French Silk Pie is smooth, decadent and delicious. Served in a graham cracker crust with a topping of whipped cream and shaved chocolate makes an amazing presentation.
I’ve been a fan of French Silk Pie for years and it makes an appearance every year at all the pie holidays (Christmas and Thanksgiving) Truth be told I will always pick a fruit dessert over chocolate but not when it comes to French Silk Pie. Growing up, if my mom ever made a pie it was some form of chocolate pie, so French Silk Pie is nostalgic for me.
What is French Silk Pie?
French Silk Pie was the runner up to the 1951 Pillsbury Bake Off competition and it get’s it’s name from the smooth, mousse like silky texture. The silky texture comes from the whipping of the eggs as they are added. Don’t skimp on the whipping time, 5 minutes per egg, it truly makes the difference and creates the wonderful texture of the pie.
The pie does use raw eggs. I don’t have a problem with that as I am also an avid consumer of raw cookie dough but if you prefer not to use raw eggs you can purchase pasteurized eggs to use. I’m the kid whose mother use to add a raw egg to her milk shake whenever she was sick for some added protein!
How to Make French Silk Pie?
- I always melt my chocolate first and let it cool completely to room temperature. I use unsweetened baking chocolate that I melt in the microwave or you can use a double boiler.
- Beat your sugar well, until it is fluffy and light colored. This will help prevent the pie from being grainy. Add in the melted chocolate and then add the eggs one by one.
- Be sure and beat each egg for FIVE minutes, yes, five minutes!! This creates the silky, light texture of the pie. I use my Kitchen Aid for this but you can use a hand mixer too.
- Traditionally French Silk Pie is served in a pastry crust which you can do but I prefer a graham cracker crust. You can use a store bought one but a homemade one is so easy and so much better. Find my favorite graham cracker crust recipe here. Another option is an Oreo cookie crust.
To finish off the pie I add sweetened whipped cream and shaved chocolate. Whipped cream and pie are the perfect combo! Keep the pie refrigerated until ready to serve.
Check out more of my favorite pies:
French Silk Pie Recipe
French Silk Pie
- 1/2 cup butter room temperature
- 3/4 cup sugar
- 2 oz. unsweetened baking chocolate
- 1 tsp vanilla
- 2 eggs
- 1 prepared pastry or graham cracker crust
- Melt chocolate and bring to room temperature.
- Cream butter and sugar in a mixing bowl,beat until fluffy and light colored.
- Add in cooled chocolate and vanilla extract.
- Add in eggs one at a time, beat each egg for FIVE minutes on medium speed. Don't skimp on the time.
- Pour mixture into prepared and cooled pie shell.
- Refrigerate for at least 2-3 hours before serving.
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