French silk pie is to die for! This pie is so much better than the pies that you get at the store. You are going to love it!! It is a little work, but worth every calorie.
The creamy chocolate is mmm, so good, rich and silky, in the decadent chocolate crust, and topped with smooth whipped cream. You will only need one piece, but you might have to share the pie fast so that you aren’t temped to have another piece. I’m pretty sure that finding someone to share this French silk pie with you is not going to be a problem!
This is one of our favorite pies around the holidays! It does take a little bit of time to make, but it is well worth the wait. It is so creamy and smooth, sometimes I have a hard time just eating one piece. Then there is the question, do I eat a whole piece or a half of piece and then another slice of something else?
What Ingredients Do I Need For French Silk Pie?
Here’s a list of ingredients you’ll need to make this pie (scroll down for the full recipe):
Pie:
- Eggs
- Sugar
- Bittersweet chocolate
- Butter
- Whipping cream
- Powdered sugar
- Vanilla
- Chocolate pie crust
Garnishment:
- Whipping cream
- Chocolate slivers
How Do I Make French Silk Pie?
Here’s the simple steps you’ll follow to make this pie (scroll down for the full recipe):
Pie:
- Place the eggs, sugar, and 1 Tablespoon of water in the top of a double boiler.
- Mix for 3-5 minutes until the eggs are a light yellow in color.
- Place the top boiler pan over the bottom boiler pan that has water in it.
- Cook for 6-8 minutes or until the mixture is nice and thick, stirring the whole time.
- This may take longer depending on your stove. (Some people have been 20-25 minutes, but it is worth the wait, so be patient)!
- Remove from the heat and add the chocolate.
- Set top boiler pan back into the bottom boiler pan and cook for 2 more minutes stirring constantly.
- Cool in the refrigerator until it is completely cooled.
- Then add butter and beat until nice and smooth.
- Whip the 1 cup of cream, when stiff peeks form, add the 3 tablespoons of powdered sugar and vanilla.
- Add to the chocolate mixture.
- Stir it all together and place into the pie crust.
Garnishment:
- Whip the other cup of cream and add powdered sugar and vanilla. (or you could make all the cream at the same time and save half for garnishing).
- Using a potato peeler shave slivers off of a chocolate bar for the garnish.
I can just taste all of the great flavors that come together during Thanksgiving. And there is nothing better than when people are enjoying great company and a great slice of french silk pie! I asked my grandson what was his favorite pie, and of course, he is like his grandpa, and they even look alike and he told me “Apple Pie” what, I remembered that last year, he was not at my house for Thanksgiving.
So, I am going to be surprised this year if he doesn’t just try a big slice of grandma’s french silk pie, and if he doesn’t that is okay, because that means more for me! Also, I am going to make an apple pie and a pumpkin pie. That is my goal this year.
Why Are the Eggs Cooked in this French Silk Pie?
Eggs That are Not Raw, Tend to be Safer:
- Many French silk pie recipes use raw eggs, but this one does not!
- I can’t say that eating raw eggs will for sure make you sick, but I just feel better knowing that there are no raw eggs in this French Silk Pie.
Eggs Are a Thickening Agent in this French Silk Pie:
- The ability that eggs have to hold up to four times their weight in moisture makes thema goodthickener for sauces, custards and curds.
- This results in thickening, but it does mean that eggs must be cooked gently and heated carefully, or they will scramble rather than thicken a sauce or other mixture. (This is why a double boiler is used in this recipe).
I have always bought my pies except the french silk pie and that is because crust is just not my thing. They always seem to shrink and they just don’t look right, so that is why I love the french silk pie, the crust is made out of crumbs.
Yes, that is right they are already crumbled. So, it is great to make a mess and put it in a pie plate and that is okay. It doesn’t have to be all perfect and beautiful. Also the cookie taste is perfect with the rich creamy inside of the french silk pie.
I am going to have to find out what the most popular pie is? There are so many choices. Cherry, razzleberry, chocolate, apple, pumpkin, coconut, and banana. My mom use to make mince meat, and I never did understand why someone would like that pie. I’m not going to lie, I have never made one and I never will.
I think to myself, mince meat, or french silk pie, hands down there will never be a question. I hope that you enjoy this pie as much as our family does. It is a must and I think I will save an extra slice for the person who helps with the dishes. Well, that is usually my son-in-law and he likes pumpkin and so I guess I will be eating it! 😉
Why is This Called French Silk Pie:
- French Silk Piewas “born” in America when Betty Cooper won with an “Ice Box”piein 1951.
- As French silk pie started to develop, it got its name from the smooth texture – that was like French Silk.
