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Overhead view of French Silk Pie with Pretzel Crust

French Silk Pie with Pretzel Crust

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This French Silk Pie with Pretzel Crust is sweet, salty, and luscious!! Adding a pretzel crust to a classic chocolate pie provides pure bliss with every bite!

Overhead view of French Silk Pie with Pretzel Crust

French Silk Pie with Pretzel Crust

Some recipe challenges throw me for a loop like this month’s Improv Challenge hosted by Kristen of Frugal Antics of a Harried Homemaker. Fish and Chips? What does a baker do with this? I know the hubby would have liked a tuna casserole topped with potato chips, but I just couldn’t go there. With a little brainstorming, my sweet tooth led me to a pie crust made with Goldfish Pretzels…and I filled it with my family’s favorite French Silk pie filling with chocolate curls made from semi-sweet chips (I gave them a couple options…and they all picked the richest most decadent filling…duh).

Did you all know I met Kristen in Orlando at the Food Blog Forum? She’s as sweet as can be. And I hung out with my buddy, Kim, of Cravings of a Lunatic, too.

Side view of French Silk Pie with Pretzel Crust topped with whipped cream and chocolate curls


Tips for Food Bloggers:

Here are some of the most useful pointers I learned at this excellent food blogger conference:

  • Don’t be shy…approach sponsors and sell yourself and your blog. I need to follow the lead of my ultra-smooth and savvy blogger friends.
  • Bring a decent camera…my iPhone took less than desirable photos, especially indoors. Bring chargers, cords, extra memory cards.
  • Know what you want to say when formulating a blog post…create a mood, feeling, voice, and message.
  • If you’re a bit camera shy, make a how-to video using snapshots…and set it to music.
  • Experiment with directional lighting…see what effect you prefer.
  • Try out different textured backgrounds…explore your home improvement stores for flooring samples, tile, etc.
  • Clear your site of broken links for better SEO (try Free Broken Link Check).
  • Don’t duplicate content…either in post titles or content.
  • Make sure you have Google authorship of your blog.
  • Optimize your website for mobile devices (a large % of your page views are via mobile devices)
  • On Pinterest: post to group boards, post in the evening or night, use vertical photos, and tag your photos

I will be attending IFBC in Seattle in May and Mixed in Virginia in November. Hope to meet some of you very soon!!!

Liz, Kim and Kristen posing at a Whole Foods event

Tips for Making a French Silk Pie

On to the pie! I’ve been making a classic French Silk Pie for years and it’s fun to shake up the recipe just a bit.

  • I crushed the fish-shaped pretzels and mixed the crumbs with brown sugar and butter before pressing the mixture into a 9-inch pie plate. The crust was baked, then filled with the most decadent chocolate filling you can imagine.
  • The French Silk pie filling is not for the faint of heart since the ingredient list calls for a large quantity of butter, raw eggs, and chocolate that whip into a velvety chocolate ambrosia.
  • I sent the hubby to the market to find pasteurized eggs…I was going to serve this diet buster to my neighbors and didn’t want to be the cause of a salmonella outbreak. Safest Choice is the brand of pasteurized eggs I (er, helpful hubby) can find locally.
  • Make sure to use room temperature butter, otherwise, it will be very difficult to obtain the silky smooth texture needed.
  • This dessert combination gives those who crave the sweet-salty combo a reason to swoon. One of my sweet girlfriends boldly declared, “This is the best thing you’ve ever made.” The whole gang seemed to enjoy a sliver of pie along with glasses of sangria…as we gathered on our friends’ deck with a lush garden view to relax, laugh, and tell tales. Summer is off to an excellent start.

French Silk in Pretzel Crust

French Silk in Pretzel Crust

The classic French Silk Pie with a sweet salty pie crust

Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Yield 8 servings



  • 1 1/4 cups crushed pretzels (regular shapes or Goldfish)
  • 3 tablespoons brown sugar
  • 1/4 cup melted butter


  • 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. Preheat oven to 350º. Spray pie plate with non-stick spray and set aside.
  2. Mix pretzels, brown sugar and butter. Pat into pie plate. Bake for 8 minutes and cool completely.
  3. 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.
  4. 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.

Nutrition Information:


8 servings

Serving Size:

1 slice

Amount Per Serving: Calories: 450Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 124mgSodium: 217mgCarbohydrates: 48gFiber: 3gSugar: 32gProtein: 7g


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57 comments on “French Silk Pie with Pretzel Crust”

  1. I’m drooling over here. I need to make that ASAP!

  2. Oh my goodness, this looks SO lovely and what a creative twist on Fish & Chips (goldfish pretzel crust – so clever.) Also appreciate all the tips you learned at Food Blog Forum!

