This French Silk Pie is an indulgent treat that will satisfy all of your chocolate cravings. It starts with an all-butter chocolate pie crust, filled to the brim with a silky mousse-like chocolate filling, topped with a generous amount of pillowy homemade whipped cream, and drizzled to your heart’s desire with a rich chocolate ganache.
Table of Contents
A classic French silk pie typically calls for raw eggs in the chocolate filling. However, this chocolate silk pie is made with cooked eggs to give you peace of mind. The eggs are cooked until they reach 160°F, which is considered a safe temperature for eggs.
Chocolate lover or not, you will love this pie. The chocolate filling is rich, silky and melt-in-your-mouth delicious. Served chilled, this chocolate silk pie is the perfect summer treat.
Ingredients and Substitutions
As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips:
- Flour – all-purpose flour is used for the chocolate pie crust. You can use pastry flour instead.
- Cocoa powder – cocoa powder is used for the chocolate pie crust. Either natural cocoa powder or Dutch-processed cocoa powder will work, but Dutch-processed is preferred for a deeper chocolate flavor.
- Sugar – granulated sugar is used for the chocolate pie crust and chocolate filling.
- Butter – unsalted butter is used for the chocolate pie crust and chocolate filling. I would avoid using salted butter because only a little bit of salt is added to the pie crust and no salt is added to the chocolate filling.
- Salt – a little bit of kosher salt is used to enhance the flavor of the crust.
- Water – iced water is used for the pie crust, to hydrate the dough and bring it together. You could use some type of alcohol, such as vodka, to replace some or all of the water. Alcohol inhibits gluten formation and will create a flakier crust in the end.
- Heavy whipping cream – this is used in the chocolate filling, to make whipped cream topping and chocolate ganache. Cool whip or store bought whipped cream can be used to substitute sweetened whipped cream in the recipe, but not recommended.
- Powdered sugar – used to sweeten the whipped cream topping.
- Chocolate – two types of chocolate are used in this recipe. Bittersweet chocolate (72% cocoa) is used in the chocolate filling and dark chocolate (45-55% cocoa) is used in the chocolate ganache. For deeper chocolate flavor in the chocolate filling, substitute unsweetened chocolate. And for sweeter, lighter chocolate flavor, use semisweet or milk chocolate, though I think milk chocolate will be too sweet.
- Vanilla – is used to enhance the flavor of the chocolate filling and the whipped cream topping.
- Eggs – used in the chocolate filling.
How to make French Silk Pie
The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.
This French silk pie consists of 4 elements and multiple steps, so it may seem a little intimidating at first. However, when you break it down to individual elements, it’s actually very easy to make.
Simply follow this baking order:
- Bake the pie crust and let it cool completely.
- Make the chocolate filling and fill the cooled pie crust. Then chill in the refrigerator.
- Make the chocolate ganache and allow it to cool.
- Make the whipped cream topping just before serving. Spread it on top of the chocolate filling and drizzle with cool ganache.
First, make the chocolate pie crust
This chocolate silk pie is made with my all-butter chocolate pie crust. The crust is blind-baked and allowed to cool completely before the filling goes in.
If you want more details, tips and process photos on this step, I have a whole post on chocolate pie crust. But the pie crust recipe is included in the recipe card at the end of the post so you can have everything in one place.
Tip: docking the pie crust allows steam to escape so the bottom of your pie crust doesn’t puff up. However, sometimes it still does when you remove the pie weights to finish blind baking. If this happens, simply dock it again with a fork to allow steam to escape. The crust will settle back down.
Want to try this pie with a regular all-butter pie crust? Or an Oreo crust?
Second, make the chocolate filling
Melt the chocolate and allow it to cool slightly. I do this using a heatproof bowl set over a steaming pot of water. You could do this with a double boiler, or in the microwave as well, whichever way you’re most comfortable with.
Heat the eggs and ½ cup of granulated sugar in a small saucepan set over low heat until the mixture reaches 160°F, whisking constantly so the eggs don’t cook. Tip: if you accidentally scramble the eggs, you could strain it through a fine mesh sieve.
Add the egg mixture to the slightly cool melted chocolate and whisk until thoroughly incorporated.
Make the whipped cream for the chocolate filling: beat ¾ cup of heavy cream with 1 tablespoon of granulated sugar and ½ teaspoon of vanilla until stiff peaks form. Scoop it into a small bowl and refrigerate until needed.
Make the buttercream base for the chocolate filling: in the same stand mixer bowl you just made the whipped cream in (no need to wash), beat the softened butter, remaining granulated sugar, and 1 teaspoon of vanilla extract until light and fluffy.
Add the cooled chocolate mixture, beat until completely smooth. Scrape the side and bottom of the bowl as necessary to ensure thorough mixing.
Fold in the whipped cream, making sure to scrape the bottom of the bowl to incorporate the whipped cream evenly.
Spread the mixture into the completely cooled pie shell. Chill for at least 2 hours before serving.
Third, make the chocolate ganache
Add chocolate and cream to a small glass measuring cup or heatproof bowl and microwave for 30 seconds. Stir until the chocolate melts completely and the ganache is smooth.
Let the ganache cool until it thickens but still pourable while the pie is chilling in the refrigerator, about 2 – 3 hours at room temperature.
Finally, make whipped cream topping
Sweetened whipped cream topping is made by beating heavy cream with powdered sugar and vanilla extract. Simple and delicious.
I’ve seen other recipes using cool whip for topping or you could use store bought whipped cream to save time. But in all honesty, I think homemade whipped cream is far more superior and it is VERY easy to make.
Baker’s Tips
- There are a lot of steps to making this French silk pie, and many of the ingredients are used for multiple elements. Make sure to have your mise en place in place to maximize efficiency and avoid confusion.
- You may find that the chocolate filling is a little bit grainy when you just finish mixing it all together. If this is the case, don’t worry, chilling it in the refrigerator will allow the sugar to finish melting into the filling. You’ll have silky smooth filling in the end.
Storage
Refrigerator: you must store this pie in the fridge since it requires chilling before serving. Any leftovers should also be refrigerated. It will last 3-5 days in the fridge.
Freezer: this pie will freeze beautifully with or without the whipped cream topping and ganache and will last up to 2 months in the freezer.
You could choose to add whipped cream and ganache later when serving the thawed pie if making ahead. Or if you’re freezing leftovers, allow the pie to freeze until solid before wrapping it up to avoid crushing the cream.
I recommend thawing the pie in the refrigerator overnight since this pie is best served chilled. If you thaw at room temperature, you may end up with a warm pie if you forget about it.
More luscious chocolate recipes
- Olive Oil Chocolate Cake
- Dark Chocolate Brownie Cookies
- Chocolate Coconut Cupcakes
- Oreo Cake
- Chocolate Financiers
📖 Recipe card
French Silk Pie
Equipment
- Pie Dish
Ingredients
Chocolate Pie Crust
- 1 ¼ cup all-purpose flour (165 g)
- ¼ cup cocoa powder (22 g)
- ¼ cup granulated sugar (50 g)
- ¼ rounded teaspoon kosher salt (2 g)
- 5 ounce unsalted butter (cold & cubed, 142 g)
- 4 – 5 tablespoon cold water
Chocolate Filling
- ¾ cup heavy whipping cream (179 g)
- 6 oz bittersweet chocolate (72% cocoa)
- 3 large eggs
- 1 cup granulated sugar (divided, 200 g)
- 6 oz unsalted butter (room temperature, 1 ½ stick, ¾ cup, 170 g)
- 1 ½ teaspoons pure vanilla extract (divided)
Whipped cream topping
- 1 cup heavy whipping cream (238 g)
- ¼ cup powdered sugar (25 g)
- 1 teaspoon vanilla extract
Chocolate ganache drizzle (optional)
- 2 oz dark chocolate (45-55% cocoa, ⅓ cup, 57 g)
- 2 oz heavy whipping cream (¼ cup, 57 g)
Instructions
Make the pie dough
- Add flour, cocoa powder, sugar and salt in a mixing bowl and mix thoroughly with a whisk. Transfer flour mixture to a food processor fitted with the dough blade.
- Add cubed cold butter to the flour mixture. Pulse the food processor several times until butter is about pea and bean size. Variations in size are okay.
- Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to mix up the flour at the bottom.
- Turn the dough out on the counter or cutting board lined with a piece of plastic wrap, and shape into a disk. Wrap well and rest in the refrigerator for at least an hour.