I was just looking at some fun things to do for Thanksgiving, like you put some feathers in some Kleenex boxes and strap them to 2-3 people, they have to shake all the feathers out of the box and the first one that gets their feathers out, wins the game.
This would be a fun game, and one that even the little ones can participate in. I am always looking for ways to connect our family, other than Black Friday shopping on Thursday. I want everyone to appreciate the time that we all get to spend together.
Now that some of my children have moved out, it has made me realize that there are only so many hours in a day, week, and year that you can spend with loved ones. I guess if they all want to go shopping, I could go too. I would be the one that stands in line and waits for them to shop.
Storing Your French Silk Pie:
- This pie will store in the refrigerator for up to 3-4 days.
I will not be the one fighting over anything. That is just not my thing. I think, that I would rather go without. When I use to work at a department store, people were not very nice, and then there was the line that was 1/4 of a mile long. I stood in that line one time, and that is 45 minutes of my life, that I will never get back. Ha ha.
I must say that I was happy that there was a cute little boy in front of me. He was about 2 years old and very entertaining. He kept telling his mom, I go home, and you know what, he is pretty smart for a 2 year old, because that is exactly what I was thinking!
So this year, I hope that you get to stay home on Thanksgiving day and enjoy a nice slice of French silk pie. You will be glad that you did and if you have any 2 year old, know that they also want to stay home and have a nice slice of French silk pie. Happy Thanksgiving!
Tips and Tricks For French Silk Pie:
- I put this in the directions; but sometimes depending on your double boiler it may take up to 20 – 25 minutes to thicken the pie. Just be patient. I think that mine usually takes a good 10-15 minutes. This is an old recipe, and so I don’t know if the double boilers were different or what.
- You can garnish the pie with mini chocolate chips.
- You can also make the pie crust a few days in advance.
- The pie will store in the refrigerator for 3 – 4 days. And you could make the crust, 2 or 3 days early, cover with plastic wrap and store in the refrigerator until ready to use.
More Delicious Pies For You:
Best Ever Banoffee Pie
Apple Pie by Grandma Ople
Cream Cheese Pumpkin Pie
Yield: 8 people
French silk pie is so rich and creamy. Your guests will be coming back for a second slice. This French silk pie recipe does not use raw eggs.
Prep Time1 hour
Cook Time10 minutes
Total Time1 hour 10 minutes
Ingredients
- 3 eggs
- 1 Tablespoon water
- 2/3 cup sugar
- 4 ounces bittersweet chocolate, melted
- 1/2 cup butter, at room temperature
- 1 cup whipping cream
- 3 Tablespoons powdered sugar
- 1/2 teaspoon vanilla
- 1 (9") chocolate pie crust
Garnish:
- 1 cup whipping cream (whipped with 3 Tablespoons powdered sugar and 1/2 teaspoon vanilla added)
- chocolate slivers
Instructions
- Place the eggs, sugar, and 1 Tablespoon of water in the top of a double boiler.
- Mix for 3-5 minutes until the eggs are a light yellow in color.
- Place the top boiler pan over the bottom boiler pan that has water in it.
- Cook for 6-8 minutes or until the mixture is nice and thick, stirring the whole time.
- This may take longer depending on your stove. (Some people have been 20-25 minutes, but it is worth the wait, so be patient)!
- Remove from the heat and add the chocolate.
- Set top boiler pan back into the bottom boiler pan and cook for 2 more minutes stirring constantly.
- Cool in the refrigerator until it is completely cooled.
- Then add butter and beat until nice and smooth.
- Whip the 1 cup of cream, when stiff peeks form, add the 3 tablespoons of powdered sugar and vanilla.
- Add to the chocolate mixture.
- Stir it all together and place into the pie crust.
Garnish
- Whip the other cup of cream and add powdered sugar and vanilla. (or you could make all the cream at the same time and save half for garnishing).
- Using a potato peeler shave slivers off of a chocolate bar for the garnish.
Nutrition Information
Yield
8Serving Size
1
Amount Per ServingCalories 601Total Fat 48gSaturated Fat 28gTrans Fat 1gUnsaturated Fat 17gCholesterol 168mgSodium 228mgCarbohydrates 37gFiber 3gSugar 23gProtein 8g
This data was provided and calculated by Nutritionix
Kelly @ Kelly Lynns Sweets and Treatson November 11, 2017 at 11:00 pm
Looks so chocolatey and fluffy! Definitely way better than store bought!! Yum 🙂
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Amyon November 12, 2017 at 4:42 pm
I do love this French Silk Pie. You are so sweet to continue supporting us. Thank you so much.
