If you grew up anywhere near a Baker’s Square, you already know exactly which pie this is. The one behind the glass, dark and impossibly smooth, under a mountain of whipped cream and a scatter of chocolate shavings. This is that pie, made in your own kitchen, and it has been the most requested recipe in my house for close to 30 years.
Why this recipe works
French silk pie is a no-bake chocolate mousse set in a baked crust, and the whole thing lives or dies on two numbers: how long you beat it and how long you chill it. There is no cream in the filling, no milk and no gelatin. Butter, sugar, unsweetened chocolate, vanilla and eggs, beaten long enough to turn pale and airy, then left overnight to set. That is the entire trick, and it is why this version tastes like the restaurant one instead of like chocolate pudding in a shell.
I was inspired by my absolute favorite pie growing up from Baker’s Square, back when it was still called Poppin’ Fresh, and I think this French Silk Pie recipe hits the nail on the head. Readers have told us it beats the French silk at Village Inn, Perkins and Marie Callender’s too, which makes sense, since all of those are built on the same butter and unsweetened chocolate base. There isn’t a holiday that goes by that I don’t make this pie. We love it so much we have turned it into mini French silk pies for parties and a French silk slab pie when we are feeding a crowd.
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
UNSWEETENED CHOCOLATE – This is the ingredient the whole pie is built around, so do not substitute it. The sugar in this recipe is calculated against unsweetened chocolate, which means semi-sweet or milk chocolate will make the pie excessively sweet and wash out the chocolate flavor. Melt it and let it cool completely before it goes anywhere near the mixer, because warm chocolate will seize when it meets the vanilla. If you want a deeper, more bitter pie, use 4 ounces instead of 2.
EGGS – The eggs in this pie are not cooked. If that concerns you, or if you are serving guests, use pasteurized eggs, which work identically. You can also learn how to pasteurize the eggs at home in your fridge.
BUTTER – Do not use margarine and do not melt it. There is no cream, milk or gelatin in this filling, which means the butter is the entire structure of the pie. Softened means out of the fridge for 20 to 30 minutes, not warmed. This is the single most common reason a French silk pie fails to set.
GRANULATED SUGAR – Regular granulated sugar is correct here. It will feel grainy in the bowl and that is expected. It finishes dissolving overnight in the refrigerator, which is exactly why this pie gets made the day before.
CRUST – We used a store-bought deep dish crust, baked fully according to the package, but a homemade crust always adds something. Our how to make pie crust recipe will get you there. An Oreo cookie crust is a great alternative if you want the pie a little less sweet overall, and there is a cookie crust recipe in our Bailey’s cheesecake post. Whatever you use, it needs to be fully baked and completely cool.
TOPPING – I have used both Cool Whip and homemade whipped cream over the years and both work. If you are whipping your own, heavy whipping cream is required. Half and half will not whip into anything stable.
EQUIPMENT – A stand mixer earns its keep on this recipe, since there is 17 minutes of beating time in total. A hand mixer works if you set a timer for each stage. You will also want a pie plate and a pie server, and a mandolin or vegetable peeler for the chocolate shavings on top.
Tips Before You Begin
- Make the filling first and give it time. Put it in a bowl, cover it with plastic wrap and refrigerate it before it goes into the shell. It thickens as it sits and it is easier to work with.
- Cool the chocolate. Melt the chocolate before you do anything else so it has the longest possible time to cool. Adding vanilla to warm chocolate will seize it.
- Set a timer for every beating stage. Not an estimate, an actual timer. Six to seven minutes for the butter and sugar, then a full five minutes after each addition of eggs. This is where nearly every grainy pie comes from.
- 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.
- WAIT until tomorrow to eat. You can certainly cut it after several hours of chilling, but you will be glad you waited. The filling needs the time to set and any graininess you noticed in the bowl will be gone by morning.
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.
