If you’ve never had French Silk Pie, prepare to fall in love. This dessert is pure indulgence—rich, velvety chocolate filling nestled in a buttery crust and topped with fluffy whipped cream. Every bite is smooth, creamy, and downright dreamy. It’s the kind of dessert that feels fancy but is surprisingly simple to make.
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Whether you’re celebrating a special occasion or just treating yourself (because why not?), this pie is always a showstopper. Grab a fork and get ready for chocolate heaven!
Why You’ll Love French Silk Pie
Luxuriously Creamy: The filling is silky smooth, melting in your mouth with every bite.
Chocolate Lover’s Dream: A deep, rich chocolate flavor that’s perfectly balanced with sweetness.
No-Bake Filling: While the crust is baked, the filling comes together without needing the oven.
Crowd Favorite: Whether for holidays, birthdays, or dinner parties, this pie is always a hit.
Make-Ahead Friendly: Perfect for prepping in advance, so you can just slice and serve.
Ingredients in French Silk Pie
Pie Crust: The base of the pie. You can use a homemade buttery crust or a store-bought version for convenience.
Dark Chocolate: The star ingredient, giving the filling its deep, luxurious chocolate flavor.
Butter: Adds richness and helps create that silky texture.
Granulated Sugar: Sweetens the pie while keeping the filling light.
Eggs: Essential for achieving the airy, mousse-like consistency.
Heavy Cream: Whipped and folded in for a fluffy, decadent texture.
Vanilla Extract: Enhances the chocolate flavor with a warm, sweet touch.
Whipped Cream & Chocolate Shavings: The perfect finishing touch for extra indulgence.
(Note: The full ingredient list with measurements is in the recipe card below.)
How to Make French Silk Pie
Bake the Crust: If using a homemade crust, roll it out and bake until golden brown. Let it cool completely before adding the filling.
Melt the Chocolate: Gently melt dark chocolate until smooth. Let it cool slightly.
Cream the Butter and Sugar: Beat the butter and sugar together until light and fluffy. This helps create a smooth base for the filling.
Add the Eggs: Beat in one egg at a time, mixing well after each addition. This step is key for achieving the signature silky texture.
Incorporate the Chocolate: Pour in the melted chocolate and vanilla extract, blending until fully combined.
Fold in Whipped Cream: Gently fold in freshly whipped cream to lighten the filling. This step gives the pie its airy, mousse-like consistency.
Chill the Pie: Spread the filling into the cooled crust and refrigerate for at least a few hours (or overnight) until set.
Top and Serve: Finish with whipped cream and chocolate shavings. Slice, serve, and enjoy every creamy, chocolatey bite!
How to Serve French Silk Pie
- With Extra Whipped Cream: A generous dollop on each slice takes it to the next level.
- Drizzled with Chocolate Sauce: For even more chocolate decadence.
- With Fresh Berries: Strawberries or raspberries add a bright, tangy contrast.
- With a Cup of Coffee: The rich flavors pair beautifully with a hot cup of coffee or espresso.
Additional Tips
Use High-Quality Chocolate: Since chocolate is the star, choose a good-quality dark chocolate for the best flavor.
Chill for the Best Texture: Give the pie enough time to set in the fridge—overnight is best!
Be Patient When Beating Eggs: Whipping in the eggs one at a time ensures a silky, airy filling.
Make Ahead: This pie stores well in the fridge for a couple of days, making it great for entertaining.
FAQ Section
Q1: Can I use milk chocolate instead of dark chocolate?
A1: Yes, but it will be sweeter and less intense in flavor. Dark chocolate works best for that deep, rich taste.
Q2: Do I have to bake the crust?
A2: If using a traditional pie crust, yes. But a graham cracker or Oreo crust can be used without baking.
Q3: Is it safe to eat raw eggs in this recipe?
A3: Traditional French Silk Pie uses raw eggs, but for safety, you can use pasteurized eggs.
