French Silk Pie

It’s time for a dessert! I wouldn’t leave you without a dessert pie recipe. Now, I’m sharing a French Silk Pie recipe. It’s a light, silky chocolate pie that’s topped with some whipped cream and chocolate shavings.

French Silk Pie 2 from #pie

 I am in love with this dessert. It’s so smooth and chocolaty, I know that you will fall in love as well…if you’ve never tried it before, of course.

This pie is very similar in flavor and process to my Chocolate Mousse. So if you’ve made the mousse before, you shouldn’t have any trouble with the pie. Not to say that you should have trouble here, not at all!

As I’m planning and trying to decide on the holiday dinner menus, this French Silk Pie definitely jumped to the top of the list. What kind of pie do you serve for your holiday dinner? I know that Apple Pie, Pecan Pie and Pumpkin Pie are the traditional pies to serve but I want to do something new and different.

Life is too short to have the same pie over and over, right?!

French Silk Pie 3 from #pie

Sometimes we need to surprise out taste buds with something new and delicious! Chocolate is the way to go.

This decadent chocolate pie is very soft and light in texture. It makes a great dessert to your Thanksgiving dinner because it’s not overwhelming in flavor and it’s not dense and heavy. We tend to get all stuffed like the turkeys we are eating, so a light dessert would be a perfect follow-up to a filling dinner.

French Silk Pie 1 from #pie


French Silk Pie
  • Deep dish pie shell (Since the pie takes some time, I used Pillsbury pie shell)
  • 3 eggs + 2 tbs milk
  • 1 tsp vanilla
  • ¾ cup sugar
  • 4 oz baking chocolate
  • 12 tbs butter, room temperature
  • 1 cup heavy whipping cream
  1. Pre-bake the pie shell and set aside to cool down.
  2. In a small sauce pot, combine whisked eggs, vanilla and milk over medium-low heat. Heat through to about 160 F, stirring constantly. Make sure to keep stirring the whole time or you will end up with vanilla scrambled eggs. Set aside to cool down.
  3. Melt the chocolate in the microwave (in a microwave-safe container) at half power for a minute, stir and heat through for another 30 seconds, at half power. Stir and heat through for another 30 seconds, if needed (just remember to nuke at half power).
  4. (Using a whisk attachment) Beat the cold heavy cream in the cold bowl of an electric mixer, until soft peaks appear. Refrigerate until ready to use.
  5. In an electric mixer, using a paddle attachment, beat butter and sugar until light and fluffy, on medium-high speed.
  6. Slowly pour in the egg mixture and chocolate (make sure that eggs and chocolate are no warmer than room temperature). Beat for 3-5 minutes, until smooth and silky.
  7. Carefully, fold in the whipped cream until all smooth.
  8. Pour the pie filling into a cooled pie shell. Cover with saran wrap and refrigerate for a 2-3 hours before serving.
  9. Top with whipped cream and chocolate shavings before serving.
Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

French Silk Pie 5 from #pie


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I will be sharing this recipe at the wonderful parties in my party tab + Weekend Potluck,  and Rattlebridge Farm.  Swing by and link up your own projects!


French Silk Pie 4 from #pie

More Dessert Ideas:

Chocolate Pumpkin Cheesecake


Boston Cream Crepe Cake


Tiramisu Poke Cake

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    • lyuba says

      Don’t be afraid! That’s how we learn :) Can’t tell you how many times I’ve thrown thing in trash because of mistakes, but the times when I get things right is the reason I try!

  1. Pamela Brady says

    Odd question, the heavy cream that you whip is added to the actual pie part and you used additional whipped cream for the top? I just want to make sure I’m understanding the recipe correctly before I attempt to make it! Also what size is the pie dish? Thanks! It looks delicious and my husband is excited to try it for Thanksgiving!

    • lyuba says

      Yes, Pamela! You will fold the whipped cream into the chocolate mixture and then top off the ready pie with some whipped cream as well :) ( Cool the pie first before topping off with more whipped cream)
      Thank you!

  2. says

    It’s been a couple years since I’ve made french silk pie, this is reminding me how good it is. Completely worth the effort. I may have to bring this back for Christmas. Thanks for sharing.

  3. says

    Oh my goodness! I’m almost giddy with delight. My sweet mama use to make this pie when I was growing up. I can almost taste it now. Looks perfect for a holiday meal. Thanks a million for sharing at Weekend Potluck. MMMMMM!

  4. Nancy says

    Made this last night for Thanksgiving can’t wait to eat it today! Wasn’t hard to make, just need to remember to set the butter out hours before making pie. Thanks for the recipe.

  5. says

    I’ve been making French Silk Pie for at least 30 years and I still do it the old fashioned way…yes, with raw eggs. Soooo, to appease the nervous Nellies in my crowd I’m looking for a solution and your pie seems to have the same lightness that we’ve come to know and love but you’ve cooked the egg…I’m going to have to try it!

    I use a graham cracker crust with pecans in it…you should try it sometime; I do believe it’s to die for!

    • lyuba says

      That sounds like a great way to make crust! I’ll have to try it next time I make it. I hope you like my version. It really is light and fluffy :)

  6. Megan says

    Hi! Found your pie through Pinterest, and I made it for Christmas Day. Truly the best French Silk Pie ever! Your instructions were perfect and simple to follow. My husband fell in love with me all over again!

  7. tulsi says

    This looks amazing! I was curious about the eggs and vanilla. How long do I cook it? Meaning how does it need to look before I take it off the stove.

  8. Michelle says

    This looks absolutely delicious and can’t wait to try it. I am assuming the sugar measurement is 3/4 of a cup, is that right? Thanks!

  9. says

    I know this if off topic but I’m looking into starting
    my own weblog and was wondering what all is needed to get set
    up? I’m assuming having a blog like yours would cost a
    pretty penny? I’m not very web savvy so I’m not 100% sure.
    Any tips or advice would be greatly appreciated.

  10. Billie says

    I noticed in the comments that you used semi sweet baker’s chocolate. I didn’t read the comments before and I bought unsweetened baker’s chocolate. Can I still use it and maybe add extra sugar?

  11. Sandrine says

    Thanks for that recipe, I had never heard of it… and I’m French !
    I’m gonna try it real soon but would it be possible for you to give me metric measures ?
    I know that you guys use your “cup” system all the time, I have hard times when trying American recipes online, but in France we rarely use them, all recipes are in the metric system.
    So anyway, thanks a lot for this recipe, and I hope you can answer me.
    Love your website.

  12. Lisa engles says

    Recipes like this are why I don’t mind waking up at 3:30am and not being able to go back to sleep. It looks so good! I have had not great luck with heating eggs, so will probably heat the milk and temper the eggs before adding them to the saucepan, but that’s a simple change. Otherwise I’m dying to taste this pie! Thanks for posting.

    • lyuba says

      I’m so glad you liked it! Thank you :)
      Have you tried using a double boiler to bring eggs to the temperature? That’s what I use. Otherwise, I’m sure you will be just find tempering the eggs into milk. Enjoy!!


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