This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
Why I Love My French Silk Pie
When people think of French silk pie, they’re usually hoping for three things: a silky chocolate mousse-style filling, a buttery crust, and a big dollop of whipped cream on top. More and more, they also want a version with no raw eggs that’s safe for everyone at the table, can be made ahead, and fits perfectly on a holiday dessert buffet.
This recipe checks all of those boxes! The eggs are gently heated to 160°F, which gives that classic airy, mousse-like texture without any raw-egg worry, then folded with whipped cream so the filling is light but still deeply chocolatey. The pie chills for hours, which makes it a perfect make-ahead Thanksgiving dessert, but honestly, I make this whenever I want, just because it works at any time of year.
Why you’ll love this French silk pie:
- “Silk”-like chocolate filling with no raw eggs.
- Perfect to make ahead for Thanksgiving (or any celebration: holiday tables to summer cookouts). It also keeps well in the fridge for a few days.
- Baked pie crust, so you can use a homemade or a good-quality store-bought crust.
- Lightly tangy whipped cream topping made with some Greek yogurt that balances all the richness.
This recipe originally appeared in my 2025 Holiday Guide, which is available to order!
Background
Recipe Origins
French silk pie sounds like it should be from a Paris bakery, but it’s actually an American creation. The pie we know today traces back to home baker Betty Cooper, who entered her “French Silk Chocolate Pie” in the 1951 Pillsbury Bake-Off and won.
She made a mousse-style chocolate filling in a traditional crust, topped with whipped cream. The texture was so smooth it reminded people of silk, and “French” was a nod to the elegant European desserts that felt very fancy for home cooks at the time.
And thus, the pie and name were born, enduring in popularity to this day.
French Silk Pie Ingredients
These simple ingredients, found in most pantries, are the basis of this delicious pie recipe:
- Baked pie crust – Provides a crisp, sturdy base for the silky filling. Make sure you check out my recipe for a delicious pie crust.
- Heavy cream – Used in the pie filling and the topping; whipped and folded in for a light, mousse-like texture.
- Eggs – Cooked to 160°F (for safety) to give structure and richness.
- Granulated sugar – Sweetens the filling and helps the eggs thicken.
- Kosher salt – Balances out some of the sweetness while amplifying all of the flavors.
- Bittersweet chocolate – The main chocolate component of the pie; use bittersweet for that deep chocolate flavor.
- Espresso powder – Quietly boosts the chocolate without tasting like coffee. Trust me, if you don’t like coffee, you won’t taste it.
- Unsalted butter – Beaten in for body, richness, and a silky finish.
- Brandy – Adds warmth and aroma. If you’d rather avoid the alcoholic component, use vanilla extract instead.
- Greek yogurt – Adds some tang and helps the cream hold longer.
- Powdered sugar – Sweetens and dissolves easily for a smooth, creamy topping.
- Chocolate curls – A simple finish that hints at the chocolate inside and makes the pie even prettier to look at.
The full amount of each ingredient can be found in the recipe card below.
How to Make French Silk Pie
This pie looks like it would be challenging to make, but it comes together in 5 steps:
Step 1: Whip the cream – Whip 1 cup heavy cream to stiff peaks. Chill until needed.
Step 2: Make the chocolate mixture – In a heatproof bowl, whisk eggs, sugar, and salt. Set over simmering water (no bowl contact with water) and cook, whisking, until 160°F. Remove from the heat, and add the chopped chocolate and espresso powder. Whisk until smooth and glossy; then let it cool to room temperature.
Step 3: Mix together – In a mixer, beat butter until creamy. Add cooled chocolate mixture and brandy or vanilla. Beat until thick and smooth. Gently fold the chilled whipped cream into the chocolate mixture until no streaks remain.
Step 4: Fill the pie – Pour into the baked pie shell, smooth the top, and chill until set, 6-8 hours, or up to 2 days.
Step 5: Make the topping – In a mixer, combine heavy cream, Greek yogurt, vanilla, and powdered sugar. Whip to stiff peaks, then dollop or spread whipped topping over the chilled pie. Garnish with chocolate curls (see instructions below for preparation) and serve chilled.
Bonus tip
How to Make Chocolate Curls
- In a heatproof glass bowl, add 1 cup of chocolate chips and place over a pan of simmering water. The bowl’s bottom should not touch the water. Stir until melted.
- Pour melted chocolate onto an upside-down smooth cookie sheet, spreading it thinly with an offset spatula. Refrigerate for 5 minutes to set.
