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French Silk Pie | A sublime, dreamy chocolate creation

Classic French Silk Pie

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I fell madly in love with the classic French Silk Pie as a teen. But until I made my own from scratch, I didn’t realize how truly exquisite it truly was.

Classic French Silk Pie slice on a plate

Classic French Silk Pie

My mom loved to shop. It must be genetic. A few weekends a year, the family would pile in our Plymouth Satellite station wagon, without a radio or even seat belts, and drive the 30+ miles to the big metropolis of Des Moines, Iowa for a little retail therapy.

My parents would often arrange a detour through the art museum in hopes some culture would rub off, then trek to Pier One along with whatever else my mom had on her shopping list. Occasionally we’d return home with a massive box of Sara Lee danish or new tops from the sale racks of the downtown Younkers, but our favorite stop was for a slice of pie before we set out for home.

I used to gravitate towards Dutch apple, until I had my first bite of the classic French silk pie. That chocolate number topped them all.


Classic French Silk Pie overhead view

Homemade French Silk

Watching the original Martha Stewart cooking show, I became totally engaged when I saw her prepare a classic French silk pie. Made with butter, sugar, eggs, chocolate, and vanilla, it was pure heaven. Slices are topped with whipped cream, and I can’t resist adding chocolate curls or shavings as a garnish.

I doubt that chain restaurant from my youth used real butter in their version. So homemade is definitely a heck of a lot better. Note that the eggs are not cooked so use pasteurized eggs if serving to young children or the elderly. Otherwise, you should be OK using good quality organic pasture raised eggs, but make sure you are well aware of the risk of salmonella.

A slice of Classic French Silk Pie on a plate with a red handled fork

Tips for Making French Silk Pie

This decadent chocolate pie has a few simple ingredients, so it’s imperative that you use top quality ingredients. No margarine, just pure dairy butter, good quality chocolate and the best pastry crust you can muster.

  • Your butter should be at room temperature so it becomes light and fluffy when beaten. Use a European butter if you’d like a real treat! The amount of butterfat is slightly higher.
  • Don’t use inexpensive sweetened chocolate. Ghirardelli is fine, but generic brands may not give the best results.
  • If you’re comfortable making pie crust, a homemade crust made with at least part real butter is a phenomenal base for this French silk pie.

 

  • PRO-Tip: The eggs are not cooked in this dessert so use caution and don’t serve it to small children, the elderly or anyone who is immune compromised unless you use pasteurized eggs.
  • Salmonella, a food borne illness, is often spread via uncooked eggs. I’ve pasteurized eggs at home by keeping them at 140 degrees in hot water for 3 minutes. But I still would not serve this to anyone at risk.
  • Keep this pie refrigerated.

 

  • To serve, you may like to garnish with chocolate curls and piped whipped cream rosettes. I stabilize the cream by adding Whip It, so it keeps its shape.
  • Alternatively, you can pass whipped cream with a slice of pie or spread whipped cream all over the top of the pie (my go-to method when serving this pie to my family).

If you love chocolate pie, check out these: Cookies and Cream Chocolate Pie, German Chocolate Pie and Triple Chocolate Layer Pie. Check out these links to learn how to make chocolate curls or chocolate shards.

 

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French Silk Pie | The most decadent, dreamy chocolate pie you'll ever eat!

Classic French Silk Pie

A recipe for Classic French Silk Pie, a dreamy chocolate pie topped with whipped cream.

