French Silk Pie
This French Silk Pie is made with a Graham Cracker Crust, an ultra smooth and deeply rich chocolate filling and is topped with fresh whipped cream and chocolate curls! This is the perfect decadent pie to add to any celebration or holiday meal!
Are a big French Silk pie or chocolate cream pie fan? Then you will love my Crumbl French Silk Pie Cookies! They are made with a delicious chocolate mousse and an Oreo cookie base!
Why This Recipe Works
- Silky chocolate filling. You may be thinking, “granulated sugar? Really?” Yes! Thanks to the magic of beating things for the right amount of time, the sugar granules dissolve when mixed for 10-14 minutes. You’ll want to mix for the suggested times in order to get the smoothest chocolate pie texture ever!
- Deep chocolate flavor. This homemade French silk pie recipe uses actual chocolate! The unsweetened chocolate bars gives a decadent chocolate flavor that chocolate lovers will die for!
- Graham Cracker Crust Recipe: I highly recommend making a homemade pie crust! You can definitely taste the difference! If you are super short on time, then a store-bought graham cracker crust will still work.
- Unsalted Butter: You can use unsalted or salted butter. Either is fine. Make sure the butter is room temperature so it can mix well with the sugar.
- Granulated Sugar: This French silk pie recipe uses granulated sugar for the filling and not powdered sugar. It’s important to mix things for the listed amount of time so the sugar granules can dissolve and you can get a smooth texture!
- Unsweetened Chocolate Squares: I like using Ghirardelli chocolate or Baker’s chocolate for this chocolate silk pie recipe with graham cracker crust.
- Eggs: This French silk pie recipe uses raw eggs in the filling. Please see the caution listed above the recipe card.
- Heavy Cream: The heavy cream will be used to make the whipped cream topping for the top of the pie.
- Make a graham cracker crust. Follow my recipe to make a homemade graham cracker crust.
- Melt the chocolate. Place 2 oz unsweetened chocolate in a microwave safe bowl. Microwave for 30-second increments, stirring after each, until fully melted. Set aside.
- Cream butter and sugar. Add 1/2 cup butter (at room temperature) and 3/4 cup granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 10-14 minutes.
- Add the melted chocolate. The chocolate should be melted still but slightly cooled. Add the chocolate and 1 tsp vanilla extract to the butter and sugar mixture. Mix for 30 seconds.
- Add the eggs, 1 at a time. Add one egg and then beat on medium speed for 5 minutes. Scrape down the sides of the bowl and the bottom of the bowl. Add a second egg and beat on medium speed for 5 minutes. Scrape the sides of the bowl to make sure there are no grains of sugar.
- Spread into the graham cracker crust. Gently spread the chocolate cream pie filling into the crust. Spread in an even layer. Chill in the fridge for 2 hours.
- Make the whipped topping. Add 1 1/2 cups heavy cream, 3/4 cup powdered sugar, and 1/2 tsp vanilla extract to the bowl of a stand mixer fitted with the whisk attachment. Beat until stiff peaks form. Spread on top of the French silk pie graham cracker crust. Top with chocolate shavings or chocolate curls (see Recipe FAQs section below on how to make chocolate curls). Serve chilled. Enjoy!
Use fresh, refrigerated, clean, high grade and pasteurized eggs. Yes, this recipe uses raw eggs, so it’s important you use USDA pasteurized eggs.
Make sure the eggs are room temperature before making this recipe. Room temperature eggs will incorporate and mix with the ingredients more freely than cold refrigerated eggs will.
You can use a traditional pie crust (this is my all butter pie crust) for this recipe if you’d like, but I love it with a homemade graham cracker pie crust. If you want to use my flaky pie crust recipe, then you’ll need to fully blind bake the crust using the blind baking method (without filling) and pie weights. See my crust recipe for details. You’ll need a cooled pie crust before adding the chocolate filling. This French silk pie recipe would also be amazing with my Oreo Crust!
Make sure you mix the ingredients for the full length of time noted! I use a timer to make sure I’m right on track. In order to get the right consistency for the chocolate pie filling and get the sugar to properly dissolve, you need to mix for the exact times listed.
When making French silk chocolate pie you’ll be a witness to a little bit of kitchen magic. In the beginning the sugar will be noticeably grainy, but after whipping it with the eggs, the sugar will dissolve and combine with the other ingredients to make a really light and fluffy chocolate pie filling. It’s so fun to watch it take place!
