French Silk Pie

French Silk Pie is a dreamy chocolate mousse topped with fluffy whipped cream and shaved chocolate. Our recipe tastes just like Baker’s Square’s famous pie; rich, decadent and delicious.

When I was in high school I lived across the street from a Poppin’ Fresh, which is now known as Baker’s Square. They made the BEST French Silk Pie, which is a rich and creamy chocolate cream pie. Yes, they beat out Marie Callender’s by a mile. I have been making this pie every Thanksgiving and Christmas since 2008.

French Silk Pie

There isn’t a Christmas or Thanksgiving that goes by without this my French Silk Pie, and chances are we’ll be enjoying it for Easter too. It’s just a family favorite and there would be a lot of sad faces if I didn’t make it!

Related Recipe – Stabilized Whipped Cream or How to Make Pie Crust

I recently updated the photos on this post. So if you followed a link or came from Pinterest and these aren’t the photos you expected, that’s why. However, I have kept the original photos in a small collage below. You know. For old time’s sake. :)

Helpful Tools for Baker’s Square French Silk Pie

• Kitchenaid mixer or hand mixer
• Measuring cups and spoons
• Mixing bowls
• Pie server

From my original blog post: “I have to admit, I was so excited to make this, and then so worried it wasn’t going to work because the instructions said to beat the butter and sugar until creamy and not grainy. Well, mine was creamy but never NOT grainy. However, after making this multiple times now, I know to simply beat it for several minutes until light and fluffy, about 6-7 minutes.” The sugar melts in the rest overnight, so be sure to include that step. You won’t be disappointed!

For this recipe, I used my KitchenAid stand mixer with the paddle attachment.

Expert Tips & FAQs

• Make the filling first. The filling will be pale in color but will darken as it chills. Put it into a bowl, cover with plastic wrap and refrigerate. This allows it to set up and thicken a bit before adding it to the pie shell.
• Cool the chocolate. Melt the chocolate as instructed and let it cool completely. I usually melt the chocolate first so it’s cool by the time I need to add it to the filling in the mixer. If you add vanilla to hot or warm melted chocolate it may seize up.
• Make your pie crust. If making a crust from scratch, follow the instructions for a fully baked pie shell as this pie will not go in the oven. Let it cool completely.
• Add the chilled filling to the pie crust. Put it back in the fridge while you make the whipped topping. If you are using Cool Whip, go ahead and top the pie now and refrigerate.
• WAIT until tomorrow to eat. You can certainly eat it after it has chilled for several hours, BUT believe me when I tell you that you will be very thankful that you waited overnight. The filling needs time to set up. Any graininess you may have detected when you tasted the filling will be gone after a good night’s rest.
• NOTE: the eggs in this recipe are not cooked. If that concerns you, you can use pasteurized eggs or learn how to pasteurize the eggs in your fridge.

Can I freeze this pie?

Yes, you can freeze my French Silk Pie! If you want to freeze the whole pie and thaw the entire thing later, place it in the freezer for a few hours. Then remove it and wrap the frozen pie in plastic wrap. Place the wrapped pie in a freezer bag. If it won’t fit, just double wrap it with plastic wrap instead.

If you want to freeze slices (I live by myself, so this works best for me, I do it with cake all the time), cut the pie into slices and place them on a waxed paper lined cookie sheet. Place the entire thing in the freezer, making sure the slices are not touching each other. After a few hours, and the slices are frozen, remove from the freezer and wrap each one in plastic wrap. Place the wrapped slices into a freezer bag.

To thaw them out, simply remove from the freezer and immediately remove the plastic wrap. Allow to thaw at room temperature if you plan to eat it fairly soon. You can also thaw in the refrigerator but it will take quite a bit longer – probably a day.

I have made this French silk pie numerous times and have used both Cool Whip (pictured in the original photos) and fresh whipped cream (as seen in these updated photos) for the topping.

You can dress it up by shaving some bittersweet chocolate through a mandolin or by using a vegetable peeler. Sprinkle the shavings on the top of the pie. Prefer individual servings? Check out my mini french silk pies!

Other Holiday Desserts I Love

• Perfect Pumpkin Pie
• Pecan Pie Bars
• No Bake Peanut Butter Pie
• Southern Buttermilk Pie
• Coconut Cream Pie
• Sweet Potato Pie
• Chocolate Mousse

French Silk Pie

This French Silk Pie tastes just like the one you love from Baker’s Square (formerly known as Poppin’ Fresh!). 

4.96 from 410 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Desserts

Cuisine: American

Servings: 12 servings

1 day d 6 hours hrs 45 minutes mins

Calories: 415

Author: Amanda Formaro

Ingredients

• ▢ 1 cup unsalted butter softened
• ▢ 1 1/2 cups sugar
• ▢ 2 ounces unsweetened chocolate melted and cooled COMPLETELY
• ▢ 2 teaspoons vanilla
• ▢ 4 large eggs
• ▢ 8 ounces Whipping cream or 8ounce tub Cool Whip
• ▢ 1 tbsp powdered sugar
• ▢ 6 ounce deep dish frozen pie crust baked according to package

Things You’ll Need

• ▢
  Stand mixer
• ▢
  Measuring cups and spoons
• ▢
  Mixing bowls
• ▢
  Pie server
• ▢
  Pie plate

Before You Begin

• We highly recommend making this pie a day ahead. 
• The eggs in this recipe are not cooked. If that concerns you, you can use pasteurized eggs or learn how to pasteurize the eggs in your fridge.
• DO NOT use margarine, I have not tested this pie using margarine. Do NOT melt the butter. The butter should be softened, which means removing it from the fridge and letting it sit at room temp about 20-30 minutes.
• Make your pie crust first. If making a crust from scratch, follow the instructions for a fully baked pie shell as this pie will not go in the oven. Let it cool completely.

Instructions

• Bake a homemade pie crust or use a Pillsbury refrigerated crust and make according to package directions for a fully baked crust. Set aside to cool.
• Melt the chocolate and set aside to cool completely.
• Beat sugar and butter on medium high until light and fluffy, about 6-7 minutes.
• Add cooled chocolate and vanilla and beat until incorporated.
• Add eggs, two at a time, beating a full 5 minutes after each addition.
• Pour filling into cooled pie crust.
• Beat whipping cream and powdered sugar with a whisk attachment on medium-high speed until stiff peaks just begin to form. Add prepared whipped topping to top of pie.
• You can garnish with shaved bittersweet chocolate as well.

Expert Tips & FAQs

• WAIT until tomorrow to eat. You can certainly eat it after it has chilled for several hours, BUT believe me when I tell you that you will be very thankful that you waited overnight. The filling needs time to set up. Any graininess you may have detected when you tasted the filling will be gone after a good night’s rest.

 

Nutrition

Serving: 1slice | Calories: 415cal | Carbohydrates: 34g | Protein: 4g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 128mg | Sodium: 84mg | Potassium: 93mg | Sugar: 25g | Vitamin A: 840IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1.4mg

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This post originally appeared on this blog on December 6, 2008.