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Growing up, it wasn’t a holiday without a French Silk Pie with those chocolate curls on top.
Whether it was Easter, Thanksgiving, or Christmas, we always had to have something chocolate. You see, I come from a long line of chocoholics. My dad and my grandma love chocolate and sweets just as much as I do.
However neither of them bake, so we always got those frozen silk pies from the grocery store.
A few years ago, I decided to finally make a chocolate French silk pie from scratch for Thanksgiving and it was the most popular pie of the evening! So I knew I had to share the recipe with you ASAP.
I hope it becomes a family favorite and maybe even a holiday tradition in your home as well!
How to Make French Silk Pie
The Crust
I love an Oreo crust for this recipe! It’s so much easier than traditional pie dough and adds an extra dose of CHOCOLATE! Use regular-stuff Oreos with the filling intact. If you’d prefer to use a pastry crust, check out my Best Ever Pie Crust recipe here and follow the directions for pre-baking.
French Silk Pie Filling
Since this recipe doesn’t use raw eggs, it’s safe to serve to everyone.
However, there are a few extra steps and bowls you will dirty while making this recipe – but it’s SOOO worth it. I’d highly recommend reading the recipe through completely before you get started. You’ll need an electric mixer (handheld or stand) and an instant-read thermometer for best results.
What Type of Chocolate Will I Need?
I love using bittersweet chocolate in this French Silk Pie recipe. It brings an intensely rich chocolate flavor. Use high-quality chocolate baking bars, not chocolate chips, for best results. If you’d prefer something more mild, feel free to use semisweet chocolate instead (1:1 ratio).
Whipped Cream Topping for French Silk Pie
- Be sure to top the pie with the whipped cream no more than a few hours before serving, so it looks its best.
- The whipped cream will begin to deflate and weep if topped too far in advance.
- Garnish with chocolate curls (see just below) or a sprinkling of cocoa powder for a pretty presentation.
How to Make Chocolate Curls
Taking the time to make chocolate curls, instead of just shaving a block of chocolate or garnishing with a dusting of cocoa powder, really makes this French Silk Pie look gourmet. Here’s a super helpful step-by-step video on how to make chocolate curls.
What Type of Pie Pan Should I Use?
Can I Make French Silk Pie Ahead of Time?
Yes! This pie actually needs to be chilled for 6 hours before serving, so it’s the perfect make-ahead dessert! You can make it up to 2 days ahead of time. Keep covered in the fridge, then top with whipped cream shortly before serving.
Can I Freeze French Silk Pie?
We haven’t tested freezing this French Silk pie, but readers have done so with success. Just note that freezing may slightly alter the texture after thawing. Place inside an airtight container and freeze for up to one month. Thaw overnight in the refrigerator before adding whipped cream, chocolate shavings, and serving.
More Chocolate Pie Recipes:
For the crust
-
20
Oreo (230 grams) cookies
(regular-stuffed, keep filling intact)
-
3
tablespoons
unsalted butter,
melted
For the filling
-
1 1/3
cups
(266 grams) granulated sugar
-
4
large eggs
-
8
ounces
(227 grams) bittersweet baking chocolate,
melted
-
2
teaspoon
vanilla extract
-
10
tablespoons
(142 grams) unsalted butter,
at room temperature
-
1 1/3
cups
heavy cream,
cold
-
4
teaspoons
powdered sugar
For the topping
-
1
cup
heavy cream,
cold
-
2
tablespoons
powdered sugar
-
1
teaspoon
vanilla extract
-
Chocolate shavings or cocoa powder,
for garnish if desired
Make the crust:
-
Preheat the oven to 350°F. Spray a 9-inch deep pie dish with cooking spray.
-
Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.
Make the filling:
-
In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.
-
Using an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.
-
In a clean bowl, use an electric mixer to beat the cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.
-
Pour the mixture into the pan, smoothing evenly. The pie will be tall with filling. Chill for 6 hours. At this point, the pie can be stored for up to 2 days ahead of time.
Make the topping:
-
Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.
This post was published in 2019 and has been updated with additional recipe tips. Photos by Ashley McLaughlin.
