If you grew up anywhere near a Baker’s Square, you already know exactly which pie this is. The one behind the glass, dark and impossibly smooth, under a mountain of whipped cream and a scatter of chocolate shavings. This is that pie, made in your own kitchen, and it has been the most requested recipe in my house for close to 30 years.
Why this recipe works
French silk pie is a no-bake chocolate mousse set in a baked crust, and the whole thing lives or dies on two numbers: how long you beat it and how long you chill it. There is no cream in the filling, no milk and no gelatin. Butter, sugar, unsweetened chocolate, vanilla and eggs, beaten long enough to turn pale and airy, then left overnight to set. That is the entire trick, and it is why this version tastes like the restaurant one instead of like chocolate pudding in a shell.
I was inspired by my absolute favorite pie growing up from Baker’s Square, back when it was still called Poppin’ Fresh, and I think this French Silk Pie recipe hits the nail on the head. Readers have told us it beats the French silk at Village Inn, Perkins and Marie Callender’s too, which makes sense, since all of those are built on the same butter and unsweetened chocolate base. There isn’t a holiday that goes by that I don’t make this pie. We love it so much we have turned it into mini French silk pies for parties and a French silk slab pie when we are feeding a crowd.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
UNSWEETENED CHOCOLATE – This is the ingredient the whole pie is built around, so do not substitute it. The sugar in this recipe is calculated against unsweetened chocolate, which means semi-sweet or milk chocolate will make the pie excessively sweet and wash out the chocolate flavor. Melt it and let it cool completely before it goes anywhere near the mixer, because warm chocolate will seize when it meets the vanilla. If you want a deeper, more bitter pie, use 4 ounces instead of 2.
EGGS – The eggs in this pie are not cooked. If that concerns you, or if you are serving guests, use pasteurized eggs, which work identically. You can also learn how to pasteurize the eggs at home in your fridge.
BUTTER – Do not use margarine and do not melt it. There is no cream, milk or gelatin in this filling, which means the butter is the entire structure of the pie. Softened means out of the fridge for 20 to 30 minutes, not warmed. This is the single most common reason a French silk pie fails to set.
GRANULATED SUGAR – Regular granulated sugar is correct here. It will feel grainy in the bowl and that is expected. It finishes dissolving overnight in the refrigerator, which is exactly why this pie gets made the day before.
CRUST – We used a store-bought deep dish crust, baked fully according to the package, but a homemade crust always adds something. Our how to make pie crust recipe will get you there. An Oreo cookie crust is a great alternative if you want the pie a little less sweet overall, and there is a cookie crust recipe in our Bailey’s cheesecake post. Whatever you use, it needs to be fully baked and completely cool.
TOPPING – I have used both Cool Whip and homemade whipped cream over the years and both work. If you are whipping your own, heavy whipping cream is required. Half and half will not whip into anything stable.
EQUIPMENT – A stand mixer earns its keep on this recipe, since there is 17 minutes of beating time in total. A hand mixer works if you set a timer for each stage. You will also want a pie plate and a pie server, and a mandolin or vegetable peeler for the chocolate shavings on top.
Tips Before You Begin
- Make the filling first and give it time. Put it in a bowl, cover it with plastic wrap and refrigerate it before it goes into the shell. It thickens as it sits and it is easier to work with.
- Cool the chocolate. Melt the chocolate before you do anything else so it has the longest possible time to cool. Adding vanilla to warm chocolate will seize it.
- Set a timer for every beating stage. Not an estimate, an actual timer. Six to seven minutes for the butter and sugar, then a full five minutes after each addition of eggs. This is where nearly every grainy pie comes from.
- Make your pie crust. If making a crust from scratch, follow the instructions for a fully baked pie shell as this pie will not go in the oven. Let it cool completely.
- WAIT until tomorrow to eat. You can certainly cut it after several hours of chilling, but you will be glad you waited. The filling needs the time to set and any graininess you noticed in the bowl will be gone by morning.
How to Make French Silk Pie
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Bake a homemade pie crust or use a Pillsbury refrigerated crust and make according to package directions for a fully baked crust. Set aside to cool.
- Melt the chocolate and set aside to cool completely.