Make Ahead, Storing, and Freezing
To make the chocolate silk pie ahead of time, simply make as instructed and chill for 1-2 days before serving. Chill without the whipped topping and just make and add that prior to serving.
This chocolate silk pie needs to be refrigerated. Store covered in the fridge for 4-5 days.
To freeze, freeze without the whipped cream topping. Tightly wrap in plastic wrap and store in the freezer for up to 2 months. Remove and let thaw in the fridge overnight. Serve chilled.
Yes. When freezing, don’t top with the whipped cream, add that to the pie right before serving. French Silk Pie will keep in the freezer for 2-3 months. When ready to eat, remove from the freezer and allow it to thaw in the refrigerator. Prior to servings dollop the pie with freshly whipped cream and chocolate curls.
There are two ways: Using a Hershey’s chocolate bar, at room temperature, take a vegetable peeler and glide the peeler across the side of the chocolate bar. Better Homes and Gardens’ post will give you a good visual. OR Melt chocolate and spread it over the backside of a large cookie sheet. Chill in the fridge for 5 minutes. Remove it from the refrigerator and using a bench scraper, carefully glide the scraper to push the chocolate off the sheet, while doing this the chocolate will curl into itself, forming perfect (and large) chocolate curls.
This pie is made with raw eggs. Consuming raw eggs poses the risk of getting salmonella. I recommend using high grade pasteurized eggs that are clean, fresh, and refrigerated. This won’t eliminate the risk of salmonella, but it can help reduce the risk.
This is a French silk pie with graham cracker crust. Graham crackers are not gluten free. If you opt for a gluten free crust and ensure you are using pure unsweetened chocolate (which is naturally gluten free) then the pie will be gluten free. As the recipe is written with the graham cracker crust, it isn’t gluten free.
The chocolate silk pie mixture wasn’t probably mixed at eat stage for the instructed amount of time. I use a timer to make sure I’m beating the mixture for the right amount of time. This will ensure the sugar can dissolve so you get a smooth texture.
If you want to try making this recipe without the raw eggs, it will take an extra step of cooking the eggs. Combine the sugar and the eggs in a heatproof bowl or top pan of a double boiler. Add water to the bottom pan of a double boiler or to a normal pan. Put the top pan or heatproof bowl on top, ensuring the water doesn’t touch the bowl or pan with the eggs/sugar. Constantly whisk the mixture while the water heats. Let the egg and sugar mixture reach 160°F. Remove and let cool for 10 minutes.
Melt the chocolate as instructed and let the chocolate cool slightly (as instructed). Beat the butter on high in a stand mixer for 3-4 minutes, scraping down the sides of the bowl as needed. Add the vanilla extract and mix for an additional minute. Add the slightly cooled melted chocolate to the butter and mix until combined. With the mixer on low speed (and ensuring the egg mixture is cooled – at least 10 minutes), stream in the mixture into the butter. Beat until well combined. Spread into the pie crust an chill for at least 2 hours.
Note: This is all in theory. I haven’t recipe tested cooking the eggs like this, but due to my baking experience, this should work. If you try this, let me know in the comments how it went and I can adjust these recommendations as needed.
CAUTION: This French Silk Pie contains raw eggs. Traditional French silk pie recipes are made with raw eggs. Raw eggs always pose the risk for salmonella. Make sure you use fresh, refrigerated, clean, high grade and pasteurized eggs to reduce the risk (there’s no assurance that the risk will be eliminated even if you use fresh, refrigerated, clean, high grade pasteurized eggs). People who are at higher risk for getting salmonella are pregnant people, older folks, people with a compromised immune system, and young children.
French Silk Pie
French Silk Pie
- 1 1/2 cups heavy cream
- 3/4 cup powdered sugar
- 1/2 tsp vanilla
French Silk Pie
- Place chocolate in a microwave safe bowl. Melt the chocolate in 30 seconds increments, until completely melted. Set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar. About 10-14 minutes.
- Mix in the melted (slightly cooled) chocolate and the vanilla. Mix for 30 seconds. Add the eggs, 1 at a time. Beat on medium speed for 5 minutes after each addition. Scrape down the sides of the bowl as necessary. you want to make sure there are no grains of sugar.
- Gently place the chocolate mixture into your pie crust. Chill for 2 hours, or until set.
- Place the heavy cream, powdered sugar, and vanilla in the bowl of your stand mixer. Using the whisk attachment beats until stiff peaks form. Spread the whipped topping over the chilled pie. Garnish with chocolate curls.