Frequently Asked Questions & Expert Tips
French silk pie is a no-bake chocolate mousse pie set in a fully baked crust. The filling is built by creaming butter and sugar, then beating in melted unsweetened chocolate and eggs a little at a time until it turns pale, light and airy. There is no cooking, no tempering and no gelatin. The texture comes entirely from how long you beat it and how long you chill it.
Graininess is sugar that has not finished dissolving, and it is almost always a timing problem rather than a recipe problem. There are 17 minutes of total beating time built into this recipe and every minute of it matters. Beat the butter and sugar a full 6 to 7 minutes before anything else goes in, then a full 5 minutes after each addition of eggs. Even then the filling will feel slightly grainy in the bowl. That is normal. The sugar finishes dissolving overnight in the refrigerator, which is why this pie is made the day before and not the day of.
The most common cause is margarine or a spread used in place of butter. This filling has no cream, no milk and no gelatin, so butter is the entire structure of the pie. Margarine has a different fat and water balance and will not set. Melted butter causes the same problem, so the butter must be softened at room temperature for 20 to 30 minutes rather than warmed. The second cause is a short chill. The pie needs two hours before the whipped cream goes on and then six more hours or overnight after.
Use unsweetened chocolate for the filling. The sugar in this recipe is calculated against unsweetened, so swapping in semi-sweet or milk chocolate makes the pie noticeably sweeter and flattens the chocolate flavor. If you want a deeper, less sweet pie, some readers use 4 ounces of unsweetened instead of 2. Bittersweet chocolate is for the shavings on top, not the filling.
The four eggs in this pie are not cooked. If you are serving guests, anyone pregnant, or anyone with a compromised immune system, use pasteurized eggs, which are sold in most large grocery stores and behave identically here. You can also pasteurize eggs at home in your own refrigerator. If you are serving to a crowd, it is worth saying out loud that you used pasteurized eggs, because it puts people at ease before they ask.
That is what it was built to do. I grew up on the Baker’s Square version, back when it was still Poppin’ Fresh, and developed this recipe to match it. Readers have also compared it favorably to the French silk pies from Village Inn, Perkins, Marie Callender’s and Tippins, which are all built on the same butter-and-unsweetened-chocolate mousse idea rather than a pudding or cream cheese base. If you have been chasing one of those restaurant pies, this is the closest home version we have found.
Yes, and it is a good pairing if you want the pie a little less sweet overall. A store-bought chocolate cookie crust works, or you can make your own. This recipe is written for a fully baked traditional crust because that is what the restaurant version uses, but the filling does not care what it sets in as long as the crust is fully baked and completely cool.
Yes, and you should. Make it at least one day ahead and up to two days ahead. The overnight rest is not optional convenience, it is what dissolves the sugar and firms the filling. A pie eaten the same day will be softer and grainier than the same pie eaten the next morning.
Storage and Freezing Information
Store leftover pie covered with an airtight lid or wrapped in plastic wrap in the refrigerator for 4 to 5 days.
To freeze the whole pie, put it in the freezer uncovered for a few hours first, then wrap the frozen pie in plastic wrap and slide it into a freezer bag. If it will not fit, double wrap it in plastic instead. To freeze slices, cut the pie and lay the slices on a waxed paper lined cookie sheet without touching, freeze for a few hours, then wrap each slice individually and bag them.
To thaw, remove the plastic wrap immediately so condensation does not settle on the surface. Thaw at room temperature if you plan to serve it soon, or in the refrigerator if you have a full day.
For make ahead, this pie should be made at least one day in advance and can be made up to two days ahead. That is the recommendation, not just a convenience.
Serving Suggestions
Serve it cold, straight from the refrigerator, with bittersweet chocolate shaved over the top with a vegetable peeler or a mandolin right before it goes to the table. A pie this rich cuts best with a warm knife wiped between slices, and the portions can be smaller than you think.
This is a Thanksgiving and Christmas pie in our house, and it holds its own on a dessert table next to lighter things. If you are building a spread, our Pies and Tarts collection has fruit and cream options that balance it out, and the rest of our Thanksgiving recipes will fill in around it. For a party where you want the same flavor in a format people can pick up, make mini French silk pies instead, and for a crowd, the French silk slab pie feeds far more from the same filling. Coffee is the right drink alongside it, and it is one of the few desserts I would not put ice cream next to.
