The Classic French Silk Pie is a rich, luscious, and unforgettable chocolate dessert. You’ll become a fan after just one bite. Guaranteed!

I fell madly in love with this Chocolate Silk Pie as a teen. But it wasn’t until I crafted my own from scratch that I truly appreciated how exquisite it could be.

Why You Must Make This Pie

• I was first introduced to French silk pie as a delightful reward for my good behavior during family shopping trips. Spoiler alert: it worked every time!
• If you adore chocolate, this is undeniably the richest, silkiest chocolate pie you’ll ever encounter!
• It’s the go-to dessert for special occasions and has become a fixture on our holiday table.

My mother’s love for shopping must be in my genes. A few weekends each year, our family would squeeze into our Plymouth Satellite station wagon—with no seat belts and no radio—and make the 30-mile drive to the vibrant city of Des Moines, Iowa. After visiting the art museum, Pier One, and the downtown Younkers department store, our well-deserved treat was always a slice of pie from Baker’s Square. I always opted for the French silk!

Ingredient Notes

• Kitchen Staples: Sugar, Real Vanilla Extract, Powdered Sugar
• Eggs: Raw eggs are essential for that classic silky texture. If serving to young children, the elderly, or those with weakened immune systems, consider using pasteurized eggs to mitigate foodborne illness risks.
• Unsweetened Chocolate: Use high-quality chocolate for the best flavor. I recommend Ghirardelli bars.
• Real Vanilla Extract: Make sure to use real vanilla, avoiding any imitation varieties.
• Butter: Salted butter will do just fine; the amount of salt isn’t enough to overpower the pie.
• Heavy Cream: Opt for whipping cream with at least 36% butterfat for optimal texture.
• Whip-It: This whipped cream stabilizer helps keep the whipped cream from separating, making it perfect for garnishing the pie.
• Chocolate Curls: You can find my favorite technique for making them in the recipe post.
• 9-inch Pastry Crust: A homemade pie crust is ideal, but if you’re short on time, a store-bought option will work too—just be sure to bake it before filling!

How to Make French Silk Pie

Years ago, I was captivated by Martha Stewart’s cooking show when I saw her prepare a classic French silk pie. It was a version mastered with real butter, sugar, eggs, chocolate, and vanilla—and the results were truly heavenly!

1. Prepare Your Mixer: Use a stand mixer fitted with the paddle attachment to avoid whipping too much air into the filling.
2. Cream the Mixture: Beat the butter and granulated sugar together for about 2 minutes until the mixture is light and fluffy.
3. Add Chocolate and Vanilla: With the mixer on low, gradually incorporate the melted chocolate and vanilla extract.
4. Add Eggs: Introduce the eggs one at a time, beating at medium speed for five minutes after each addition. Trust me; it’s worth the wait!
5. Transfer the Filling: Carefully scrape the filling into your cooled pie shell. Chill for at least four hours in the refrigerator to allow the filling to firm up.
6. Whip the Cream: Before serving, whip the cream. Optionally, sweeten it with powdered sugar if desired. If you plan to pipe some whipped cream designs on top, consider adding an envelope of Whip-It to stabilize the cream.
7. Garnish and Serve: If you like, top with chocolate shavings, then slice and serve. Prepare yourself for some serious swooning!

Expert Tips

This decadent chocolate pie only requires a handful of simple ingredients, making it crucial to utilize top-quality items. Skip the margarine; choose pure dairy butter, premium chocolate, and the best pastry crust you can find.

• Pro Tip: Since this dessert contains raw eggs, exercise caution and avoid serving it to small children, the elderly, or anyone who is immunocompromised, unless you’re using pasteurized eggs.
• Salmonella, a harmful bacteria, is often associated with uncooked eggs, so it’s best to err on the side of caution.
• If you’re interested in pasteurizing your eggs at home, you can whisk them with sugar over a double boiler until the mixture reaches 160°F, then cool for at least ten minutes before using.
• Choose Quality Ingredients: Consider using European butter for a richer flavor due to its higher butterfat content.
• Let your butter come to room temperature to ensure it whips up light and fluffy.
• For seamless integration, bring your eggs to room temperature as well.
• Invest in good-quality unsweetened chocolate; while Ghirardelli is a solid choice, avoid generic brands as they may not deliver the same results.
• If you can, opt for a homemade pie crust made with real butter—it will elevate your French silk pie to the next level!
• Be sure to keep the pie refrigerated for freshness.
• When serving, feel free to enhance the presentation with chocolate curls and piped whipped cream swirls. I use Whip-It to stabilize my whipped cream, ensuring it stays beautifully piped.
• Another method is to serve whipped cream on the side or generously spread it over the top of the pie (this is my family’s personal favorite!).

Frequently Asked Questions