This post may contain affiliate links. Please read my disclosure policy.

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.

slice of French silk pie on a white plate

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!

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.

french silk pie with whipped cream and chocolate shavings

How to Fully Blind Bake Pie Crust

Like my 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:

  1. Make pie dough ahead of time, then refrigerate or freeze until you’re ready to make the pie. Pie crust 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.
  2. 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.
  3. 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).
  4. 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.) *affiliate link!
  5. Bake until the edges are relatively set, about 12 minutes.
  6. Remove pie weights, dock the crust with a fork and then return to the oven until the crust is golden brown. See photo on the right below.
  7. 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.

2 images of blind baked pie crust with pie weights and without pie weights

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.

  1. Heavy Cream: Whip heavy cream into stiff peaks.
  2. 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 unsweetened chocolate for a darker flavor.
  3. 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.
  4. 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. Add the chocolate/egg mixture, then fold in the unsweetened whipped cream.
2 images of eggs and chocolate for French silk pie filling

Above left: cooked eggs + sugar. Above right: combined melted chocolate and eggs.

Below left: creamed butter. Below right: creamed butter with the chocolate/eggs.

2 images of butter and chocolate for french silk pie filling

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 the day ahead of time!

French silk pie filling in a glass bowl
spreading French silk pie filling in pie crust

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.

french silk pie
slice of French silk pie on a pie server

Success Tips

  1. 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.
  2. 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.
  3. No substitutions: To ensure the filling sets up properly and maintains the silky texture, I do not recommend any ingredient substitutions.

Plenty More Pies

*This recipe is part of my annual pie week. Find more pie inspiration there or in my favorite Thanksgiving pies roundup!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slice of French silk pie on a pie server

French Silk Pie

  • Author: Sally
  • Prep Time: 4 hours (includes dough)
  • Cook Time: 40 minutes
  • Total Time: 8 hours (includes chilling)
  • Yield: one 9-inch pie 1x
  • 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

Scale

Crust

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 (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 Tablespoonconfectioners’ sugar or granulated sugar*
  • 1/2 teaspoon pure vanilla extract
  • optional for garnish: chocolate curls*

Instructions

  1. 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 (next step).
  2. 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. Carefully line the inside of the pie with two pieces of parchment paper or aluminum foil, as shown in the photos above, then pour in the pie weights. Make sure the weights are evenly distributed around the pie dish. Chill the dough in the refrigerator or freezer for at least 30 minutes– this helps prevent the crust from shrinking. (You can actually fill with pie weights before or after chilling, it doesn’t make a difference.)
  3. Preheat oven to 400°F (204°C).
  4. Blind-bake the crust: Bake the cold pie crust (with weights!) for 15 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie. Prick all over the bottom of the pie crust with a fork, which is called “docking” the pie crust and helps prevent air bubbles. Brush the edges of the crust with egg wash. Return the crust to the oven and bake until golden brown, about 12-15 more minutes.
  5. Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
  6. 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 heat-proof bowl. Melt in 20 second increments in the microwave, stopping and stirring after each increment until completely melted and smooth. Set aside until the end of the next step.
  7. 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 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. Do not stop whisking or the eggs may solidify. If the steam gets too hot over your hand, use an oven mitt. 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.
  8. Using a hand mixer 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 rubber spatula, fold in the whipped cream until combined.
  9. 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.
  10. For the whipped cream topping: Using a hand mixer 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/loose peaks 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 up to a few hours.
  11. Cover leftovers and store in the refrigerator for up to 5 days.

Notes

  1. 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 9. 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.
  2. Special Tools (affiliate links): Pastry Blender, Rolling Pin, Glass Pie Dish or Ceramic Pie Dish, Parchment Paper, Pie Weights, Pastry Brush, Instant Read Thermometer
  3. 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.
  4. 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 the cookie crust at 350°F (177°C) for 15 minutes. No need for pie weights if using a cookie crust.
  5. 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 Bakers or Ghirardelli brands. I use and recommend semi-sweet chocolate, but you can use bittersweet or even unsweetened chocolate for a darker flavor.
  6. 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 whichever.
  7. Garnish: You can leave the whipped cream on top plain or sprinkle with chocolate curls, mini chocolate chips, chocolate sprinkles, or even toasted coconut.

