The ultimate chocolate silk pie made with a chocolate crust, silky smooth chocolate filling and topped with homemade whipped cream and chocolate shavings. This French silk pie is a chocolate lovers dream!
This French silk pie recipe is perfect for anyone who loves chocolate. The chocolate crust, filling and chocolate shavings are absolutely to die for. If you’re a chocolate lover like me, you’ll also enjoy my chocolate souffle, triple chocolate chip cookies and no bake chocolate lasagna.
French silk pie
With Thanksgiving coming up in a few short weeks, I thought I would share my favorite French silk chocolate pie with you today. One of my favorite parts about Thanksgiving is the homemade pies. As much as I love Thanksgiving dinner, I always look forward to dessert. We usually wait a few hours and clean up/play games in between. It’s always a great time!
I’ve made this chocolate silk pie the past couple of years and it’s always the first pie gone. As much as I love pumpkin and razzleberry pie, there’s just something about a homemade chocolate pie that is so tempting. My kids also are huge fans! They don’t love the fruit pies, but they are all over this one.
How do you make French silk chocolate pie?
This French silk pie recipe isn’t too complicated to make, however I must worn you that the filling does take a little bit of time to make (and chill), so plan ahead. Once you’re finished, you’ll have the most beautiful silky smooth French silk pie filling that is to die for!
To make crust for French silk pie:
- Preheat oven to 350°F.
- Place chocolate graham crackers in a food processor or blender and blend until they turn into crumbs (makes about 1 1/2 cups).
- Stir in melted butter, sugar and salt until combined.
- Press into 9-inch pie dish and bake for 10 minutes. Set aside to cool completely.
To make filling for French silk pie:
- Once pie crust has cooled, begin to make the filling. Whip butter and sugar until fluffy in a large mixing bowl (about 3-4 minutes).
- Then add in melted chocolate and stir until combined.
- Add ONE egg and beat on medium speed for 3-4 minutes. Scrape down sides and add the next egg and beat for additional 3 minutes. Repeat with last egg.
- Next add vanilla and mix until combined. Spread filling evenly onto pie crust and cover with saran wrap. Store in refrigerator for at least 4 hours, or overnight.
To make whipped cream for French silk pie:
- Make whipped cream topping just before serving. Place a medium-large sized mixing bowl and the beaters into a freezer for 10-20 minutes to chill.
- Once chilled, pour cream, sugar and vanilla into the bowl. Beat on low until the ingredients are mixed together, then beat on high until a peak forms (about 2 minutes).
- Spread onto the chilled pie. Slice and serve! Garnish with chocolate shavings if desired.
Tips for the perfect chocolate silk pie
- Plan to make your pie crust ahead of time so that it has time to cool. Use the pie crust recipe below or a store bought graham cracker or Oreo pie crust. The chocolate silk pie filling also taste wonderful in a standard pie crust.
- Once you melt the chocolate, let it cool completely. You want it to still be stirrable, but if it’s still hot it it will ruin the filling.
- Use fresh eggs for the homemade chocolate pie filling and make sure to follow the instructions and beat for the full amount of time before adding the next egg. If you’re concerned about using raw eggs, you may use pasteurized eggs.
- Allow the French silk pie to chill for at least 4 hours, so that the filling has time to set. If you can let it sit overnight, even better!
I love to top my chocolate silk pie with homemade whipped cream, but if you’re in a pinch you can always use store bought whipped topping. The chocolate curls are also completely optional, but they make the French silk pie look so pretty! You can even buy them (I’ve found them at Hobby Lobby in the baking section).
Chocolate Silk Pie Recipe
Chocolate crust (can also use a pre-made pie crust):
- 1 1/2 cups chocolate crumbs (from Oreos or chocolate graham crackers)
- 5 Tablespoons unsalted butter (melted)
- 2 Tablespoons sugar
- Pinch of salt
- 12 Tablespoons unsalted butter (softened, do not melt)
- 1 cup sugar
- 3 ounces unsweetened chocolate (melted and cooled)
- 3 large fresh eggs
- 1 1/2 teaspoons vanilla
- Pinch salt
For whipped topping:
- 1 cup heavy cream
- 2 Tablespoons granulated or powdered sugar
- 1/2 teaspoon vanilla
To make pie crust:
- For the pie crust, preheat the oven to 350°F. Place the chocolate graham cracker in a food processor or blender and blend until they have turned into crumbs. Should be about 1 1/2 cups. Stir in the melted butter, sugar and salt, until combined. Then press into a 9-inch pie dish. Bake for 10 minutes. Set aside to cool completely.
To make filling:
- Once the pie crust has cooled, you can start the filling. In a large mixing bowl, whip the butter and sugar until fluffy, about 3-4 minutes. Then add in the melted chocolate and mix until combined. Add ONE egg and then beat for 3-4 minutes on medium speed. Scrape down the sides and add the next egg and beat for additional 3 minutes. Repeat with last egg. Add vanilla and mix until combined. Spread filling evenly onto pie crust. Cover with saran wrap and place in the refrigerator for at least 4 hours, or overnight.
To make whipped topping:
- Make the whipped cream topping just before serving. Place medium-large sized mixing bowl and the beaters into a freezer for 10-20 minutes. Then pour the cream, sugar and vanilla into the chilled bowl. Beat on low until the ingredients are mixed together, then beat on high until a peak forms (about 2 minutes). Spread onto the chilled pie. Slice and serve!
- Garnish with chocolate shavings if desired.