French Silk Pie is chocolatey, rich, and as the name suggests – silky! Fluffy chocolate filling is piled high atop a no-bake chocolate pie crust! Sweetened whipped cream and chocolate shavings are the crowning glory on this no bake pie.
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Between the chocolate crust, rich chocolate filling and gorgeous garnishes, there’s a whole lot to love in every bite of this no bake pie recipe.
French Silk Pie is one of my favorite desserts to enjoy a big slice of. I’m a huge chocolate lover! If you are too, then you’ll also fall in love with this classic chocolate pie.
But MY French Silk Pie is the recipe you need, because there are no raw eggs and the method is so much simpler than many other recipes.
Plus it yields a smooth and silky, easily sliceable consistency every time.
See how I do it down below!
Why we love it:
- So much chocolate – The thick, silky chocolatey filling is served on top of a chocolate crust. It’s a chocolate lovers dream come true!
- Classic – You’ll find no unnecessary frills in this classic french silk pie. It’s got all of the timeless elements you know and love!
- Simplified – Don’t let the eggs scare you off. I’ve simplified this process (check out my step-by-step photos) to make sure your French Silk Pie is perfect every time — no raw eggs, no tempering required!
- No bake – Isn’t it always nice to not have to preheat your oven? I love this no bake pie recipe!
French Silk Pie Ingredients
- Sugar – Plain white granulated sugar creates just the right amount of sweetness to balance the bitter dark chocolate.
- Dark Chocolate – It’s imperative to use DARK chocolate only. If you use milk or even semi-sweet chocolate, your end results may be way too sweet. French silk pie is supposed to have that signature rich chocolate flavor that comes from using dark chocolate.
- Vanilla Extract – This helps to create more depth to the sweet flavor.
- Chocolate Baking Crumbs – You should be able to find these in the baking aisle of your local grocery store. If you can’t find any, toss some Oreo cookies (without the cream) into a food processor and pulse until fine crumbs form.
- Butter – Unsalted butter is preferred to avoid a salty flavor from forming. Note that the butter should be melted for the crust.
- Cocoa – This enhances the chocolatey flavor in the very best way.
- Eggs – You’ll need 4 eggs for this french silk pie recipe. The eggs help form the custard which is the base for our pie.
- Heavy cream: Some we use to create our custard, and some we whip and fold into our custard to lighten it. Be sure to grab extra if you are making Whipped Cream for the topping!
How to make French Silk Pie
Here’s a quick look at how to make easy french silk pie! Scroll to the bottom of this page for more detailed ingredient measurements and instructions.
- Stir together the crumbs and butter, then press the mixture into a pie dish.
- Whisk together the eggs, sugar, cocoa and 1 cup of cream in a saucepan until smooth.
- Over medium heat, whisk the mixture until thickened.
- Strain the mixture through a sieve over a mixing bowl.
- Stir in the vanilla, butter, and chocolate. Cool until it reaches room temperature and stir occasionally.
- Whip the cream until fluffy.
- Whip the chocolate mixture, then fold the whipped cream into it.
- Spread the filling into the pie dish, then chill in the fridge for at least 6 hours.
Variations and Substitutions
There are so many ways to make this french silk pie recipe even more special! Check out a few of my favorites:
- Make it less chocolatey – This no-bake pie is incredibly rich and chocolatey, but also light and fluffy. If you prefer, you can opt for a milder chocolate flavor by omitting the cocoa powder.
- Make it minty – Add in a teaspoon of mint extract in place of the vanilla for a minty twist.
- Add peanut butter – Add in a tablespoon or two of peanut butter along with the butter for a chocolate peanut butter twist.
- Make it turtle – Spread a layer of toasted, chopped pecans and thick caramel in the bottom of the crust for a turtle french silk pie!
- Add some berries – Top with fresh raspberries, strawberries or mixed berries for a bit of freshness that will complement the rich chocolate perfectly.
How to store French Silk Pie
You can keep this chocolate pie stored in your fridge, in an airtight container, for up to 4 days.
Can I freeze French Silk Pie?
Yes! And this is one of the best things about this chocolate pie recipe, as it’s amazing frozen and thaws perfectly if you prefer to serve it chilled. My husband even prefers this french silk pie frozen!
What is the difference between chocolate pie and french silk pie?
With most chocolate pie recipes, it’s a simple cooked chocolate pudding poured into a pie crust and chilled. Chocolate pie is less, well, silky than french silk pie, and not as light in texture. French silk pie is a little more mousse-light in texture.
You Might Also Like…
Calling all chocolate fanatics! Get your fix with more of my favorite chocolatey recipes:
- Fudgiest and Best Homemade Brownies!
- No Churn Chocolate Ice Cream (so simple)
- Chocolate Trifle — perfect for a potluck!
- The BEST Chocolate Chip Cookies (Mom’s, of course)
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French Silk Pie (the easy way!)
- 2½ cups chocolate baking crumbs (340g)
- ½ cup melted butter
- 1 ½ cups granulated sugar (300g)
- 4 large eggs (room temperature)
- 2 tablespoons cocoa
- 2 cups heavy cream (30-35% fat, divided)
- 200 grams chopped dark chocolate (I use 2 100 grams dark chocolate bars — about 1 ¼ cup)
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- To make the crust, stir together chocolate crumbs and butter. Press into a 9" pie plate and up the sides. Set aside.
- In a large saucepan, whisk together sugar, eggs, cocoa and 1 cup cream until smooth.
- Place saucepan over medium heat, stirring constantly, and cook until thickened (you will know when it's thick!).
- Strain through a fine mesh sieve into a large bowl and stir in chocolate, butter and vanilla until smooth.
- Set aside or refrigerate until cooled to room temperature — 1-2 hours on the counter or 30-40 minutes in the refrigerator — stirring occasionally.
- Whip chocolate mixture on high speed until slightly lightened in color — about 5 minutes.
- Whip remaining 1 cup cream until stiff peaks form, and gently fold into chocolate mixture in two batches.
- Spread into prepared pie crust and refrigerate 6 hours or overnight, until set. Garnish with additional sweetened whipped cream before serving if desired.
- Add an extra ½ cup cream when whipping (for a total of 1.5 cups)
- Reduce the added chocolate to 100-150 grams
- Reduce the granulated sugar to 1 ¼ cup.
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