French Silk Pie

French Silk Pie is a delicious homemade pie recipe. A flaky pie crust topped with silky, smooth chocolate filling and whipped topping. It’s perfect for serving at holidays!

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!

Email *

Save This Recipe

French silk pie is one of those pies that’s totally appropriate all-year-round! My recipe is not fussy, so there’s no reason not to whip this up on any random day whenever you get a craving. Silky, creamy chocolate in a flaky pie crust and topped with whipped cream? It’s so delicious!

Don’t torture yourself and wait to try this one later – you probably have most of the ingredients to make now! Surprise your family with it along with some Irish Coffees for the adults! Or, if you’re more of a “let’s save the pie for the holidays” type you’ll definitely want to file this one away for your holiday dessert menu. Everyone might expect a pumpkin pie or apple pie, but I bet it’ll be this French silk pie everyone will remember! Either way, it’s absolutely delicious.

Why You’ll Love this French Silk Pie Recipe

• You’ll love how easy it is to make chocolate French silk pie. All you have to do is bake the crust, fill it with the no-bake pie filling, and chill it. Easy peasy!
• It only takes 15 minutes to prep this pie, then pop it in the fridge and let it chill until set.
• The texture of this pie is so creamy and smooth, it’s so yummy. An irresistible sweet treat that you won’t soon forget!

Ingredients for French Silk Pie

• Pie crust – You can use a store-bought pie shell or even make your own pie crust! Both will work in this French silk pie.
• Butter – Use butter to make a delicious french silk pie filling. I recommend unsalted, but salted butter will work too.
• White sugar – Sweeten this homemade French silk pie with granulated white sugar.
• Melted unsweetened chocolate – Using unsweetened chocolate allows you to fully sweeten this pie all on your own.
• Eggs – Make a rich and creamy filling for this pie by mixing in some eggs.
• Cool Whip – While you can use homemade whipped cream, I like using whipped topping because it’s already ready to go and is a bit more stable.
• Chocolate curls – This is the perfect garnish for the top of a this silky chocolate pie. Mini chocolate chips are a great substitute.

How to Make French Silk Pie

1. If you’re not using a baked pie shell, then place your pie dough in a pie pan and then bake in the oven. Allow time for it to fully cool before adding the chocolate mousse like filling.
2. Combine butter and sugar together in a mixing bowl and whip with a hand mixer or stand mixer until smooth and creamy. Add the melted chocolate and then mix to combine.
3. Add the eggs one at a time until they are fully mixed into the filling. Once the eggs are added, mix the filling for five minutes
4. Then gently fold the Cool Whip into the chocolate mixture. Once combined, spoon the filling into the baked pie crust.
5. Allow the pie to chill in the refrigerator for at least six hours. Before serving, top the pie with more Cool Whip and garnish with chocolate curls. Enjoy!

How long does French silk pie last?

Leftover French silk pie should be kept in the refrigerator. Technically, it will keep for up to a week, but the texture of the crust will change over time. Once it’s in the fridge the crust will soften, so it’s best enjoyed within a day or two.

Can you freeze french silk pie?

Yes, you can freeze French silk pie! It’s actually a great make-ahead dessert for parties and holiday dinners. Once you scoop the filling into the pie crust, tightly wrap the pie and it will keep in the freezer for up to three months. To thaw, transfer it to the refrigerator a day before you want to serve it. Before serving the pie top it with the Cool Whip and chocolate curls.

Is French Silk Pie Safe to eat?

Because French Silk Pie has raw eggs in the filling I know I’ll get questions about whether it’s safe or not and that’s okay! So, I wanted to address it here. I’ve always had French Silk Pie made this way and I feel comfortable using raw eggs because I use pasteurized eggs, which are eggs that have been cooked just long enough to kill any bacteria but they are still raw. You can buy pasteurized eggs at the store, just look at the label to see if they are pasteurized. That said, you should always use your best judgment!

How do you pasteurize egg yolks?

If you can’t find pasteurized eggs, you can do it yourself at home but it’s a very precise method so be sure to follow the steps. We referenced this great article, How to Pasteurize Eggs, but here are the directions.

• Start with room temperature eggs. This will ensure they heat evenly.
• Place the eggs in a saucepan and cover them with cool water. You want to cover them with 1-inch of water.
• Use an instant-read (digital) thermometer. You’ll be heating the eggs to a very precise temperature so this kind of thermometer is the best to use. Attach it to the side of the pan.
• Heat the eggs over medium heat until the temperature is 140 degrees F. Maintain that temperature and cook the eggs for three more minutes. It’s important to not let the temperature get any higher or lower, so adjust the heat or move the pan off the heat, if necessary.
• After three minutes, rinse the eggs under cold water and then submerge them in a bowl with ice water to stop the cooking process. Refrigerate the eggs until you are ready to use them.

More easy Pie recipes!

• Apple Pie is classic recipe that everyone will enjoy! Flaky pie crust piled with tender, juicy apple pie filling and topped with another pie crust!
• This amazing Strawberry Pie has a flaky pie crust topped with fresh strawberry pie filling!
• Rhubarb Pie is something you never knew you needed. This old fashioned recipe is delicious.
• Everyone should have a go-to Pumpkin Pie recipe and this one is just perfect.

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

5 from 6 votes

French Silk Pie

French Silk Pie recipe is made in a flaky pie crust with smooth, silky chocolate filling, topped with whipped topping and chocolate shavings!

Prep:15 minutes mins

Chilling Time:6 hours hrs

Total:6 hours hrs 15 minutes mins

Print Recipe Rate Recipe

• Pin

Save RecipeSaved!

Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

Email *

Save This Recipe

Video

8

Ingredients

• ▢ 1 pie shell baked according to package directions and cooled
• ▢ ½ cup butter softened
• ▢ ¾ cup white sugar
• ▢ 2 ounces unsweetened chocolate
• ▢ 2 eggs pasteurized
• ▢ 3 cups Cool Whip divided
• ▢ Chocolate Curls

Instructions

• In a mixing bowl whip butter and sugar until smooth and combined.
• Melt unsweetened chocolate and mix into butter and sugar.
• Add eggs one at a time, beating after each addition. Mix for five minutes.
• Fold in 2 cups whipped topping. Place mixture in cooled pie shell.
• Chill for at least 6 hours before serving. Top with remaining 1 cup of Cool Whip and chocolate curls. Refrigerate leftovers.

Tips

for up to a week, but the texture of the crust will change over time. Once it’s in the fridge the crust will soften, so it’s best enjoyed within a day or two.

You can freeze French silk pie. It’s actually a great make-ahead dessert for parties and holiday dinners. Once you scoop the filling into the pie crust, tightly wrap the pie and it will keep in the freezer for up to three months. To thaw, transfer it to the refrigerator a day before you want to serve it. Before serving the pie top it with the Cool Whip and chocolate curls.

Nutrition Information

Calories: 472kcal (24%), Carbohydrates: 57g (19%), Protein: 6g (12%), Fat: 27g (42%), Saturated Fat: 15g (94%), Cholesterol: 87mg (29%), Sodium: 274mg (12%), Potassium: 190mg (5%), Fiber: 2g (8%), Sugar: 36g (40%), Vitamin A: 584IU (12%), Calcium: 117mg (12%), Iron: 2mg (11%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.