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Lorion November 21, 2017 at 7:43 pm
I made this but seems rather bitter. Is the recipe missing some sugar?
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Amyon November 21, 2017 at 8:06 pm
Thank you my friend, it seems that I have old brain syndrome! You do add sugar to the egg and water mixture, I use 2/3 cup. I thank you!!!
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Janiceon August 28, 2020 at 9:46 am
Mine seems bitter too! I made two and they both seem so intensely chocolate that they’re bitter!
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Amyon August 28, 2020 at 10:50 am
I’m not sure why it would be bitter. The comment that you replied to was from 2017 and the sugar was missing from the recipe at that time. We added the sugar to the recipe right after Lori was so kind to let us know that the sugar was missing in the ingredients. You could add more sugar, or maybe this pie is just not destined to be to your liking. Thank you for leaving a comment.
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Alion November 23, 2017 at 8:50 pm
This was really creamy and delicious! I appreciated a recipe that didn’t use raw eggs but was still super smooth and rich. It was a hit with everyone!
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Amyon November 23, 2017 at 11:26 pm
Thank you so much. It warms my heart when I hear that my readers enjoy a recipe. I’m so glad that everyone liked it. I hope that your Thanksgiving was fabulous!
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shawn priesteron November 25, 2017 at 9:32 pm
Fabulous recipe. Loved how it all came together. Although I personally could not eat it due to dietary sensitivities, I made this for my boyfriend’s family and they loved it. Big hit!
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Amyon November 25, 2017 at 11:59 pm
Thank you so much for your comment. I absolutely love this French Silk Pie recipe and it has been so much fun to hear how much my readers have enjoyed it. I’m sorry that you could not eat it because of dietary sensitivities, but if you are like me, it is so rewarding to see those I share my cooking with, enjoy a dish that I prepare.
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Carleeon February 5, 2018 at 8:39 pm
What a great way to make a french silk pie! I’ve never tried it with cooked eggs but I love the idea. Now I can’t wait to give it a go!
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Amyon February 6, 2018 at 12:31 pm
Wonderful! I hope that you enjoy every bite of it!? I must try your pie as well. French silk is a really hard to beat!
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Amy (Savory Moments)on May 4, 2018 at 2:48 pm
This pie looks perfect! I love classic pies like this. Thanks for linking to the Friday Frenzy!
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Amyon May 5, 2018 at 4:53 pm
This is one of our most popular posts on our blog. It is a fantastic recipe. Thank you for coming by and leaving a comment.
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Milleon September 3, 2018 at 8:16 am
Not really sure how this recipie is so popular… obviously the people who reviewed haven’t tried it. I tried this 4 times and each time I ended up with a soupy eggy mess. The egg mixture didnt thicken and I made a few modifications after the first time to see if that would help but nothing worked. Soupy each time, never thickened. I am a fairly experienced home baker, but I just couldn’t get this to work. So dissapointed!
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Amyon September 3, 2018 at 12:17 pm
That is too bad Mille. I have never had it not work? I wonder if it is different altitudes. So sorry that it didn’t work out for you. Make sure that you cook it until it starts to thicken. I wish that I could come and help figure out why it is not working for you? We have had several people try it and even leave pictures on Pinterest, and they have all had positive comments. One person did say that she had to cook it for 30 minutes for it to thicken, but she was pleased with the results. Thank you for leaving a comment.
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Grandma's House DIYon November 26, 2018 at 2:58 pm
Major YUM!! Thanks for sharing with us at the To Grandma’s house we go link party, see you next week!
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Amyon November 26, 2018 at 6:39 pm
Thank you for coming by and leaving a comment. It is a fantastic pie.
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Marilyn Lesniakon November 6, 2019 at 7:21 pm
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too!
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Jenon November 28, 2019 at 7:08 am
Well, the directions are almost vague. This was the only dessert I had planned for my husband, because stores were sold out of this pie, and he got our son and I the pies we wanted (pumpkin and pecan) so I promised to make him his favorite (chocolate French silk) and after two attempts, using the rest of the ingredients I had left over from my first attempt… it’s a bust and now it’s 7 am, been up all night trying to fix this disaster via YouTube and google… and now he’ll have no dessert on thanksgiving. I’m a great cook and Baker… this is the first thing I’ve ever failed on. Maybe explain each step a little more in detail? Photos of your steps? Video? Anything to avoid anyone ever ruining dessert on a special occasion. I was really excited to make this for him… as was he.
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Amyon November 28, 2019 at 2:59 pm
I am so sorry about your pie. Every stove top and pan are different. I will definitely add some steps to see if I can help make the recipe more understandable.