December 2020 Baking Challenge
This recipe was the December 2020 pick for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Learn more about my monthly baking challenges here. Check out everyone’s pies:
This is the best chocolate pie we have ever had!!
I did use my own pie crust recipe with just a regular pie crust because that is what my dad wanted for fathers day!
I also add mexican vanillla to my whipped cream to put on top.
I made this for my mom’s birthday and she loved it! Smooth, creamy, chocolatey, and delicious, just how a French Silk Pie should be! I used a store-bought frozen deep dish pie crust, filled it a little over the top, and still had maybe half a cup of leftover filling (but no complaints, it’s tasty just as it is!). I used a meat thermometer to monitor the egg/sugar mixture while I whisked it, and it turned out fine. I didn’t want to buy more than a pint of heavy cream, so I did 1 cup cream with 1 Tbsp powdered sugar that I folded into the chocolate mixture, and I used the other cup of cream for the topping as the recipe says. It did require a bit of clean-up from all the bowls used, but I didn’t really mind since it was for my mom!
So delicious! My husband has already requested a make this again for his birthday!
SO GOOD! My family makes me make this pie all the time because they can’t go without it. Definitely a crowd pleaser.
I have made this twice! Loved by everyone. The second time wasn’t as good because I overcooked using a thermometer. I like the suggestion with sticking to the spoon better.
In the comments before the recipe it says this pie doesn’t use raw egg but the recipe calls for 4 eggs? Also the chocolate statement is also confusing by the recipe calls for bittersweet chocolate. Thx
Well, Anna, all eggs are raw until you cook them. Read the recipe, the eggs are tempered in butter that is slowly and gently warmed until it reaches 160 degrees. At that point the eggs are cooked enough to eat, but they are still but they are still liquid. As far as the chocolate, I’m not sure what you’re talking about. Perhaps you shold read the whole article prior to the recipe, she pretty well explains everything. You may not hae noticed but under chocolate entry in the list of ingredients, it says melted.
Jim
Actually, the eggs are warmed on the stove with the granulated sugar not the butter. So maybe you should take your own advice and read the instructions.
Anna
Using bittersweet chocolate… You can swap out semi sweet if that’s all you have.. Bittersweet chocolate (or dark) had 70 percent Coca and semi sweet has 60. Make sure to use good chocolate.. Not chocolate chips. Best way to melt. Is get a pan of water boiling.. Then place a bowl over top making sure it doesn’t touch the water…(double boiler style) take off heat and the chocolate will melt from steam. Make sure.. Do not let steam or water touch the chocolate or it will seize!!
I use both dark and unsweetened since I don’t like it too sweet.
Can you please tell me what you mean by “At this point the pie can be stored for up to 2 days ahead of time”. does that mean stored before eating?
No, you eat it first and then you store it. Geez-o-pete.
It was delicious!!! And very easy to make!!
Thank you!!
I made this today for my husband’s birthday. I personally am not a dessert person…. until now Holy Schnikes!!! This may have been the best thing I’ve ever made. My chocolate swirls were hilarious, but the rest was perfection! I topped it off with some raspberries too! Lots of dishes is true but so worth it! Thank you!!!
How could I make this keto friendly, as much as possible?
You could try making it exactly as directed, but add 10 tbsps melted butter in a cup on the side. You drink the melted butter, I will eat the delicious pie. I mean, COME ON it is a classic, indulgent chocolate French silk pie recipe, it is not meant to be keto!
I really wanted to make this last week but just didn’t find the time to. I finally made it and just put it in the fridge to cool for the 6 hours. Everything tastes great so far! The only thing is, is that my chocolate mixture never got fluffy…I think my butter was maybe a little too warm, that never got fluffy either. When I put the butter in the mixer it was really soft already, I beat it for a while and never got fluffy. Also maybe the mixture wasn’t cooled enough when I added to batter? Idk BUT it taste really good…so I’m not too sad that it wasn’t fluffy. There was a good amount extra so I just put them in ramekins to cool too, why not you know. I’ll wait till later to make the topping.
So the beginning states there are no eggs in the recipe. Then I scroll down and there are eggs listed as an ingredient?
