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.
- 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.
- Using a stand mixer, beat the 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 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.
- 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
Your pie filling may look grainy when mixing in the bowl, but don’t fret, simply beat it for several minutes until light and fluffy, about 6-7 minutes. The cause of graininess in your French silk pie is due to the sugar granules, which will melt while chilling overnight in the refrigerator. This isn’t necessarily a make-and-serve kind of pie. Be sure to chill it overnight for best results!
Yes, I highly suggest making this pie at least a day in advance. Though you can also make it up to 2 days in advance to save you even more time. Because we don’t bake this pie, you want to allow it ample time to set up in the refrigerator otherwise the pie may be grainy.
Store the pie covered with an air-tight lid or wrapped with plastic wrap in the refrigerator for 4-5 days.Â
Yes, you can freeze 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, 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.
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.
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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 ItIngredients
- 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
Before You Begin
- We highly recommend making this pie a day ahead.Â
- 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
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.
Amanda Davis
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Michael says
Amazing pie! Made it Memorial Day weekend and it’s so light and creamy. Better than the bakers square version IMO. Thank you so much!
michelle says
I’ve never made French silk…not sure I’ve ever even had it. But it’s a dear friends birthday and it’s her favorite so I gave it a go.
After reading all the comments, I must say I paid very close attention to the beating times like mentioned in the recipe. After I filled the pie shell I had a little taste. Absolutely no gritty sugar! The filling is as smooth as silk and tastes amazing!
I’m pretty sure my friend will love this!
MarÃa W says
What speed should you use when you add the eggs one by one?
Amanda Formaro says
Keep at at the same speed from the step before, medium high.
Peg Castelli says
Can I use liquid eggs in this recipe?
Kay Wooley says
Is there a particular chocolate you recommend. Or a cocoa percentage???
Amanda Formaro says
i have always used Bakers brand unsweetened chocolate https://amzn.to/3lwoIeV
100% cacao
SC says
My first attempt was really close to the French silk pie I remember! I don’t make desserts or cook much period so i was excited that the pie came out so well! Definitely trying again. I didn’t have attachments for my mixer so I used a wooden spoon. I also forgot to cool in the refrigerator before pouring into the pie shells. Thanks for this recipe and the tips!
Angie O says
I found this recipe a few years back and it is my go-to for every New Year’s celebration or for my husband’s birthday. We love it so much- silky, balanced, and even better than I remember the Baker’s Square version was.
Angela S. says
French silk pie from Baker Square is my husband’s favorite. I made it last night for the first time to have as a Christmas dessert. . I followed the recipe to a T but the color never darkened. The flavor is good but not very chocolaty. He said it is not far off from the Baker Square pie but not the same. I was surprised there was only 2oz of chocolate. Will make again, but maybe add another oz of unsweetened chocolate.
Very good pie and we all enjoyed it!
Nancy Hulen says
Beat it for 10 minutes – still grainy. Will beat some more.
Amanda Formaro says
There’s no need to continue beating. As long as you measured ingredients correctly, didn’t substitute anything or leave anything out, and set a timer it will be fine. The graininess goes away as it chills, the sugar melts into the filling.
Felicia says
Thank you, Amanda!! Made your pie last night and cut a sliver this morning for breakfast (yeah, don’t judge me) to see how it turned out. Fluffy and smooth, not runny at all, looks just like the picture. NO grittiness. I put my granulated sugar in my coffee grinder to soften it up, just in case. I wanted a hint of mint so I used mint Oreos for the crust (WooHoo!) and just 1/2 teaspoon mint extract in the filling. It was great before and after the mint. It did require some patience with all the mixing, but it’s totally worth it. No more Baker’s Square for me! Any suggestions on trying it with a little coffee flavor?
Amanda Formaro says
So glad you loved it! I made some minis of this pie this Christmas, they will be posted on the blog before Easter. As for the coffee flavor, you could try adding a teaspoon of espresso powder, or instead of vanilla try coffee extract!
Lisa says
If I’m using Baker’s Sugar (which is a finer sugar), should I shorten the mixing time? It gets kind of lumpy and separated when I do the full 5 minutes after each addition. This means I’ve over mixed it, right? Also, I now have to use liquid whole eggs, because I can’t find any pasteurized shell eggs anymore. Would this make a difference in the texture? Lastly, should I use the paddle or the whisk? Thank you thank you!
Amanda Formaro says
Powdered sugar measures differently than granulated sugar, so it’s likely that you have too much sugar and that’s why it’s clumping. I don’t recommend it. Please use granulated sugar. I’ve never used liquid whole eggs. I always use organic eggs, they are not pasteurized. And in all the years I have made this pie I have never had a problem. If you are concerned about eggs, you can pasteurize them yourself by following these instructions https://sugargeekshow.com/recipe/how-to-pasteurize-eggs/ And you should use the paddle attachment. Hope that helps!
Beverly Mann says
Baker’s sugar is not powdered sugar and measures the same as regular granulated sugar. I’ve made the pie with both baker’s sugar and granulated sugar and had much better results with the baker’s as it dissolves much better. The pie is to die for but I may try adding more chocolate next time.
Ellen says
The best I have ever had
Judie says
This pie truly is fabulous. Our Bakers Squares, 2 of them , closed. Found out that they were selling them at BBQ restaurant. It was the worst pie!
This recipe is light and fluffy. Will definitely be making this again! Thank you 💖
Stacey Jordan says
Absolutely perfect copycat of French Silk pie from Poppin Fresh. It was my favorite growing up and still to this day. 45 years later… I make this for every holiday dessert. Thank you for sharing this!
Ed Morykwas says
I’m a 73-year-old grandpa, not much of a baker, but I wanted to make something for our family Thanksgiving. Fortunately, I found this recipe! (We used to have Baker’s Square restaurants in Michigan, but they’ve all moved away.)
Your instructions are very clear and easy to follow, including the step on pasteurizing eggs, and I’m happy to say my French Silk Pie turned out great. I’m sure everyone will love it! If they ask for the recipe, I’ll send them to your website.
Thank you so much for posting.
Dana McCray says
This is definitely a good recipe, but it should be tweaked to have people use caster sugar. When using regular sugar it comes out extremely gritty.
Amanda Formaro says
I use regular sugar, have done so for 20+ years, and it’s never gritty. It’s important to beat the mixture as directed in the recipe. I set a timer so I don’t short change it.
Martha says
I have been making this recipe ever since I found it (2016?), either as a whole recipe or doubled. It is incredibly delicious – just like Baker’s Sq, but now I can make it myself!
I have recently tried this recipe by cutting it in half. After a day or two in the fridge, the sugar is still not fully dissolved – the taste is great, but the texture isn’t quite right. Any suggestions as to why?
Amanda Formaro says
Make sure you beat it for the full amount of time in the recipe. I use a timer to make sure it’s being beat long enough.
Macy says
I have made this the past two years for my dad’s birthday and it’s an amazing recipe!
Kelly P says
Easy peasy AND totally Bakers Square quality!
I will make this again!
Thanks for sharing and perfecting!
Ariana says
Sooo good! And exactly as it was advertised. It’s been 20 yrs since my last real French Silk pie. No other has tasted nearly as good.
We have a super powerful mixer (I can make a stiff peak meringue in 6 min), and I didn’t have any grainy issues others have mentioned even before putting it in the fridge overnight. Thank you for posting this-I had 5 Chicagoans keening with pleasure at my Dad’s bday party.