French Silk Pie Recipe

A slice of French silk pie on a white plate.

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 10

Chill Time: 3

Total Time: 3 40

Servings: slices

Calories: 592kcal

Author: Becky Hardin

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

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
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

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

Notes

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.

Nutrition