  • Author: Liz Berg
  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Yield: 8 servings
  • Category: Dessert, Pie
  • Method: No-Bake
  • Cuisine: American

Ingredients

  • 1 baked 9-inch pastry shell, cooled
  • 12 tablespoons (1 1/2 sticks) butter, at room temperature
  • 1 cup Imperial brand granulated sugar
  • 3 ounces unsweetened chocolate, melted and cooled
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs
  • 1 cup heavy whipping cream
  • 1 package Whip-It (optional)
  • Chocolate curls or shavings, to garnish if desired

Instructions

  1. In the bowl of a stand mixer with the paddle attachment, cream butter and sugar for about 2 minutes, till light and fluffy. With mixer running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for 5 minutes after each addition. Pour filling into cooled crust. Cover with plastic wrap, and chill for at least 4 hours.
  2. Before serving, whip one cup of heavy cream, adding sugar and vanilla to taste. I also add an envelope of Whip-It to stabilize the cream. Garnish with chocolate shavings if desired.

Notes

Adapted from Jean Webster via the Martha Stewart website.

Total time does not include chilling time.

Disclosure: Imperial Sugar donated product for our event. I did not receive any other compensation for writing this post and all opinions are my own.

 

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29 comments on “Classic French Silk Pie”

  1. Silky filling, buttery crust…a heavenly combo, Liz. This pie looks utterly delicious.

  2. Fabulous! Ingredients? I know folks are going to want to try this:@)

  3. looks bot beautiful and delicious 🙂

  4. Dear Lizzy, what a beautiful pie. It sounds like a little slice of heaven. xo, Catherine

  5. I looooooove French Silk Pie so I am SO excited to see this recipe! Question: what is Whip It? Also, your linky isn’t showing. Those darn things are so temperamental.

  6. This French silk pie looks divine! So creamy and fluffy! I’m definitely craving a slice of this right now! 😀

  7. What lovely and delicious memories you have of your family trip! Sometimes it is these little moments that matter most! And your French silk pie certainly looks exquisite and delicious!

  8. I’m back from vacation, and you’ve made a terrific pie to welcome me! This looks awesome — looks wonderful, and I know it tastes even better (because you made it). Really nice — thanks.

  9. Yummy yummy and more yummy! I need to save this one!

  10. The first thing that came to mind when looking at this delicious pie is where’s the fork.

  11. Definitely a favorite! Love your garnishes too!

  12. Some things you just cannot improve upon and this classic pie is an example of that.

  13. Any pie described as French silk has to be fabulous! This sounds sooo good! ^_^

    xoxo,
    Tammy<3

  14. Wow!!!! This was absolutly amazing! I was a bit worried while making this that it wasn’t going to turn out, because upon tasting it it tasted grainy. After adding the eggs this was much better. I used a pre-made Keebler shortbread pie crust. I didn’t have any chocolate squares, so I melted 1 tbsp shortening with 3 tbsp cocoa for each oz. of chocolate. Update 1/22/12, I have made this pie several times and it is always amazing. I recently made it again and used egg substitute and it ruined my pie! They would not blend into the rest of the ingredients and it turned my filling into a cottage cheese like filling, wound up throwing it out! From here on out I will always use real eggs!!!

  15. I remember being driven around in cars with no seat belts. There wasn’t any air-conditioning either and I do wonder how we survived the summers. Your silk pie looks like you’d need to stop and pause with every mouthful just to savour the flavour xx

  16. This French Silk Pie is flawless! so pretty and the texture looks unbelievable!

  17. I love French silk, this pie is a dream!

  18. What a gorgeous pie! Love the idea o topping it with chocolate curls, so elegant 🙂

  19. I had never had French silk pie until I made one myself over the summer and it blew me away! Normally I don’t like things that chocolatey but it was so lush! And of course as always yours is decorated to the nines.

  20. Gorgeous! Great memories about retail therapy with your mother. Perhaps those art museums inspired your artist sister and you! Your food is always a work of art =)

  21. What a tasty series! The chocolate curls are a beautiful addition.

  22. I want a BIG slice!

  23. Lizzy,
    I think I’ve heard of silk pie made with cool whip too. That’s why I never made it before. Yours looks so elegant and since no cool whip is involved, yum.
    Annamaria

  24. I don’t think I’ve ever had French silk pie, but your version looks magical! <3

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