Chocolate French Silk Pie

Chocolate French Silk Pie- Baker Bettie

I fully admit that I have avoidance issues when it comes to pie. I rarely make them. And it has nothing to do with disliking pie. Pie is probably one of my favorite desserts. But I don’t particularly like making them. And I have realized that the only reason I don’t like making them is because I’m not confident in my crust technique. Why is it so hard to make the edges look pretty?!

Chocolate French Silk Pie- Baker Bettie

Making desserts that look pretty is definitely not my strong point. I fully admit that. I am much better at making desserts that taste awesome. But with the holidays coming up I am determined to end my avoidance of pie and start getting confident with it. Avoiding things is never the answer. And maybe after I tackle pies I’ll start in on cakes. The thought of that just gave me a whole lot of anxiety… It’s okay. We’re still on pie. One intimidating decorative dessert at a time here.

Chocolate French Silk Pie- Baker BettieLet’s talk eggs for a moment. More specifically, raw eggs. I feel it is my duty as a recipe blogger to give the raw egg disclaimer on this recipe since it does call for raw eggs. If you are going to make this pie I want you to listen to me closely. Use fresh eggs for this. Eggs that are at least grade A or preferably grade AA. Don’t use grade B or eggs that you forgot to put away and left out on the counter for a couple of hours.  The chances of you getting sick from eating a little raw egg are pretty rare. But let’s just keep those chances to the absolute minimum by using eggs that haven’t had time to grow a whole lot of bacteria. I fully admit that I eat raw egg all the time. A lot of batter gets into my tummy before it goes into the oven and I barely cook my runny eggs in the morning. But I fully understand if you are not okay with the small risk raw eggs bring.

And if you are pregnant, or have a weak immune system, or are feeding small children, just hold up for a little bit on this one. I am going to post another chocolate pie soon with a cooked custard that will be much more safe for you and just as delicious!

Chocolate French Silk Pie- Baker Bettie

Now there are recipes out there calling themselves French Silk Pie that do not use raw eggs. However, I have to say that these pies aren’t really true to what French Silk Pie really is. French Silk Pie is actually an american creation. Unlike a cooked custard cream pie, it is incredibly dense and “silky.” The eggs bring a lot of richness to the pie and this is one of those desserts that I can really only have a few bites of because of how rich it is. My husband, on the other hand, can eat a huge piece for breakfast and feel great.

Chocolate French Silk Pie- Baker Bettie

I hope everyone is looking forward to the holidays with as little stress as possible. This is a great dessert to make the day or even two days before! It holds up well under refrigeration and you can add the whipped cream on just before serving to keep a fresher taste and look. And cut small pieces for your family to make sure there is some left over for breakfast the next day. Leftover pie for breakfast is one of the best things about the holidays.

Chocolate French Silk Pie- Baker Bettie

One Year Ago:
Sweet Potato Casserole Cookies

Two Years Ago: 
Oven Hickory Smoked Ribs

* Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially if you have a medical condition.

Chocolate French Silk Pie


    for the crust
  • 1-1/2 cups flour
  • ½ cup shortening
  • pinch of salt
  • ice water
  • for the filling
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 4 ounces unsweetened chocolate, melted and cooled slightly (I used ghiradelli 100% chocolate)
  • 2 tsp vanilla extract
  • 2 TBSP cocoa powder (optional, but intensifies the chocolate flavor and color)
  • ¼ tsp instant espresso powder (optional, but intensifies the chocolate flavor)
  • 4 large eggs
  • whipped cream for topping
  • chocolate shavings or curls


