French Silk Pie Recipe
If you’re craving a lush, creamy chocolate dessert that looks fancy but is secretly simple, this French Silk Pie Recipe is your new go‑to for holidays, birthdays, and “just because” nights at home.
French silk pie is a classic French-inspired dessert that layers a buttery crust with a silky chocolate filling and a cloud of whipped cream on top. It’s rich but not heavy, sweet but not cloying, and it has that smooth, almost mousse-like texture that makes everyone go quiet for a second bite. I love serving this chocolate silk pie at Thanksgiving when everyone is secretly tired of pumpkin, or in the summer when turning on the oven feels like a crime (you can absolutely use a no-bake crust).
What makes this homemade silk pie special is the texture—truly silky—and the balance of flavors. We’re using real butter, real chocolate, and pasteurized eggs whipped until airy. That means a classic French dessert feel without the fuss. You can serve it as an easy French silk pie for a casual family dinner, or dress it up with chocolate curls for a show-stopping chocolate dessert recipe at a dinner party.
And because I’ve been baking for more than 30 years (translation: I’ve made all the mistakes for you), I’ll walk you through how to get that perfectly silky chocolate filling every single time.
Why You’ll Love This Recipe
- No-bake filling with bakery-level flavor and texture
- Silky, rich chocolate filling that slices cleanly but melts in your mouth
- Easy to make ahead—perfect for holidays and entertaining
- Flexible crust options: traditional pastry, graham cracker, or Oreo
- Uses simple pantry ingredients you probably already have
- Customizable for different diets (gluten-free crust, lighter toppings, etc.)
- Kid-approved and grown-up elegant at the same time
- Works as a full pie or as mini chocolate whipped cream pies in little jars
Ingredients
Here’s exactly what you’ll need to make this French Silk Pie Recipe with a classic buttery crust and fluffy topping. I’ll note a few simple swaps along the way.
For the Crust
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 1/2 cup (1 stick / 113 g) cold unsalted butter, cut into small cubes
- 3–4 tablespoons ice water
Shortcut option: Use a 9‑inch pre-baked pie crust (homemade or store-bought), or swap for a chocolate cookie crust if you want an ultra-decadent chocolate pie recipe.
For the Silky Chocolate Filling
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (170 g) unsalted butter, very soft but not melted
- 2 ounces (about 1/3 cup) powdered sugar, sifted
- 4 ounces (113 g) bittersweet or semisweet chocolate, chopped (I like 60–70% cacao)
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- 3 large pasteurized eggs, at room temperature
Use good-quality chocolate here—this is where the deep, rich chocolate flavor comes from. Think Ghirardelli, Guittard, or another bar chocolate, not chocolate chips if you can help it.
For the Whipped Cream Topping
- 1 1/2 cups heavy whipping cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Optional Garnishes
- Chocolate curls or shavings (from a bar of chocolate, scraped with a vegetable peeler)
- Cocoa powder, for dusting
- Dark chocolate chips or mini chocolate pieces
Directions
Let’s walk through this step by step. Don’t worry—it sounds fancy, but it’s very home‑cook friendly.
1. Prepare and bake the crust
- In a medium bowl, whisk together flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs with pea-sized bits of butter.
- Sprinkle in the ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together when pressed.
- Shape into a disk, wrap in plastic, and chill for at least 30 minutes (this keeps the crust tender and flaky).
- Roll the dough into a 12‑inch circle, fit it into a 9‑inch pie plate, and crimp the edges.
- Line with parchment and fill with pie weights or dried beans; bake at 400°F (200°C) for 15 minutes, remove weights, and bake 8–10 minutes more until golden. Cool completely.
Time-saver: You can use a fully baked store-bought pie shell or a graham cracker/Oreo crust if you want this to be a true no bake chocolate pie (the filling is no-bake).
2. Melt the chocolate
- Place the chopped chocolate in a heatproof bowl.
- Microwave in 20–30 second bursts, stirring between each, until smooth and glossy, or melt in a heatproof bowl set over a pot of barely simmering water.
- Set aside to cool until just slightly warm; you want it pourable but not hot.
3. Cream butter and sugar until fluffy
- In a stand mixer with the paddle attachment (or a large bowl with a hand mixer), beat the softened butter and granulated sugar on medium-high speed for 6–7 minutes, until very light and fluffy.
- Add the powdered sugar, vanilla, and salt; beat again for 1–2 minutes until smooth.
- This long beating step is key for that airy, silky chocolate filling, so don’t rush it.
4. Add the melted chocolate
- With the mixer on low, slowly pour in the cooled melted chocolate.
- Scrape down the sides and bottom of the bowl, then beat on medium speed for 2 more minutes until everything is fully combined and glossy.
5. Beat in the eggs—this is where the silk happens
We’ll add the pasteurized eggs one at a time, beating after each to create that classic French silk pie texture.
- Add 1 egg and beat on medium-high speed for a full 5 minutes.
- Add the second egg and beat another 5 minutes.
- Add the third egg and—yes, again—beat 5 more minutes, scraping the bowl as needed.
