French Silk Pie

By Becky Hardin

Updated Dec 7, 2025

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Chocoholics, this one’s for us! French Silk Pie is my absolute favorite dessert to make when the chocolate cravings hit hard. A flaky pie crust is piled high with silky, sweet, rich chocolatey filling and topped with plenty of fluffy whipped cream. Serve this chocolate silk pie at any holiday table and watch it disappear!

Easy French Silk Pie Recipe?

The mousse-like filling of this chocolate silk pie is made with two kinds of chocolate, peanut butter baking chips (yes, peanut butter!), and eggs. It’s rich and decadent and easy to boot! I find waiting the 3 hours for it to chill is the hardest part of the whole process.

Not too dissimilar to chocolate cream pie, French silk pie has a more velvety, silky consistency. Don’t get me wrong, I think both are chocolatey and delicious, but they differ a little bit in consistency.

Tips for Beginners

• If you can’t find German baking chocolate. Use one ounce of bittersweet or semi-sweet chocolate plus 1/2 tbsp of granulated sugar for each ounce of German baking chocolate.
• Baking chips. I love the subtle added flavor and creaminess from the peanut butter chips. It does not make the pie taste like peanut butter. If you prefer a more traditional recipe, you can use chocolate chips instead.
• Superfine sugar. I recommend using superfine (caster) sugar for this recipe—I used Domino. If you cannot find any, you can pulse regular granulated sugar in a food processor for a few seconds or use powdered sugar.
• If your filling is too thin. Place it in a bowl and refrigerate for 1-2 hours after the mixing step. Remove from the fridge and mix again to fluff. It should be fine to pour into the crust at this point.

Recipe Card

French Silk Pie Recipe

4.49 from 85 votes

Prep: 30 minutes mins

Cook: 10 minutes mins

Chill Time: 3 hours hrs

Total: 3 hours hrs 40 minutes mins

Servings: 8 slices

Author: Becky Hardin

Print Rate Pin

French Silk Pie is my all-time favorite pie recipe—it's chocolate mousse in pie form. I love serving this chocolate silk pie at Thanksgiving, Christmas, Easter, my birthday, and every day in between.

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Equipment

• Kitchen Scale (optional)
• Pie Pan
• Stand Mixer

Ingredients 

1x2x3x

• ▢ 1 9" refrigerated pie crust 213g, store-bought or homemade
• ▢ 2 oz. German baking chocolate 57g, chopped
• ▢ 2 oz. semi-sweet baking chocolate 57g, chopped
• ▢ ¼ cup peanut butter or milk chocolate baking chips 43g
• ▢ 1 cup unsalted butter 226g, room temperature (2 sticks)
• ▢ 1½ cups superfine (caster) sugar 300g
• ▢ ⅛ tsp kosher salt
• ▢ 1 tsp pure vanilla extract 4g
• ▢ 4 large eggs 200g, pasteurized

Toppings

• ▢ Cool Whip
• ▢ milk chocolate shavings

Video

Instructions 

• Blind-bake the pie crust (per package directions) until the edges are golden brown, about 10 minutes. Set aside until completely cooled.
  1 9" refrigerated pie crust
• In a medium-sized microwave-safe bowl, melt the German chocolate baking chocolate, semi-sweet baking chocolate, and the baking chips on HIGH for 1-1½ minutes, or until melted. (Stir after 45 seconds and then every 15 seconds until melted.) Do NOT overheat the chocolate or it could seize (harden).
  2 oz. German baking chocolate, 2 oz. semi-sweet baking chocolate, ¼ cup peanut butter or milk chocolate baking chips
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high until the sugar is dissolved and the mixture is lighter in color and somewhat fluffy, about 3 minutes. The sugar should be completely dissolved. Test this by rubbing a tiny amount of butter/sugar mixture between your forefinger and thumb. If it is smooth, the butter/sugar mixture is ready. If it is still a little gritty, beat the butter/sugar until the sugar is dissolved.
  1 cup unsalted butter, 1½ cups superfine (caster) sugar
• Add the salt, vanilla, and cooled melted chocolate (the chocolate should be cooled but still pourable).
  ⅛ tsp kosher salt, 1 tsp pure vanilla extract
• Switch to the whisk attachment and whisk the mixture until ingredients are incorporated, about 2 minutes.
• Set the mixer to medium speed and add the eggs one at a time. Whisk the mixture for 5 minutes after adding each egg. Keep the mixer on medium speed (no higher). Mixing the filling too quickly could result in a runny consistency.
  4 large eggs
• Pour the pie filling into the cooked and cooled pie shell, smooth it out, cover and refrigerate at least 3 hours.
• Serve with freshly whipped cream (or Cool Whip) and chocolate shavings, if desired.
  Cool Whip, milk chocolate shavings

