French Silk Pie

Chocoholics, this one’s for us! French Silk Pie is my absolute favorite easy 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!

What’s in This 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! Waiting the 3 hours for it to chill is the hardest part of the whole thing.

• Pie Crust: You can use a store-bought or homemade pie crust.
• German Baking Chocolate: Slightly sweeter than semi-sweet chocolate but not overly sweet, this is the best ingredient to use for balancing all of the rich and sweet flavors at play.
• Semisweet Baking Chocolate: This is what really gives the pie that signature deep chocolatey flavor.
• 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.
• Butter: It needs to be unsalted and adjusted to room temperature prior to using.
• 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.
• Kosher Salt: Just the tiniest pinch is all you need.
• Vanilla Extract: I love using my favorite homemade vanilla extract recipe whenever I can.
• Eggs: 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.

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 under-cooked eggs if you practice good food hygiene and safety. They’re packed with protein, all sorts of vitamins and minerals, and good fats. 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, which 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 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.

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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!

How to Freeze

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

Serving Suggestions

This chocolate silk pie is the perfect dessert for just about every holiday. Topped simply with whipped cream and chocolate shavings, it’s just so good! For a little extra razzle dazzle, 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!

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. We love this chocolate silk pie at Thanksgiving, Christmas, Easter, my birthday, and every day in between.

Step-by-step photos can be seen below the recipe card.

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Equipment

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

Ingredients 

1x2x3x

• ▢ 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
• ▢ 1 cup unsalted butter 226 grams, room temperature (2 sticks)
• ▢ 1½ cups superfine (caster) sugar 300 grams
• ▢ ⅛ teaspoon kosher salt
• ▢ 1 teaspoon pure vanilla extract 4 grams
• ▢ 4 large eggs 200 grams, pasteurized

Toppings

• ▢ Cool Whip
• ▢ Milk chocolate shavings

Cook ModePrevent your screen from going dark

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-inch refrigerated pie crust
  
• 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).
  2 ounces German Baking chocolate, 2 ounces semisweet 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 teaspoon kosher salt, 1 teaspoon 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
  

Video

Becky’s Tips

• If you’re worried about the raw eggs in this chocolate 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 French silk pie, trust me!
• 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.

Storage: Store French silk pie in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.

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 a 9-inch refrigerated pie crust (per package directions) until the edges are golden brown, about 10 minutes. Set aside until completely cooled.

Melt the Chocolate: In a medium-sized microwave-safe bowl, melt 2 ounces of German Baking chocolate baking chocolate, 2 ounces of semisweet baking chocolate, and ¼ cup of peanut butter 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).

Beat the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of unsalted butter and 1½ cups of superfine (caster) 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 Chocolate: Add the ⅛ teaspoon of kosher salt, 1 teaspoon of vanilla, and the 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.

Add the Eggs: Set the mixer to medium speed and add 4 large 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.

Fill, Chill, and Serve: Pour the pie filling into the cooked and 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.

More Pie Recipes To Try

• Homemade Apple Pie
• McDonald’s Strawberry Cream Pie
• Lemon Meringue Pie
• Caramel Pie
• Strawberry Jello Pie