As the cool air of late fall settles in for Thanksgiving, I find myself craving a luscious homemade French silk pie. And here I am, whipping up my own version of this decadent treat with NO raw eggs! You know what? With just a little extra effort, I can skip the raw eggs without losing any of that silky texture. Check out my recipe!
This French Silk Pie Is So YUM!
- A feast for the taste buds: Calling all sweet tooths and chocoholics! This pie lets you indulge in a pool of chocolate decadence and creamy topping. The flaky crust beautifully embraces the smooth, silky chocolate filling and fluffy whipped cream, guaranteed to impress any finicky taste buds. It feels like you’re savoring a velvety mousse wrapped in a crispy, buttery crust.
- No raw eggs: Got any picky eaters around who can’t stand the smell of raw eggs? No problem! I use slightly cooked eggs in this recipe, so there’s no hint of it. Of course, the texture stays smooth and silky like a dream.
- Wonderful for any occasion: This pie recipe is perfect for making ahead, making it easier to prepare for your upcoming parties, get-togethers, or family gatherings. I’ve whipped up this pie on Christmas, Thanksgiving, and Friendsgiving, and it’s always a crowd-pleaser!
10 Simple Steps To Make French Silk Pie Recipe
Step 1
Trust me, giving the dough time to chill is key! I like to prepare the dough the night before so it has at least 2 hours in the fridge. This helps with flavor and texture, and it’s easier to work with once it’s properly chilled.
Step 2
Place the chilled dough on a floured surface. Roll it into a 12-inch circle, turning it a quarter turn after every few rolls. This helps it roll out evenly! Once it’s the right size, transfer it to a 9-inch pie dish. Gently press it in so there are no air pockets.
To get a thick, rustic edge, I fold any extra dough over the rim and shape it with my fingers or use a fork for a crimped look. For a pro finish, chill the shaped crust in the fridge for 30 minutes so it doesn’t shrink in the oven.
Step 3
Preheat your oven to 375°F or 191°C. While it heats, line parchment paper over the crust. My tip is to scrunch up the parchment first so it molds to the shape better.
Fill the crust with pie weights (I sometimes use dried beans instead), pushing them up the sides to help keep the shape.
Step 4
Bake the crust for about 15 to 16 minutes or until the edges are lightly browned. Carefully remove the parchment and weights, then prick the bottom of the crust with a fork to avoid bubbles. For that golden finish, you can brush the edges with a quick egg wash.
Bake for another 14 or 15 minutes or until the bottom is browned. Let it cool on a rack completely before filling.
Pro tip: You can blind-bake the crust up to three days in advance—just cover it tightly and keep it in the fridge.
Step 5
Using a mixer, whip the heavy cream on a medium-high setting until you get stiff peaks (about 4 minutes). Stiff peaks mean the cream stands up firmly. Cover and place it in the fridge to stay nice and cold.
Step 6
For the chocolate, I like the convenience of the microwave. Place chopped chocolate in a microwave-safe bowl and heat in 20-second intervals, stirring after each round, until completely smooth. (Or use a double boiler if you prefer!) Set it aside to cool just a bit.
Step 7
In a heatproof bowl (or the top part of a double boiler), whisk the eggs with sugar. Place this over simmering water, making sure the bowl doesn’t touch the water itself. Whisk constantly for about 10 minutes until the mixture reaches 160°F or 71°C.
This step is essential for achieving the perfect creamy texture without any raw egg concerns! Remove from heat, let it cool for 10 minutes, and stir in the melted chocolate. Wait another 10 minutes before the next step to ensure it’s fully cool.
Step 8
In a mixer, beat the softened butter on medium-high until creamy, then mix in a splash of vanilla for a warm, rich flavor. Slowly add the chocolate-egg mixture and beat on medium-high speed for about 3 minutes. Gently fold in the whipped cream with a spatula until it’s smooth and combined.
Step 9
Transfer this luscious filling into the cooled crust, using a small offset spatula to spread it evenly. Cover with plastic wrap, and refrigerate for at least 4-6 hours—overnight is even better to help it set!
Step 10
Just before serving, whip the heavy cream with a bit of sugar and a splash of vanilla. Beat until medium peaks form—this is just the right consistency for spreading or piping on top.
Spread or pipe the whipped cream over the chilled pie. For a fancy touch, add chocolate curls or shavings on top. Serve immediately for best results, but the pie will stay fresh in the fridge for a few hours if you need to prepare in advance.
If you have any leftovers, cover and refrigerate for up to five days. This pie holds up beautifully, but it’s so delicious it rarely lasts that long in my house!
Another tip is to hold off on the frosting until you’re ready to enjoy the pie! We all want the whipped cream to stay fluffy and cloud-like in every bite, right? I once rushed with the frosting, and it turned out as flat as my Monday morning.
