French Silk Pie

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My luxurious French Silk Pie is the ultimate version of the classic recipe. This festive dessert features an incredibly smooth chocolate filling and a delectable, buttery crust. Rest assured—my recipe uses cooked eggs, so this pie is delicious and 100% safe. 

• Impeccable texture: The smooth mousse-like filling is crowned with billowy whipped cream.
• Extra-special crust: This tender, all-butter shortcrust is a melt-in-your-mouth dream.
• Short ingredient list: A six-ingredient filling is easy to prepare.
• No-bake filling: This pie chills in the fridge for four hours, so there’s lots of hands-off time.
• Chocolate for the win! This pie is a great holiday season option for all the chocolate lovers.

What helps make French Silk “silky”? It’s rich, creamy, high-quality butter. As a professional chef, I choose Plugrà Premium European Style Butter. It’s made with 82% butterfat, which gives it superior texture and flavor, and you can feel confident knowing it’s slow-churned for consistent results. For the very best French Silk Pie, with tender crust and perfectly decadent filling, Plugrà Premium European Style Butter is your key to success. That’s why I’m so excited to partner with Plugrà to share how the right butter can truly elevate your baking.

I adore creamy, light mousse-like desserts, so I was excited to develop the very best version of French Silk Pie. During the testing process, I realized this pie is fantastic because it has great textural interest between the creamy, soft filling and the tender shortcrust, plus it also has wonderfully layered flavor. This recipe has a short ingredient list, so from the butter to the chocolate to the heavy cream, the quality and preparation are crucial. For a perfectly cloud-like filling (you don’t want it too firm!), make sure to whip the cream for the filling correctly. You want VERY soft peaks that barely hold their shape. If you whip the cream to stiff peaks, your filling will be dense and heavy. Whip carefully, and use the best ingredients, including Plugrà Premium European Style Butter, for a guaranteed 5-star pie.

Table of Contents

• What is French Silk Pie?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make French Silk Pie
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Tips
• Blind Baking Basics
• FAQs
• More Holiday Pie Recipes

What is French Silk Pie?

• French Silk Pie is a single-crust pie with an all-butter pastry shell and a chocolate mousse-style filling. The filling is cooked on the stovetop, and the eggs and sugar are heated to bring the eggs to a safe temperature and dissolve the sugar. The pie is topped with lightly whipped cream and chocolate curls.
  • Flavor: rich, deep chocolate filling, buttery, lightly-sweetened crust
  • Texture: satiny pie filling, tender, melt-in-your-mouth pastry
  • Main ingredients: all-butter pie crust, bittersweet chocolate, heavy cream, Plugrà Premium European Style Butter, eggs
  • Great for: Family dinners, parties, Thanksgiving, holiday celebrations, Christmas, New Year’s Eve
• French Silk Pie was not created in France, but in Minnesota! Betty Cooper of St. Paul entered her chocolate dessert (named “French Silk”  for its luxurious, glossy texture) in the 1951 Pillsbury Bake-Off and won second prize. There are now store-bought frozen versions of this Midwestern classic, but nothing beats an authentic homemade French Silk Pie!

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Rolling pin
• 9-inch (23-cm) pie dish
• Parchment paper
• Pie weights (optional) or dried beans or raw rice
• Microwave-safe bowl
• Double boiler (optional) or use a heat-safe bowl and a saucepan
• Whisk
• Fine sieve
• Stand mixer with whisk attachment (optional) or hand-held electric mixer
• Thin metal spoon
• Plastic wrap

Key Ingredients and Substitutes

For the Pie Crust

1 Recipe Best All Butter Pie Crust

• My Best All Butter Pie Crust is a shortcrust with an exquisitely tender texture and indulgent flavor that complements the bittersweet chocolate filling beautifully.
• Since this filling is made on the stovetop and then chilled to set, the crust is pre-baked (blind-baked). Check out my tips for foolproof blind baking!
• Substitutes: Instead of using All Butter Pie Crust, which is a shortcrust with a lovely, tender texture, you can go for one of my flaky pie crust recipes instead.
  • This pie’s filling would also work well with a cookie pie crust, like an Oreo crust or a Graham cracker crust.
  • If you’re looking for a wheat-free option, try my Flakiest Gluten-Free Pie Crust.

For the Pie Filling

Bittersweet chocolate

• Bittersweet chocolate, with 63-72% cocoa solids, has a pronounced flavor, giving the filling excellent depth.
• Bittersweet chocolate balances the sweetness of the sugar and the rich butter.
• Learn all about the different types of chocolate in the Ultimate Guide to the Different Types of Chocolate.
• For easy melting, use finely chopped chocolate.
• Substitute: If you prefer a slightly milder flavor, use the same amount of finely chopped semi-sweet chocolate.

Eggs

• Eggs give the pie its structure.
• Since the eggs are cooked in this French Silk Pie recipe, you don’t have to worry about raw eggs, and you can have peace of mind that this dessert is safe for everyone.
• Importantly, whisking the eggs and sugar together over low heat not only heats the eggs to a safe temperature but also thickens them and dissolves the sugar, contributing to the pie’s signature texture.

