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.

Why this recipe works

This French silk pie is a dream. The silky chocolate filling is rich with decadence and beats the store-bought frozen pies by a mile. I was inspired by my absolute favorite pie growing up from Baker’s Square, and I think this recipe hits the nail on the head.

French silk pie is really easy to prepare with a few important tips. We love it so much we’ve even transformed them into mini French silk pies that are great for parties. There isn’t a holiday that goes by that I don’t make this pie, it’s famous in my household! Each bite is full of silky chocolate indulgence topped with mounds of whipped cream.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHOCOLATE – You will need unsweetened chocolate for this recipe. Melt it and be sure to cool it completely before incorporating. 

EGGS – 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.

BUTTER – 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 temperature for about 20-30 minutes.

CRUST – We used a store-bought pie crust, but homemade pie crust always adds an extra special touch. Check out our how to make pie crust recipe if you don’t already have one on hand. You’ve probably also seen this pie made with an Oreo cookie crust, which is another great option. Visit our Bailey’s cheesecake recipe for an Oreo cookie crust recipe or use a premade one from the store.

TOPPING – I have used both Cool Whip and homemade whipped cream in the past when making this pie. It’s up to you on what you prefer.

How to Make French Silk Pie

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. 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.
2. Melt the chocolate and set aside to cool completely.
3. Using a stand mixer, beat the sugar and butter on medium-high until light and fluffy, about 6-7 minutes.
4. Add cooled chocolate and vanilla and beat until incorporated.
5. Add eggs, two at a time, beating a full 5 minutes after each addition.
6. Pour filling into cooled pie crust.
7. Chill in the refrigerator for two hours then top with whipped cream. Then chill again in the refrigerator for 6 hours or overnight. You can also wait until two hours or so before serving to add the whipped cream.
8. To make the whipped topping, beat the heavy 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.
9. When ready to serve, optionally garnish with shaved bittersweet chocolate.

Tips Before You Begin

• Make the filling first. The filling will be pale in color but will sometimes 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. We like to chill the pie for two hours before topping with whipped cream, but it isn’t imperative. You can also wait to add the whipped topping until an hour or two before serving, either way will work. If you are using Cool Whip, go ahead and top the pie right away 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.

Frequently Asked Questions & Expert Tips

Serving Suggestions

You can dress up the French silk pie by shaving some bittersweet chocolate through a mandolin or a vegetable peeler. Sprinkle the shavings on the top of the pie. You can also grate the chocolate for garnish. Serve chilled.

More Dessert Recipes

• Reese’s Pie
• Chocolate Mousse
• Chocolate Peanut Butter Pie
• No Bake Chocolate Cheesecake

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!

French Silk Pie

This French Silk Pie tastes just like the one you love from Baker's Square (formerly known as Poppin' Fresh!). Each bite is full of silky chocolate indulgence topped with a mountain of whipped cream.

4.96 from 460 votes

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 Save ItSaved!

Cook ModePrevent your screen from going dark

Course: Desserts

Cuisine: American

Servings: 12 servings (1 pie)

8 hours hrs 25 minutes mins

Calories: 415

Author: Amanda Davis

Ingredients

• ▢ 6 ounce deep dish frozen pie crust baked according to package
• ▢ 1 cup unsalted butter softened
• ▢ 1 ½ cups granulated sugar
• ▢ 2 ounces unsweetened chocolate melted and cooled COMPLETELY
• ▢ 2 teaspoons vanilla
• ▢ 4 large eggs
• ▢ 8 ounces heavy whipping cream or 8 ounce tub Cool Whip
• ▢ 1 Tablespoon powdered sugar

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.
• We like to chill the pie for two hours before topping with whipped cream, but it isn’t imperative. You can also wait to add the whipped topping until an hour or two before serving, either way will work.
• I have used both Cool Whip and homemade whipped cream in the past when making this pie. It’s up to you on what you prefer.

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.
• Chill in the refrigerator for two hours then top with whipped cream. Then chill again in the refrigerator for 6 hours or overnight. You can also wait until two hours or so before serving to add the whipped cream.
• To make the whipped cream, beat the heavy 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.
• When ready to serve, optionally garnish with shaved bittersweet chocolate.

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.
• Store leftover pie covered with an air-tight lid or wrapped with plastic wrap in the refrigerator for 4-5 days.
• 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, 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.

 

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

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!

This post originally appeared on this blog on December 6, 2008 and has since been updated with new photos and expert tips. Pictured above is one of our old photos which you may recognize.