You’ll end up beating for about 15 minutes total. That long whipping time is what turns a simple rich chocolate filling into a silky, mousse-like mixture. It should look thick, satiny, and lighter in color.
6. Fill the crust
- Scrape the chocolate silk filling into your cooled pie crust.
- Smooth the top with a spatula, creating soft swirls if you like.
7. Chill
- Cover the pie loosely with plastic wrap and chill for at least 4 hours, or overnight, until the filling is set and slices cleanly.
- Overnight chilling gives the best flavor and texture, especially for special occasions.
8. Make the whipped cream topping
- Just before serving (or up to a few hours ahead), beat the cold heavy cream, powdered sugar, and vanilla on medium-high speed until soft to medium peaks form.
- Spread or pipe the whipped cream over the chilled pie.
9. Garnish and serve
- Sprinkle with chocolate curls, shaved chocolate, or a light dusting of cocoa powder.
- Slice with a sharp, thin knife—wiping between cuts—for those pretty, clean slices of creamy chocolate pie.
Servings & Timing
- Yield: 1 (9‑inch) pie, about 8–10 slices
- Prep Time: 30–40 minutes (including crust assembly)
- Chill Time: 4–8 hours
- Total Time: About 5 hours, mostly hands-off while it chills
This makes a fantastic make-ahead dessert since the texture only improves as it rests.
Variations
Want to play around a bit? Here are some fun ways to tweak this French Silk Pie Recipe while still keeping that silky chocolate base.
- Mocha French Silk Pie: Add 1–2 teaspoons instant espresso powder to the melted chocolate for a subtle coffee kick.
- Salted Chocolate Silk Pie: Sprinkle flaky sea salt on top of the whipped cream for a sweet-salty, grown-up twist.
- Oreo Crust French Silk Pie: Use crushed chocolate sandwich cookies and melted butter for a no-bake chocolate pie crust that leans into the chocolate-on-chocolate theme.
- Gluten-Free Version: Swap the crust for a gluten-free cookie crust or your favorite gluten-free pie crust recipe.
- Mini French Silk Pies: Press crust into small tart pans or ramekins, fill, and top with whipped cream for adorable individual desserts.
- Nutty French Silk Pie: Scatter toasted pecans or hazelnuts between the filling and whipped cream for crunch.
Storage & Reheating (Well, “Re-Chilling”)
French silk pie is served cold, so there’s no real reheating—but storage matters a lot for texture and food safety.
-
Fridge:
- Store the pie covered in the refrigerator for up to 3–4 days.
- If you’ve already topped it with whipped cream, it’s best within 48 hours for the prettiest look.
-
Freezer:
- You can freeze the pie (without whipped cream) for up to 1 month.
- Wrap tightly in plastic, then foil. Thaw overnight in the fridge, then add fresh whipped cream before serving.
-
Make-Ahead Tips:
- Bake the crust and make the silky chocolate filling up to 1 day ahead; chill overnight.
- Whip the cream and decorate the pie the morning of your event—or right before serving for the fluffiest topping.
Let the pie sit at room temperature for about 10–15 minutes before slicing; it softens slightly and tastes even more luxurious.
Notes
- Egg safety: Classic French silk pie uses raw eggs. I recommend using pasteurized shell eggs or liquid pasteurized eggs for peace of mind, especially if serving kids, pregnant guests, or older adults.
- Texture secrets: The two big keys to that truly silky chocolate filling are (1) beating the butter and sugar until very fluffy, and (2) giving each egg a full 5‑minute beating. It feels long, but it works.
- Chocolate choice matters: A 60–70% bittersweet chocolate gives a deep, rich chocolate filling that’s not too sweet. Milk chocolate will make the pie softer and sweeter, so if you use it, cut the sugar slightly.
- Room-temperature ingredients: Let the eggs and butter warm up a bit before you start; cold eggs won’t whip as nicely and can dull that silky texture.
- Don’t skip the chill: If you cut into the pie too soon, the filling may seem soft or loose. A good 4–8 hours of chill time lets everything firm up into that smooth, sliceable, classic french dessert texture.
Honestly, after testing this recipe more times than I care to admit, the version you’re reading is the one my grown kids request by name. That’s saying something.
FAQs
1. Are the raw eggs in French silk pie safe to eat?
Use pasteurized eggs, which are gently heated to kill harmful bacteria. You’ll get the traditional silky chocolate filling while keeping food safety in mind.
2. Can I use a store-bought crust?
Yes—this recipe works beautifully with a pre-baked pastry crust, graham cracker crust, or chocolate cookie crust, which makes it a super easy French silk pie for busy days.
3. Why is my filling grainy instead of silky?
Grainy texture usually means the sugar wasn’t beaten long enough into the butter or the chocolate was too cool and seized a bit. Next time, beat the butter and sugar longer and make sure the melted chocolate is smooth and slightly warm, not cold.
4. Can I make this without an electric mixer?
Technically yes, but I don’t recommend it. The long beating times (about 15 minutes total) are tough by hand, and a stand mixer or hand mixer gives you that airy, creamy chocolate pie texture you’re looking for.
