Heavenly French Silk Pie Recipe

A flakey crust is filled with a decadent, dreamy, creamy, chocolate filling and topped with pillows of cream for this irresistible French Silk Pie. The filling is so smooth and rich, and then encased in a buttery crust. It’s a crowd pleaser where ever you serve it!

Add this show-stopper dessert to others like Better Than Anything Cake, Lemon Tart with a Buttery Shortbread Crust and Easy Tiramisu  as one that will disappear fast!

Creamy dreamy French Silk Pie

Homemade French Silk Pie

This pie truly is a chocolate lovers dream pie. The rich chocolaty filling can be adjusted to your level of chocolateness. And because we heat the eggs, you don’t have to worry about eating raw egg. You can just enjoy the velvety smoothness without a care in the world.

Serve this at any holiday or special occasion and watch your friends and family turn you into a hero. Everyone loves a good dessert made with love…and chocolate….and cream!

Baking the Crust

  • Flour: All purpose flour is best, so it holds its structure
  • Sugar: Helps as a binder and browning
  • Salt: Gives it flavor
  • Butter: Butter gives it that flakey goodness
  • Cold Water: To add moisture

Ingredients for Creamy Dreamy Mousse Filling

  • Heavy Cream: Don’t substitute
  • Powdered Sugar: Using powdered sugar gives sweetness without graininess.
  • Unsweetened Baking Chocolate: Or unsweetened chocolate bar
  • Bittersweet Baking Chocolate: Or chocolate bar
  • Eggs: Creates the binder and light fluffiness
  • Sugar: Gives the sweet to the bitter
  • Butter: soften the butter to room temp
  • Vanilla: Divided

Whipped Cream Ingredients 

  • Heavy Cream: You’ll want it to whip up nice and high
  • Powdered Sugar: Dissolves easily
  • Vanilla: Add the sweet flavor
  • Garnish: Chocolate curls

Pie Crust in a pie plate ready for baking.

Making the Best French Silk Pie Crust

  1. Whisk: In a small bowl mix the flour, sugar, and salt with a whisk
  2. Food Processor: Place the flour mixture in the food processor and add cold cubed butter. Pulse several times till mixture is pea or bean sized.
  3. Water: Turn the processor on and drizzle the cold water over the dough mixture through the water hole. Add enough water for the dough to pull together. Stop and scrape the bottom to make sure the flour is all incorporated.
  4. Refrigerate: Turn the dough out onto the counter and form into a disk. Wrap in plastic wrap and place in the fridge for at least an hour.
  5. Roll: Remove from fridge and roll into a circle about 2 inches larger than your pie dish. Use extra flour to keep dough from sticking to the counter and roller.
  6. Form: Place the dough over the pie dish, and lightly press the dough into the bottom and side of the pie dish. Trim excess dough leaving just enough to fold under and create a fluted edge.
  7. Cover: Cover and refrigerate for another 15-30 min or you can freeze for later.
  8. Parchment: Using a fork poke steam holes in the bottom of the pie dough and on the sides.Place a large piece of parchment over the dough and place pie weights or dry beans on top to fill the whole pie crust. Make sure the parchment is large enough to cover the edges of the crust entirely.
  9. Blind Bake:  Place the pie dish on a large baking sheet and bake at 425 for 25 min. Carefully remove the pie and remove the parchment and pie weights. Then bake for another 5 min. Place on a cooling rack to cool.

Mousse Filling

  1. Melt: In a double boiler melt the chocolate and set aside to cool.
  2. Heat: In another or double boiler or in a small saucepan set over low heat, heat the eggs and 1/2 cup sugar till mixture reaches 160 degrees F. Whisk constantly so the eggs don’t cook, about 7-10 min.
  3. Remove: Remove from heat and add it to the melted chocolate whisk until completely mixed.
  4. Beat: In a stand mixer add the heavy cream and 1 tablespoon of powdered sugar, beat on medium speed. Stream in 1/2 teaspoon of vanilla and continue to beat till stiff peaks form. Scoop into a small bowl and refrigerate till needed.
  5. Fluffy: In the same mixing bowl add the softened butter and the remaining 1/2 sugar and beat till light and fluffy, about 2-3 minutes. Ad the cooled chocolate and egg mixture, beat till completely smooth, another 2-3 minutes.
  6. Fold: Fold in the whipped cream and spread the mixture evenly into the completely cooled pie shell. Chill for at least 2 hours before serving.

