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- 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.

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?!

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.

Let’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, or even better yet you could use pasteurized shell eggs if you are overly concerned about getting sick!

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. I actually eat raw egg from unpasteurized eggs 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.

Chocolate French Silk Pie- Baker Bettie

And if you are pregnant, or have a weak immune system, or are feeding small children you should be more cautious. Either pass this recipe by, or you can also buy pasteurized in the shell eggs in the grocery store.

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.

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

Chocolate French Silk Pie

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 1/2 cups flour
  • 1/2 cup shortening or cold butter cut into small pieces
  • pinch of salt
  • ice water

For the Filling

  • 1 cup unsalted butter, room temperature
  • 1 1/2 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)
  • 1/4 tsp instant espresso powder (optional, but intensifies the chocolate flavor)
  • 4 large eggs

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


For the Crust

  1. Preheat oven to 400ºF.
  2. Cut shortening or butter 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.

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 until light and fluffy.
  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 high speed. 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 undercooked 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

 Easy Chocolate French Silk Pie Recipe

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123 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!!!

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