Baker Bettie

Chocolate French Silk Pie

Rich and decadent chocolate french silk pie recipe. This pie filling requires no baking and is a rich silky chocolate filling with whipped cream topping and chocolate shavings. 

Chocolate french silk pie with a slice cut out of it

Chocolate French Silk Pie Overview

Chocolate french silk pie is an incredibly rich chocolate pie with a chocolate mousse filling and a whipped cream topping. The filling is intensely chocolate in flavor and is very rich from the high ratio of butter and eggs in the mousse. 

Traditional french silk pie is made with a classic pie crust which is what I prefer. I think the contrast of the salty crust is perfect with the rich filling. However, if you prefer, you can use a graham cracker crust or an oreo crust

This pie is always a showstopper! I bring this along to most holiday gatherings and it is always the most popular dessert offered! 

What is French Silk Pie Made Of? Why is it Called French Silk?

French silk pie is made from a rich chocolate filling that is, as its name suggests, incredibly silky. The filling is essentially a rich chocolate mousse made from butter, sugar, eggs, and chocolate. The filling is also kept raw which helps with its unique texture. 

There is some debate about when this pie first originated. Some believe it came about in the 50’s as a winner of a Pillsbury bake-off, others think it first appeared in the 80’s created by a famous pastry chef. Wherever it started it is sure to be a hit with whoever it is shared with! 

Upclose view of the Chocolate french silk pie

Is French Silk Pie Safe to Eat? 

The concern around french silk pie being safe to eat stems from the fact that it is traditionally made with raw eggs in the filling. There are versions out there that call for cooking the filling, however I find the filling to be inferior to the classic version.

Because this recipe does use raw eggs it is important to use pasteurized eggs if you are concerned about foodborne illness. Pasteurized eggs have been heated to a point where any bacteria present will be killed to eliminate the risk of foodborne illness, but the egg remains raw.

You can look for brands of eggs that are labeled as pasteurized in the grocery store. Or if you are unable to find them you can pasteurize eggs yourself using this tutorial. 

A slice of Chocolate French Silk Pie on a plate

How to Make French Silk Pie

I highly recommend to read the recipe all the way through before starting. Also make sure that you do not rush the filling process as it needs the full mixing time to really set up. 

Step 1: Prepare the Crust

Preparing the pie crust for the french silk pie

I prefer a traditional pie crust for this pie (recipe below). However, if you prefer, you can prep a graham cracker or an oreo crust. Oreo is my husbands favorite with this pie, but I think its a little too rich. 

Step 2: Bake & Cool the Crust

Baked crust for french silk pie

Blind bake the crust and allow to cool completely before adding the filling. Because the filling is kept raw, the crust must be baked all the way through before the filling is added. 

Step 3: Cream the Butter & Sugar for the Filling

Butter and sugar being creamed for the french silk pie filling

Cream the butter and sugar together until light and fluffy. This will take a good 3-4 full minutes of mixing. 

Step 4: Add the Chocolate 

After the chocolate has been added for the french silk pie filling

Add the melted and cooled chocolate into the mixing bowl along with the cocoa powder and espresso powder if using. The cocoa and espresso powder are optional but really help intensify the chocolate flavor. 

Step 5: Add the Eggs one at a Time

Add the eggs into the mixer one at a time, mixing on high speed for 5 full minutes after each egg addition. This is extremely important for the filling to be able to set. 

Do not rush the mixing and adding of the eggs. You will be mixing for a full 20 minutes at high speed- 5 minutes for each of 4 eggs. If you do not have a stand mixer you can use a hand mixer for this step, but it will be quite the arm workout! 

Step 6: Allow the Filling to Set & Top

Pour the filling into the cooled pie crust and let it set for 3-4 hours in the refrigerator. Then you can top it with real whipped cream and chocolate shavings! 

Chocolate French Silk Pie with a slice taken out

Does French Silk Pie Need to Be Refrigerated? 

French silk pie definitely needs to be kept in the refrigerator due to the raw eggs in the filling. The filling will also start melting if it becomes too warm. 

How Long Can You Keep French Silk Pie? 

You can keep french silk pie refrigerated and loosely covered for 3-4 days. It is best eaten the day after it is made for the best texture with the crust. 

Watch the Video Tutorial! 

Chocolate French Silk Pie with a slice taken out

Chocolate French Silk Pie

Yield: 1- 9" Pie
Prep Time: 4 hours
Cook Time: 25 minutes
Total Time: 4 hours 25 minutes

This pie filling requires no baking and is a rich silky chocolate filling with whipped cream topping and chocolate shavings. 


