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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josh says
Hi, not sure if you will read this before easter 2013 or not, but I am planning on making 2 of these to take to easter…can i just double everything and split it up between the 2 crusts, or would it be better to mixed everything one pie at a time?
Thanks, it looks very delish!
Amanda Formaro says
You will need to make them separately simply because the filling would be too much for the mixer. It just wouldn’t fit! :)
Brittany says
Wow! This recipe is ah-mazing!!! I am so impressed! When I found this recipe I thought it looked pretty easy, and it is! GREAT recipe and thanks so much for sharing it!
Amanda says
Thanks Brittany! We LOVE this pie too, so glad you enjoyed it!
georgiapeaches says
Just tried this for my husband who loved the French Silk pies from Baker Square (he is from Chicago and we lived there for 15 years). I used egg substitute and Ghiradelli cocoa (since I was in a hurry to get it chilling and only had semi-sweet chocolate in the house!). Turned out great. Thanks!!
Amanda says
That’s great to know that egg substitute will work!
Lesley says
Tried this recipe today for Thanksgiving. It was terrible. My husband and I couldn’t even eat one slice. I was so sad after reading all of the positive reviews. I followed the recipe as written and the final result tasted nothing like chocolate or any French silk pie I have ever eaten. I’d rather pay bakers square! Thanks anyways.
Amanda says
I’m sorry you had trouble Lesley. If it hadn’t been for me making this recipe for the last five years every Thanksgiving and sometimes on Christmas, AND so many other people having success with it as well, I would wonder what happened. However, all I can say is that you must have done something wrong and not followed the recipe as stated. There are just too many success stories and I’ve never had a problem either. I made two of these for Thanksgiving this year and they were both perfect. It’s possible that it was your ingredients (bad eggs, chocolate too hot instead of cooled, etc) or you could have missed a step. I understand the frustration that goes along with a recipe not working for you and I’m sorry you had to experience that. Hope you had a Happy Thanksgiving though!
Lynn says
I never ended up getting unsalted butter, but I made it anyway. If it’s suppose to be better with unsalted butter, I can’t imagine just how good it can be! It was devine! Love it so much. Thanks for sharing. I’m sure it will be a favorite at every family holiday gathering!
Noreen says
I have made french silk several times (using a very similar recipe.) Mine calls for pwd sugar though and I thought that might be why it was so silky. I can’t wait to try grabulated sugar. mine calls for one less egg and it still has never not set up!
Amanda says
Hi Noreen! While the granulated sugar seems gritty while your making the filling, when it’s setting up in the refrigerator the sugar must melt into the other ingredients because it’s always silky smooth! :)
Lynn says
Does it make a difference if you use butter with salt in it? I plan on making this with my 9 year old daughter for our Thanksgiving dessert! I remember this pie from Bakers Square when I was a teenager. Loved it!
Amanda says
Yes it will make a difference. You’ll want to get the unsalted butter. You will love it! I make it every Thanksgiving and am actually making two this year :)
kelly says
When should I apply the whip cream if I’m making it from whipping cream? I don’t like cool whip, do you have any other suggestions?
Amanda says
You can add it at the same time as the instructions state for the Cool Whip :) I always use the real stuff too, but used the Cool Whip the first year. I’m making two of these pies this year since there’s never any leftovers!
Family travels on a budget says
We used to devour Bakers Square French silk pie. Then the restaurant near us closed. Thank you for this amazing recipe and for bringing back some wonderful memories from 20 years ago!
Amanda says
You’re so welcome, enjoy!
Renee - Kudos Kitchen says
Dang this looks good! Print!
Jean Ashton says
Pie looks delicious..Can’t wait to try it.
I’m comcerned about raw eggs in the pie.. Thought that was a no-no.
Amanda says
Hi Jean! As is mentioned in the post, you can purchase pasteurized eggs if that’s a concern for you. I purchase my eggs from a neighbor who has chickens, so I don’t have to worry about mishandling of government eggs.