Vanilla extract

• Vanilla extract complements the flavor of the chocolate pie filling, adding a subtle, warm sweetness.
• You can make your own Vanilla Extract with my easy recipe.
• Substitute: You can use an equal amount of Vanilla Bean Paste.

Granulated sugar

• Granulated sugar sweetens the bittersweet chocolate filling.
• Importantly, gently heating the eggs with sugar dissolves the sugar, helping to stabilize the eggs and create a smooth, satiny filling.
• Additionally, when the sugar dissolves and the mixture is whipped with the cream, it helps to trap and hold air bubbles, creating a mousse-like texture.

Salted Plugrà Premium European Style Butter

• Plugrà Premium European Style Butter contains approximately 82% butterfat, which gives it rich flavor and low moisture.
• Importantly, Plugrà’s high-fat percentage enhances both richness and texture.
• I use Salted Plugrà Premium European Style Butter here for extra flavor.
• Significantly, because Plugrà Premium European Style Butter has more butterfat and less water than standard American butter, it blends seamlessly into the chocolate, resulting in a perfect mouthfeel.
• You must use room temperature butter here for the mixture to whip properly. You know your butter is at the right temperature when you push the butter and it makes an indent, but your finger doesn’t easily squish right through. Here’s how to get your butter to room temperature.

Heavy whipping cream

• Heavy whipping cream, whipped to very soft peaks, is folded into the chocolate mixture to lighten the filling.
• Importantly, fluffy whipped cream is a crucial key to this iconic pie’s rich yet airy texture.
• To get the perfect results, whisk the heavy cream to VERY soft peaks (overwhipped cream will result in a dense filling), and fold it in gently.
• Substitute: You can use an equal amount of Whipped Coconut Cream, but note that it will give the pie a subtle coconut flavor.

For the Pie Garnish

Heavy whipping cream

• A topping of lightly whipped heavy whipping cream offsets the chocolate French Silk Pie perfectly. 
• Additionally, the whipped cream topping gives classic visual appeal.
• Substitute: Use the same amount of Coconut Whipped Cream instead.

Chocolate curls or grated chocolate

• Chocolate curls or grated chocolate are perfect, simple garnishes that add another layer of flavor and a festive look.
• Make small chocolate curls using a vegetable peeler and a bar of bittersweet or semi-sweet chocolate.
• You can create larger curls by spreading melted chocolate thinly on the back of a baking sheet, refrigerating it for a few minutes, and then using a bench scraper or metal spatula to gently push the chocolate into curls.
• Substitute: Use a dusting of cocoa powder on top of the whipped cream for a quick and pretty garnish.

How to Make French Silk Pie

To Prebake the Crust

1. Prepare to prebake crust: Preheat the oven to 350°C (180°F).
2. Roll out the pie dough: On a floured surface, roll the pastry into a ¼ inch (6mm) thick circle and line a 9-inch (23 cm) pie tin with it.
3. Crimp, line crust, and add weights: Crimp the edges, brush with the egg wash, and line with parchment paper and pie weights.
4. Bake: Bake for 20 minutes, then remove the paper and weights and continue baking for another 10 minutes, until the edges are golden and the bottom looks dry.
5. Cool: Set aside to let cool.

To Make the Chocolate Filling

6. Melt the chocolate: Heat chocolate in a large, microwave-safe bowl in 30-second increments, stirring in between, until melted. Set aside to cool.

7. Heat the eggs and sugar: Place the eggs and sugar in the top of a double boiler over simmering water and cook, whisking constantly, until the sugar has melted, about 3 minutes. Check if the sugar has dissolved by rubbing the mixture between your fingers.

8. Finish the chocolate mixture: Pass the egg mixture through a fine sieve placed over the bowl of chocolate. Add in the vanilla and briefly stir the chocolate mix to combine, then set aside at room temperature to cool down to room temperature. (you can speed up this step by putting the bowl in an ice bath).

9. Whip cream for filling: In the bowl of a stand mixer fitted with a whisk attachment, whip the cream to VERY soft peaks, then transfer to a bowl and refrigerate until needed.

10. Whip butter: Add the Salted Plugrà® Premium European Style Butter to the bowl of the stand mixer and whip the butter on medium-high for 2 to 3 minutes, until pale and light.

11. Combine butter and chocolate mixture: Stop the mixer, add in the cooled chocolate mixture, then continue to whisk on medium-high for 3 minutes, until light and fluffy.

12. Finish making French Silk Pie filling: Use a thin-edged metal spoon to fold in the whipped cream, then spread it into the pie crust. Cover with plastic wrap and chill for at least 4 hours and up to 2 days.

