French Silk Pie Recipe

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 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!

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. 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!

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 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!

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, it’s name has stuck. Thus, French Silk Pie! We have broken down the steps to make sure your pie is a success every single time.

French Silk Pie 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!

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 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!

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, 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!

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 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!

Best French Silk Pie Recipe 

This French Silk Pie Recipe is the best chocolate silk pie I have ever tasted!

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. Stay tuned for a post on how to make the best and biggest chocolate shavings. Aren’t these beautiful?! They taste even better than they look and they’re perfect for chocolate silk pie.

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!

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 is 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 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 a 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!

5 from 3 votes
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 Recipe
Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
 
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!
Course: Dessert
Cuisine: American
Keyword: easy french silk, french silk pie
Servings: 8
Calories: 583 kcal
Author: Becky Hardin | The Cookie Rookie
Ingredients
  • 1 store-bought pie crust
  • 2 ounces german baking chocolate
  • 2 ounces baking chocolate
  • 1/4 cup peanut butter chips or milk chocolate chips *SEE NOTE
  • 1 cup unsalted Butter Softened
  • 1 1/2 cup Castor Sugar superfine baking sugar
  • 1/8 teaspoon flake sea salt (or Kosher salt)
  • 1 teaspoon Vanilla Extract
  • 4 Eggs
Optional Garnishes
  • Whipped Cream or Cool Whip
  • milk chocolate for shavings
Instructions
  1. Bake pie crust according to package instructions. Set aside and let cool completely.

  2. In small microwave safe bowl melt the baking chocolate and peanut butter chips until stirrable (about 45 seconds on high). Set aside to cool.
  3. In a large bowl with an electric mixer beat 1 cup (2 sticks) of unsalted butter and 1 1/2 cups of white sugar and salt using the whisk attachment until fluffy (about 1 to 2 minutes).

  4. When melted chocolate is cooled (it should be stirrable but not hot, drizzle it over the butter/sugar mixture.
  5. Add vanilla.
  6. Beat the mixture thoroughly until combined using the whisk attachment
  7. Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition.
  8. continue mixing for 3-4 minutes until completely smooth. (ALWAYS on medium. do not increase the speed. mixing too quickly or adding the eggs too quickly will ruin the consistency and make the pie runny)
  9. Once the pie filling is well mixed ***SEE NOTE , pour it into the baked pie shell
  10. Smooth out the pie filling and place pie in the refrigerator to chill overnight (or for at least 3 hours)
  11. top with whipped cream and chocolate shavings if desired

Recipe Video

Recipe Notes

NOTE: 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.

NOTE: If your filling seems too thin, then place 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 :)

Nutrition Facts
French Silk Pie Recipe
Amount Per Serving
Calories 583 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 22g 110%
Cholesterol 144mg 48%
Sodium 171mg 7%
Potassium 156mg 4%
Total Carbohydrates 56g 19%
Dietary Fiber 2g 8%
Sugars 42g
Protein 6g 12%
Vitamin A 16.6%
Calcium 3.5%
Iron 15.2%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

LindaI
AWESOME!! PINNED!! Best wishes, Linda
Michelle Day
Becky, Thanks so much for linking up to our Winter Wonderland Party. This pie looks amazing and I KNOW the chocolate lovers in my house will gobble it up. xoxo, Michelle
Winnie
This is a heavenly cake!! Looks sooooooooooo GOOD
Malinda Hulm
Can't wait to make this! Thanks for sharing...one question for ya...I would love to be able to get a picture on the print out of your recipe. I've tried to copy and paste but no success there. So I'm hoping when you set your recipe pages up for printing if you could put one on them. (it's more a personal thing...like to see what it should look like) thanks again :)
sue
Will it still whip up right if you use egg beaters rather than raw eggs?
    becky gall hardin
    i have never tried it that way, but i would think that would work fine. if you try it please let me know! i love egg beaters!
Patricia Ann Cousins
Is it safe to eat raw eggs? From everything I have read we are not supposed to. Just curious.
    becky gall hardin
    hi patricia, thanks for your comment. i'm sure a lot of people wonder the same thing. here is what pioneer woman said on her recipe (where i got the original recipe for this pie): "* Note that the eggs in this pie are uncooked. On a personal level, I am generally not concerned about the risk from raw eggs, which is evidently quite low. But for those who are very old, very young, pregnant, or have a compromised immune system, it is generally recommended that uncooked eggs be avoided." The USDA states this: "Use pasteurized eggs or egg products when preparing recipes that call for using eggs raw or undercooked.” its definitely a personal decision. thanks so much for stopping by!
      mama frazz
      Found a link on how to pasteurize eggs at home: http://bakingbites.com/2011/03/how-to-pasteurize-eggs-at-home/ Just asking Ms. Hardin, after all the eggs have been added in, can you use a double boiler for your wonderful pie filling?
        becky gall hardin
        great link! you know, I'm not sure on the boiler. I have never done anything like that. if you try it and it works, please let me know! always looking for new techniques :)
Peggy
I will be making this today. I anticipate a delicious pie. I will let you know how it turns out when I follow the directions precisely:)
    becky gall hardin
    i hope the pie worked out for you!!! thanks so much for your comment and for stopping by :)
Peggy
It's a WINNER! Delicious and oh-so-rich.
    becky gall hardin
    I'm so glad!!!!! that is wonderful :) one of my very favorites! thanks so much for keeping me posted!
      Laura
      First thing I'll be making in my new kitchen aide...wish me luck...
Janice
9" pie crust?
jpwillingham
So, whisk not paddle, right? Incorporating air...
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