French Silk Pie
Posted Feb 02, 2020, Updated Nov 15, 2022
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In this Homemade French Silk Pie recipe, a flaky pie crust is filled with a chocolate cream filling and topped with homemade whipped cream! This chocolate silk pie recipe is made from scratch and tastes even better than Baker’s Square or Village Inn!
This Homemade French Silk Pie is made completely from scratch and is even more delicious than the famous version from Village Inn (or Baker’s Square for my Midwest-dwelling friends)!! Yes, you heard me right! It’s even better! (Just like this Oreo Pie)!
What makes it better than it’s store-bought counterpart? Well, this homemade version is just as silky and smooth, but it packs a richer, deeper chocolate flavor and is not overly sweet. Plus it is made with real-food ingredients (no packaged puddings or cool whip like this peanut butter pie – yum!).
The inspiration for this recipe comes from my husband’s mom. I took her recipe that she created many years ago and tweaked it over the last decade to dial it in to be, what I consider, the perfect french silk pie!
French Silk Pie: Ingredients and Substitutions
Since people often wonder what French silk pie is made of, let’s chat about the ingredients in this recipe! Remember there are no packages puddings or mixes which is why it is so delicious!
- Pie Crust: If you make the pie crust I recommend not making any substituions, except that you can swap shortening for butter, and follow this all-butter pie crust recipe instead. You can use a store-bought crust for convenience.
- Salted Butter. unsalted butter can be used in place of salted butter.
- Semi-sweet chocolate. You can use any form (chips, chocolate bars, melting discs, etc.) or any percentage of chocolate in this recipe and it will taste amazing. Just be aware, lighter (milk) chocolate yields a sweeter pie, while darker or unsweetened chocolate makes for a richer, less sweet pie. I personally love using unsweetened chocolate, but my family all preferred semi-sweet!
- Whipping cream. Heavy whipping cream, whipping cream, or heavy cream each work well in this recipe. I discuss the difference in this post: how to make whipped cream.
How to make french silk pie
This homemade french silk pie recipe has a lot of steps, but none of them are very complicated. However, the order matters. Over the years I have found that it’s easiest to make this recipe in the following series of steps:
- Make/bake crust. Then let it cool.
- Whip whipping cream for the filling – store in the refrigerator for later.
- Make sweetened whipped cream topping – then store in the refrigerator.
- Make chocolate silk filling.
- Put it all together!
Bake the pie crust
The first step in this recipe is to bake and cool the pie crust. To keep this chocolate silk pie recipe totally from-scratch, I included my favorite crust recipe to complement the chocolate cream pie filling. Please note, the crust has to chill for at least 1 hour, so plan accordingly! I usually make it the day before and let it chill overnight!
However you can use your own crust recipe, this all-butter pie crust recipe, or a store bought crust! (an Oreocrust is SO delicious)! Just be sure it’s baked before using it in this french silk pie recipe! (note, the photo below is of an unbaked pie crust).
Whip the cream
Next, you will need to whip the cream in two separate batches. First, whip 3/4 cup of the whipping cream until stiff peaks form. Then set it aside in the refrigerator. This is to be used in the chocolate silk filling.
Next, make the whipping cream for the topping. I have a full post and video on how to make homemade whipped cream (<- click here), with all my tips and tricks for you! But you’ll want to make it and then set it aside in the refrigerator for later.
Make French Silk Pie Filling
While the pie crust is cooling and the whipped cream is chilling in the refrigerator, make the chocolate silk pie filling.
Begin by creaming together the butter, vanilla and sugars until the mixture is smooth and sugar is dissolved.
Add chocolate and beat until fluffy.
Then, add the eggs, 1 at a time, beating for 1 minute after each addition.
After all the eggs have been beaten into the filling, gently fold in the plain whipped whipping cream. with a spatula until everything is evenly combined and the mixture is uniform throughout.
Assemble the French Silk Pie
Next, transfer the chocolate filling into the baked and cooled pie crust and spread it evenly so that the top is flat.
Use a piping bag to pipe the whipped cream onto the top of the chocolate silk filling, or just spread it on with a spatula or knife. To pipe the rose design I use a Wilton 1M tip and a large coupler.
If desired, add chocolate shavings, chocolate curls, etc. to the top of the whipped cream.
Chill
Once the French silk pie is assembled, chill it in the refrigerator for at least 4 hours, or overnight. I usually make this chocolate pie the day before and let it chill overnight in the refrigerator.
