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.
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.
- 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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Tina says
This pie was absolutely amazing! It was easy to make and tasted way better than anything you can buy in a store. My parents loved it so much they asked me to make them one. Great recipe!
Kathy wetherbee says
Will the whipped cream break down over night in the refrigerator?
Amanda Davis says
Cool Whip or freshly whipped cream will hold up find. Do not use canned whipped cream (like RediWhip, etc) as that WILL break down.
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!!!
Barbara says
Try the Marie Callender frozen pie crust … really good.
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!