For the Crust

  • 1 1/4 cups (150 gr) all-purpose flour
  • 1/2 tsp kosher salt
  • 1/3 cup (75 gr) shortening or cold butter cut into small pieces
  • 2-4 TBSP (30 ml-60 ml) ice water

For the Filling

  • 1 cup (220 gr) unsalted butter, room temperature
  • 1 1/2 cups (294 gr) granulated sugar
  • 4 ounces (112 gr) unsweetened chocolate, melted and cooled slightly (I used ghiradelli 100% chocolate)
  • 2 tsp vanilla extract
  • 2 TBSP (13 gr) cocoa powder (optional, but intensifies the chocolate flavor and color)
  • 1/4 tsp instant espresso powder (optional, but intensifies the chocolate flavor)
  • 4 large eggs, room temperature (*use pasteurized eggs to eliminate risk of foodborne illness)

For the Topping

  • 1 cup (237 ml) cold heavy whipping cream
  • 1 tsp vanilla extract
  • 1/3 cup (40 gr) powdered sugar
  • chocolate shavings, optional


NOTE: There have been several reviews that this pie has ended up with a grainy texture. After extensive testing these things will prevent this: Make sure you are using a paddle attachment (not the whisk attachment) for your mixer. Mix each egg for a full 5 minutes. Do not rush this part! Make sure you scrape down the sides of the bowl and the bottom of the bowl between each egg addition to insure that all of the sugar is getting mixed fully and is not sticking to the sides or bottom.

For the Crust

  1. Preheat oven to 400º F (200 C).
  2. In a large mixing bowl, whisk together the flour and salt. Add the shortening or butter to the bowl and cut it in with a pastry cutter until 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 pat the pie dough into a disk and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
  5. Gently roll out the crust out on a lightly floured surface until it is about a 12 inch circle. Place the dough in the pie plate and pull up on the edges to let it fall into the plate naturally. Do not stretch it to fit. Crimp edges as desired (watch the video to see how I shape it). Dock the dough by piercing with a fork several times around the bottom and sides.
  6. Lay a piece of parchment paper into the crust and fill with it dried beans, rice, or pie weights.
  7. Bake in the bottom third of the oven for 20 minutes. Remove the pie weights and place back in the oven for 5 more minutes, or until the crust is golden brown.
  8. Allow to cool completely on a wire rack before filling.

For the Filling

  1. In the bowl of a stand mixer fitted with a paddle attachment (make sure not to use a whisk attachment), beat together the butter and sugar on medium-high speed until light and fluffy- about 3-4 minutes.
  2. 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.
  3. Add eggs one at a time, beating for 5 full minutes in between each addition (20 minutes total) at a medium/high speed (setting 8 on stand mixer). Scrape down the bowl making sure to get the sides and the bottom of the bowl between each egg addition. This is important to make sure all of the sugar is getting fully mixed and your pie will be truly silky. The full mixing time of 20 minutes, 5 minutes for EACH egg, is necessary to get the silky texture and for the pie to set.
  4. 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.

To Top

  1. Pour the heavy cream and vanilla in the bowl of a stand mixer fit with the whisk attachment or in a large bowl with a hand mixer. Whip on high speed and slowly stream in the powdered sugar until the whipped cream reaches stiff peaks.
  2. Top the pie with whipped cream and chocolate shavings or curls.


  • Filling recipe adapted from Martha Stewart's French Silk Pie Recipe
  • Disclaimer: Consuming raw or under-cooked eggs may increase your risk of food borne illness, especially if you have a medical condition. Use pasteurized eggs to reduce risk.

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Nutrition Information:

Amount Per Serving: Calories: 635
A collage of images of the Chocolate French Silk Pie

 Easy Chocolate French Silk Pie Recipe

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149 comments on “Chocolate French Silk Pie”

  1. We eat raw eggs??

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  3. And how do eggs get cooked???
    A pie with raw eggs? Did I miss something???

    • Hi Anne,

      This pie is traditionally made with raw eggs. The whipping of the eggs causes the pie to set. There is commentary in the post regarding the safety of consuming raw eggs. Make sure you use fresh eggs, or if you are concerned, look for “pasteurized” eggs which eliminates the risk of getting sick.

  4. I just finished making this pie & the only ingredient I left out was the instant espresso. I’m curious to know if the bitterness of the unsweetened chocolate tames a bit after resting several hours? I wanted to make 2 of these for Thanksgiving but am a lil afraid that the filling will be too bitter. Any idea on how to sweetened it just a little bit? I am no good at tweaking recipies.

    • You can definitely add more sugar into the pie, but I have never heard a review that it was too bitter! Especially with the sweetness of the whipped cream on top! It is a very sweet, very rich pie!