Q4: Can I make this pie ahead of time?
A4: Absolutely! It actually tastes better after chilling for several hours or overnight.
Q5: How do I store leftovers?
A5: Keep it covered in the fridge for up to 3 days.
Q6: Can I freeze French Silk Pie?
A6: Yes! Wrap it well and freeze for up to a month. Thaw in the fridge before serving.
Q7: What’s the best way to get smooth, silky filling?
A7: Beat the eggs in one at a time for at least 5 minutes each. This step is crucial!
Q8: Can I use a store-bought crust?
A8: Yes! A pre-made crust works perfectly if you’re short on time.
Q9: How do I make perfect chocolate shavings for topping?
A9: Use a vegetable peeler on a chocolate bar for elegant curls.
Q10: Can I make this without eggs?
A10: There are egg-free variations, but they won’t have the same airy, mousse-like texture.
Final Thoughts
French Silk Pie is pure dessert bliss—rich, smooth, and full of deep chocolate flavor. Whether you’re making it for a holiday, a special celebration, or just because, it’s guaranteed to impress.
Print
French Silk Pie
- Prep Time: 2 hours
- Cook Time: Overnight
- Total Time: 0 hours
- Yield: 8-10 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This decadent French silk pie features a rich chocolate mousse filling, a flaky, buttery crust, and is topped with light, airy whipped cream and chocolate curls. Perfect for holidays or special occasions!
Ingredients
Pie Crust
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1 pre-baked pie crust (homemade or store-bought)
Chocolate Filling
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2 large eggs
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2/3 cup granulated sugar
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3 oz unsweetened dark chocolate (60-70% cocoa)
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1/2 tsp espresso powder (optional)
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1 tsp vanilla extract
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5 tbsp salted butter (softened)
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2/3 cup heavy whipping cream (very cold)
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1 tbsp powdered sugar
Whipped Topping
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1 1/4 cups heavy whipping cream (very cold)
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1/2 cup powdered sugar
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1 tsp vanilla extract
Garnish (optional)
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Chocolate curls
Instructions
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Blind Bake the Pie Crust:
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Prepare and bake a pie crust in a regular 9-inch pie plate until golden brown.
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Let it cool completely before adding the filling.
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Melt the Chocolate:
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Microwave dark chocolate in 30-second intervals, stirring between each, until smooth.
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Let it cool below 90°F.
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Prepare the Chocolate Mixture:
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In a small saucepan, whisk together eggs and sugar.
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Attach a candy thermometer and cook over low heat, whisking constantly until it reaches 160°F.
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The mixture will start foamy, then turn smooth, lighter, and glossy.
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Remove from heat and mix in the melted chocolate, espresso powder (if using), and vanilla.
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Transfer to a cool bowl and let sit for 15 minutes.
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Beat the Butter and Chocolate Mixture:
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In a mixing bowl, beat softened butter until creamy.
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Add the cooled chocolate mixture and beat on high speed for 4-6 minutes until light and fluffy.
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Whip the Cream:
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In another bowl, beat heavy cream until soft peaks form.
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Add powdered sugar and beat until stiff peaks form.
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Fold & Assemble:
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Gently fold the chocolate mixture into the whipped cream using a spatula.
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Pour the filling into the cooled pie crust and refrigerate overnight.
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Prepare the Whipped Topping:
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Chill a mixing bowl and whisk in the freezer for 5-10 minutes.
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Beat heavy cream until soft peaks form.
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Add powdered sugar and vanilla extract, then continue beating until stiff peaks form.
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Decorate & Serve:
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Spread or pipe the whipped cream over the pie.
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Garnish with chocolate curls using a vegetable peeler.
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Serve immediately.
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Notes
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For an extra creamy texture, use high-quality European butter.
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Make chocolate curls by running a vegetable peeler along a chocolate bar.
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Store in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 27g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38 g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg