French Silk Pie Recipe
French Silk Pie Recipe photo by Taste of Home
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French Silk Pie Recipe

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“I first made French Silk Pie when I was in high school, then, years later, I tinkered with the recipe until I was happy with it," says Lisa Francis of Elba, Alabama. "Now, it’s one of my husband Dalton’s favorites."
TOTAL TIME: Prep: 40 min. Cook: 10 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 40 min. Cook: 10 min. + chilling
MAKES: 6 servings


  • 1 sheet refrigerated pie pastry
  • 2/3 cup sugar
  • 2 large eggs
  • 2 ounces unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
  • 1/3 cup butter, softened
  • 2/3 cup heavy whipping cream
  • 2 teaspoons confectioners' sugar
  • Whipped cream and chocolate curls, optional

Nutritional Facts

1 piece: 450 calories, 33g fat (19g saturated fat), 139mg cholesterol, 223mg sodium, 38g carbohydrate (24g sugars, 1g fiber), 5g protein.


  1. Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
  2. Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack.
  3. In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.
  4. In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.
  5. In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture.
  6. Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers. Yield: 6 servings.
Originally published as French Silk Pie in Cooking for 2 Fall 2006 , p11

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Jennifer User ID: 9124727 264088
Reviewed Mar. 30, 2017

"I would give this 10 stars if I could!!! Awesome pie! I put mine in a graham cracker crust and it was incredible."

foxyhottcakes User ID: 8321657 249133
Reviewed Jun. 6, 2016

"Oh my gosh is this good! I followed the recipe exactly and used my own pie crust. I have to find another occasion to make this for soon! I garnished with homemade whipped cream. Worth the effort."

SpookyDana User ID: 8847727 247651
Reviewed Apr. 29, 2016

"I'm a professional baker for a highly rated resort and this is a very good, consistent recipe. Very chocolatey and rich."

I-wil-ma User ID: 8763158 243371
Reviewed Feb. 7, 2016

"I made this last night. I used 3 tablespoons of cocoa powder and 1 tablespoon of butter in place of unsweetened chocolate. I added it to the eggs and sugar prior to heating and stirred the butter in at the end of that time. I cooked in in a microwave safe bowl, time will depend on your microwave in mine a minute was too short I stirred it then and put it in for about 45 seconds. That perhaps was too long, I added the butter and vanilla and whisked it really well when it came out. And let it cool. It set up really well in about 2 hours. In fact I was waiting for the crust to cool and it was nearly too set to transfer to the shell; so if you have the shell cooled prior to making this that would be good. I thought the filling was a bit on the small side however it is quite rich and if it is garnished with whipping cream I think adequate in the amount listed. I did not add the whipping cream; I made the best flakey pastry pie crust I have ever made and it complemented this very well. Needless to say it will not survive until the Super Bowl tonight."

CookinRealtor User ID: 8642450 238423
Reviewed Nov. 30, 2015

"I made this tonight for our family's Thanksgiving dinner, as an alternative to the traditional pumpkin pie. Have to say that was a huge hit and no one missed the pumpkin pie at all! Would be a great year round treat with its delicious, rich, creamy flavors. Kind of reminded me of the taste of homemade chocolate ice cream with a fluffy mousse texture inside of a light flaky crust. Perfect!"

Toni1954 User ID: 8154324 238094
Reviewed Nov. 25, 2015

"This pie is wonderful, everyone needs to try this. Way to go Taste of Homes."

paskeyk User ID: 4936797 229104
Reviewed Jul. 6, 2015

"Delicious pie. I doubled the recipe and just had a little filling left over. The pie is great garnished with whipped cream and mini chocolate chips."

Ka.brandt User ID: 8129367 160942
Reviewed Nov. 27, 2014

"Delicious, doubled it as suggested and had way too much filling but who's complaining? Lots of steps but straightforward recipe. I should have put pie weights in the crust but otherwise, perfect."

klandrews84 User ID: 7066576 143961
Reviewed Nov. 27, 2014 Edited Nov. 30, 2014

"Didn't make enough to fill pie. Double the recipe and you're good to go! Also used an oreo graham crust."

KarlMom User ID: 7922109 113439
Reviewed Aug. 27, 2014

"I have been looking for a recipe for French Silk pie that did not call for raw eggs. I found this one and it was an instant hit with my family. My husband even told the people that he works with about how good this recipe was."

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