Freeze
Many people ask if you can freeze chocolate pie. The answer is YES! This French silk pie freezes exceptionally well! To freeze:
- Place assembled pie in the freezer. Make sure it is on a flat surface with plenty of space so that it doesn’t get bumped while the whipped cream is still soft.
- Freeze for 2 hours, or until the whipped cream is frozen solid.
- Tightly wrap with plastic wrap and freeze for up to 2 months.
To thaw:
Transfer the frozen French Silk Pie to the refrigerator at least 24 hours before you would like to serve it. The pie can be thawed at room temperature a little more quickly, but then you run the risk of it getting too warm!
FAQs about French Silk Pie
French silk pie keeps well in the refrigerator for up to 5 days, and in the freezer for 2 months.
Some people raise concerns about eating French silk pie, because traditional recipes (like this one) contain raw eggs. Raw eggs are safe to eat if they are pasteurized, which means that they are heated slightly to kill food-borne diseases and pathogens.
Full disclosure, I usually just buy excellent quality eggs to use in this French silk pie recipe, because the risk of eggs being contaminated is pretty low. However, note that there is a risk involved in eating raw eggs (just like eating anything really), so you have to choose what is best for you.
Pasteurized eggs can be hard to find, but don’t worry because pasteurizing eggs at home is super easy! Check out this tutorial on how to pasteurize eggs to find out how!
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French Silk Pie Recipe (Chocolate Silk PIe)
Equipment
Ingredients
Crust:
- 1 ¼ cups all-purpose flour
- ¼ tsp sea salt
- 1 TBS granulated sugar
- ½ cup shortening chilled
- 3-4 TBS ice water
Chocolate Silk Pie Filling
- ¾ cup butter softened
- ¼ cup granulated sugar
- 1 cup powdered sugar
- 4 oz semi-sweet chocolate melted
- 1 tsp pure vanilla extract
- Pinch of sea salt
- 3 eggs room temperature
- ¾ cup whipping cream whipped (measured in liquid state, then whipped)
Whipped topping
- 1 ¼ cups whipping cream measured in liquid state, then whipped
- ½ cup powdered sugar
- 1 tsp pure vanilla extract
Instructions
Make the Crust:
- Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
- Add the shortening and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
- Remove dough from processor (will be crumbly) and form into a ball.
- Wrap in plastic wrap and refrigerate for at least 1 hour, and up to one day (overnight).
- After the dough has chilled, preheat oven to 450 degrees F.
- Roll out dough on a well-floured surface or pastry cloth.
- Place it into a deep, 9-inch, round pie plate and pinch the edges to form a crust.
- Prick dough with a fork or add pie weights on top of the crust. Bake for 10-12 minutes or until it just begins to brown. If any bubbles form, gently deflate them by pricking with a fork or sharp knife.
- Set aside to cool. (You can set the crust in a cool place like the refrigerator or outside on a cold day, to expedite the cooling process)!
Make Whipped Cream for the filling:
- Whip ¾ cup whipping cream (for the filling) in a standing mixer fitted with the wire whisk attachment on high until stiff peaks form.
- Transfer whipped cream to an airtight container and set-aside in the refrigerator.
Make the Whipped Topping:
- Add 1 ¼ cups of whipping cream, powdered sugar and vanilla to the bowl of a standing mixer.
- Beat, starting on low speed. Increase the speed to high as the mixture begins to thicken.
- Beat on high speed for 1-2 minutes, or until soft peaks form.
- Transfer to another bowl, or to a large piping bag, and set aside in the refrigerator.
Make the Chocolate Filling:
- Melt chocolate in the microwave or over a double boiler, stirring occasionally, until smooth. Set aside to cool.
- Cream butter sugar, powdered sugar and vanilla together with an electric mixer for 3 minutes or until the sugar is dissolved and the mixture is light and fluffy.
- Add melted chocolate and beat for 60 seconds, pausing and scraping down the sides once halfway through.
- Add eggs one at a time, beating on medium speed for 2 minutes after each addition.
- Fold in ¾ cup whipping cream by hand until mixture is homogenous (uniform throughout).
Assembling the French Silk Pie:
- Evenly spread the chocolate filling into the baked and cooled pie crust.
- Top with whipped topping in one of two ways: 1) Simply spread the whipped topping over the pie with a spatula or 2) Pipe the whipped topping on top with a decorator’s tip to make a pretty design.
- Place in the refrigerator to chill for at least 4 hours or overnight.
- Serve cold and enjoy!