Keywords: chocolate pie, chocolate

Reader Questions and Reviews

  1. I added just a 1/4 tsp of espreaso powder to boost the chocolate flavor, and wow! Absolutely delicious.

    My only quibble is the sugar/butter mixture. I followed the instructions exactly, but the sugar didn’t really disperse fully into the butter, so the final pie had a little bit of grit. I’ll definitely make this recipe again, but I might try some agave or corn syrup in place of some of the sugar.

    4/5 stars, and it’ll definitely be a 5/5 once I’ve figured out how to solve the texture issue 🙂

    1. I did the same thing with the sugar. Came out so silky and delicious

  2. Question: is the purpose of cooking the eggs to make this pie safe or is it necessary for the pie’s consistency? I was wondering if I could simply use pasteurized eggs and not cook them. What is your advice? Thanks!

    1. Hi Chelsea, You can use pasteurized eggs and skip the cooking step! Enjoy.

  3. I made this with a mix of Bakers unsweetened chocolate and Trader Joe’s milk chocolate from the big bar. Came out great but was wondering if I could use Lindt 70% bars?
    Worth the many steps. Planning to add this to the standard Thanksgiving pies.

  4. The pie turned out very well for me. I thought taking the risk out of raw eggs was well done, and I’m planning use that method on other recipes. A thought, I would prefer a more optimized recipe. For example, beating the cream and putting that in the refrigerator first, but after you cook the eggs to 160 degrees, there are two 10 minute cool down waits. Far better to fit in the other tasks, like beating eggs in those 10 minute windows.

  5. Excited to try this for Thanksgiving! Should this be taken out of the fridge for any amount of time before serving? It’s my first time trying this pie and I would hate for it to be too hard (or soft) at dessert time.

    1. Hi Krista, you can serve the pie immediately from the refrigerator (after the mandatory chill time in step 9). Hope it’s a hit!

  6. Hi! I’ve made this a few times and it’s DELICIOUS however I can’t quite get the sugar to dissolve so there’s always a little crunch from the granulated sugar. Is it possible to use powdered sugar instead to make the texture smoother? Thanks for any feedback!

    1. Hi Lindsey, powdered sugar wouldn’t be ideal for this recipe. You could try making your own superfine sugar by pulsing granulated sugar in a food processor before using in this recipe. The smaller granules will dissolve easier. Hope this helps!

      1. For this to be a “silk” pie I need the sugar to dissolve! The tip about using a food processor to make the granules smaller should be included in recipe.

    2. I put all the sugar in the eggs by accident and heated it and it worked out great. No grittiness.

  7. In other recipes I’ve seen, they whip the eggs until fluffy, then mix in the melted chocolate. Does this make it lighter? Would it do the same in your recipe considering the eggs are cooked?

    1. Hi Sarah, we recommend following the recipe as written for our tried and tested results!

  8. Hi Sally!!

    What depth pie pan do you recommend for this filling amount?

    2”? 1.5”?

    Thanks,
    Morgan

    1. Hi Morgan, Our favorite pie dish is about 1 and 3/4 inches deep – 1 and 1/2 or 2 inches should all work as well!

    1. Hi Ana, that should work just fine. Hope you enjoy this pie!

  9. I have a prepared graham cracker crust that I need to use. Do you think I could make the filling and put in that crust?

    1. Hi Michelle, this should work just fine in a graham cracker crust. You may have a little bit of excess filling, since prepared crusts are usually in smaller pie pans. Hope you enjoy it!

    1. Hi Diane! 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!

  10. Great recipe!! Easy and fun to make, sets up beautifully! Also thanks for a recipe without the raw eggs!!

  11. Hi Sally! I’m making this recipe for thanksgiving and I bet it’ll be delicious! What can I use instead of pie weights?

    1. Hi Jill, we recommend doing a quick google search for some alternatives. Some common ones I’ve seen are dried beans or dry rice. Enjoy!

  12. Same issue with granulated sugar not dissolving. For amount of effort it’s not perfect and won’t make again.

  13. I made this pie exactly to directions and used Sally’s pie crust recipe. The pie crust gets five stars. Family loved this pie. It certainly is a great deal of work. For me, it was a little sweet, I would probably put a little less sugar in if I made it again.

  14. Excellent recipe! The pie turned out great and got rave reviews. As others have noted, the filling tasted grainy from undissolved sugar granules at first but after chilling overnight the graininess was completely gone leaving a silky smooth filling.