To Decorate and Serve

13. Whip cream for topping: Whip cream to soft peaks and dollop on top of the pie.
14. Garnish and enjoy: Garnish with chocolate curls or grated chocolate.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Be careful with the cream: It is essential when making the filling that you only whip the cream to very soft peaks. If the cream is whipped too much, it will make your filling firm and not mousse-like.
• Chocolate choice: I always use bittersweet chocolate because I love its bold flavor, but you can go for semi-sweet chocolate if you want a milder taste. Whatever you choose, just ensure it’s high-quality chocolate.
• Ready sign: When your French Silk Pie is set, it will look matte on the top, and when you gently press the center with the back of a spoon, it should give slightly (like a mousse or cheesecake), and not feel liquidy.
• Egg tip: For gentle heat, warm the eggs and sugar using a double boiler or in a heat-safe bowl set over a saucepan of simmering water. Whisk constantly while cooking. Cook for 3 minutes, just until sugar dissolves.
• Cool is key: Make sure your crust is completely cooled before filling it.
• Important flavor: Vanilla is crucial in this chocolate silk pie. It’s what seasons the filling, so don’t be shy.
• Time-saver: Make the pie the day before to lighten your workload on the day of serving.
• Opt for salted: I choose to use Salted Plugrà®  Premium European Style Butter for the extra flavor.
• Make-ahead crust: Make my Best All Butter Pie Crust in advance and freeze for up to two months. Defrost in the fridge overnight when ready to use.
• Perfectly plain: Keep the whipped cream topping plain. There’s no need to sweeten it, as the pie has so much lovely flavor, you’ll want to let it shine.

Make Ahead and Storage Instructions

Make Ahead Tips

Crust

• You can make the pie crust in advance and freeze it for up to two months.
• Defrost the pie crust in the fridge overnight when ready to use.

Pie

• Prepare the filling, spread it in the pie crust, cover it in cling film, and refrigerate it for at least 4 hours and up to two days.
• Dollop with whipped cream and garnish before serving.

How to Store Leftovers

• Keep leftover pie the refrigerator for up to three days.

Blind Baking Basics

• Blind baking is the method used to bake a pie crust before filling it.
  • There are two types of blind baking: partially baking and fully baking. In this French Silk Pie recipe, we fully bake the crust, fill it, and then refrigerate the pie to chill and set.
  • To blind bake, place a rolled-out crust in pie pan.
  • Crimp the edges, brush with egg wash, line with parchment paper, and fill with pie weights (or dried beans or raw rice).
  • Bake for 20 minutes, and then remove the weights and parchment paper. Bake for an additional 10 minutes, until the edges are golden and the bottom is dry.
• For a deeper dive, please see my guide, How to Blind Bake a Pie Crust.

FAQs

Can I make this French Silk Pie gluten-free?

• Yes, you can make this French Silk Pie gluten-free.
• Simply use my recipe for The Flakiest Gluten-Free Pie Crust and ensure that all of your other ingredients are certified gluten-free.

What are some mix-ins and variations I can use with this French Silk recipe?

Mix-ins

• The beauty of classic French Silk Pie lies in its smoothness, but if you’d like to add some subtle, flavorful texture, mix some very finely chopped bittersweet chocolate into the cooled filling mixture before folding in the whipped cream.
• For some bright flavor, mix in a teaspoon of finely chopped orange zest.
• To deepen the chocolate flavor, stir in 1/2 teaspoon of espresso powder.
• For boozy warmth, you can mix in 1 tablespoon of Kahlua or Bailey’s.

Alternate crusts

• You can use one of my flaky pie crust recipes instead of the shortcrust.
• This pie’s filling would also work well with a cookie pie crust. You can make this kind of crumb crust in a food processor or by hand with regular Graham Crackers, Chocolate Graham Crackers, Oreos, Digestive Biscuits, or Biscoff Cookies.
• If you’re looking for a wheat-free pastry option, try my Flakiest Gluten-Free Pie Crust.

Garnish and topping ideas

• Besides chocolate curls, chocolate shavings, or cocoa powder, you can garnish this pie with chocolate cookie crumbs or mini chocolate chips.
• Finely chopped, toasted nuts or candied nuts would also be a great topping.
• For a subtle, sophisticated touch, sprinkle a bit of flaky sea salt over the whipped cream just before serving.

What can I serve with French Silk Pie?

• Pair French Silk Pie with a dish of Gingerbread Cookie Ice Cream, Irish Whiskey Ice Cream, or Peppermint Ice Cream.
• Serve a slice with my Salted Caramel Sauce, Spiced Rum Caramel Sauce, or Homemade Butterscotch Sauce.
• Build a dessert buffet around French Silk Pie. Complementary desserts to serve alongside include my Cranberry Orange Crumb Tart, Holiday Gingerbread Trifle, and Christmas Sugar Cookie Truffles.

More Holiday Pie Recipes

• Caramel Pecan Pie
• Irish Whiskey Butterscotch Pie
• Mum’s Mince Pies with Coconut Topping
• Sugar Cream Pie
• Chocolate Swirl Pumpkin Pie

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