- Using a stand mixer, beat the sugar and butter on medium-high until light and fluffy, about 6-7 minutes.
- Add cooled chocolate and vanilla and beat until incorporated.
- Add eggs, two at a time, beating a full 5 minutes after each addition.
- Pour filling into cooled pie crust.
- Chill in the refrigerator for two hours then top with whipped cream. Then chill again in the refrigerator for 6 hours or overnight. You can also wait until two hours or so before serving to add the whipped cream.
- To make the whipped topping, beat the heavy whipping cream and powdered sugar with a whisk attachment on medium-high speed until stiff peaks just begin to form. Add prepared whipped topping to top of pie.
- When ready to serve, optionally garnish with shaved bittersweet chocolate.
Frequently Asked Questions & Expert Tips
French silk pie is a no-bake chocolate mousse pie set in a fully baked crust. The filling is built by creaming butter and sugar, then beating in melted unsweetened chocolate and eggs a little at a time until it turns pale, light and airy. There is no cooking, no tempering and no gelatin. The texture comes entirely from how long you beat it and how long you chill it.
Graininess is sugar that has not finished dissolving, and it is almost always a timing problem rather than a recipe problem. There are 17 minutes of total beating time built into this recipe and every minute of it matters. Beat the butter and sugar a full 6 to 7 minutes before anything else goes in, then a full 5 minutes after each addition of eggs. Even then the filling will feel slightly grainy in the bowl. That is normal. The sugar finishes dissolving overnight in the refrigerator, which is why this pie is made the day before and not the day of.
The most common cause is margarine or a spread used in place of butter. This filling has no cream, no milk and no gelatin, so butter is the entire structure of the pie. Margarine has a different fat and water balance and will not set. Melted butter causes the same problem, so the butter must be softened at room temperature for 20 to 30 minutes rather than warmed. The second cause is a short chill. The pie needs two hours before the whipped cream goes on and then six more hours or overnight after.
Use unsweetened chocolate for the filling. The sugar in this recipe is calculated against unsweetened, so swapping in semi-sweet or milk chocolate makes the pie noticeably sweeter and flattens the chocolate flavor. If you want a deeper, less sweet pie, some readers use 4 ounces of unsweetened instead of 2. Bittersweet chocolate is for the shavings on top, not the filling.
The four eggs in this pie are not cooked. If you are serving guests, anyone pregnant, or anyone with a compromised immune system, use pasteurized eggs, which are sold in most large grocery stores and behave identically here. You can also pasteurize eggs at home in your own refrigerator. If you are serving to a crowd, it is worth saying out loud that you used pasteurized eggs, because it puts people at ease before they ask.
That is what it was built to do. I grew up on the Baker’s Square version, back when it was still Poppin’ Fresh, and developed this recipe to match it. Readers have also compared it favorably to the French silk pies from Village Inn, Perkins, Marie Callender’s and Tippins, which are all built on the same butter-and-unsweetened-chocolate mousse idea rather than a pudding or cream cheese base. If you have been chasing one of those restaurant pies, this is the closest home version we have found.
Yes, and it is a good pairing if you want the pie a little less sweet overall. A store-bought chocolate cookie crust works, or you can make your own. This recipe is written for a fully baked traditional crust because that is what the restaurant version uses, but the filling does not care what it sets in as long as the crust is fully baked and completely cool.
Yes, and you should. Make it at least one day ahead and up to two days ahead. The overnight rest is not optional convenience, it is what dissolves the sugar and firms the filling. A pie eaten the same day will be softer and grainier than the same pie eaten the next morning.
Storage and Freezing Information
Store leftover pie covered with an airtight lid or wrapped in plastic wrap in the refrigerator for 4 to 5 days.
To freeze the whole pie, put it in the freezer uncovered for a few hours first, then wrap the frozen pie in plastic wrap and slide it into a freezer bag. If it will not fit, double wrap it in plastic instead. To freeze slices, cut the pie and lay the slices on a waxed paper lined cookie sheet without touching, freeze for a few hours, then wrap each slice individually and bag them.
To thaw, remove the plastic wrap immediately so condensation does not settle on the surface. Thaw at room temperature if you plan to serve it soon, or in the refrigerator if you have a full day.