NO THANKS.
you really need to read the comments on any recipe. I believe Tessa answered this earlier. It doesn’t say there are no eggs, it says there are no RAW eggs. They are slow-cooked (under Make The Filling) along with the sugar. It will take you several minutes, around 12-15, you keep checking with an instant-read thermometer, until it hits 160 degrees. At that point the eggs are cooked. Do not rush it or you will end up with scrambled eggs.
No “raw” eggs.
Maybe read the instructions thoroughly before posting a rude and ignorant comment? It states no raw eggs and has clear instructions that explain when they’ll be cooked.
Hi! So I have made this recipe twice now. It turns out amazing in the flavor profile, however I am struggling with the filling. I can’t seem to get my filling to be mousse consistency like yours is in the photographs. When I whip the sugar/egg mixture it doesn’t become fluffy so when I mix the chocolate or even the butter it doesn’t help with making it light and fluffy.
Do you have any suggestions! I would love to hear back.
Courtney
I’m having the same issue. Maybe I should add another 1/2 cup of heavy whipping cream?
The chocolate mixture doesn’t really become “fluffy” like a whipped cream or meringue does. After you add the already whipped cream, fold it in carefully so that it doesn’t deflate. That’s where the real fluffiness comes in.
Hoping you’ll answer this quickly. I have the filling in the crust. I am not serving until tomorrow. Should I leave it just like it is without covering it until tomorrow then make the topping and place on???
OMG the best !!!
A gorgeous pie, and a perfect recipe. My friends RAVED about the finished product! Wouldn’t change a thing!
Hi Tessa, This recipe looks amazing but I’m wondering if there is any way to reduce the fat/calories. So I have two questions: (1) to reduce calories/sweetness, would it hurt to remove the cream filling in the Oreos, and (2) could you use cool whip instead of heavy whipping cream (at least on the top half?) Thank you!
Didn’t use Oreos, made my own pastry crust so don’t know….Please DON’T use cool whip it tastes so artificial …there is butter and cream and chocolate, expensive ingredients here …this is a luxury pie both in calories and cost…just eat a smaller piece…it’s not an everyday pie…special occasion only and should taste decadent!!!
I don’t think you should remove the cream in the Oreos, as it helps them stick to together to actually form the crust.
This is really tasty!!! But the crust mix needed more butter to hold it together. I used about one extra tbsp, it worked fine. The biggest flaw (in my opinion) was the amount of filling. There was enough left for me to fill 6 1/2 cup ramekins even after I had completely filled the crust, and even at that point there was more left over, I just ran out of ramekins.
The next time I’ll use 24 Oreos, 6 tbsp melted butter, and put it in a 10″ pie plate. But the taste was right there!!! Just a small glitch in the proportions. Thanks for a great recipe.
This was a delicious pie….but for some reason the filling did not stick to the crust; what did iI do wrong? It still tasted delicious
Absolutely delicious! Everyone has loved it. I have made it several times now with unsweetened chocolate. Very popular pie!
This was amazing!! I didn’t have a thermometer so I’ll get one for next time- you couldtaste the little egg bites every few bits so subtly from over cooking but otherwise absolutely amazing!!! Making again every year. My husband is super picky and loved it.
The recipe as written doesn’t include when to add the 10 tablespoons of butter. I took a big guess and decided to cream the butter then added the chocolate, vanilla and egg, sugar mixtures. It’s pretty seperated as I pour it into the crust
Oh my, forgive me I read the word butter as “batter” nevermind
Made this pie exactly as written and it came out great. I think maybe people are having issues because as it says in the beginning to read it first. All the questions I see are right in the directions.
Made this pie exactly as written and it came out great. I think maybe people are having issues because as it says in the beginning to read it first. All the questions I see are right in the directions.
I made this Wonderful pie for my Grand daughter for Thanksgiving at her request.
It was everyone’s Favorite .. I couldn’t keep them from arguing over the pie lol .
So here I am making this Amazing pie today and I will have to say it is a family favorite and will be made very very often.