  15. This was very fun to make and everyone at thanksgiving absolutely loved it. Thanks so much for sharing your recipe!

  16. I am an experienced home baker and loved this recipe. You do need to follow the steps carefully. I was making two pies for Thanksgiving ( I made eight total pies for TD, several kinds. Made all the crusts week before and froze).
    I used Trader Joe’s chocolate in the big bar.
    As I was reading and rereading ingredients on my phone I mistakenly only used 1/2 the amount of chocolate. However the pies were fabulous, texture perfect and my friends and husband loved them.
    Definitely a keeper recipe. Thanks

  17. We made this for Thanksgiving and loved it! We wanted to make it more chocolatey and less sweet, but don’t want to mess with the amazing texture…any suggestions?

    1. Hi Laura, for next time, you can use bittersweet or even unsweetened chocolate for a darker flavor. So glad you enjoyed this one!

  18. I think overall the taste of this pie is spectacular. My only observation is that personally, I prefer to leave the pie at room temperature for 20 min or so, prior to serving. I find the pie is too firm right after chilling and too “ice cream like”. Now, my husband kind of prefers that ice cream texture but I find the pie is much more smooth and creamy if the filling is allowed to warm up, and actually mimics the pies we have had from Bakers Square (who make a fabulous French Silk)
    Would it be possible to reduce the butter amount so the chilled texture of the pie is not so firm…? Would the pie still retain its shape…? Thx!

    1. Hi Paula, thank you for the feedback– reducing the butter will absolutely help soften the filling. I would try 3/4 cup (1 and 1/2 sticks; about 170g).

  19. I have made this 4 times now! We love it. I will say that after the first time I started making it with a pretzel crust that I think REALLY takes it to the next level and adds a nice salty crunch with it. Because I saw some people comment about having some grit problems I have always to make heated the full cup of sugar with the eggs in step 7 (instead of a half a cup). That way all of the sugar is dissolved with the heating and there is no grit. It’s always turned out perfectly smooth for me using this method.

  20. Impressive and delicious! I overwhipped the heavy cream for the filling so that component was a little dense (I put the whisk and bowl of my Kitchenaid stand mixer in the freezer for a while before whipping and cranked it up to seven for four minutes), but it was still so, so good. The eggs cooked much faster than I anticipated (about four minutes; I used a metal mixing bowl over simmering metal pot on a gas stove that runs hot), but I had my food thermometer close by so it was not an issue. Will definitely make again and keep a close eye on the cream and eggs! Thanks Sally!

  21. The pie filling looked good at first but then started to look oily or separate – wonder which step I messed up?

    1. Hi Sandra, We are happy to help troubleshoot. Did you make any ingredient substitutions or stray from the directions in any way? Be sure you are using heavy cream whip until stiff peaks (don’t over beat or it will look broken and curdled). Also be sure to use real chocolate (not chocolate chips) and give yourself enough time to let your melted chocolate and cooked eggs cool down enough before combining them.

  22. I am so sorry for the above comment.. I realized that the grittiness goes completely away once the pie is set! Folks said it was the best French silk pie they’d ever had. Excellent recipe! Thank you!

  23. It took a while to make, but it was worth it! I made it for my little sister for her birthday and she liked it 🙂

  24. I have a 12″ pie plate that is 2.5″ deep. What adjustments to your recipe do i need to make to fill it up with the chocolate filling??

  25. I made the pie and the final version was excellent. On taste it should have five stars.

    The first was not. It was very grainy. IMO the sugar beaten into the butter didn’t dissolve. It was beaten for three minutes on medium speed in my stand mixer. The butter was at 69 degrees, so cool room temp. Didn’t find this out until I tasted the finished filling. Luckily I hadn’t filled my crust yet. Tried again with super fine suger it was better but still grainy.

    On my third try I dissolved the full cup of sugar in the eggs and no more problems.

    I wish I had read all the comments before. Looks like several people have come up with work arounds.

    Why doesn’t the curator of this site fix this recipe? It clearly doesn’t work.

    1. Hi Tom, after further testing, this recipe now calls for cooking all of the sugar with the eggs. Thank you for your feedback.

  26. The filling is all I can comment on because I used a different crust recipe. The filling was a huge hit! I made it for Easter and everyone loved it. It is a very advanced recipe but it’s doable if you have some experience and patience. Very rich also. Only need a small piece. I will make it again.

  27. I accidentally used half the chocolate called for but the filling was fabulous and enough chocolate flavor for everyone who ate it. I also, by mistake, added all the sugar to the egg mixture. The filling was very smooth and creamy! Sometimes mistakes pay off!

  28. I made this exactly as the recipe shows. I found this pie to be very creamy and rich. It’s a few steps but well worth it. I will keep this recipe.