I wish I could send you a pie to make your day better. Thank you for your comments and your advice of the steps and the video!Reply
Courtneyon January 15, 2020 at 10:04 am
So I tried this and it is really good but I think I did something wrong. Mine has a very odd texture? Almost as if it started to separate. Do you have any idea what I did wrong? It still taste delicious but the texture is definitely not right lol
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Amyon January 15, 2020 at 11:39 am
Was it thick when you finished cooking it? I have noticed that it sometimes takes 25 minutes of cooking it nice and slow. Or I wonder if it was the brand of cream, some are thicker than others? Those are the only things that I can think of. I hope this helps and thank you for trying the pie. I appreciate you stopping by!
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Courtneyon January 16, 2020 at 10:04 am
The mixture was thick but I could try cooking it a little longer. I just had the wal mart brand heavy whipping cream so I used that. Maybe I didn’t beat the cream long enough? Can I just use a cup of cool whip in place of making the cream? Also could it be because I used my kitchen aide mixer to mix the cream and chocolate together? I’m not willing to give up on this recipe just yet. ?
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Amyon January 16, 2020 at 11:28 pm
You are doing an amazing job! I think if you mixed your cream just to thickening, it should be fine. I have never used cool whip, so I would have to try it. Also, I am not sure if the humidity has anything to do with it? And you know, maybe you are right, don’t mix the chocolate and cream as much. You are awesome and I am impressed that you are willing to figure it out!!! I love your attitude:) Have the best week ever!
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Rayna Hon September 10, 2020 at 11:52 am
I have made this 3 times & it’s now a staple recipe for my family! So yummy & surprisingly easy. Thank you for sharing 🙂
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Amyon September 10, 2020 at 10:51 pm
Thank you so much for leaving this comment. It warms my heart when someone enjoys a recipe that I share! We appreciate your support.
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Paulaon September 16, 2020 at 8:55 am
This recipe was my proudest pie moment ever. My 10-year-old son requested a chocolate pie for his birthday. We were feeding a crowd so not only one pie turned out, but both. Everyone LOVED it. Your advise for being patient while stirring the eggs on the double boiler really helped. I didn’t think it would ever thicken, but it did. Glad I waited. Thanks for sharing a great recipe.
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Amyon September 16, 2020 at 12:22 pm
Yahoo! I am so happy to hear that your PIES turned out. It is amazing how we can bring so much joy to others with our talents. Way to be, you sound like one amazing person. Thank you for sharing with me and I hope that you have a fabulous week! Hugs to you!
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Marilyn Lesniakon November 11, 2020 at 1:00 pm
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Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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Alexandraon November 24, 2020 at 3:31 pm
I’m not a bit fan of crust, but I am wishing I had a little bowl full of that mousse like filling!
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Amyon November 24, 2020 at 9:28 pm
I agree, and you can always try a crust made out of Oreo’s or even graham crackers. And you are right the pie filling is divine.
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Erikaon November 22, 2022 at 2:47 pm
This is my first time making a chocolate silk cream pie and I don’t think it could have come out any more perfect!!! It is so whipped, fluffy and decadent. I bought an Oreo crust and had way more filling than I needed so I put the extra in a container and I’m going to make a second pie and use the combined leftovers for a 3rd and donate them! Thank you for this recipe! I think if anyone’s came out soupy they didn’t whip long enough or let the mixture completely cool… I let it sit in the fridge for awhile then Mixed it and put it back in the fridge several times to make sure it was cool and thick before I combined the whipped cream
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Amyon November 22, 2022 at 8:32 pm
I have to tell you that this makes me so happy!!! I know how much work it is to make this pie and it is so worth it when it turns out perfectly! Congratulations, and that is such a lovely gesture to donate a pie. It is such a wonderful feeling to share good food with others. Happy Thanksgiving to you!
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Sharonon November 24, 2022 at 2:17 pm
Isn’t it called a double boiler not broiler?
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Sharonon November 24, 2022 at 2:22 pm
just wanted to add: boiling happens on top of the stove, broiling happens in the oven.
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Amyon November 25, 2022 at 8:47 pm
You are right broiling happens in the oven and boiling happens on top of the stove. Thank you for bringing the typos to our attention. They are now corrected.
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Amyon November 25, 2022 at 8:45 pm
Thank you. We fixed the places in the recipe where we accidently had double broiler instead of double boiler.
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Trackbacks/Pingbacks
- Cream Cheese Pumpkin Pie - My Recipe Treasures - […] told me, chocolate, pumpkin, pecan, and banana. Sounds great to me! We will for sure be making a French…
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