  5. I made this pie the first time just as the recipe says and it turned out really good and then I made a second pie but was out of vanilla extract so I used peppermint extract instead and was a little wary about how it would taste…. Well my worries were for nothing because this tasted awesome with the mint in it, kind of like a peppermint paddy pie. So good. Thanks for the awesome recipe and if you like minty chocolate give the peppermint extract a try and you won’t be disappointed. Also I on used 1 teaspoon on peppermint.

  6. No matter how long I beat the butter and granulated sugar for, the texture was still so grainy.  I figured maybe the sugar would dissolve more as I added the eggs but it still was extremely textured.  I don’t know what I did wrong.  Could I use powdered sugar instead?

    • Hi Becca,

      Before it sets in the fridge, it does remain just very slightly grainy, but it will be smooth once it sets. Did you finish the pie and refrigerate it?

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  8. I want to make this for Thanksgiving this year (looks amazing!), but I have to make it a few weeks ahead of time. Would it do okay frozen and then thawed? 

  9. I made this for Christmas dinner. So scrumptious!!!! And my family loved it as well. We used store-bought eggs, and it’s 6 days later and no one got sick. 🙂 This is going on my Christmas dinner dessert menu from now on.

  10. I LOVE this recipe and I have used it a few times but the last time I made it, the filling wasn’t silky after it set, it was dry(ish) and crumbly. Did I beat the eggs too long? I use the KitchenAid stand mixer and always use farm fresh eggs. They might have been room temperature this time around. I want to make this again on Thursday for a friend and want to be sure the filling is smooth and silky vs. crumbly. Any advice? BEST TASTING FRENCH SILK PIE EVER!!! Thanks!!

    • Hi Elizabeth! Thanks for reaching out. This is a curious problem. I’ve never heard of it before! Your instinct about it possibly being over-beating the eggs could be the problem. Are you using a paddle attachment instead of a whisk attachment? You definitely do not want to use the whisk attachment. The eggs being room temperature shouldn’t have affected it, but if you have made it successfully with cold eggs maybe try that this time, but I’ve definitely made it with room temperature eggs. What speed on your kitchenaid were you using? I would set it to 7 or 8. I hope this helps!

      • Thank you! I used paddle and this time I will set the timer for each egg. I might have beat an extra minute or two from being distracted. It was the consistency of a truffle which was odd but still totally delicious! I will use cold eggs as well since that worked once before. One time I made this, I switched the coffee and cocoa powder and everyone made fun of my coffee cake! LOL It was still DELISH! This is a great recipe so thank you!!

  11. Hi, is this pie a 9 or 10 inch pie?

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  15. I have to make individual (bite size) servings for an event I’m catering. French silk was one of the request. My question is can I make the filling in advance and then pipe in prebaked pie shells at a later time? Like 2 days later. I’m wondering if it would go “flat” after being stored and then put in a pastry bag to pipe in?

    • Hi Lori! While I have never tried this, I do think it will work well. After refrigerated, this filling tends to hold its thickening well. If you have the opportunity to make a small batch to test it before the big event, I would definitely recommend that!

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  18. Was really thick, not what I was thinking… thought it would be more lighter consistency. But was good. Very rich. I TOO did have a grainy texture when set.

  19. This recipe produced a grainy texture, even after setting in the refrigerator for 5 hours. I’ve researched other French silk pie recipes and have found that all of the other recipes use confectioners sugar, not granulated sugar. 

    • Hi Tobi! So sorry to hear you had issues with the pie being grainy. I have made this pie at least 20 times and have never had this issue and many of my family members have tried it as well. Can I ask what brand of sugar you are using? I’m wondering if that is the difference. I can definitely test it with powdered sugar, but truly, the top 10 French silk pie recipes I’m seeing in google, only 2 of them are using powdered sugar. So it definitely isn’t the most common, but might be the way to go if you are having this issue. Did you for sure beat it for the full 20 minutes? That part really cannot be rushed. And definitely need to be using a paddle attachment, not a whisk attachment.

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  21. I tried this recipe several weeks ago, and decided it was one of my favorite pies! I am having company and am making this recipe again because it is so good! Thank you for sharing this recipe on Pinterest!

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  26. I made this pie for Thanksgiving this year and it was a huge hit! I didn’t have any issues. I used a premade pie shell that wasn’t as deep so I ended up with two pies which was good because the first one went so fast!

  27. I made this today and had the same grainy sugar problem. I’m thinking (based on a chocolate cake recipe I make), perhaps adding the sugar to the melted chocolate and then adding that to the butter might help break down the sugar better? I’ll try that next time and report back 🙂

    • Hi Elise! Let me know if you get better results. I make this pie frequently and have never run into this issue. Are you using a stand mixer? Make sure you are beating it at high speed for the full 5 minutes for each egg and scraping down the sides of the bowl between each egg. That is really key to getting a silky smooth texture!

