French Silk Pie is my all-time favorite pie recipe. This Chocolate Silk Pie is an easy version of a classic holiday favorite. We love this French Silk Pie at Thanksgiving, Christmas, Easter, my birthday, and every day in between. It tastes like chocolate mousse in pie form. Utterly decadent and delicious! Best French Silk Pie Recipe EVER!
French Silk Pie (Chocolate Silk Pie)
This French Silk Pie Recipe is my all-time favorite dessert, made at home. Everyone loves a chocolate silk pie, so make sure it’s on your holiday table!
French Silk Pie is my FAVORITE Pie Recipe. I’m a Choc-aholic. Hardcore (I’m also a Cheese-aholic, but that problem is for another day!). I love love love chocolate.
If you’re ever wanting to bring me dessert or bake me something (please feel free), make it chocolate. French Silk Pie has been one of my favorite chocolate silk pie recipes since childhood (specifically my favorite Easter pie recipe). I’ve made French Silk Pie Fudge and French Silk Pie Cookies, but nothing compares to the original.
I used to always buy it at Tippins (FAVE!) for every special event, but recently have realized I can make it at home. It’s easy, decadent, and BETTER than when you buy it. I love pies of all kinds, Fresh Strawberry Pie, Slow Cooker Pecan Pie, Easy Key Lime Pie, and of course Pumpkin Pie, but this Chocolate Silk Pie is my all-time favorite.
This French Silk Pie Recipe is creamy, delicious, and SO chocolatey!
What is French Silk?
Traditionally, French Pie is a custard-style pie poured into a pie crust. The filling is typically made with butter, eggs, sugar, buttermilk, flour, and chocolate. Originating in France, its name has stuck. Thus, French Silk Pie! We have broken down the steps to make sure your pie is a success every single time.
This French Silk Pie recipe isn’t just good…it’s GREAT. It’s the pie I request for my birthday each and every year. I simply can’t get enough! Especially with big chocolate swirls on top. GIMME!
It is safe to eat raw eggs in French Silk Pie?
This is a bit of a complicated answer and a touchy subject for a lot of people. The short answer is yes, it’s safe to eat raw and undercooked eggs if you practice good food hygiene and safety.
Raw eggs are actually easier to digest than cooked eggs. They’re packed with protein, all sorts of vitamins and minerals, and good fats.
Here are some ideas from Delishably for Tips for proper use of raw eggs in cooking:
- Wash hands thoroughly, before and after handling food.
- Purchase organic, free-range eggs – hens that have space to roam and eat a natural diet are healthier, and good living conditions reduce the risk of contamination.
- 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 within 2 weeks of purchase.
- Wash eggs shells under water, just before cracking them.
- Avoid using any eggs that have a cracked shell.
- Prevent cross-contamination – as with raw meat, wash containers and surfaces that have been in contact with raw eggs before using them for other foods.
If you’re still worried about the raw eggs in this French Silk Pie Recipe, another great option is using pasteurized eggs. Peace of mind is worth a lot! You don’t want to miss out on this Chocolate Silk Pie, trust me!
Best Easy French Silk Pie Recipe
This French Silk Pie Recipe is the best chocolate silk pie I have ever tasted, and it’s perfect for the holidays.
I adapted this recipe from THE QUEEN Pioneer Woman Chocolate Pie. I love how Ree makes things easy for all. She was such a resource for me when I started learning to cook, and her books were some of the first cookbooks I ever purchased. If you’re looking for any recipe, she most likely has an awesome version of it.
I love French Silk Pie covered in whipped cream (homemade or not…just give me A LOT) and homemade chocolate shavings. Aren’t these beautiful?! They taste even better than they look and they’re perfect for chocolate silk pie. Try this Homemade Cool Whip for the perfect topping.
How long will this French Silk Pie last in the fridge?
A freshly made chocolate silk pie should last 3-4 days in the fridge. Cover loosely with foil or plastic wrap and enjoy! I love knowing I have a slice waiting for me. Best way to end the day.
How many calories are in a slice of French Silk Pie?
If you cut 8 slices into your French Silk Pie, there are about 550 calories per slice. If you make your slices bigger…the calories are bigger as well. Don’t worry about health when eating this pie. It’s strictly for bringing you JOY. Everything in moderation. You can eat this chocolate pie today and drink a couple of smoothies tomorrow. No shame in your game!
Do you use homemade crust? What is your favorite brand of store-bought crust?