- Remove the sheet pan from the refrigerator and place it on the counter. With a metal spatula tilted to a 45° angle, slowly scrape the chocolate until it rolls onto itself.
- Place them on a plate and refrigerate. You can cut the curls into smaller pieces if needed.
Recipe Tips
- Cool the chocolate mixture completely – Let the chocolate and egg mixture come to room temperature before adding it to the butter so the filling stays smooth and does not separate.
- Use finely chopped chocolate – The smaller the pieces, the more quickly and evenly they melt into the warm egg mixture.
- Fold, do not stir, the whipped cream – Use a gentle folding motion from the bottom of the bowl up to keep the filling light with all the air you worked into the cream.
- Top just before serving for the best look – The whipped cream topping holds well, but if you want it to look its best, add the topping and garnish right before you plan to serve it.
- Chill the pie overnight when you can – A long chill (even up to 24 hours) gives the filling time to fully set and makes for even cleaner slices.
Follow These Tips
Serving
Serve the pie well chilled so the filling holds its shape but still tastes silky and smooth. For clean slices (as the chocolate can tend to mar the whipped cream topping a bit), dip a knife in hot water, wipe it dry, then slice and repeat between cuts. This pie is a perfect alternative (or addition!) to Thanksgiving dessert spread with the usual classic pumpkin or pecan pie, but it also works so well at birthdays, summer cookouts, or any weekend when chocolate sounds like a good idea. Pair with hot coffee or an after-dinner drink (espresso martini, perhaps?).
Storage
Refrigerate – Cover the pie loosely with plastic wrap or store it in a covered pie container. Keep in the refrigerator for up to 3 days for the best texture. If you are making it ahead, you can chill the filled pie without the topping for up to 2 days, then add the whipped cream and chocolate curls right before serving.
Freeze – For the best texture, freeze the pie without the whipped cream topping. Chill the filled pie until firm, then wrap tightly in plastic wrap, followed by foil. Freeze for up to 1-2 months. To serve, thaw overnight in the refrigerator, then top with fresh whipped cream and chocolate curls.
More Dessert Recipes
- Burnt Basque pumpkin cheesecake
- Simple cherry pie
- Cranberry tart
- Oatmeal nut pie
- Classic pumpkin pie
- I love this pie flavor so much that I made a French silk pie ice cream!
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
French Silk Pie
Ingredients
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1 tsp kosher salt
- 8 oz bittersweet chocolate finely chopped
- ½ tsp espresso powder
- 12 tbsp (1 ½ sticks) unsalted butter
- 2 tsp brandy or vanilla extract
- 1 9-inch baked pie shell
For the topping
- 1 cup heavy cream
- 2 tbsp Greek yogurt
- 1 tsp vanilla extract
- 3 tbsp powdered sugar
- 1 cup semi-sweet chocolate chips to create chocolate curls for garnish (optional)
Instructions
- Whisk the heavy cream until it is at stiff peaks. Set aside in the refrigerator.1 cup heavy cream
- In a heat-proof glass bowl, combine the eggs, granulated sugar, and salt. Whisk and set the bowl over a saucepan with simmering water. Make sure the bowl does not touch the water. Whisk and cook until the egg mixture reaches 160°F, 6-8 minutes. Add the chopped chocolate and espresso powder, and whisk until it is smooth and incorporated. Remove from the heat and cool to room temperature.4 large eggs, 1 cup granulated sugar, 1 tsp kosher salt, 8 oz bittersweet chocolate, ½ tsp espresso powder
- Using a handheld or stand mixer, beat the butter until it is smooth and creamy. Add the cooled chocolate mixture and brandy (or vanilla extract) and beat until it is smooth and incorporated, 3-4 minutes. Add the prepared whipped cream and fold together until no streaks remain.12 tbsp (1 ½ sticks) unsalted butter, 2 tsp brandy or vanilla extract
- Pour into the baked pie shell and chill until it is set, 6-8 hours, or up to 2 days in advance.1 9-inch baked pie shell
- For the topping: In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, Greek yogurt, vanilla extract, and powdered sugar. Whisk until the cream forms stiff peaks, 3-4 minutes. Dollop on top of the chilled pie and top with chocolate curls.1 cup heavy cream, 2 tbsp Greek yogurt, 1 tsp vanilla extract, 3 tbsp powdered sugar, 1 cup semi-sweet chocolate chips
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
I made this pie for thanksgiving. I made a graham cracker crust using gluten free graham crackers- it was delicious! Received rave reviews! 5 plus stars!!!!