More Chocolate Pies and No Bake Desserts
- Reese’s Pie
- Chocolate Peanut Butter Pie
- Chocolate Mousse
- No Bake Chocolate Cheesecake
- French Silk Slab Pie
- Mini French Silk Pies
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
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
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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.
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Woodrow says
Hi Amanda,
I too am searching for a recipe for Strawberry Silk pie. It was the same as French silk but Strawberry, only available in February for Valentines Day. I do not remember it having any seeds in it so I assume the recipe must have had a strawberry syrup, just a guess. Any suggestions for the strawberry flavoring!? Thank you for sharing your recipe.
Amanda Formaro says
I couldn’t even begin to make a suggestion, other than creating a syrup from real strawberries and sugar and water. i wish i could help with this one!
Katie Anne says
I’m just curious…so you use the whole egg right? not just the egg whites? I’ve been stuck with the thought that one can never eat raw eggs so I’m just curious!
Amanda Formaro says
Yes the whole egg! You can buy pasteurized eggs if that makes you more comfortable :)
Sara says
Hi Amanda,
I’m on the hunt for Baker’s Square’s Strawberry Silk Pie (the strawberry version of French Silk Pie). It used to be their pie of the month every February and now the restaurants around me don’t make it any more. This is my all time favorite pie! Have you had it? If so, any thoughts on how you could convert this recipe to the strawberry version???
Amanda Formaro says
Wow I’ve never even heard of strawberry silk pie! I’m sorry, without having seen or tried it I couldn’t begin to try and adapt the recipe. I don’t know if this is similar, but I did find this http://saffronblossom.hubpages.com/hub/No-Bake-Strawberry-Silk-Shortbread-Pie
cathi says
i just want to say that it is one of the if not the best french silk pie that i have ever made. and i have made alot, i love chocolate!!!!
Amanda Formaro says
So glad you loved it as much as we do Cathi!
Claire says
I made this pie for Thanksgiving and it turned out great! I even got a compliment from my hard to please aunt(: Making it again for Christmas!
Amanda Formaro says
Awesome!
Natalie says
I made this pie Thanksgiving 2010 and it was amazing! I made my family wait until Thanksgiving this year to have it again. Unfortunately, I didn’t realize the importance of a hand mixer! My pie was runny and soup-like. I’m currently making it again, this time with my sister’s hand mixer, in order to redeem myself and prove I am the dessert master. Thank you for your recipe! And, for updating it. I need all the extra hints and tricks. :)
Amanda Formaro says
Oh yes a mixer is definitely a must for this one! :) So glad you enjoyed it and will enjoy it again!
S says
Amanda
Loved the pie! Made it for Thanksgiving!! Everyone loved it. But to me it wasn’t like Bakers Square. It wasn’t as silky–my turned out more thicker–custardy. Not as chocolatey. I used Ghiradelli chocolate and I mixed it a lot–10 mins between eggs and items. I didn’t want it to be runny. My sugar and egg mixture was very runny so I kept mixing. Did I over mix it?
-S
Amanda Formaro says
Glad you loved the pie, but sorry it didn’t quite come out for you! It is possible you beat the eggs too long, but I almost wonder if maybe your butter was too soft to begin with? That could have been a factor as well. Butter should be softened, meaning the chill is off but it’s still firm. If touching the butter with your finger caused an immediately indent, it’s possible it’s too warm. The butter and the sugar should have been beaten for about 6-7 minutes, until light and fluffy looking. After adding the melted chocolate (which should have been cooled first, it should not be hot), then you add two eggs, beat five minutes on medium high, then add the other two eggs and beat five more minutes. Did you use UNsweetened chocolate? That’s important too as the added sugar in bittersweet, semisweet or milk chocolate can definitely affect the final result. I hope you’ll try it again! I’ve made this pie half a dozen times and loved it every time :) Thanks!