5. What’s the best chocolate for this French Silk Pie Recipe?
Good bar chocolate (like Ghirardelli, Guittard, Lindt, or Trader Joe’s baking bars) melts more smoothly than chocolate chips and gives a richer flavor. Aim for semisweet or bittersweet, 60–70% cocoa.
6. Is this really a no-bake pie?
The filling is no-bake, but the traditional crust is baked. If you use a graham cracker or chocolate cookie crust, you can make this a true no bake chocolate pie recipe—just chill the crust well before filling.
7. Can I lighten this recipe up a bit?
You can use a lighter crust (like a thinner graham crust) and add extra whipped cream instead of a thick chocolate layer for a slightly less intense, more airy dessert. But this is still a decadent chocolate pie at heart.
8. How far ahead can I make French silk pie?
You can make the pie (without whipped cream) up to 1 day ahead and chill it. Add the whipped cream and garnish the day you plan to serve for the best look and texture.
Conclusion
This French Silk Pie Recipe gives you that classic, restaurant-style, silky chocolate filling with simple ingredients and clear, step-by-step directions. It’s the kind of rich chocolate pie that turns any meal—Sunday supper, holiday feast, or a random Tuesday—into something a little special.
If you try this recipe, I’d love to hear how it turns out for you—share your tweaks, crust choices, or topping ideas in the comments. And if you’re in a chocolate mood, you might also enjoy exploring other favorites like chocolate cream pie, brownies, or my easy chocolate mousse; they all play very nicely with a cup of coffee and a quiet moment at the kitchen table.
French Silk Pie
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 1/2 cup unsalted butter cold, cut into small cubes (for crust)
- 3–4 tablespoons ice water
- 9-inch pre-baked pie crust optional shortcut; homemade or store-bought, pastry or chocolate cookie crust
- 3/4 cup granulated sugar (for filling)
- 3/4 cup unsalted butter very soft but not melted (for filling)
- 2 ounces powdered sugar sifted
- 4 ounces bittersweet or semisweet chocolate 60–70% cacao, chopped
- 2 teaspoons pure vanilla extract (for filling)
- 1/4 teaspoon fine sea salt (for filling)
- 3 large pasteurized eggs at room temperature
- 1 1/2 cups heavy whipping cream cold
- 3 tablespoons powdered sugar (for whipped cream)
- 1 teaspoon pure vanilla extract (for whipped cream)
- chocolate curls or shavings optional, for garnish
- cocoa powder optional, for light dusting
- dark chocolate chips or mini chocolate pieces optional, for garnish
Instructions
- In a medium bowl, whisk together the flour, fine sea salt, and granulated sugar. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized bits of butter. Sprinkle in the ice water, 1 tablespoon at a time, tossing with a fork just until the dough comes together when pressed. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.1 1/4 cups all-purpose flour, 1/2 teaspoon fine sea salt, 1 tablespoon granulated sugar, 1/2 cup unsalted butter, 3–4 tablespoons ice water
- Roll the chilled dough into a 12-inch circle and fit it into a 9-inch pie plate. Crimp the edges. Line with parchment and fill with pie weights or dried beans. Bake at 400°F (200°C) for 15 minutes, remove the weights and parchment, then bake 8–10 minutes more until golden. Let the crust cool completely.
- Place the chopped bittersweet or semisweet chocolate in a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until smooth and glossy, or melt over a pot of barely simmering water. Set aside to cool until slightly warm and pourable, not hot.4 ounces bittersweet or semisweet chocolate
- In a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the softened butter and granulated sugar on medium-high speed for 6–7 minutes until very light and fluffy. Add the powdered sugar, vanilla, and salt, and beat for 1–2 minutes more until smooth.3/4 cup granulated sugar, 3/4 cup unsalted butter, 2 ounces powdered sugar, 2 teaspoons pure vanilla extract, 1/4 teaspoon fine sea salt
- With the mixer on low speed, slowly pour in the cooled melted chocolate. Scrape down the sides and bottom of the bowl, then beat on medium speed for about 2 minutes until fully combined and glossy.4 ounces bittersweet or semisweet chocolate
- Add 1 pasteurized egg and beat on medium-high speed for 5 minutes. Add the second egg and beat another 5 minutes. Add the third egg and beat 5 more minutes, scraping the bowl as needed. The filling should look thick, satiny, and lighter in color.3 large pasteurized eggs
- Scrape the chocolate silk filling into the completely cooled pie crust. Smooth the top with a spatula, creating soft swirls if desired.
- Cover the pie loosely with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight, until the filling is set and slices cleanly.
- Just before serving, or up to a few hours ahead, beat the cold heavy whipping cream, powdered sugar, and vanilla on medium-high speed until soft to medium peaks form.1 1/2 cups heavy whipping cream, 3 tablespoons powdered sugar, 1 teaspoon pure vanilla extract
- Spread or pipe the whipped cream over the chilled pie. Garnish with chocolate curls, shaved chocolate, cocoa powder, or chocolate chips if desired. Slice with a sharp, thin knife, wiping between cuts for clean slices.chocolate curls or shavings, cocoa powder, dark chocolate chips or mini chocolate pieces
