This homemade French silk pie is even better than your favorite restaurant. A luscious chocolate silk filling sits on a flaky crust and is topped with whipped cream. The perfect pie for chocolate lovers!

This homemade French silk pie recipe is made completely from scratch and is a chocolate lover’s dream. A rich, silk-smooth chocolate filling sits inside a flaky homemade crust and is topped with homemade whipped cream for the best French silk pie you’ll ever make or eat! It’s 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 its 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 until I made what I consider, the perfect french silk pie! 

Why You’ll Love This French Silk Pie Recipe

• Rich, chocolatey filling. This recipe isn’t overly sweet, and the chocolate flavor really is the MVP.
• Silky smooth. Like the name implies, this French silk pie filling is so smooth and creamy.
• Made completely from scratch. From the flaky pie crust to the chocolate filling and homemade whipped cream, every layer is homemade.
• Perfect for making ahead. French silk pie needs time to chill, so it’s the perfect dessert to make the day before a holiday or special occasion.
• A tried-and-true family recipe. I started with my mother-in-law’s recipe and I spent years tweaking it to make it absolutely perfect.

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 packaged 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.
• Pasteurized Eggs. Use room-temperature eggs for the best results. The eggs are added one at a time and beaten thoroughly to create the light, silky texture of the filling.
• 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 From Scratch

Making French silk pie from scratch is easier than you might think, but it’s important to follow the recipe carefully. Don’t forget to watch the video for additional guidance. Over the years I have found that it’s easiest to make this recipe in the following series of steps: 

1. Make and bake the crust, then let it cool.
2. Whip whipping cream for the filling – store in the refrigerator for later. 
3. Make sweetened whipped cream topping – then store in the refrigerator. 
4. Make chocolate silk filling. 
5. Assemble & Chill

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 2 hours, 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 2 hours, 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.

Tips for the Best French Silk Pie

• Use room-temperature ingredients. The butter and eggs mix together easier when they’re at room temperature.
• Cool the Chocolate. You don’t want to add piping-hot chocolate to the butter mixture or it could curdle. Let it cool to room temperature.
• Beat the filling well. Beating the ingredients thoroughly creates the signature silky-smooth texture.
• Fold in the whipped cream gently. Use a spatula to gently fold the whipped cream into the chocolate mixture so the filling stays light and fluffy.
• Let the crust cool completely. Never add the French silk filling to a warm pie crust or it could melt the filling and change the texture.
• Chill it all the way. Chill the assembled pie for at least 4 hours, but I prefer to make it the day before and let it chill overnight.

How to Store French Silk Pie

Store French silk pie in the refrigerator for up to 5 days. You can cover the pie loosely with foil – making sure it doesn’t touch the whipped cream.. Since the filling contains eggs and whipped cream, French silk pie needs to be refrigerated and should not be stored at room temperature.

How to Freeze French Silk Pie

French silk pie freezes really well, which makes it a great dessert to make ahead of time. Put the entire pie in the freezer until it’s completely frozen, then wrap it tightly with plastic wrap and foil. Or, freeze individual slices in an airtight container for up to 2 months.

Thaw

Transfer the frozen French silk pie to the refrigerator and let it thaw overnight. Once thawed, keep it refrigerated until you’re ready to serve.

French Silk Pie Recipes

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