    for the crust
  1. Preheat oven to 400ºF.
  2. Cut shortening into the flour and salt with a pastry cutter to the consistency of coarse meal.
  3. Add ice water 1 TBSP at a time while stirring gently until the dough starts to form into a ball.
  4. Gently roll out the crust and place it in a pie plate. Crimp edges as desired. Dock the dough by piercing with a fork several times around the bottom and sides.
  5. Lay parchment paper into the crust and fill with dried beans, rice, or pie weights.
  6. Bake in the bottom third of the oven for 15 minutes. Remove the pie weights and place back in the oven for 10 more minutes, or until the crust is golden brown.
  7. Allow to cool completely on a wire rack before filling.
  8. for the filling
  9. In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy.
  10. With the mixer still running, pour the cooled melted chocolate into the butter/sugar mixture. Add the vanilla, cocoa powder, and espresso powder if using. Scrape down the bowl.
  11. Add eggs one at a time, beating for 5 full minutes in between each addition
  12. (20 minutes total) at a medium-high speed. The mixing time is necessary to get the silky texture.
  13. Pour the filling into the cooled crust and allow to set in the refrigerator for at least 4 hours and up to 2 days before serving.
  14. Top with whipped cream and chocolate shavings or curls.
  15. Crust recipe is from my grandma Chris.
    Filling recipe is adapted from Martha Stewart


  1. Pie for breakfast. Yes!

  2. The heck w/ breakfast…pie all the time…

  3. Sometimes on Thanksgiving or Christmas we have the desserts for lunch, because we're all too full after dinner. It works out quite nicely!

  4. Venetta Stephens says:

    I always eat leftover pie for breakfast, especially a fruit pie.

  5. KRISTIN!!! THIS PIE IS GORRRRRGEOUS!!! And I could totally eat a whole piece, I loooove French Silk Pie!!!

    and I’m with you—I have a difficult time making food pretty, yummy I can do, pretty is harder. You totally did it here though, made this pie super beautious! Love it want it!

  6. This pie is singing to me sweet melodies. I need a slice right now!

  7. Ooh, I LOVE French Silk Pie! This looks SO delicious!

    I hear ya on attractive desserts…About the only things I can make look good are cupcakes. Regular-sized cakes are out of the question! :)

  8. This pie is absolutely GOREGOUS!!!! I love how sophisticated some shaved chocolate makes a dessert! So fancy! I love this!

  9. Your French Silk Pie is amazing – thank you for sharing! I know the last few pieces were fought over at Thanksgiving. :)

  10. I made this pie and had it in the fridge for over 4 hours. It never set. So I put it in the freezer and left it all night. It still never set. Did any of you have problems with this?

  11. Hahahahahha….you cook like your aunt. Lol…

  12. Did you beat it for the full time indicated? It takes 20 full minutes of beating to get the right texture otherwise it will not have the right consistency and will not set. The mixture will be quite thick after beating. Almost thick enough to slice right then.

  13. Sherilyn Sandford Phillips says:

    I made this pie…and I almost wish I hadn't! It was sooooo good that I want to make it over and over. I was kinda shocked at how the beating of the eggs made it "set." Who knew that was the secret. :) If someone's didn't set then they clearly didn't follow the instructions. Yummy. Thanks for sharing.

  14. Dan Danecker says:

    Thank you for the recipe my pie was absolutely awesome. I also added a tablespoon of brandy and used a butter based crust recipe from Joy of Cooking. Other than having to borrow my neighbors stand mixer this recipe is perfect.

  15. Beth Anne Bonetti says:

    Sorry, but I don't make anything with eggs in it that isn't baked.

    • Lisa Cox says:

      You would use pasteurized eggs. If you are unable to locate then you could google “how to pasteurize eggs”.

  16. Linda S. says:

    Hi there! Could I use a pasteurized product like Egg Beaters? Thanks!

    • Lisa cox says:

      I’m not sure, I don’t use them. I use “safest choice” pasteurized eggs, found locally at a grocery store called “Price Chopper” and according to their website at Walmarts through out the nation.

    • Baker Bettie says:

      I really don’t think that will work Linda. I can’t say for certain because I haven’t tried it, but egg beaters do not whip up the way eggs do. You need to air to whip into the eggs for this to set. Like Lisa said, pasteurized whole eggs would be fine.

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