  3. Wow! I’ve never made French Silk, although it is my most favorite pie. Looking at the ingredients, I now know why it is so deliciously decadent…

  4. Love this recipe! I grew up w/my mom making French Silk Pies, and this version looks and sounds so much more fun! Also… great tips, just checked my sites for broken links. Thanks! 😉

  5. Hi Lizzy, I’m actually so glad to be back home in the U.S. now…too dangerous ‘food wise’ to stay loner than 2wks in Italy. I gained 6lbs over the 2wks period and lost 8 by the time I returned…still just eating light soups, and drinking tea w/ lemon.

    I’m totally drooling over you genius creation of that silky and rich chocolate pie with the ‘goldfish’ pretzel crust. My little grandson Luca’s favorite goldfish. Love the recipe and will soon want to make it. Next time you are so close to my area, S. Florida which is only 3hrs away from Orlando…please let Lora and I know so we can meet up for a visit. So much fun to actually meet our blogger friends in person, and get to know each other better.

    Thanks for your sweet and kind words on my blog; still have lots and lots of photos to share from Italy!
    Lizzie xoxo

    • Wow…just noticed I sent to comment before checking for mistakes…auto check did not catch the ‘glitch’ of LONER…instead of LONGER…although there is some truth in the ‘loner’ part, since sometimes I do feel like a ‘loner’…just want to hang out by myself; although its virtually impossible to do that in Italy…LOL~ xo

  6. Drooling over my computer in Duluth, MN. Mmmmmm.

  7. So smart! Brilliant to make it pretzel goldfish hahahaaa yummy yummy pie!

  8. One of our favorite pies.. Love the pretzel crust… Its just balances it out with that little bit of saltiness..

  9. Oh I’m officially excited now! I’m going to Mixed!! It will be great to meet you 🙂 What great tips you gave here from your time at Food Blog Forum. Mixed will actually be my first conference ever. Nervous! Excited! Both!

    This recipes is amazing too. I love salty and sweet so I know how good this silk pie must have been with that pretzel crust. This is a must make for sure. Yum!

  10. Can’t wait to see you at IFBC! And this pretzel crust is amazing!

  11. Looks amazing Liz!

  12. Your pretzel crust is such a fab idea! What a creamy and luscious pie!

  13. Wow, what a creative way to incorporate goldfish pretzels in the crust. Sounds amazing! The filling looks so incredibly silky and creamy – just want to dive right in! Yum!

  14. I love desserts made with pretzels crusts they’re always so darn good. This sounds like one of them as well. I’ll have to try it. I also love those chocolate curls, they look perfect!

    So glad you had fun at the food bloggers forum. How great you’ll be attending more. Sounds like a great time and so nice to finally meet face to face with so many that we chat with online.

  15. That looks utterly genius my friend, fantastic job 😀

    Choc Chip Uru

  16. What a clever way to turn fish and chips into a yummy dessert!

  17. Wow – brilliant! Love the mixing of sweet and salty.

  18. Wow, wow, wow!!!! A big slice and a fork for me, please!!!

  19. How clever, Liz! And it sounds like it will be devoured before dinner is served. And thanks for the tips. Much appreciated!

  20. Very clever! You pulled the theme together nicely and I’m sure the pie was great:@)

  21. Believe Bill and I would get along just fine. Never had it but confess that tuna casserole crusted with potato chips sounds good. And of course we all agree on chocolate. You, dear Liz, are as brilliant as ever to use the goldfish pretzels and chocolate chips!

    Nice tips from the conference, too =)

  22. What great blogging tips! There is so much to learn on blogging and selling yourself. I really should take the first point seriously. I know I need to decide who I want to work and approach them to work with me as a sponsor rather than accept adhoc ads.

    Love the pie, such a clever way of getting a dessert up on a “fish and chip” challenge 😉

  23. I wondered how a chocolate pie would fit fish and chips- love the idea of a pretzel crust! Perfect sweet and salty combo. Also thanks for some great tips!

  24. Cool twist on the ingredients!

  25. We did use the same ingredients! I guess it’s true that great minds think alike!:) Love this pie! The salty with the chocolate is right up my alley!