- Take the disk of pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep the dough from sticking to the counter and roller.
- Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side. Trim the excess dough leaving just enough to fold under and create a fluted edge.
- Cover the pie dish with plastic wrap and keep refrigerated, or freeze (preferred), for 15 – 30 minutes.
- Preheat the oven to 425°F.
- Remove pie crust from the freezer and use a fork to poke steam vents on the bottom of the pie dough and on the sides.
- Place a large piece of parchment paper over the frozen pie dough, place pie weights on top or pour dry beans on top to fill the whole pie crust. Make sure the parchment is large enough to cover the edges of the crust entirely.
- Place the pie dish on a large baking sheet. Bake pie crust for 25 minutes with pie weights or beans, then carefully remove the pie weights and peel off the parchment paper. Use strips of foil to make an edge shield, and bake for another 7 – 10 minutes until the crust is fully baked, and the bottom surface is dry.
- Remove the pie crust from the oven and let it cool completely on a wire rack.
Make the filling
- Melt the chocolate in a double boiler or in a heatproof bowl set over a steaming pot of water. Set aside to cool.
- Heat the eggs and ½ cup of granulated sugar in a double boiler or in a small saucepan set over low heat until the mixture reaches 160°F, whisking constantly so the eggs don’t cook. This will take about 5 – 7 minutes. At this point the egg mixture should be foamy but still a liquid.
- Take it off the heat and add it to the slightly cool melted chocolate and whisk until thoroughly incorporated. Set aside to cool. Tip: to ensure a smoother texture, you could also strain the egg mixture through a fine mesh sieve into the melted chocolate.
- Add ¾ cup of heavy whipping cream and 1 tablespoon of granulated sugar to a stand mixer bowl, beat on medium speed. Stream in ½ teaspoon of vanilla and continue beating until stiff peaks. Scoop it into a small bowl and refrigerate until needed.
- In the same stand mixer bowl, add the softened butter and the remaining granulated sugar, 1 teaspoon of vanilla extract, and beat until light and fluffy, about 2 – 3 minutes. Add the cooled chocolate and egg mixture, beat another 2 – 3 minutes until completely smooth. Scrape the side and bottom of the bowl as necessary to ensure thorough mixing.
- Fold in the whipped cream, making sure to scrape the bottom of the bowl to incorporate the whipped cream evenly. Spread the mixture into the completely cooled pie shell. Chill for at least 2 hours before serving.
Make the chocolate ganache
- Add chocolate and cream to a small glass measuring cup and microwave for 30 seconds. Stir until the chocolate melts completely and the ganache is smooth. Let cool until it thickens but still pourable, about 2 – 3 hours at room temperature. You can speed up the cooling process by refrigerating the ganache but you’ll need to be careful not to allow it to solidify completely.
Make the whipped cream topping
- Add 1 cup of heavy whipping cream and ¼ cup of powdered sugar to a stand mixer bowl, beat on medium speed. Stream in 1 teaspoon of vanilla and continue beating until stiff peaks.
- Spread the whipped cream on top of the pie and drizzle the thickened chocolate ganache over it if using. Alternatively, you can garnish with chocolate curls, cocoa powder, chocolate sprinkles as desired.
Notes
- Unsweetened baking chocolate is used for a darker chocolate flavor.
- For a sweeter chocolate filling, you can use semisweet or milk chocolate instead. However, milk chocolate may make the filling too sweet and not chocolaty enough.
- After removing the pie weights and before putting the pie crust back into the oven, if you notice that that edge is already getting too dark, put a pie shield or a few strips of foil around the edge to prevent burning.
- When the pie crust comes out of the oven, if you notice the bottom puffing up, simply dock it with a fork to allow steam to escape.
- You may find the chocolate filling to be slightly grainy, this will go away after chilling.
Nutrition
This post may contain affiliate links. For more details on how we utilize affiliates, ads, and sponsored content, see our full disclosure policy. Thank you for your continued support, which enables us to keep bringing you delicious recipes, at no extra cost to you.
So excited to be ab le to make my favorite pie!! I have always been afraid of raw eggs. Can’t wait to make this for dessert tomorrow. I have made several of your great desserts and am always glad to say my family and I loved them all.
Hi Sherry! I’m so glad to hear. This pie is soooo good, you’ll love it. Let me know how it turns out tomorrow.