melted chocolate.
Next, add 2 eggs and beat for 2 minutes before adding in the other 2 eggs. Beat for a further 3-4 minutes or until smooth and fluffy.
Fold in the chilled 1/3 cup of whipped cream using a rubber spatula until it has been mixed in.
Transfer the filling to the par-baked pie crust and smooth out using a spoon or spatula.
Chill in the refrigerator for at least 2 hours or until the pie has settled and is firm.
Top off with the remaining chilled whipped cream and add an optional garnish of shaved chocolate.
Notes
Make-Ahead: You can make this pie up to 3 days ahead of time while keeping it cool in the refrigerator before serving. I recommend not adding the whipped cream to the top until it is ready to be eaten.
How to Store: You can keep the pie covered in plastic in the refrigerator for up to 5 days. This French silk pie will freeze and be covered for up to 3 months. Thaw it in the refrigerator for one day or until it is thawed.
Any dried beans like lentils or kidney beans will work when parbaking.
You will have some leftover whipped cream.
Raw Eggs: There are raw eggs in the recipe, and while I can’t tell you it is 100% safe, we’ve never been sick. I always recommend buying organic eggs for recipes like this. In addition, there are severable egg brands that are pasteurized, which kills off bacteria like Salmonella and other viruses in case you are feeling nervous about it. Another way to keep you safer would be to add the eggs one at a time until whisked into the hot melted chocolate, bringing them up to safer temperatures before adding to the whipped cream.
Nutrition
Calories: 509kcalCarbohydrates: 28gProtein: 5gFat: 43gSaturated Fat: 26gCholesterol: 177mgSodium: 181mgPotassium: 140mgFiber: 1gSugar: 13gVitamin A: 1431IUVitamin C: 1mgCalcium: 60mgIron: 2mg
Course: Dessert
Cuisine: French
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35 comments
- Teresa
I made this for the holiday and my family couldn’t believe I actually made this! It was a huge hit and the whole process was easier then I thought. I will never buy a French silk pie again!
- Reply
- Lisa
Followed recipe as directed- came out perfect!
- Reply
- Barbara
This was so delicious & easy to make 😋 ❤
- Reply
- Melanie
Love the easy to follow directions.
- Reply
- Tabitha
This turned out perfect 👌
- Reply
- sue😁
Oh
My gosh yum- Reply
- Chris
Hey Chef!
You have different pie crust bake times in the video and the recipe. Which is better 6 or 8 minutes?
Thanks!- Reply
- Gloria Martino
Beautiful scrumptious dessert Thsnk you Chef Parisi
- Reply
so good!!
- Reply
- Yvonne Biesecker
Made this for Memorial Day get together. It was delicious! A big hit. Several people asked for the recipe. I sent them to your site. I’ve made many of your dishes and they’ve all been delicious.
- Reply
- Bonnie
Unbelievably delicious! A decadent treat!
- Reply
thanks for trying it.
- Reply
- Trish
Hi! Your recipe says put the filing in a par baked crust. I want to make sure that means the crust isn’t fully baked, right? Does that mean the pie crust is a bit raw when eating it? I really want to make this but want to be sure! I’ve read up on blind baking and they say that when using a pudding filing the crust is pat baked but fully baked which takes about 15 minutes of making? Thanks so much!! I love your videos!! You are one of my favorite to watch and learn from!
- Reply
Yes, all of that is in the post.
- Reply
- Jerri Zettervall
I’m glad to put a name to “Moms Very Special Pie”. We use to compare it to the U-No candy bar. Mom loved chocolate, me not so much, but we all loved this pie.
- Reply
- Michele McClellan
I made this but the texture was gritty. What do you recommend?
- Reply
Never heard of it being gritty, that would be a first. My guess would be that the sugar never dissolved or perhaps the chocolate didn’t? Were any of your ingredients really old?
- Reply
- Sherrye
This is the best chocolate pie
The only pie my family will eat…- Reply
- Lauren
I am excited to be making this dessert for Thanksgiving this year. However, after parbaking my pie for 8 minutes and letting it cool, the crust was definitely not cooked/never hardened. Any advice? I currently have it back in the oven and am winging it for now, but definitely want to make it again in the future. Thanks!
- Reply
It shouldn’t be cooked at all.
- Reply
- Julie Kahlfeldt
Can I use a hand mixer for the butter? I don’t have a standing mixer
- Reply
yes!
- Reply
- Jessica A Redimarker
So we eat raw eggs? Or am i reading over a step?
- Reply
No you aren’t reading that wrong hah. This is a classic french silk pie and how it is done. I know seems scary!
- Reply
- Sommer
So rich and decadent. We can’t get enough of it!
- Reply
I’m tellin ya!!!
- Reply
- Jennifer
This is our favorite french silk pie recipe!! We make it every year for Christmas!
- Reply
Now that is an awesome tradition 🙂
- Reply
- lauren kelly
This looks so light and fluffy! It’s one of my favorites!
- Reply
Thank you Lauren, it is soo good!
- Reply
- Alli
This pie is simply gorgeous and one of my husbands favorite in the world!!
- Reply
Thank you very much! It’s a good one!
- Reply
- Erin | Dinners,Dishes and Dessert
This cakes looks incredibly delicious!
- Reply
Thank you so much!
- Reply