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  30. I have made this pie several times and it is really good, it does tend to be very rich and a little dense though.  I was wondering if you have ever add some homemade whip cream to it to make it more fluffy and light, and if so did it turn out ok? 

    • Hi Patricia! Yes, traditional French Silk pie is extremely rich and dense by design. If you want to try folding in a little whipped cream you definitely can! I have not tried this so I’m not 100% sure if it will set correctly, but I think it should! Enjoy!

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  32. Is this for a deep pie dish ( 1 1/2- 2″ deep) or a shallow one (1 1/4- 1 1/2″)? I really want to try this and use my vintage Pyrex dish which is a shallow pie dish. I’m seeing a lot of recipes for French Silk Pie, but not one that addresses pan size. Thanks in advance!!!

    • Hi John! Because the filling is so thick it does work in either, it will just stand up above the shallow dish a little bit. But I make it in a deep dish pan!

  33. Would it be ok to mix the filling for the chocolate french silk pie with a regular hand held mixer?

  34. This is the best and fanciest pie I have ever made and it always turns out perfect. I have made this several times with different crusts and it always turns out amazing. Thank you!

  35. I’ve LOST my Choc Silk Pie recipe!! The above recipe seems to be the closest to my beloved one. 🙂

    Of course, I always seem to put my spin on things.

    A FEW GOOD VARIATIONS that work FOR ME : 1) I use an Oreo pre-made shell most of the time – I love the extra chocolate. 2) ….1/4 t. almond flavoring 3) I also use toasted almond slices placed on the crust before putting the filling in the crust… the nuts just ‘add something’ special that goes with chocolate. 4) For topping, of course, it too is simple — cool whip with a few toasted almonds strategically placed. 5) I also have found when the pie is placed in the refrigerate the few sugar granules do seem to dissipate.


  37. This is the second time I’ve made this pie the first time I was amazed how whipping eggs one at a time for 5 min each could create such a lovely pie… just put my second pie in the fridge. Can’t wait to eat it tomorrow…  thank you

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  39. Just a note on the origin of the recipe. I have a Betty Crocker recipe card from a set of cards my mom got as a wedding gift in 1971. So it definitely was before the 80s. Thanks for a great recap!

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  42. Thank you for this recipe. It turned out really good. It’s delicious and it looks so impressive. I followed all of the directions for the filling and used my Kitchen Aid, which did most of the work. For the crust I used frozen pie crust dough  I had made a few weeks ago. I agree that traditional pie crust with flour, shortening, water and salt works well with this. 

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  44. This recipe is very similar to one my mother made when I was growing up, passed on by her aunt. (Definitely dating back to the 1940s or 1950s.) I haven’t made it in a long time, because of the raw eggs, so I was very glad to see your tip on pasteurizing the eggs. Although no one ever got sick when we ate it back in the day!

    Your recipe added cocoa powder and espresso powder, so I’m excited for a richer chocolate taste. My mom’s recipe used powdered sugar… you think that would solve the problem of the grainy texture? I did follow your recipe exactly and it seemed to be very smooth. It’s chilling now, so we’ll see tonight!

  45. I made this pie last night.  I followed the recipe exactly.  Beat the egg on high for 5 minutes each.  Used a paddle and my kitchen aid.  It is delicious but gritty from the sugar.  I am so sad!  What do you think about using powdered sugar instead of granulated sugar?

  46. Hi, can I just check the tablespoon measure for the cocoa ? It says 13gr…is this correct?  Normally one tbsp is 15gr so the 2 tbsp should be 30g.  I just want to know if it is the spoons which are wrong and should be 3 TSP (15g)…or the two TBSP = 30g…many thanks…b
    But nevertheless, a great recipe, really delicious…

  47. Made this last night. It’s delicious and not grainy but it didn’t “set up” and is more like a thick, gooey filling. Not sure what I did wrong. 

    • Hi Kiea, everytime I’ve had an issue with it not setting up is because the mixture wasn’t beaten long enough in between egg additions. You really have to set a timer and beat for a long time in between or you’ll have that issue.

  48. This is an awesome pie. My Gigi made it as long as I can remember so it definitely was around prior to the 80’s. I’m guessing the 50’s bake-off as the origination of the pie. This was always my birthday “cake” request!

  49. I made this over the weekend & while it is good, it is very rich and dense. I used my paddle attachment and set a timer for each egg. I also used the ghiradelli chocolate & cocoa powder. Is there anything I can do differently to make it more silky or less rich? Does it need to sit at room temperature for a bit before serving?

    • The cocoa powder is optional. I would say if you don’t want it as rich you can omit it. I would suspect you would be more interested in a chocolate mousse pie. You can eat it at room temperature but it’s better cold.

  50. It was a little pricey but totally worth it . I had family come from Tennessee and this pie was a hit and my go to pie for now on.

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