French Silk Pie Recipe

What Is French Silk Pie?

French silk pie is a no-bake dessert comprised of chocolate mousse filling, pie crust, and whipped cream topping. Chocolate curls are often added as a garnish, creating an elegant appearance. This pie has a light and velvety texture and a rich chocolate flavor.

French silk pie was invented by American Betty Cooper in 1951. Cooper created this pie as a submission for the Pillsbury Bake-Off, and it won an impressive second place. A combination of its alluring name, delicious flavor, and irresistible texture makes French silk pie one of the most unique and popular pies to this day!

French Silk Pie Video

How To Make French Silk Pie

French silk pie is best made a day in advance, as it must set in the fridge for several hours. Start by baking the pie crust, then make the filling and chill away!

• Heat the eggs and sugar: In a medium saucepan set over medium-low heat, whisk together the eggs and sugar constantly until the sugar dissolves and the mixture reaches 160°F. Remove the saucepan from the heat.
• Melt the chocolate: Add the chopped chocolate and vanilla to the egg mixture. Stir until the chocolate is melted, then set it aside to cool completely.
• Cream the butter: In a medium bowl, cream the butter on medium-high speed with an electric mixer until light and fluffy, about two minutes. Add the melted chocolate mixture and beat for another 3-5 minutes.
• Whip the cream: In a separate bowl, beat the heavy cream and powdered sugar on medium-high speed for 3-4 minutes until soft peaks form. Gradually fold the whipped cream into the chocolate mixture until well combined.
• Fill and chill the pie: Pour the chocolate filling into the pre-baked pie shell and smooth it out evenly. Cover the pie with plastic wrap and refrigerate it until the filling is set — at least four hours or up to 24 hours.
• Make the whipped cream topping: Whip together the heavy cream, powdered sugar, and vanilla on medium-high speed until soft peaks form (about 3-4 minutes). Cover and store in the fridge until the filling has set.
• Garnish and serve the pie: Top the pie with the whipped cream and chocolate shavings. Enjoy!

Tips for the Best French Silk Pie

Do you want to make a French silk pie that melts in your mouth and wins over your heart? Keep reading for our favorite tips to guarantee your success.

• Cool the pie crust completely before adding the filling. A hot (or even warm) crust will melt the filling and ruin its texture. I like making my own pie crust, but you can easily use a store bought pie crust to speed things up!
• Use unsweetened chocolate. The filling already has a generous amount of sugar, so unsweetened chocolate is a key ingredient for balancing the taste. If you like more sweetness, grate semisweet or milk chocolate over the pie as a garnish.
• Heat the eggs and sugar gently. Keep the heat on medium-low and whisk the mixture constantly to prevent the eggs from scrambling. Pull it off the heat as soon as a thermometer registers that the mixture is 160°F — it should only take about 3-4 minutes.
• Avoid over whipping the cream. Heavy cream is incredibly easy to over whip, which results in a curdled texture. Keep it smooth and airy by looking out for stiff peaks. As soon as ribbons start to form and the cream holds its peaked shape on the beaters, stop whipping.

Troubleshooting French Silk Pie

Have you run into an issue with your French silk pie? Let’s cover the most common problems with this dessert and the corresponding solutions.

• Runny: The filling may be runny because it has not completely set yet. Chill the pie in the refrigerator for at least four hours to allow the filling to solidify. If it is still runny after 24 hours, it’s likely an issue of overmixing.
• Grainy: Grainy pie is a result of undissolved sugar granules. Whisk the sugar and eggs together on the stove until the sugar is completely dissolved. Take care not to overheat the mixture, though — scrambled eggs are not a great addition to this pie.
• Dense: The density of the filling is determined by the amount of air incorporated into the heavy cream. Whip the cream to soft peaks and gently fold it into the chocolate mixture to create an airy and light filling.

Storage

Rich and indulgent desserts like this French silk pie are rarely finished in one go. Thankfully, we have a few pointers to help you savor leftover pie for days (or months!) to come.

• Refrigerator: To store for up to four days, cover the pie dish with plastic wrap and refrigerate.
• Freezer: To store for up to three months, allow the pie to completely set in the fridge (don’t add the whipped topping yet!), then cover it with plastic wrap and foil and freeze. When you’re ready to serve the pie, thaw it in the fridge overnight, then top it generously with the cream topping and chocolate shavings.

More Chocolate Recipes

• Chocolate Chip Cookies — Chewy cookies with crispy edges and loads of chocolate chips
• Chocolate Babka — Sweet yeast bread swirled with a rich chocolate filling
• Chocolate Hazelnut Cake — Moist chocolate sponge cake layered with Nutella frosting and toasted hazelnuts
• Chocolate Salami — A chocolate and dulce de leche log studded with cookie pieces and pecans

Recipe

French Silk Pie Recipe

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Servings

8 serving

Prep Time 30 minutes mins

4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Recipe contributed by: Natalya Drozhzhin

Lusciously smooth chocolate mousse and flaky pie crust compose this decadent French silk pie. Top it with whipped cream and chocolate curls for the ultimate indulgence!

Ingredients

Crust

• 1 pie crust pre baked in a 9 inch pie pan

Silk Pie Filling

• 3 large eggs room temperature
• 1 cup granulated sugar
• 3 oz unsweetened chocolate finely chopped
• 1 tsp vanilla extract
• 1/2 cup unsalted butter softened
• 1 cup heavy whipping cream very cold
• 1/3 cup powdered sugar

Topping

• 1 cup heavy whipping cream very cold
• 1 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1 oz chocolate for garnish

US Units – Metric

Instructions

• Pre-bake your pie crust and set aside. In a medium saucepan set over medium-low heat, whisk together the eggs and sugar constantly until the mixture reaches 160°F.
  
• Remove the saucepan from the heat and add the chopped chocolate and vanilla. Stir until the chocolate is melted, then set the mixture aside to cool completely.
  
• In a medium bowl, cream the butter on medium-high speed with an electric hand mixer until light and fluffy, about two minutes. Add the cooled chocolate mixture and beat for another 3-5 minutes.
  
• In a separate bowl, beat the heavy cream and powdered sugar on medium-high speed for 3-4 minutes until soft peaks form. Gradually fold the whipped cream into the chocolate mixture until well combined.
  
• Pour the filling into the pre-baked pie crust and smooth it out evenly. Refrigerate until the filling is set — at least four hours or up to 24 hours.
  
• Make the cream topping by whipping together the heavy cream, powdered sugar, and vanilla on medium-high speed until soft peaks form (about 3-4 minutes). Cover and store in the fridge until the filling has set.
  
• Once the filling is set, top the pie with the whipped cream and as much grated chocolate as your heart desires. Enjoy!
  

Nutrition Facts

French Silk Pie Recipe

Amount Per Serving

Calories 618 Calories from Fat 423

% Daily Value*

Fat 47g72%

Saturated Fat 27g135%

Trans Fat 0.5g

Polyunsaturated Fat 3g

Monounsaturated Fat 14g

Cholesterol 159mg53%

Sodium 132mg6%

Potassium 204mg6%

Carbohydrates 48g16%

Fiber 2g8%

Sugar 35g39%

Protein 7g14%

Vitamin A 1319IU26%

Vitamin C 0.4mg0%

Calcium 68mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.