This easy homemade French Silk Pie Recipe is the only one you’ll ever need! Pie crust is piled high with silky, sweet, rich chocolatey filling that’s topped with plenty of fluffy whipped cream. Serve this chocolate pie at any holiday table and watch it disappear!
What’s in this French Silk Pie Recipe
Calling all chocolate lovers – this one’s for you!
- Pie Crust: You can use a store-bought or homemade pie crust.
- German Baking Chocolate: Slightly sweeter than semi-sweet chocolate but not overly sweet, this is the best ingredient to use for balancing all of the rich and sweet flavors at play.
- Semisweet Baking Chocolate: This is what really gives the pie that signature deep chocolatey flavor.
- Baking Chips: I love the subtle added flavor and creaminess from the peanut butter chips. It does not make the pie taste like peanut butter. If you prefer a more traditional recipe, you can use chocolate chips instead.
- Butter: It needs to be unsalted and adjusted to room temperature prior to using.
- Superfine Sugar: I recommend using superfine (caster) sugar for this recipe. If you cannot find any, you can pulse regular granulated sugar in a food processor for a few seconds.
- Kosher Salt: Just the tiniest pinch is all you need.
- Vanilla Extract: I love using my favorite homemade vanilla extract recipe whenever I can.
- Eggs: Ensure the eggs are fresh, and keep them covered in a refrigerator – egg shells are porous and can absorb odors from other items in the fridge.
PRO TIP: If you’re worried about the raw eggs in this chocolate pie recipe, another great option is using pasteurized eggs. Peace of mind is worth a lot! You don’t want to miss out on this French silk pie, trust me!
Is it safe to use raw eggs in french silk pie?
This is a bit of a complicated answer and a touchy subject for a lot of people. The short answer is yes, it can be safe to eat raw and under-cooked eggs if you practice good food hygiene and safety. They’re packed with protein, all sorts of vitamins and minerals, and good fats. The key is purchasing pasteurized eggs.
Here are some tips for proper use of raw eggs in cooking:
- Wash hands thoroughly, before and after handling food.
- Purchase pasteurized-in-shell eggs, which you might be able to find with the rest of the eggs in the grocery section.
- Ensure the eggs are fresh, and keep them covered in a refrigerator – egg shells are porous and can absorb odors from other items in the fridge.
- Use within 2 weeks of purchase.
- Wash eggs shells under water, just before cracking them.
- Avoid using any eggs that have a cracked shell.
- Prevent cross-contamination – as with raw meat, wash containers and surfaces that have been in contact with raw eggs before using them for other foods.
French silk pie has a more velvety, silky consistency compared to chocolate cream pie. Both are chocolatey and delicious, but they differ a little bit in consistency.
Just like the name suggests, this pie is incredibly smooth and silky!
This is almost certainly the result of using regular white granulated sugar instead of superfine sugar. If you’re very worried about grittiness, you can swap the superfine sugar with powdered sugar to avoid that concern entirely.
How to Store
A freshly made chocolate silk pie should last 3-4 days in the fridge. Cover loosely with foil or plastic wrap and enjoy!
How to Freeze
Freeze your french silk pie for up to 3 months. Keep in an airtight, freezer-safe container. Let slowly thaw in the fridge prior to serving.
Serving Suggestions
Make this chocolate silk pie recipe for Thanksgiving, Christmas, Valentine’s Day – really any holiday or special occasion that comes to mind!
5-Star Review
“This is the best French Silk Pie I have ever made. It tastes like a little piece of Heaven in every bite.” – Kat R.
French Silk Pie Recipe
Equipment
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Kitchen Scale (optional)
Ingredients
- 1 9-inch refrigerated pie crust 213 grams, store-bought or homemade
- 2 ounces German Baking chocolate 57 grams, chopped
- 2 ounces semisweet baking chocolate 57 grams, chopped
- ¼ cup peanut butter or milk chocolate baking chips 43 grams (SEE NOTE)
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- 1½ cups superfine sugar 300 grams (SEE NOTE)
- ⅛ teaspoon kosher salt
- 1 teaspoon pure vanilla extract 4 grams
- 4 large eggs 200 grams, pasteurized
Toppings
- Cool Whip Make your own! Or use store bought
- Milk Chocolate shavings
Instructions
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Blind-bake the pie crust (per package directions) until the edges are golden brown, about 10 minutes. Set aside until completely cooled.
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In a medium-sized microwave-safe bowl, melt the German chocolate baking chocolate, semisweet baking chocolate, and the baking chips on HIGH for 1-1½ minutes, or until melted. (Stir after 45 seconds and then every 15 seconds until melted.) Do NOT overheat the chocolate or it could seize (harden).
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In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high until the sugar is dissolved and the mixture is lighter in color and somewhat fluffy, about 3 minutes. The sugar should be completely dissolved – test this by rubbing a tiny amount of butter/sugar mixture between your forefinger and thumb. If it is smooth, the butter/sugar mixture is ready. If it is still a little gritty, beat the butter/sugar until the sugar is dissolved.
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Add the salt, vanilla, and cooled melted chocolate (the chocolate should be cooled but still pourable).
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Switch to the whisk attachment and whisk the mixture until ingredients are incorporated, about 2 minutes.
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Set the mixer to medium speed and add the eggs one at a time. Whisk the mixture for 5 minutes after adding each egg. Keep the mixer on medium speed (no higher). Mixing the filling too quickly could result in a runny consistency.
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Pour the pie filling into the cooked and cooled pie shell, smooth it out, cover and refrigerate at least 3 hours.
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Serve with freshly whipped cream (or Cool Whip) and chocolate shavings, if desired.
Video
Notes
- Baking Chips: I love the subtle added flavor and creaminess from the peanut butter chips. It does not make the pie taste like peanut butter. If you prefer a more traditional recipe, you can use chocolate chips instead.
- Sugar: I recommend using superfine (caster) sugar for this recipe. If you cannot find any, you can pulse regular granulated sugar in a food processor for a few seconds.
- If your filling seems too thin, then place it in a bowl and refrigerate for 1-2 hours after the mixing step. Remove from the fridge and mix again to fluff. It should be fine to pour into the crust at this point :)
- Nutritional information does not include toppings.
Nutrition
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