I hardly ever make homemade pie crust. Honestly, the right store-bought crust can be (almost) as good and can save you a ton of time and effort. If it’s an Easy French Silk Pie Recipe you’re after, there’s nothing wrong with buying the crust and baking it at home. I’m semi-homemade around here!
My favorite store-bought brands are Pillsbury and Trader Joes. Trader Joes pie crust is better in my opinion, but it’s flakier and prone to breaking a bit. Worth it if you’re going for flavor!
Watch the video or see the recipe card below for full details on How to Make French Silk Pie. Enjoy!
Looking for more Easy Dessert Recipes? We’ve got you covered!
- Apple Pie Cupcakes (Cinnamon Roll Crust!)
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- Easy Peach Cobbler
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- Carrot Cake Bars
- Best Lemon Bars
- Chocolate Cream Pie
- 20 Easy Pie Recipes for Thanksgiving
French Silk Pie Recipe
Ingredients
- 1 9-inch refrigerated pie crust 213 grams, store-bought or homemade
- 2 ounces German Baking chocolate 57 grams, chopped
- 2 ounces semisweet baking chocolate 57 grams, chopped
- ¼ cup peanut butter or milk chocolate baking chips 43 grams (SEE NOTE)
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- 1½ cups superfine sugar 300 grams (SEE NOTE)
- ⅛ teaspoon kosher salt
- 1 teaspoon pure vanilla extract 4 grams
- 4 large eggs 200 grams, pasteurized
Toppings
- Cool Whip Make your own! Or use store bought
- Milk Chocolate shavings
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Blind-bake the pie crust (per package directions) until the edges are golden brown, about 10 minutes. Set aside until completely cooled.
- In a medium-sized microwave-safe bowl, melt the German chocolate baking chocolate, semisweet 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).
- 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.
- Add the salt, vanilla, and cooled melted chocolate (the chocolate should be cooled but still pourable).
- 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.
- 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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- 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.
- Sugar: I recommend using superfine (caster) sugar for this recipe. If you cannot find any, you can pulse regular granulated sugar in a food processor for a few seconds.
- If your filling seems too thin, then 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 :)
- Nutritional information does not include toppings.
Nutrition Information
I had to make 20 pies for a pie auction and I really wanted a wonderful French silk pie recipe and I came across this one much to my joy. This was amazing! The pies turned out beautiful the depth of flavor with the three different chocolates I loved I would say I’ve seen some comments about the grittiness and what I did was basically beat the sugar and the butter into submission with my mixer, so I did mix that quite a bit until I can not feel that there was no more grittiness. I did use four eggs as the recipe must’ve been changed and this is an amazing pie so thank you so much
I’m so happy to hear you loved this recipe, Juanita!
Also struggled with grittiness after I pulsed the sugar.
Also I waited 5 minutes in between each egg and mine looks a lot lighter in color than your video and puctures…… ? What did I do wrong?
You can try using powdered sugar instead!
I made this and bought the extrafine bakers sugar but it was still gritty. The sugar never dissolved and I mixed it longer than the recipe called for. I recommend you change the recipe to using powdered sugar instead. Also, it was really sweet. My nieces and nephew love Chocolate Silk pie and they even said it was too sweet.
I am sorry this recipe wasn’t up to your taste, Ginnee!
It’s a good recipe, your recipe calls for two eggs but looks like you use four in your video. Which is it??? I made it with two and it came out fine…
You need 4! I apologize for the typo!!
Hi! The taste was fantastic but even after beating in my electric mixer for quite a few minutes longer, the sugar still didn’t dissolve and the pie was gritty. Would you recommend switching to powdered sugar?
Yes, you can try using powdered sugar for this!
I made the mistake of making this with regular granulated sugar and it was so gritty! Next time I will use the super fine sugar. I noticed that the video shows 4 eggs but the recipe only calls for 2. Which is correct? The texture was awful but the flavor was very buttery. Maybe the two extra eggs would help with that? Due to my error, this pie was not “silk” at all.
I tried this recipe TWICE and it just hasnt worked out for me. I whisked and whisked and never could get the sugar to dissolve; therefore, causing it to be way too gritty.
I’m so sorry, Alana!!
Your video shows 4 eggs and recipe reads 2…please advise
It is the best article for everyone and Thanks for sharing this important information.
This is the best French Silk Pie I have ever made. It tastes like a little piece of Heaven in every bite. I made a few changes in the recipe using powdered sugar instead of the castor sugar. I also made a gram cracker crust instead of pastry crust. The pie was so yummy it almost didn’t make it through the night.
HOORAY!!!