Sandra says
…But is it SAFE to eat 4 uncooked eggs?
Amanda says
I have made this pie probably 15 times and I’m still here ;-) However you can always used pasteurized eggs if that makes you more comfortable.
Lisa says
Hey I just finished making the pie…. The filling tasted good off the spoon but it wasn’t as rich and chocolatety as normal will that. Change as it sits or did I do something wrong???
Amanda Formaro says
Yes it will absolutely change! Let t sit overnight, you will be amazed :) You did nothing wrong, I promise!
Lisa says
Thanks … You are my hero for making it so simple
Ann says
So do you use pasteurized eggs or egg sub.? I wouldn’t want to use raw eggs. Thanks
Amanda Formaro says
I get my eggs directly from a farmer, so I use those and don’t do anything special. You can certainly purchase pasteurized eggs if you prefer :) I have never tried egg substitute so I couldn’t recommend that. We just had this pie again last week. Love it!
BusyWorkingMama says
I was searching for french silk pie recipes and stumbled across yous. I had nearly forgotten eating Baker’s Square french silk every Sunday after church when I lived in the Chicago area. I will be trying this out! Thanks for sharing the recipe.
Amanda Formaro says
You’re welcome, hope you love it as much as we do!
Amanda says
Hi Evonne – you can actually purchase pasteurized eggs, or you can follow the methods listed here http://wickedgooddinner.blogspot.com/2010/08/how-to-pasteurize-eggs-at-home-2-ways.html
Evonne says
I am a little worried about the raw egg part, is there a way to pasteurized it first or another method in making this pie?
Amanda says
That's wonderful! So glad we were able to figure it out! :)
Anonymous says
Amanda, thanks for the response. I made it with real butter last night and it turned out great. I know baking is always better with butter but you get so use to using margarine that I didn't even think about it.
Thanks so much.
Amanda says
I have only ever used unsalted butter to make this, never margarine, so I can't tell you if it would work using margarine. Margarine is made from vegetable or soybean oil where butter is made from cream, so they really are quite different and that could be causing the problem.
In the first step, be sure to beat the butter and sugar until nice and fluffy, this can take several minutes. Add the cooled, melted chocolate and the vanilla beat them together until homogenous. Scrape the bowl down if needed. Make SURE you are using unsweetened chocolate, not bittersweet or semisweet.
Add two eggs, keep beating at medium speed for five full minutes. Add the other two eggs then beat another five full minutes.
At this point I put mine in a bowl in the fridge. I let it sit in the fridge for a few hours before adding it to the pie shell. It helps to be able to pile it into the shell if it's had time to firm a bit.
For best results, let the pie sit in the fridge overnight.
Let me know how it goes, sorry you've had so much trouble!
Anonymous says
I love this pie and have tried to make it twice in the last 2 days? Does it require real butter vs margarine? We've beaten and beaten and can't get it to firm up. Ends ups as loose pudding at best even after refrigerating and freezing.
Thanks for the help.
Amanda says
Medium-HIGH speed after each egg addition. Sorry!
Amanda says
I used a mixer (i'm eating a piece right now heehee) and beat the sugar and butter until really fluffy, takes a good 4 or 5 minutes. Then add the melted, cooled chocolate and the vanilla, beat again to incorporate. Keeping mixer at medium speed, add two eggs and beat 5 mins, then again, two eggs, five minutes. Set your timer – 5 minutes is a lot longer than you might think :)
If it makes you feel better, I made mine 3 times this holiday. Why? Because I screwed up the first two using semi sweet chocolate instead of unsweetened. Didn't realize it until after the second batch. ha!
Anonymous says
I sure did. I don't know where I went wrong. But it's still yummy. I'm going to try it again. Do I use a mixer or beat by hand?
Amanda says
I'm sorry about that :( I hope it turns out. Did you be sure to add 2 eggs, beat 5 minutes, then the other two and beat five minutes? That ten minutes or beating is really important.