French Silk Pie

Why You’ll Love This Recipe

I love this recipe because it balances elegance and comfort in every bite. The filling is luxuriously creamy with a deep chocolate flavor, the crust adds a buttery crunch, and the whipped cream makes it light and dreamy. I also appreciate that I can make it ahead of time, which makes entertaining much easier. This pie is always a crowd-pleaser, and I find myself making it again and again.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Crust
1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream

Filling
1 cup (240ml) heavy cream or heavy whipping cream
two 4-ounce quality bittersweet or semi-sweet chocolate bars (113g each), finely chopped*
4 large eggs
1 cup (200g) granulated sugar
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 and 1/2 teaspoons pure vanilla extract

Topping
1 cup (240ml) heavy cream or heavy whipping cream
2 Tablespoons confectioners’ sugar or granulated sugar*
1/2 teaspoon pure vanilla extract
optional for garnish: chocolate curls*

Directions

I begin by preparing the crust. I roll out the chilled pie dough and fit it into a 9-inch pie dish, making sure to crimp or flute the edges. After chilling the shaped crust, I blind bake it with parchment paper and pie weights at 375°F until golden, then let it cool completely.

Next, I move on to the filling. I whip heavy cream until stiff peaks form and refrigerate it. Then I melt the chocolate and let it cool slightly. In a heatproof bowl, I whisk eggs and sugar together over simmering water until the mixture reaches 160°F. After cooling, I stir in the melted chocolate.

In another bowl, I beat butter until creamy, add vanilla, and then mix in the chocolate-egg mixture until smooth. Finally, I fold in the whipped cream to create a silky filling. I spread this into the cooled pie crust, cover, and refrigerate for at least 4–6 hours, or overnight, until set.

For the topping, I whip heavy cream with sugar and vanilla until medium peaks form, then spread or pipe it over the chilled pie. I often finish with chocolate curls or shavings for a beautiful garnish.

Servings and Timing

This recipe makes one 9-inch pie, serving about 8 people. It requires 4 hours of prep time (including dough prep), 40 minutes of cook time, and a total of about 8 hours including chilling.

Variations

Sometimes I switch up the crust and use a graham cracker crust or Oreo cookie crust for a different flavor. I’ve also made it with bittersweet chocolate for a richer taste, or unsweetened chocolate when I want it extra dark. For a festive twist, I sometimes add a hint of espresso powder to the filling to deepen the chocolate flavor.

Storage/Reheating

I keep leftovers covered in the refrigerator for up to 5 days. This pie also freezes beautifully—I wrap it tightly in plastic wrap and freeze for up to 3 months. When I’m ready to serve, I thaw it overnight in the refrigerator and add the whipped cream topping fresh.

FAQs

Can I make this pie ahead of time?

Yes, I usually make it the day before since it needs several hours to chill and set.

Do I have to blind bake the crust?

Yes, blind baking ensures the crust is crisp and sturdy enough to hold the filling.

Can I use a store-bought crust?

Yes, I sometimes use pre-made dough, but I still blind bake it before adding the filling.

What kind of chocolate works best?

I use quality baking bars of semi-sweet or bittersweet chocolate for the best texture and flavor.

How do I know the egg mixture is ready?

I cook it until it reaches 160°F on an instant-read thermometer or until I can’t feel sugar granules when rubbed between my fingers.

Can I make it without raw eggs?

Yes, since the eggs are cooked to 160°F, they’re safe, but pasteurized eggs can also be used for extra peace of mind.

How long does the filling take to set?

I chill it for at least 4–6 hours, but overnight is best for a firm, sliceable filling.

Can I use whipped topping instead of making whipped cream?

Yes, but I prefer fresh whipped cream for the best flavor and texture.

Can I freeze the pie?

Yes, I freeze it (without whipped cream) for up to 3 months and thaw in the fridge before topping.

How do I make chocolate curls?

I run a vegetable peeler down the side of a chocolate bar to create simple, elegant curls.

Conclusion

This French silk pie is everything I want in a chocolate dessert—smooth, creamy, and indulgent with just the right balance of richness and lightness. I love how it can be made ahead, dressed up with garnishes, and enjoyed by chocolate lovers of all ages. Every slice feels like a special treat, making it a dessert I come back to time and time again.