Chocoholics, this one’s for us! French Silk Pie is my absolute favorite easy dessert to make when the chocolate cravings hit hard. A flaky pie crust is piled high with silky, sweet, rich chocolatey filling and topped with plenty of fluffy whipped cream. Serve this chocolate silk pie at any holiday table and watch it disappear!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
What’s in This French Silk Pie Recipe?
The mousse-like filling of this chocolate silk pie is made with two kinds of chocolate, peanut butter baking chips (yes, peanut butter!) and eggs. It’s rich and decadent and easy to boot! Waiting the 3 hours for it to chill is the hardest part of the whole thing.
- 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– I used Domino. 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.
Is It Safe To Use Raw Eggs?
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 expert 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.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store
A freshly made chocolate silk pie should last 3-4 days in the fridge, although it never seems to make it past day one in my house. Cover loosely with foil or plastic wrap and enjoy!
How to Freeze
You can freeze French silk pie for up to 3 months. I keep in an airtight, freezer-safe container. Let slowly thaw in the fridge prior to serving.
Serving Suggestions
This chocolate silk pie is the perfect dessert for just about every holiday. Topped simply with whipped cream and chocolate shavings, it’s just so good! For a little extra razzle dazzle, drizzle it with chocolate sauce or magic shell. When I’m feeling extra fancy, I’ll add a scoop of red velvet ice cream, too!
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
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
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
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- 1½ cups superfine (caster) sugar 300 grams
- ⅛ teaspoon kosher salt
- 1 teaspoon pure vanilla extract 4 grams
- 4 large eggs 200 grams, pasteurized
Toppings
- Cool Whip
- Milk chocolate shavings
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Blind-bake the pie crust (per package directions) until the edges are golden brown, about 10 minutes. Set aside until completely cooled.1 9-inch refrigerated pie crust
- 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).2 ounces German Baking chocolate, 2 ounces semisweet baking chocolate, ¼ cup peanut butter or milk chocolate baking chips
- 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.1 cup unsalted butter, 1½ cups superfine (caster) sugar
- Add the salt, vanilla, and cooled melted chocolate (the chocolate should be cooled but still pourable).⅛ teaspoon kosher salt, 1 teaspoon pure vanilla extract
- Switch to the whisk attachment and whisk the mixture until ingredients are incorporated, about 2 minutes.
- 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.4 large eggs
- Pour the pie filling into the cooked and cooled pie shell, smooth it out, cover and refrigerate at least 3 hours.
- Serve with freshly whipped cream (or Cool Whip) and chocolate shavings, if desired.Cool Whip, Milk chocolate shavings
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- 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!
- 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 Information
How to Make French Silk Pie Step by Step
Blind-Bake the Crust: Blind-bake a 9-inch refrigerated pie crust (per package directions) until the edges are golden brown, about 10 minutes. Set aside until completely cooled.
Melt the Chocolate: In a medium-sized microwave-safe bowl, melt 2 ounces of German Baking chocolate baking chocolate, 2 ounces of semisweet baking chocolate, and ¼ cup of peanut butter 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).
Beat the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of unsalted butter and 1½ cups of superfine (caster) 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.
Add the Chocolate: Add the ⅛ teaspoon of kosher salt, 1 teaspoon of vanilla, and the cooled melted chocolate (the chocolate should be cooled but still pourable). Switch to the whisk attachment and whisk the mixture until ingredients are incorporated, about 2 minutes.
Add the Eggs: Set the mixer to medium speed and add 4 large 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.
Fill, Chill, and Serve: Pour the pie filling into the cooked and cooled pie shell, smooth it out, cover, and refrigerate for at least 3 hours. Serve with freshly whipped cream (or Cool Whip) and chocolate shavings, if desired.
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.
Hey I have a question what can I substitute for German baking chocolate?
Hi Alena, you can use one ounce of bittersweet or semisweet chocolate plus 1/2 tablespoon of granulated sugar for each ounce of German baking chocolate.
thank you
I had to make 20 pies for a pie auction and I really wanted a wonderful French silk pie recipe and I came across this one much to my joy. This was amazing! The pies turned out beautiful the depth of flavor with the three different chocolates I loved I would say I’ve seen some comments about the grittiness and what I did was basically beat the sugar and the butter into submission with my mixer, so I did mix that quite a bit until I can not feel that there was no more grittiness. I did use four eggs as the recipe must’ve been changed and this is an amazing pie so thank you so much
We’re so happy to hear you loved this recipe, Juanita!
You can try using powdered sugar instead!
I made this and bought the extrafine bakers sugar but it was still gritty. The sugar never dissolved and I mixed it longer than the recipe called for. I recommend you change the recipe to using powdered sugar instead. Also, it was really sweet. My nieces and nephew love Chocolate Silk pie and they even said it was too sweet.
I am sorry this recipe wasn’t up to your taste, Ginnee!
It’s a good recipe, your recipe calls for two eggs but looks like you use four in your video. Which is it??? I made it with two and it came out fine…
You need 4! I apologize for the typo!!
Hi! The taste was fantastic but even after beating in my electric mixer for quite a few minutes longer, the sugar still didn’t dissolve and the pie was gritty. Would you recommend switching to powdered sugar?
Yes, you can try using powdered sugar for this!
I made the mistake of making this with regular granulated sugar and it was so gritty! Next time I will use the super fine sugar. I noticed that the video shows 4 eggs but the recipe only calls for 2. Which is correct? The texture was awful but the flavor was very buttery. Maybe the two extra eggs would help with that? Due to my error, this pie was not “silk” at all.
I tried this recipe TWICE and it just hasnt worked out for me. I whisked and whisked and never could get the sugar to dissolve; therefore, causing it to be way too gritty.
I’m so sorry, Alana!!
Your video shows 4 eggs and recipe reads 2…please advise