Serving: 1sliceCalories: 592kcalCarbohydrates: 59gProtein: 6gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 155mgSodium: 174mgPotassium: 104mgFiber: 1gSugar: 46gVitamin A: 848IUCalcium: 30mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make French Silk Pie Step by Step

Blind-bake the crust: Blind-bake (bake unfilled) a 9″ refrigerated pie crust as per the package directions or until the edges are golden brown. This usually takes me about 10 minutes. Set it aside to cool completely.

Melt the chocolate: Melt 2 oz. German baking chocolate in a medium-sized microwave-safe bowl with 2 oz. semisweet baking chocolate and ¼ cup peanut butter baking chips on HIGH for 1-1½ minutes, or until melted. Stir the mixture after 45 seconds and then every 15 seconds until melted. Do NOT overheat the chocolate, or it could harden.

Beat the butter and sugar: Beat 1 cup unsalted butter with 1½ cups superfine (caster) sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high until the sugar dissolves and the mixture is light in color and fluffy. This usually takes me about 3 minutes. You want the sugar to be completely dissolved.

Test it by rubbing a small amount between your forefinger and thumb. If it is smooth, the butter/sugar mixture is ready. If it is still a little gritty, beat the butter/sugar until the sugar is dissolved.

Combine the sugar and the chocolate: Add ⅛ tsp kosher salt, 1 tsp vanilla, and the cooled melted chocolate to the bowl with the butter and sugar. Note the chocolate should be cool but still pourable. Switch to the whisk attachment and whisk the mixture until all the ingredients are incorporated. This should take about 2 minutes.

Add the eggs: Set the mixer to medium speed and add 4 large eggs, one at a time. Whisk for 5 minutes after adding each egg. Keep the mixer on medium speed; do not go higher as mixing the filling too quickly could result in a runny consistency.

Fill, chill, and serve: Pour the pie filling into the cooled pie shell, smooth it out, cover, and refrigerate for at least 3 hours. Serve with freshly whipped cream (or Cool Whip) and chocolate shavings, if desired.

Is It Safe To Use Raw Eggs?

This is a bit of a complicated answer and a touchy subject for a lot of people. The short answer is yes, it can be safe to eat raw and undercooked eggs if you practice good food hygiene and safety. The key is purchasing pasteurized eggs.

Here are some expert tips for proper use of raw eggs in cooking:

• Wash hands thoroughly: Before and after handling food.
• Purchase pasteurized-in-shell eggs: You might be able to find with the rest of the eggs in the grocery section.
• Ensure the eggs are fresh, and keep them covered in a refrigerator: Egg shells are porous and can absorb odors from other items in the fridge.
• Use soon: Use eggs within 2 weeks of purchase.
• Wash shells: Wash egg shells under water, just before cracking them.
• Avoid cracked shells: Avoid using any eggs that have a cracked shell.
• Prevent cross-contamination: Wash containers and surfaces that have been in contact with raw eggs before using them for other foods.

How to Store

A freshly made chocolate silk pie should last 3-4 days in the fridge, although it never seems to make it past day one in my house. Cover loosely with foil or plastic wrap and enjoy.

You can freeze French silk pie for up to 3 months. I keep it in an airtight, freezer-safe container. Let it thaw in the fridge before serving.

Serving Suggestions

This chocolate silk pie is the perfect dessert for just about every holiday. I like to top it with whipped cream and chocolate shavings, it’s just so good! For a little extra touch, I’ll drizzle it with chocolate sauce or magic shell. When I’m feeling extra fancy, I’ll add a scoop of red velvet ice cream, too!

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