When I was in high school I lived across the street from a Poppin’ Fresh, which is now known as Baker’s Square. They make the BEST French Silk Pie, which is a rich and creamy chocolate cream pie. Yes, they beat out Marie Callender’s by a mile. I have been making this pie every Thanksgiving and Christmas since 2008.
PRINTABLE RECIPE IS AT THE END OF THIS POST
French Silk Pie
There isn’t a Christmas or Thanksgiving that goes by without this my French Silk Pie, and chances are we’ll be enjoying it for Easter too. It’s just a family favorite and there would be a lot of sad faces if I didn’t make it!
I recently updated the photos on this post. So if you followed a link or came from Pinterest and these aren’t the photos you expected, that’s why. However, I have kept the original photos in a small collage below. You know. For old time’s sake. :)
I originally discovered this recipe on a blog called Sticky Feet. Can’t thank her enough for sharing this French silk pie which has become a family tradition around here!
What you’ll need to make Baker’s Square French Silk Pie
From my original blog post: “I have to admit, I was so excited to make this, and then so worried it wasn’t going to work because the instructions said to beat the butter and sugar until creamy and not grainy. Well, mine was creamy but never NOT grainy. However, after making this multiple times now, I know to simply beat it for several minutes until light and fluffy, about 6-7 minutes.” The sugar melts in the rest overnight, so be sure to include that step. You won’t be disappointed!
For this recipe, I used my KitchenAid stand mixer
My Tips
- First off, make the filling first. The filling will be pale in color but will 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. If you are using Cool Whip, go ahead and top the pie now 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.
- NOTE: 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.
I have made this French silk pie numerous times and have used both Cool Whip (pictured in the original photos) and fresh whipped cream (as seen in these updated photos) for the topping. You can dress it up by shaving some bittersweet chocolate through a mandolin or by using a vegetable peeler. Sprinkle the shavings on the top of the pie.
Other Holiday Desserts I Love
Check out the video for this delicious French Silk Pie below!
Homemade Baker’s Square French Silk Pie
This French Silk Pie tastes just like the one you love from Baker's Square (formerly known as Poppin' Fresh!).
Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups sugar
- 2 ounces unsweetened chocolate melted and cooled COMPLETELY
- 2 teaspoons vanilla
- 4 large eggs
- 8 ounces Whipping cream or 8ounce tub Cool Whip
- 1 tbsp powdered sugar
- 6 ounce deep dish frozen pie crust baked according to package
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.
Beat 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.
- You can garnish with shaved bittersweet chocolate as well.
Recipe Video
Recipe Notes
First off, make the filling first. The filling will be pale in color but will 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.
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. If you are using Cool Whip, go ahead and top the pie now 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.
The eggs in this recipe are not cooked. If that concerns you, you can use pasteurized eggs.
This post originally published here on December 6, 2008, then republished October 8, 2016.
Amanda Formaro
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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 :)
Elaine says
Can i make the filling and let it sit in refrigerator covered for 2 days before putting in shell? I’m going camping (in RV w/refrigerator ) and need the pie for 2 nights from now but won’t have time/space/materials to make while camping.
Amanda Formaro says
Yes absolutely! Take a sturdy whisk with you and store the filling in a large bowl. When ready uncover the filling and whisk it to loosen it up. It will have firmed up in the fridge. Then put it into the pie shell and refrigerate again.
Laurie says
So mine is totally runny. What’s the deal. Followed the instructions exactly. Help this is for my sons birthday.
Amanda Formaro says
Hi Laurie. Without being in the kitchen with you I can’t say for sure. A couple of things that could have caused the issue would have been melted butter or butter that was too soft. Another thing would be not beating the mixture as instructed (it needs the full time for each step) or the mixer was not at a high enough speed. Also, make sure the melted chocolate is completely cooled before adding it to the mixer. There’s a video in the post – hopefully that will help show what the consistency should look like.
Andrea says
I followed the instructions to a tee, and it turned out pretty good. The only thing, the sugar was super granulated still after sitting overnight in the fridge. What can I do to avoid this next time? Thank you!!
Amanda Formaro says
Hmm, definitely should not have been granulated. The only thing I can think of is that you didn’t run the mixer the full length of time or the speed wasn’t high enough.
HLS says
I used Baker’s Superfine Sugar (instead of regular granulated sugar) and it wasn’t nearly as grainy as the first time I had it. Yum!!!!!!!! This is now our favorite chocolate pie!!
Amanda Formaro says
Good to know :) However it shouldn’t have been grainy at all the next day when you eat it. So if it was, you may not have beaten it long enough. I always set a timer for each step in the recipe.
Marianna says
This is the best recipe out there!!! I recommend using Guittard dark chocolate. Also definitely ADD THE VANILLA to the butter mixture NOT TO THE MELTED CHOCOLATE!! The first time I made this I didn’t read the comments. The chocolate seized up immediately!! Ugh. Oops! Also I recommend whipped cream–Making it from scratch you can make it as sweet or not as you want. It’s so easy.
Amanda Formaro says
So glad you loved it! If the chocolate seizes it’s because it wasn’t allowed to cool. I always melt the chocolate first, before i do anything else. Adding vanilla to cooled chocolate will be fine. I missed that in the comments, so I will make a note in the post.
Also I agree about the fresh whipped cream. But fresh whipped cream does not have stabilizers, so if using fresh whipped cream don’t add it if the pie will sit in the fridge for more than a day before serving.
I love this pie!!!
McKinsey Maynard says
Fresh whipped cream can be mechanically stabilized simply by beating it slightly above med speed until almost stiff peaks, then finishing it on low for 1 min. After piping, it didn’t fall after even several days.
Amanda Formaro says
Great tip thank you!
Annette Ranae says
So I just made this…… It was fluffier with just the two eggs, then I added the last two eggs, and it got runny…. I this normal? I’m really hoping it’ll set up nicely while it chills in the fridge.
Amanda Formaro says
Hi Annette. How did it turn out? After all the eggs are in the texture should be silky looking, but I wouldn’t say runny.
Laura says
Literally making this right now. It’s for my boss, who’s last day is tomorrow and it’s his favorite pie. Now, I’m taking a chance (I NEVER bake, or, am not known for baking) but, I wanted to make two of them. Going against my better judgement I went for it and doubled the recipe in one. I’ll let you know tomorrow if I made a mistake ?
Amanda Formaro says
I hope it came out good, Laura!! Be sure to let me know :)
Ashley says
Do you have advice on melting the chocolate? And do you have a recipe for the whipped topping?
Amanda Formaro says
I just melt the chocolate in the microwave on full power for 1 minute. Then stir and continue cooking at 30 second intervals, stirring after each, until melted. For the whipped topping, pour one 8-ounce container of heavy whipping cream into an electric mixer bowl. Add a tablespoon of powdered sugar. Mix with a whisk attachment on medium high until medium peaks form.
Amanda Formaro says
I just melt the chocolate in the microwave on full power for 1 minute. Then stir and continue cooking at 30 second intervals, stirring after each, until melted. For the whipped topping, pour one 8-ounce container of heavy whipping cream into an electric mixer bowl. Add a tablespoon of powdered sugar. Mix with a whisk attachment on medium high until medium peaks form.
Rebekah Garcia says
I just wanted to say that I made this for my birthday and it turned out PERFECT! So rich and silky! Was feeling nostalgic for Baker’s Square and this hit the spot. Thanks, Amanda! <3