You won’t believe how rich, creamy, and decadent the filling of this French silk pie is. The texture of the filling pairs perfectly with a buttery pie crust and the lighter-than-air homemade whipped cream. It’s super easy to make, and since it requires a few hours in the fridge to set, this chocolate silk pie is perfect for preparing ahead of time if you’ve got a dinner party or are hosting Christmas or Thanksgiving.

Named after the silky texture of French silk, the mousse-like filling will melt in your mouth. For another luscious chocolate treat, try my Easy Chocolate Mousse or Homemade Mud Pie.

What You Need to Make This Recipe

Pie crust — while you can use store-bought pie crust, I love using my homemade pie crust. It’s so buttery and flakey! Either way, make sure to thaw the crusts before using them so they can roll out easily.

Unsweetened chocolate — I use a chocolate bar from Ghirardelli that’s 100% cacao. If you do not have any on hand, bittersweet chocolate chips can work in a pinch.

Butter — be sure to purchase unsalted butter to make the French silk chocolate pie. There is no salt added to the pie, so if you accidentally use salted butter, you can’t simply skip the salt to “fix” the mistake. The butter will also need to be softened to room temperature so it can cream easily.

Heavy whipping cream — you must use heavy whipping cream to make the whipped cream. Regular dairy will not whip up as well as heavy cream in comparison, and you want the whipped cream to keep the filling light and fluffy.

How to Make French Silk Pie

1. Blind bake the pie crust by rolling it onto a lightly floured surface, transfer to a deep 9-inch dish pie pan, and dock the crust. Freeze the crust for 30 minutes before filling it with pie weights, then bake for 25 minutes. Remove the paper and weights and then brush the crust all over with beaten egg. Continue baking until the bottom appears dry and the edges are golden brown, about 7 to 9 minutes more. Remove and let cool completely.

2. Bring a small pot filled with 2 inches of water to a simmer over medium heat. In a heat-proof bowl, whisk together sugar and eggs. Place the bowl on top of the pot, cook the mixture, constantly stirring the egg mixture, until it reaches 160F or feels warm to the touch and completely smooth when rubbed between your fingers.

3. Remove from heat and add the chocolate and vanilla extract. Gently whisk until completely melted and the mixture is smooth.

4. In a large mixing bowl of a stand mixer, beat the butter on medium speed until smooth and fluffy, about 2 minutes. Add the cooled chocolate mixture. Beat on medium speed until very fluffy and soft shiny peaks form, about 3 minutes.

5. In a separate bowl, beat the cream on medium speed until soft peaks form.

6. Fold the whipped cream into the whipped chocolate mixture until no white streaks remain.

7. Pour the pie filling into the cool pie shell. Refrigerate for at least 3 hours or up to a day.

8. In a mixing bowl, beat on medium speed cream until thickened, about 2 minutes. Sift in the powdered sugar, then beat until soft peaks form, about 2 more minutes. Spoon on top of the chilled filling. Garnish with chocolate curls, if desired.

Pro Tips for Making This Recipe

If you don’t have powdered sugar and don’t want to run to the store for two tablespoons then here’s my guide on How to Make Your Own Powdered Sugar.
If you don’t have chocolate curls, you can top the silk pie with chocolate shavings, chips, or sprinkles.
Avoid allowing the bowl to touch the simmering water when whisking the eggs and sugar. If the simmering water comes in contact with the bowl, you will end up scrambling the eggs.
If you accidentally scramble the eggs a little, run the mixture through a fine-mesh sieve to separate the scrambled bits before stirring the chocolate into the mixture.
Don’t rush the chilling process. The French silk pie needs a minimum of 3 hours to set, or it won’t taste light and airy.
Room temperature eggs will mix more evenly. Place your eggs into a bowl of warm water for a couple of minutes. Doing so will quickly bring it to room temperature if you have forgotten to take it out of your fridge ahead of time.
If you need to brush up on your whipped cream skills, then check out my post on Homemade Whipped Cream.

Frequently Asked Questions

Is this pie safe to eat without baking the filling?

While some recipes use raw eggs, this silk pie gently cooks the egg over simmering water. If the filling not being baked is still a concern for you, I recommend using pasteurized eggs.

Why do I dock the pie?

It’s important not to skip docking the pie crust. This allows the steam to escape, so the crust doesn’t puff up in the oven. It’ll also help the pie crust bake evenly. All you have to do is use a fork to poke holes throughout the crust before baking.

How long do leftovers last?

Usually, leftovers don’t last long as everyone reaches for seconds! However, if you do have leftover chocolate silk pie, keep it covered in the fridge, and it’ll last 3 to 4 days. If you’re making this ahead of time, skip adding the toppings until you serve it.

Can I freeze this silk pie?

This french silk chocolate pie freezes wonderfully! Once the silk pie has firmed up in the fridge, skip topping with whipped cream and wrap the pie in a layer of plastic wrap, then tin foil. Freeze for up to 3 months. When ready to serve, thaw the pie in the fridge until it’s firm but not frozen.

If you love this recipe try these out!

If you’ve tried this French Silk Pie recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

French Silk Pie

What You Need to Make This Recipe

How to Make French Silk Pie

Pro Tips for Making This Recipe

Frequently Asked Questions