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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Catherine Weiss says
This pie was SO DELICIOUS!! My husband is from the Chicago area and grew up eating French Silk Pie from Baker’s Square. Since we moved to Texas he has always whined about not having Bakers Square. I tried this recipe at Christmas and he was so happy! I made it 3 times during Christmas & New Years because we couldn’t get enough! (Yes, we gained a few pounds!) The only thing I struggled with was the chocolate gettting kind of hard when it cooled. Then there were tiny chunks of chocolate throughout the pie. Did I do something wrong? Thanks!!
Amanda Formaro says
Hi Catherine! First of all, so glad you guys loved it! I grew up in the Chicago area too and had been eating this pie since they were Poppin’ Fresh :) For the chocolate, I usually melt it in the microwave. I start with one minute then stir, then switch to 30 second increments. I don’t let it melt completely. Heating it too long can cause the chocolate to seize up. When there are some small pieces left, I stir and stir until they are all melted. The heat from the melted chocolate is usually enough to melt the remaining pieces. Then I start working on the pie. Once it’s time to add the chocolate it has usually cooled enough to add it safely. Are you using the unsweetened chocolate as listed in the recipe? Sugar in the chocolate can make it solidify, so it’s important to use the unsweetened chocolate. I usually use Ghirardelli or Baker’s brand. Hope this helps!
Ellie says
I made this as a dish for Thanksgiving and it was amazing! I made it gluten free and my family absolutely loved it! Thanks for the recipe!
Amanda Formaro says
So glad you enjoyed it!
Kathy says
Do you use baker’s unsweetened chocolate?
Amanda Formaro says
Yes that will work great!
Amy says
Is that the kind you used? I looked at Baker’s chocolate and there is a few different kinds. Thanks!
Amanda Formaro says
I have used Bakers and Ghirardelli :)
Jenny says
Would this recipe work using meringue powder in place of the raw eggs?
Amanda Formaro says
I honestly do not know, have never done that. If you’re worried about the raw eggs, check the tips in the post for pasteurizing them :)
Jenny says
Thank you for your reply. For years, I’ve wanted to try making a French Silk Pie, but I just absolutely will not do the raw egg or diy pasteurized egg thing. Just don’t trust myself, I guess. I KNOW it’s doable, but I am just not gonna. LOL Anyway, I was hoping that someone who knows more than I do would be able to answer the question about substituting meringue powder. Really hoping to find out, somehow, if that is an option. Thanks anyway. I really do appreciate your replying to my question. (If you have any suggestion about who could answer that question, I would love to have that input.)
Tyler Karlberg says
Question: This pie is best the next day, but what about the day after? Trying to figure out how far in advance I can make this for Thanksgiving! This will be my 8 year old daughters first time making something to bring!
Thank you!
Amanda Formaro says
Yes excellent the second day too! We’ve feasted on ours over a 4 or even 5 day period. But the whipped cream starts to break down after that.
Natalie says
Looks so luscious and delicious! YUM!
Petty says
Hi Amanda, I love baking and I will surely try this pie. I’ll let u know how it turns out.
PS..I have chocolate mouth lovers in my family and I’m sure this will be a knockout!
Thank you.
Amanda Formaro says
Hope you love it as much as we do!
Lisa says
I made this pie yesterday. It was the first time and it turned out beautifully. I read some other pie recipes and took some pointers and applied it to this recipe. Here they are: I creamed the sugar and butter in a glass bowl, added the chocolate and vanilla, then transferred the mixture into a stainless steel bowl that i had kept cold in the freezer. I added one egg at a time and beat each egg for five minutes. I let the batter rest for five minutes between each egg and put the stainless steel bowl in the fridge to keep it cold. I noticed by the time the third egg was added, it really started to fluff up. It was set in a couple of hours and smooth as silk.
Kip Cole says
Should the eggs be cold or room temp?
Amanda Formaro says
Room temperature :)
Sarah says
Yah I figured that out after we added them, some of the chocolate seized to the side of the mixing bowl. Will make sure next time.
Shauna Sappington says
I just made this and it turned out AMAZING! ?
Amanda Formaro says
So glad you loved it like we do!
Jessica S says
im going to try this today. eeeeep
Amanda Formaro says
Hope you enjoy it!