Sarah says
Hi Amanda,
I am making this french silk pie for my moms birthday this week. And im just curious to what dark chocolate you used. I bought Ghiradelli 65% dark chocalate and another hersey dark chocolate which i think is 45%. Out of those 2 which would you use?
Cant wait to make this pie as a suprise!
Amanda says
Darn it, sorry sarah! I was traveling and am just getting to my comments :( To answer your question, even though it’s probably too late, this recipe uses UNSWEETENED chocolate. Therefore neither of the ones you mentioned are the right kind as they both contain sugar. Your pie could end up too sweet. Look in the baking aisle, I usually get the Baker’s brand, in an orange box, here’s a photo http://www.flickr.com/photos/61333659@N04/5757319392/
Fay says
I made this pie today and it is WONDERFUL!!!! It is not gritty at all. It is like pure silk. I followed your directions and it came out perfect!!!! This will be a staple of mine because it is so easy to make!!!! Thank you for the recipe!!!!
Amanda says
So glad you liked it Fay!!
Valerie says
I loved making this pie! I live in Dubai and can’t find pasteurized eggs, so I did it myself, cover eggs in water in a saucepan and bring the temperature up to 140* F (I used a sugar thermometer) keep at 140* (no higher than 142*) for 3 mins (med eggs) the use straight away, or refrigerate. Gave me a good piece of mind. Thanks for sharing!
Amanda says
Fantastic! So glad you liked it!
Bernadette says
I just made this pie this morning. It is setting up perfect. I sampled the wares & I have to say, its delicious!!!
Amanda says
Awesome! So glad you are enjoying it, wish I could have a slice right now!
Hilary says
Poppin’ Fresh French Silk, and only that particular brand of french silk, is the only french silk pie worth eating. Therefore, I’m willing to take a stab at your recipe…but had a question. I note the pictures show the pie baked in a tart pan (convex bottom), not a traditional pie pan. Do you always make your recipe in the pictured pan? If so, that might explain some of the anomalies your blog readers have experienced…
Amanda says
Hi Hilary. I agree that Baker’s Square (aka Poppin’ Fresh) French Silk is the only French Silk worth eating :) And this one. No, I only made this pie once in this tart pan, but I doubt that any of my readers used a tart pan. Either way, it works great in the pictured pan or in a regular pie pan. I have made this many, many times as have many of my readers and all have had excellent results. There was one person who experienced a runny texture, but my guess would be, due to the overall success of this recipe every time I have made it, is that there was human error involved. I hope you try it, it’s truly marvelous. But you really have to wait until the following day to taste test it, it WILL taste better the next day. I promise :)
Jack H. says
My filling always turns out gritty i can not get it to be smooth! HELP ME!!!!
Amanda says
Hi Jack! I t actually will be gritty at first. After it sits in the fridge over night the sugar grittiness will dissolve into the filling and it will be nice and silky :)
Amanda V says
I love love love this pie! I actually am not a huge fan of Baker’s Square’s (Village Inn in my state)French Silk, but my sister is so I made this for her – and it was so much better than VI’s! There were leftovers (shocking, I know) so this was my “dinner” for several days afterwards, no regrets :)
I plan on making it again for Easter!
Amanda says
Ha ha! That’s awesome Amanda! I love that it was your dinner, LOL
Amanda says
Mine isn’t hard. I gave it many hours. Tell me what to do.
Amanda says
Hi Amanda. Without knowing all of the steps that you took, how long you beat everything, and if you used the suggested ingredients I can’t be much help. :-( If it has not sat overnight, I would suggest that first. If it’s still not set up by morning (which it really should have been after just an hour or so) then there may have been an ingredient missed or a step not followed correctly. I’ve made this recipe at least 15 times, so I know that it works, the best I could suggest would be to try again and make sure that you follow the recipe exactly. I’m sorry I can’t be of more help!
Gail says
I made this, but changed it up by making raspberry whipped cream for the topping. French silk and raspberry pie! Yum! Thanks for sharing!
Amanda says
Sounds amazing!