In this homemade French Silk Pie recipe, a flaky pie crust is filled with a chocolate cream filling and topped with homemade whipped cream. It’s rich and creamy and better than your favorite restaurant.

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. Or use Oreo Pie Crust, or 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. Milk chocolate yields a sweeter pie, while dark or unsweetened chocolate results in a less sweet pie.
• 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

Make the Pie Crust

The first step in this recipe is to bake and cool the pie crust. 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.

Begin by combining the flour, salt, and sugar in a food processor fitted with an “S” blade.

Then, add the shortening and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.

Next, remove the dough from the food processor (it will be crumbly) and form it into a thick disc.

Then, wrap the dough in plastic wrap and refrigerate for at least 1 hour, and up to one day (overnight).

After the dough has chilled, preheat oven and roll out the dough on a well-floured surface or pastry cloth.

Then, place it into a deep, 9-inch, round pie plate and pinch the edges to form a crust and gently prick the dough with a fork.

Then, place a piece of parchment paper on top of the crust, and put pie weights on top of the parchment paper.

Bake the pie crust 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.

Whip the Cream

Next, you will need to whip the cream in two separate batches. First, whip ¾ 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 melting the chocolate in the microwave or on a double boiler on the stovetop. Then set aside to cool slightly.

Then, cream the butter, vanilla and sugars together until the mixture is smooth and sugar is dissolved. 

Next, add the melted (and slightly cooled) chocolate and beat again.

Then, add the eggs, 1 at a time, beating for 1 minue 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 the mixture is smooth.

Assemble the French Silk Pie

Next, evenly spread the chocolate filling into the baked and cooled pie crust.

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 & Serve

Once the French silk pie is assembled, chill it in the refrigerator for at least 4 hours, or overnight. I usually make this chocolate silk pie the day before and let it chill overnight in the refrigerator. 

Serve the pie chilled.

Freeze

1. Place assembled pie in the freezer, or put individual pie slices on a baking sheet in the freezer.
2. Freeze for 2 hours, or until the whipped cream is frozen solid. 
3. Tightly wrap with plastic wrap and foil and freeze for up to 2 months. 

Thaw

Transfer the frozen French Silk Pie to the refrigerator at least 24 hours before you would like to serve it. Serve chilled.

French Silk Pie Recipes

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