I want to thank you for your wonderful resipe and thank you for sharing. Awesome. Thank you Linda
I made the Chocolate French Pie. It was amazing. It didn’t even last long enough for pictures. This was my first attempt at this pie, and it was completely successful. This pie and the Copycat Lemon Supreme pie are our favorites. We really miss bakers Square.
I made this for Thanksgiving, and it was excellent. I’ll probably make it again for Christmas!
Made this pie for Thanksgiving and it was a bigger hit than the pumpkin cheesecake and apple pie! Super delicious and will be making again soon!
I made this for my family and they couldn’t stop talking about it. The bittersweet chocolate wasn’t so good and will definitely make again.
I made this today for Thanksgiving. All the steps made it very time consuming but the family all loved it! Other recipes I looked at used raw eggs, so I felt better making this.
I couldn’t get the chocolate mixture to become light and fluffy in step 2 of the filling. I scratched the first batched and tried again, and STILL not fluffy…not sure what I’m doing wrong..
Hi! I made this pie. The filling didn’t whip up fluffy for me either- thought all the ingredients might be too warm so I popped the the batter (bowl and all) in the fridge for about 10 minutes and tried mixing with the whisk again. Fluffed up beautifully. The pie is delicious!
Made the filling according to the directions, had way more than the pie plate could handle. After filling it to the top
still had more than a cup of filling left. Not much room left for the topping. Yes, did use a 9 inch pie plate. Very tasty!
First time making a French silk and this turned out PERFECT!!!! Easy recipe, kinda messy but then that’s the fun of baking 🙂
I will be making this recipe for the first time the day before Christmas. I am not much of a baker but more of a cook. I have a question regarding the bittersweet chocolate. Does this have to be one of the bars of chocolate that are bittersweet or can I melt Nestles tollhouse morsels?
I made this for friends, and it was a hit. Took a couple of pieces to our neighbors, and they loved it. It will definitely be served at our Thanksgiving dinner!
What size pie is this supposed to make? I doubled it for 2 pies and I have enough filling for 1.5 more pies lol. Tastes delicious though!
If I make the whipped cream now and top my pie will it hold until tomorrow afternoon?
Not really. Whipped cram weeps and deflates over time. BUT you can add about a teaspoon or so of corn starch and it will hold it’s shape. I do that when I have to make a wedding cake with whipped cream filling. I had to make a 6 their Swedish Princess Torte cake for my step sons wedding and this held up well and was delicious.
Ingredients:
2 cups heavy whipping cream
1/2 cup granulated sugar
1 tablespoon Vanilla paste (or extract)
1 tablespoon corn starch
Directions:
Mix first three ingredients to soft peaks.
Sprinkle cornstarch over whipped cream and continue whipping to stiff peaks.
French silk pie has always been my favorite pie since I was a kid. I made this for a pie contest at work and got 2nd place, it was delicious! Thank you for the wonderful recipe and helping me win 🙂
Can this pie be made ahead of time? Like the day before?
Please see the recipe directions! The pie can be made 2 days ahead of time before adding the whipped cream topping 🙂
Can this pie be made ahead and frozen?
Anyone know if I could make this thicker than a traditional pie by using a springform pan ? Anyone tried that ?
Did you try the spring form pan?
Did you use a deep dish pie pan? Or can this recipe be split into 2 normal pie dishes?
The eggs are cooked according to directions.
Hello. I noticed you mentioned that there is no raw eggs to this recipe then the recipe calls for four. Can you tell me which is correct ? ❤
Please read the recipe directions. The eggs are cooked.
If this is a question I used a regular store bought pue crust from the frozen section and baked it according to package directions. It was delicious!!!
I am wanting to make with regular pie crustshould i cook the crust then add the cooked filling into the crust
I wanted to do the same thing. I found another site that uses Pillsbury pie crust and they are pressed in a greased mini muffin pan and baked at 350 for approx. 7 minutes. Cool completely before putting the french silk in.
Made this today — sooo delicious. Can’t imagine it could be improved but, Wondering if you’ve thought About incorporating coffee?
If I make the whipped cream now and top my pie will it hold until tomorrow afternoon?
Yes!! I make mine and then pop it in the freezer and it lasts for a few days!
So you freeze the chocolate
Pie?