Lauren says
hi Amanda, I have a question I just made this pie and before putting it in the fridge it looked a bit more on the liquidy side (not super super runny though) as it has been in the fridge for about 30 minutes it´s starting to look a little more solid, do you think it´ll turn out fine? thanks!
Amanda Formaro says
I’m sorry I’m just seeing this? How did it tun out?
Wendy Anderson says
Amanda, can I make this a few days in advance ? Looks amazing, thank you.
Amanda Formaro says
Yes! I would say no longer than 3 days, 2 is better. If you make the pie but don’t add the whipped topping, you can keep it in the fridge for up to a week. Add the whipped topping one day before serving :)
Maddy says
You’ve got me so excited – my absolute favorite dessert growing up and a birthday staple was Baker’s Square French Silk Pie (and NO, a Marie Callenders chocolate cream was not the same…) and I literally can’t get it any more on the west coast. Even drove an hour to a place claiming to have french silk pie still for one of my recent birthdays and was disappointed to get a regular chocolate cream. In desperation I tried making it one year but had the same experience you described — tried beating it with electric beaters for almost an HOUR but it remained grainy. I’m not much of a baker so I thought maybe it was just beyond my skills.
If I can make this recipe and have my childhood back I will cry!
Amanda Formaro says
Hi Maddy! You will LOVE this pie, I promise!! I swear by it.
Tiffany says
Hi, I am very interested in making this pie!
May I ask the recipe you use to make your whipped cream for the pie?
Thank you!
Amanda Formaro says
Hi Tiffany! To make whipped cream, pour one cup of cold heavy whipping cream into a chilled mixer bowl. Add a tablespoon of powdered sugar and 1/2 teaspoon of vanilla extract. Whisk on high until medium to stiff peaks form, about 1 minute.
ophelia says
I reduced the sugar by 1/2 cup and I still found this recipe to be way too sweet. Next time I’ll be adding a bit more chocolate and less sugar. Overall it was successful though. I had fun making it!
Amanda Formaro says
It’s definitely a rich pie. Glad you enjoyed it!
Sara says
I followed the recipe to a t. My chocolate was completely cooled, I beat it on high with an electric hand mixture, 5 minutes after each addition of 2 eggs. Can’t fogure out why it was very runny and my sugar was very granulated even after overnight. Gonna try freezing it to make it less runny. For now, just gonna run to bakers square for the real deal
Amanda Formaro says
I’m sorry you had trouble Sara, the filling should definitely not have been runny. By chance, did you melt the butter? It’s the only thing I can think of that would have caused that issue other than not measuring something correctly. :(
Karen says
I have been making two of these pies (per the requests of my parents and in laws) every year for Christmas and Easter since I’ve owned a Kitchenaid. I use store bought pasteurized eggs and I always splurge and use 3 to 4 ounces of the expensive brand unsweetened chocolate. I’ve found that using semi-softened butter and very cold eggs help the filling have a more airy, mousse-like consistency (like the real Bakers Square pie). Room temperature ingredients leave it runny and ultimately result in a final product that is way too dense. I would never dare let Cool-Whip anywhere near this amazing pie. I top mine with homemade whip cream that has been stabilized and sweetened with powdered sugar and homemade chocolate curls.
Amanda Formaro says
Sounds like you are in my kitchen Karen! Haha – I love the homemade whipped cream too, though I do understand that some people like to use Cool Whip. So glad you enjoy it so much!! :)
Zadi says
You’re awesome
**Never let cool whip near it lolol. That’s my thought as well.
Lindsay says
I’m making this pie today for Christmas tomorrow. Followed the directions to the letter, and finally I have a pie that’s easy, and my family will enjoy. It’s super easy, and with homemade whipped cream, it’s sure to please. (I have never been able to make sweets, but this is one I can now.) Thanks so much for this recipe.
Amanda Formaro says
I’m so glad! Mine in is the fridge right now :) Merry Christmas!
Maria says
Can I make the pie ahead and feeeze it?
Amanda Formaro says
I have never frozen it before, however it should be fine. Thaw it in the refrigerator 24 hours prior to serving.
Karen says
Thanks so much for posting this. I remember Baker’s Square fondly from my childhood and this pie was always my favorite. I can still remember what it tastes like, even though I haven’t been there in over 20 years. Now I can recreate it for my family who never got to try it before.
Amanda Formaro says
I hope you enjoy the recipe, Karen :)