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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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 :)