Oh my goodness! This was so delicious and creamy!! I’ll definitely keep this recipe to make again. I used premade pie crusts. I had enough filling to make two pies. But I needed extra cream for the topping.
For ingredients, do you add the granulated sugar to the eggs or the powdered sugar. It doesn’t specify, help!!
I put the granulated sugar with eggs because its listed next to them in the filling part of the recipe. Then the powdered sugar with the cream because its listed next to each other.
Perfect. Easy. Decadently delicious. I have made it twice and will most assuredly be making it again and again and……
Best pie ever, absolute perfection!
Can this be frozen ahead of time? and if so, what is the best way to thaw it. thanks in advance.
Made this pie for my husband’s birthday dinner party and EVERYONE raved about it. A friend of ours is a local chef and he said it’s the best french silk pie he’s tasted. I will be making this again. and again. and again 🙂
How much sugar goes in the pan and how much to mix with cream?
I followed all the steps except I don’t know what caused my butter and egg/chocolate mixture to separate at the end. Maybe I over beat it? It was looking so smooth and good too. Either way, it tastes the same as if it were smooth, just is chunky.
Hi, I know it’s roughly a year later, buuut if that happens again I would GRADUALLY warm your ingredients together to recombine. What the recipe created was a ganache. These are notorious for separating, but can easily be brought back together over light heat and some quick whisking. Be sure not to scramble the eggs inside with high heat!!!
This was the best pies Ever!! All my friends said so too.
Before I get started….can this be made in a springform pan to hold all the chocolate filling?
Yes. I did it in a 10 inch springform pan. Worked great, but I had to double the cream frosting to have enough.
Should I cover the pie while it rests in the fridge? Can’t wait to share this masterpiece!!
Is the granulated sugar mixed with the chocolate or the powdered sugar?
I had the same question, but my guess is powdered sugar as this is often preferred for whipped cream.
I made this today for Thanksgiving. Although it was very time-consuming, it was a huge hit with the family. I had looked at other recipes using raw eggs, so was happy to find this recipe.
Hi, Tessa! I made this pie with Jacques Torres chocolate that I bought on a recent trip to NYC. Absolutely delicious!
Yay! Sounds amazing!
I made this for some friends and family yesterday, and everyone loved it! The end result was pretty perfect. One friend even said it was better than french silk pie she’s had in restaurants. I don’t know if I did something wrong, but getting the egg/sugar mixture to 160 degrees took a very, very long time. Eventually I turned up the heat, and that sped things up, but that made the whole recipe take longer than I expected. Very good recipe! My chocolate curls need some work next time…
Hi Tessa, ivm your fans from Indonesia, and i realy want to make this pie…Can i change the heavy cream with soft cream for the filling and topping?
what do you mean with soft cream? use whipping cream cair (Anchor/ Elle etc), look at the refrigerate section in supermarket/baking store
beautiful pie, if I may say so, and worth the calorie splurge, thank you!
Hi Tessa – do you ever have any trouble with the eggs trying to cook and leaving little bits in the chocolate mixture? I had this happen to me once and I’m trying to figure out if there is a trick to this step.
Thanks!
You have to cook this VERY slowly, it probably took me the better part of ten minutes. And you need a good (not the $4 kind) instant thermometer. Use a pretty small pot, so you can tip it on edge to get the thermometer in without touching the pot. Hope this helps/
I used a double boiler set-up to cook the egg. Boiling water in a pot and then my sugar and egg were in a bowl on top. I whisked until 160 and there were no cooked bits!
You always have to temper eggs by adding small amounts of hot liquid and whisking vigorously until the temperatures are similar so the eggs don’t cook. Sometimes it still happens but you can strain the custard/pudding if this happens. I just made the peanut butter pie and I am making this pie next! Without the caramel layer.
Fantastic job done. I just loved your work here. Lovely. I visited your blog for the first time.
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Ibe been making ypur french silk pie for years- it is easily my most requested item, especially during the holidays! But i noticed you took out the layer of caramel- why? I will probably keep making it the old way!
Ooo, the caramel part sounds delicious. What step would I put that in at?
This pie is delicious. Taste great and has no raw eggs. Will definitely be making it again.