  26. I’d order a slice of this pie just because of its delightful name. Blogging conferences are great. I find them really valuable not just for the content but also for the friendships that can be made xx

  27. Fish and chips and you make a French Silk Pie? You are SO clever! It definitely looks irresistibly delicious! Looks like you had fun at the conference and learned a lot. Thanks for the To DO and Don’t list!

  28. looks delicious! and the pretzel crust sounds delish! 🙂

  29. Love the idea of pretzel crust…the filling sounds amazing!

  30. Haven’t had a decent pie since forever 😛 The salty-sweet combo sounds wonderful and the pie looks gorgeous !

  31. So glad you didn’t got for the tuna casserole!

  32. All good blogging points that we should all consider. but… this pie! I love French silk pie but I’ve never had one quite like this. It’s beautiful.

  33. I am a sweet/salt junky so you totally had me at pretzel crust! So jealous I didn’t get to go to any of these events this year…:(

  34. Beautiful pie! French Silk is the hubby’s favorite, but I have yet to attempt one.

  35. …I think I want to do a face plant in this pie…too much?

  36. I can’t resist a delicious French silk pie!

  37. What a gorgeous looking pie! My hubby is a huge fan of salty and sweet and decadently rich so this is right up his alley!

  38. U are too creative! Haha goldfish pretzels would NEVER have crossed my mind, too cute! French silk pie is my brother’s favorite – its his birthday next week so was planning on picking one up, your motivating me to attempt my own now 🙂 We’ll see…..!

  39. I’m crazy about pretzel crusts! I recently made a peanut butter and jelly pie with a pretzel crust and I fell in love with pretzel crusts!

    Goldfish pretzels! Totally clever. Never would have considered those!

  40. Ack, there’s so much to say in reply to this post! First of all, thanks for all those tips. There are some things you mentioned that I’ve NEVER thought of before (like broken links and making sure my website is mobile friendly – I don’t even know how to do that!). I’m really shy about approaching brands, especially since I don’t think my readership is at the level that big brands would prefer. But you never know until you ask, right? I seriously can’t wait to meet you at IFBC – it can’t come fast enough. Because you are sweet, hilarious, lovely, and straight up brilliant – what an amazing idea to use the goldfish pretzels for this fish ‘n chips challenge. Your french silk pie looks to die for. I might even forgive you for a salmonella outbreak if it was caused by something as delicious as this 😉

  41. How cool that you got to meet Kristen and Kim! Your pie looks simply amazing. I love the idea of a pretzel crust; genius!

  42. Someday I hope to join you guys at a conference. 🙂 Loved all the tips. This pie looks creamy dreamy good. 🙂

  43. Clever idea. I could do this! I’m not a fishy person so I am so glad Kristen stretched our imaginations a bit. Thanks for the idea.

    Wishes for tasty dishes,
    Linda @ Tumbleweed Contessa

  44. I agree–this would be the best thing I had ever tasted! Looks wonderful.

  45. Wow.. such a pretty pie! I love the idea of a pretzel crust. Delicious!

  46. What a creative use of the ingredients. Love the blogging tips also, thank you.

  47. Looks perfect. Such a decadent way to enjoy fish and chips.

  48. Probably my favorite dessert is French Silk Pie; my crust has a combination of graham crackers and pecans but after making another dessert recently with a sweetened pretzel crust I can really imagine how good this would be. Looks fabulous!

  49. What a smart take on fish and chips! French Silk is my favorite, and that salty pretzel crust makes it even better.

  50. I am late getting around to see everyone’s improv posts. Your pie looks fantastic…..I am glad you were able to use “fish” in a dessert.

    It was so great to meet you in person. I am hoping to get to some northern conferences in 2014. Maybe we will meet up again. In the mean time, have a wonderful time on all of the rest of your adventures!

  51. Beautiful! And good golly now I have to make a French Silk Pie!

  52. Liz, I love how you meet a fish challenge with chocolate! You’re my kind of girl! So glad I got to meet you at FBF, hope we get to meet again soon.

  53. Lizzy,
    Another beauty. Great idea with the fish pretzels.
    Maybe I’ll get to go to one of the blog events some day.

  54. What a fabulous pie!

  55. Kinda a newbie to cooking.looks like this doesn’t get cooked after the addition of the eggs,right?

    • You’re exactly right…the raw eggs are what gives the pie its silky texture. If your market carries pasteurized eggs, you can use those (I always do when serving to company). That will eliminate the chance of salmonella. Safest Choice is the brand I find around here.

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