Want a tangy twist in the autumn treat? This key lime pie or lemon meringue pie won’t let you down!
Some Baking Notes
Change The Traditional Crust
If the traditional crust is not your cup of tea, try an Oreo or graham cracker crust!
Start by preheating your oven to 350°F or 177°C and giving a 9-inch deep pie dish a light spray of cooking oil. Place the Oreo cookies or graham cracker sheets (filling included) in a food processor and pulse until they’re finely ground. If you prefer using graham cracker crumbs, skip this step.
Add melted butter and pulse again until the crumbs are evenly moistened. Press this mixture firmly into the bottom and up the sides of your pie dish—using the back of a measuring cup helps to get a smooth, even crust.
Pop the crust in the oven and bake for about 10 minutes, just until it’s fragrant and set. Let it cool completely on a wire rack before adding your filling. This crust adds a rich base that pairs beautifully with the chocolate pie filling!
Tips For Garnishing
Is making the chocolate shavings or curls too much of a hassle? You can definitely leave them out! Sometimes, I just dust some cocoa powder for an easy yet tasty garnish. You can use chocolate sprinkles, chips, or whatever you like.
Crave a richer chocolate kick? Try topping the pie with Oreo buttercream or chocolate buttercream frosting!
Go Wild With Your Chocolate
I swear by semi-sweet chocolate since my kids aren’t into the bitter taste. But if you’re after a darker and more intense chocolate flavor, feel free to use bittersweet or unsweetened chocolate for the recipe. Whatever type you choose, remember to go for chocolate baking bars for that bakery-quality filling!
FAQs
Can I Make This Pie Ahead Of Time?
Absolutely, you can make this pie ahead of time! The pie dough can be prepped and kept in the fridge for 4-5 days or in the freezer for 3 months.
Can I Freeze The French Silk Pie?
Yes, it’s freezer-friendly! After step 8, cover it with an extra layer of plastic wrap to keep it fresh. When you’re ready to serve, let it thaw in the fridge, and then finish it off with the whipped cream topping.
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Happy baking! This pie is a true showstopper, and I hope it brings as much joy to your table as it does to mine.
French Silk Pie
Ingredients
For the crust
- 1 unbaked pie crust
- Egg wash (beating 1 large egg with 1 tbsp heavy cream or milk)
- For the filling
- 1 cup heavy whipping cream or heavy cream
- 2 finely chopped semi-sweet, bittersweet, or unsweetened chocolate bars (4 ounces each)
- ¾ cup softened unsalted butter (room temperature)
- 1 cup granulated sugar
- 4 large eggs
- 1 ½ tsp pure vanilla extract
For the topping
- 1 cup heavy whipping cream or heavy cream
- 2 tbsp granulated or confectioners’ sugar
- ½ tsp pure vanilla extract
- Chocolate curls/shavings (optional)
Instructions
- Make the pie dough the night before to ensure it’s well-chilled. Roll it out into a 12-inch circle, place it in a 9-inch pie dish, fold any extra dough over the edges, and chill for 30 minutes to prevent shrinking.
- Preheat the oven to 375°F (191°C). Line the chilled crust with parchment, add pie weights, and bake for 15 minutes. Remove the weights, prick the crust with a fork, brush with egg wash if desired, and bake for another 14 minutes until golden.
- Whip the heavy cream until stiff peaks form (about 4 minutes), then cover and refrigerate until needed.
- Melt chocolate in the microwave in 20-second intervals, stirring each time until smooth, and set aside to cool slightly.
- Whisk eggs and sugar in a heatproof bowl over simmering water until the mixture reaches 160°F (71°C), then stir in the melted chocolate and let cool.
- Beat butter until creamy, add vanilla, and mix in the chocolate-egg mixture until fluffy. Gently fold in the whipped cream, spread into the cooled crust, cover, and chill for 4-6 hours (or overnight).
- Whip heavy cream with sugar and vanilla until medium peaks form, then spread or pipe on top of the chilled pie. Garnish with chocolate curls if desired.
- Serve immediately or refrigerate for up to a few hours. Leftovers keep well in the fridge for up to five days.
Notes
- Swap the traditional crust with an Oreo or graham cracker crust. Preheat the oven to 350°F and blend cookies or graham crackers (filling included) in a food processor. Mix with melted butter, press into a 9-inch pie dish, and bake for about 10 minutes until set and fragrant.
- Skip chocolate shavings or curls if they’re too much work—try a dusting of cocoa powder or sprinkle on chocolate chips or sprinkles. For extra richness, consider topping with Oreo or chocolate buttercream.
- Semi-sweet chocolate is ideal if you prefer a milder taste, but for a deeper, more intense flavor, use bittersweet or unsweetened chocolate. Choose chocolate baking bars for the best texture and taste in your filling.
