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Indulgent French Silk Pie with a silky smooth chocolate filling, topped with whipped cream and chocolate shavings. This is a no-bake pie thatโs the perfect make-ahead dessert for any occasion, just like this Tiramisu Pie.
This pie is perfect for literally any time of the year. Itโs summer and you donโt want to turn on the oven: this pie is the answer. Or, if itโs the holidays and you have minimal time, this French Silk Pie is the solution. This nearly no-bake French Silk Pie is perfect.
Ingredients You’ll Need for French Silk Pie
- Graham crackers – I love a graham cracker crust, itโs perfectly sweet and crisp. The crisp crust complements the silky filling so well.
- Chocolate – You can use milk chocolate or dark chocolate. I love the richness and deep cocoa flavor of dark chocolate while milk chocolate has a sweet creamy flavor. Both work well so choose your fate.
- Butter – I most often opt for unsalted butter so that I can adjust the salt to my liking. The butter contributes to the silky smoothness of this recipe.
- White sugar – Necessary for this sweet ice box pie.
- Vanilla extract – It might be surprising but vanilla extract actually brings out the flavor of chocolate, adding depth and warmth.
- Eggs – Another component contributing to the silkiness of this recipe.
- Heavy cream – Youโll need this to make fresh whipped cream which is always a treat. Use powdered sugar to help stabilize and sweeten the whipped cream.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make French Silk Pie
- Make the crust. Mix together graham cracker crumbs, salt, and melted butter.
- Press the crust into a tart pan or pie dish and bake.
- Melt the chocolate. In a double-boiler, add the chopped chocolate to a bowl nestled on top of a saucepan filled with a few inches of water.
- Beat the other wet ingredients. Mix together the butter, sugar, vanilla extract and salt.
- Add the melted chocolate.
- Beat in the eggs one at a time.Then, beat the mixture until super fluffy.
- Pour the filling into the baked-off pie crust. And then transfer to the fridge to chill.
- Make the whipped cream and add it to a piping bag with desired tip.
- Pipe the whipped cream on top of the pie and then shave on some chocolate using a vegetable peeler. Serve.
Tips and Tricks
- You can make the crust up to 2 days ahead. Cover with a clean kitchen towel and store in the fridge or at room temperature.
- You can melt the chocolate in the microwave. If the idea of a double boiler doesnโt appeal to you, you can melt the chocolate in the microwave in 15-second intervals. Be sure to stir after every interval and stop when itโs mostly melted.
- Beat the eggs one at a time. This is important. You want the eggs to fully incorporate and become fluffy. Fluffiness will contribute to silkiness here.
- You can freeze this pie! Make the entire pie and store in the freezer, covered with plastic wrap, and store up for up to 2 months. Thaw in the fridge.
- Have leftover chocolate? Use it to make my homemade hot chocolate, brown butter chocolate chip cookies, or mini chocolate sheet cake.
More Cozy Pie Recipes
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French Silk Pie Recipe
Classic French Silk Pie that is so very chocolatey and smooth. This pie is a perfect make-ahead pie for summer or Thanksgiving. Topped with fluffy whipped cream and shavings of chocolate.
Equipment
- 1 pie dish
- 1 electric hand mixer or stand-up mixer
- Stainless steel bowls
Ingredients
Cookie Crust:
- 2 cups graham cracker crumbs
- Pinch of kosher salt
- 1/2 cup unsalted butter, melted
Filling:
- 3 ounces milk or dark chocolate
- 12 tablespoons unsalted butter, room temperature
- 3/4 cup white granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 3 large eggs
Topping:
- 1 cup heavy cream
- 1 tablespoon powdered sugar, sifted
- 1 ounces milk chocolate, for topping
Instructions
To Make the Crust:
- Preheat oven to 350 degrees F. Place the crumbs and salt in a medium bowl. Pour in the butter and mix until the gingersnap crumbs are moist. Transfer to 14-inch x 5-inch tart pan, 9-inch tart pan or 9-inch pie dish. Press the crumbs firmly and evenly until they line the bottom and sides of the pan or dish. Bake until slightly darker in color and mostly firm to the touch, about 5 minutes. Allow the crust to cool completely before adding the filling.
To Make the Filling:
- In a double boiler (or a stainless steel bowl placed over a saucepan filled with a few inches of water), add the chopped chocolate. When mostly melted, remove from the heat and stir until smooth. Allow to cool slightly, about 5 minutes. Meanwhile, in the bowl of a stand-up mixer with the paddle attachment on, add the butter, sugar, vanilla extract and salt. Beat until smooth, about 2 to 3 minutes.
- Pour in the mostly cooled melted chocolate and beat until combined. And then add one egg, allowing it to beat for a full 5 minutes. And then add another egg and beat for an additional 5 minutes. Set a timer! During this time, the eggs will help the mixture double in volume and make it nice and fluffy. Add the last egg and beat for one last time for 5 minutes. Remove from the mixer and give it a mix manually just to make sure there arenโt any chocolate bits not combined.
- Transfer to the crust and spread into an even layer. Place in the fridge to chill for about 5 hours, until very chilled.
- When youโre ready to serve, add the heavy whipping cream and powdered sugar to a bowl of a stand-up mixer with the whisk attachment. Beat until light and fluffy, about 2 to 3 minutes. Add the top of the pie and garnish with shavings of Moser Roth Milk Chocolate.
Notes
Tips:ย
- You can make the crust up to 2 days ahead. Cover with a clean kitchen towel and store in the fridge or at room temperature.ย
- You can melt the chocolate in the microwave. If the idea of a double boiler doesnโt appeal to you, you can melt the chocolate in the microwave in 15-second intervals. Be sure to stir after every interval and stop when itโs mostly melted.
- Beat the eggs one at a time. This is important. You want the eggs to fully incorporate and become fluffy. Fluffiness will contribute to silkiness here.
- You can freeze this pie! Make the entire pie and store in the freezer, covered with plastic wrap, and store up for up to 2 months. Thaw in the fridge.ย
- Have leftover chocolate? Use it to make my homemade hot chocolate, brown butter chocolate chip cookies or mini chocolate sheet cake.
- ย
Nutrition
Serving: 8g | Calories: 215kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 10mg | Sugar: 10g | Calcium: 10mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this Recipe? Please Rate & comment below!
please do not make this recipe i wasted so much products because u didnt mention that the pie NEEDS heavy cream in the filling and it turned out to be liquid :/ im so angry
Your ingredients call for graham cracker crumbs but the directions refer to gingersnaps, which I believe is probably a proofing error? Also, if freezing, I assume it should be without the whip cream topping?
Was hoping to make soon, there’s no powdered sugar in the ingredient list but it’s needed to make the whipping cream. How much powdered sugar gets mixed into the heavy cream?
Hi! Sorry about that. It’s 1 tablespoon for the topping ๐
I am going to make this for Thanksgiving and was wondering if pure chocolate baking bars were fine for this? Thank you!
thank you, makes sense about using organic eggs if raw, and love this pie, and also will opt for dark chocolate nice pie
Thank you so much for posting this recipe for French Silk Pie. It’s one of my favorites, and it does sound perfect for the dog days of summer! Thanks for the reminder about eggs. I’ll go for organic, definitely!