Video
Notes
How to freeze French Silk Pie (either the whole pie or a slice)
- Place assembled pie in the freezer, or leftover slices on a baking sheet in the freezer. Make sure it is on a flat surface with plenty of space so that it doesn’t get bumped while the whipped cream is still soft.
- Freeze for 2 hours, or until the whipped cream is frozen solid.
- Tightly wrap with plastic wrap and freeze for up to 2 months.
Ingredient substitutions
- Pie Crust: If you make the pie crust I recommend not making any substituions, except that you can swap shortening for butter, and follow this all-butter pie crust recipe instead. You can use a store-bought crust for convenience.
- Salted Butter. unsalted butter can be used in place of salted butter.
- Semi-sweet chocolate. You can use any form (chips, chocolate bars, melting discs, etc.) or any percentage of chocolate in this recipe and it will taste amazing. Just be aware, lighter (milk) chocolate yields a sweeter pie, while darker or unsweetened chocolate makes for a richer, less sweet pie. I personally love using unsweetened chocolate, but my family all preferred semi-sweet!
- Whipping cream. Heavy whipping cream, whipping cream, or heavy cream each work well in this recipe. I discuss the difference in this post: how to make whipped cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More delicious pie recipes
Here are some more of our favorite pie recipes!
- Everyone Thanksgiving table needs an amazing pumpkin pie (or this dairy-free pumpkin pie)!
- Also try this sweet potato pie!
- If you’re more of an apple fan, try this Apple Pie From Scratch or this Apple Crumble Pie!
- Peanut butter pie is no bake and so easy to make!
- Fruit pies are a summer favorite, try this strawberry pie, cherry pie, peach pie, and this blueberry pie!
- This is truly the best key lime pie ever, and it’s really easy to make!
- If chocolate it your favorite (my hand is raised way in the air) then try this Oreo pie, chocolate peanut butter pie or this healthy chocolate silk pie (made with a secret ingredient)!
- This Apple Galette tastes just like an apple pie, only it’s even easier to make!
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I plan on making this pie, however I read that eggs in the U.S are pasteurized. Is it recommended that I do the pasteurization process again to be on the safe side?
You can if you feel like you need to, but it’s not necessary.
Thank you for responding, I will proceed in making this pie. I will be sure to check in to let you know how it turned out.
Hello Laura. I am going to give this one a try to go up against a different recipe I currently use.
A question. Have you ever tried with malt powder as an addition for a malted pie? Definitely not everyone’s taste, however, we do like the malted version. If you have tried with malt powder, how much did you use? If you have not used the same, I will stick with the 1/2 cup I used with my current recipe, or perhaps reduce to 1/4 cup.
Another question. When making the filling itself, do you use a whisk or paddle attachment? I found a whisk very difficult when creaming the butter and sugar in particular.
I suggest making the recipe as written first so you can taste it exactly how it was created to taste. Then you can try adding malt powder. However, I have never bought or used malt powder so I do not know how much to add!
Hello— I made this recipe for this past thanksgiving, and it was a hit! I am now making it a second time (double- for 2 pies) and I’m noticing inconsistencies with your step by step instructions and the recipe. First, I don’t see on either when to add the pinch of salt. Also, you say in the recipe to beat the eggs for two minutes after each edition, but in the step-by-step, you say, beat for one minute after each egg addition.
Either way it was super yummy which means I must have figured it out. Haha
Thanks for the recipe!!
Thank you! I will check into these issues and fix them!
My husband s favorite pie! It is delicious!
Made everything but then found out I would be serving the pie with uncooked eggs in it, which I don’t feel comfortable with. Am I doing something wrong?
No I discuss that in the post. There are uncooked eggs in this recipe. They are pasteurized which kills bacteria. People have been eating raw eggs for hundreds of years.
made this for our anniversary last week. I have my own pie crust recipe I use, but followed filling recipe exactly. My husband and I agreed this was the best pie I had ever made and we had ever tasted. Since we are in our 60s, we’ve eaten our fair share of pies! I’m making it again this week, as a thank you gift for a friend. Love this pie!!!
Hi, wondering if it’s normal for the pie to turn lumpy grainy when you add in the whipped topping back into the pie filling? The chocolate filling was nice and smooth and then I added in the whipped topping and it sort of looked separated and lumpy.
Hey Tiffany, that shouldn’t happen. Check the photos to see what the consistency should look like.
This was my first attempt at making French silk pie and a pie crust from scratch. I followed the recipe exactly as written and it turned out amazing! I tried the filling before putting in the pie and thought it tasted a bit grainy but the next day after it set, it was perfectly smooth! Thanks for the great recipe, definitely a keeper!