Whipped Cream Topping

Add whipping cream and powdered sugar in a stand mixer and beat on medium speed. Stream in the vanilla and beat until stiff peaks form. Spread on top of pie and add garnishing as desired.

Whipping and mixing creamy mousse filling.

Making French Silk Heavenly

There are a few tips for this decadent French silk pie!

  • Chocolate: This recipe creates a decadent rich chocolate flavor,if you’d like a lighter chocolate taste switch out the unsweetened for bittersweet and then switch the bittersweet for semi-sweet. I do not recommend using chocolate chips. Use a fine baking bar such as Bakers or Ghirardelli or another quality chocolate bar. You won’t regret it.
  • Cream: Because you need to really whip the cream and create perfect fluffiness, I don’t recommend using substitutions for the Heavy Cream.
  • Pie Crust: You can use a premade pie crust to speed the process. Bake as directed on package. You can also make an chocolate cookie crust if you desire as well.
  • Eggs: Because we bring the eggs up to a safe 160 degrees, you don’t have to worry about eating raw eggs! So serve to anyone and everyone. Be sure heat it slowly however so it doesn’t cook.
  • Just Beat it: To get a heavenly smooth silky texture to your chocolate filling you need to beat it more than you think you do. Beating the process for a long time ensures that the sugar dissolves and butter and eggs become light and fluffy.

French Silk pie with whipped topping and chocolate sprinkles.

Storing and Freezing Your Pie

You’ll love the fact that you can make it ahead of time and freeze it for later too.

  • Make ahead:This definitely takes time to make, but it’s so worth it and what makes it better is you can make it ahead of time. Make and refrigerate up to 2 days ahead of time. Just don’t put the whipped topping on top till ready to serve.
  • Freezing: Make the pie as directed but don’t put the whipped topping on, refrigerate for 2 hours. Cover completely with plastic wrap, then cover with foil, and freeze up to 2 months. Thaw in the fridge overnight. Make whipped topping and garnish as desired.

Slice of french silk pie on a plate.

More Chocolate Desserts to Conquer

Because chocolate is always the right answer to what’s for dessert.

French Silk Pie

Prep Time 40 minutes

Cook Time 35 minutes

Total Time 1 hour 15 minutes

Author Alyssa Rivers

Servings 8 People

A flakey crust is filled with a decadent, dreamy, creamy, chocolate filling and topped with pillows of cream for this irresistible French Silk Pie. The filling is so smooth and rich, and then encased in a buttery crust. It’s a crowd pleaser where ever you serve it!

Pie Crust

  • 1 and 1/2
    all-purpose flour
  • 2
    rounded tablespoon granulated sugar
  • 1/4
    rounded teaspoon kosher salt
  • 5
    unsalted butter
    cold & cubed
  • 2 – 4
    cold water

Chocolate Mousse Filling

  • ¾
    heavy whipping cream
  • 1
    powdered sugar
  • 3
    unsweetened baking chocolate
  • 3
    bittersweet baking chocolate
  • 3
    large eggs
  • 1
    granulated sugar
  • 12
    unsalted butter
    softened to room temperature
  • 1 and ½
    pure vanilla extract

Whipped cream topping

  • ¾
    heavy whipping cream
  • 2
    powdered sugar
  • ½
    vanilla extract


  • Chocolate curls
    shaved chocolate, cocoa powder, chocolate sprinkles

Unsweetened baking chocolate is used for a darker chocolate flavor.
For a sweeter chocolate filling, you can use all bittersweet baking chocolate instead, or even semisweet baking chocolate.
Use baking bars or baking wafers or your favorite eating chocolate, don’t use chocolate chips.
After removing the pie weights and before putting the pie crust back into the oven, if you notice that that edge is already getting too brown, put a pie shield or a few strips of foil around the edge to prevent burning.

Serves: 8

Calories717kcal (36%)Carbohydrates54g (18%)Protein7g (14%)Fat55g (85%)Saturated Fat34g (170%)Cholesterol206mg (69%)Sodium49mg (2%)Potassium175mg (5%)Fiber2g (8%)Sugar31g (34%)Vitamin A1713IU (34%)Vitamin C1mg (1%)Calcium62mg (6%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.



Collage of the steps to make French silk pie.



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