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
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate It Text ItIngredients
- 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
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
This post originally appeared on this blog on December 6, 2008.
Amanda Davis
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Megan says
I always love this recipe! How long does it keep in the fridge?
Amanda Davis says
It should be fine for about a week :)
Colleen says
Made this for Thanksgiving. Easy recipe, basic ingredients. My filling did not look as dark as the photo that is featured, but it still tasted really good. Very rich, so a small slice is enough!! I used a Pillsbury pie crust and that was the only thing that I will do differently in the future. My daughter suggested a shortbread cookie crust, so next time… Thanks so much for your recipe! You never disappoint!!!
Connor says
I really loved the fluffy texture and nice chocolate flavor. But for me, it was quite a bit too sweet. Could this pie still work with just 1C of sugar?
Amanda Davis says
We have not tested that
Shelly says
I’ve been making this for years! But I use the mini phyllo shells to make individual tartlets. Always a hit!
Matt says
Do you add any whip cream into actual chocolate mix? Most recipes I see add whipping cream. Also, does vanilla extract work for the vanilla?
Amanda Davis says
No you don’t add cream to the chocolate. And yes vanilla extract is correct.
melinda Willis says
What size pie does this recipe make? 9 inch, 10 inch?
Amanda Davis says
9-inch
Sheila says
I stumbled upon this recipe years ago, and my family LOVES it! It’s requested throughout the year, but especially at Thanksgiving!
Nunya says
Is it 2 ounces of chocolate by weight or volume?
Amanda Davis says
Weight
Janel says
Hi! Can I double all this and make it in a cookie sheet like a slab pie? So two rolled out pie crusts and filling on top?
Thanks!
Amanda Davis says
I haven’t tried that, but I honestly don’t see why not. And now I want to make one like this LOL!
Jaime says
This recipe is very easy to make. It was very rich and decadent (could be too rich for some). My biggest regret was using the frozen pie crust. It had no flavor and was too crumbly (yes I cooked it according to the package instructions). Will use graham cracker or make my own next time.
Luna says
When you say “melt the chocolate”, how are you saying to do this? Microwave, stovetop, etc…
Amanda Davis says
I usually just microwave it
Amy says
I make this pie for every special event and other times if I just get a bug too and there’s never enough to go around
I also follow this recipe exactly but use white baking chocolate instead of semi-sweet and then I had disaster two lemons and the juice from half of one lemon and I use a lemon cookie crust also never enough to go around people offered to buy it from me or make special orders all the time I’ve tried a few other recipes and come back to this one every time it’s just the best I’ve also just taken the filling and used it like a chocolate buttercream frosting
Amanda Formaro says
Your white chocolate version sounds amazing and I can’t wait to try it!!
Kalea says
Do you mean zest two lemons? This is brilliant, btw!
Helen says
I grew up with Poppin Fresh too. Your recipe tastes just like I remember!
Barbara says
I used a prepared chocolate crumb crust which I pre baked but which was too small for the amount of filling. I added a 1/4tsp of peppermint extract to the remainder and had the perfect chocolate mint mousse…a twofer!
Amanda Formaro says
Sounds delicious! FYI though, the filling is thick and piles up pretty high, so you may have been able to fit it all!
Deborah Reinhardt says
Why do you feature Hershey’s cocoa powder in your photo and call for unsweetened chocolate in the recipe? I did not find an alternate preparation or substitution to replace the chocolate with possibly cocoa and additional butter.
Amanda Formaro says
I m very confused by your question. There is NO Hershey’s cocoa in this post anywhere.
Wendy says
Made it several times. Family favorite!
Lea says
This pie is delicious. I’ve made it a few times – each time, with rave reviews.
mary Reilly says
My family flipped, made for Father’s day. Excellent recipe, would not change a thing!