For make ahead, this pie should be made at least one day in advance and can be made up to two days ahead. That is the recommendation, not just a convenience.
Serving Suggestions
Serve it cold, straight from the refrigerator, with bittersweet chocolate shaved over the top with a vegetable peeler or a mandolin right before it goes to the table. A pie this rich cuts best with a warm knife wiped between slices, and the portions can be smaller than you think.
This is a Thanksgiving and Christmas pie in our house, and it holds its own on a dessert table next to lighter things. If you are building a spread, our Pies and Tarts collection has fruit and cream options that balance it out, and the rest of our Thanksgiving recipes will fill in around it. For a party where you want the same flavor in a format people can pick up, make mini French silk pies instead, and for a crowd, the French silk slab pie feeds far more from the same filling. Coffee is the right drink alongside it, and it is one of the few desserts I would not put ice cream next to.
More Chocolate Pies and No Bake Desserts
- Reese’s Pie
- Chocolate Peanut Butter Pie
- Chocolate Mousse
- No Bake Chocolate Cheesecake
- French Silk Slab Pie
- Mini French Silk Pies
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French Silk Pie
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 6 ounce deep dish frozen pie crust baked according to package
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 ounces unsweetened chocolate melted and cooled COMPLETELY
- 2 teaspoons vanilla
- 4 large eggs
- 8 ounces heavy whipping cream or 8 ounce tub Cool Whip
- 1 Tablespoon powdered sugar
Things You’ll Need
Before You Begin
- We highly recommend making this pie a day ahead.
- The eggs in this recipe are not cooked. If that concerns you, you can use pasteurized eggs or learn how to pasteurize the eggs in your fridge.
- Do NOT use margarine, I have not tested this pie using margarine. Do NOT melt the butter. The butter should be softened, which means removing it from the fridge and letting it sit at room temp about 20-30 minutes.
- Make your pie crust first. If making a crust from scratch, follow the instructions for a fully baked pie shell as this pie will not go in the oven. Let it cool completely.
- We like to chill the pie for two hours before topping with whipped cream, but it isn’t imperative. You can also wait to add the whipped topping until an hour or two before serving, either way will work.
- I have used both Cool Whip and homemade whipped cream in the past when making this pie. It’s up to you on what you prefer.
Instructions
- Bake a homemade pie crust or use a Pillsbury refrigerated crust and make according to package directions for a fully baked crust. Set aside to cool.
- Melt the chocolate and set aside to cool completely.
- Beat sugar and butter on medium high until light and fluffy, about 6-7 minutes.
- Add cooled chocolate and vanilla and beat until incorporated.
- Add eggs, two at a time, beating a full 5 minutes after each addition.
- Pour filling into cooled pie crust.
- Chill in the refrigerator for two hours then top with whipped cream. Then chill again in the refrigerator for 6 hours or overnight. You can also wait until two hours or so before serving to add the whipped cream.
- To make the whipped cream, beat the heavy whipping cream and powdered sugar with a whisk attachment on medium-high speed until stiff peaks just begin to form. Add prepared whipped topping to top of pie.
- When ready to serve, optionally garnish with shaved bittersweet chocolate.
Expert Tips & FAQs
- WAIT until tomorrow to eat. You can certainly eat it after it has chilled for several hours, BUT believe me when I tell you that you will be very thankful that you waited overnight. The filling needs time to set up. Any graininess you may have detected when you tasted the filling will be gone after a good night’s rest.
- Store leftover pie covered with an air-tight lid or wrapped with plastic wrap in the refrigerator for 4-5 days.
- If you want to freeze the whole pie and thaw the entire thing later, place it in the freezer for a few hours. Then remove it and wrap the frozen pie in plastic wrap. Place the wrapped pie in a freezer bag. If it won’t fit, just double-wrap it with plastic wrap instead.
- If you want to freeze slices, cut the pie into slices and place them on a waxed paper-lined cookie sheet. Place the entire thing in the freezer, making sure the slices are not touching each other. After a few hours, and the slices are frozen, remove from the freezer and wrap each one in plastic wrap. Place the wrapped slices into a freezer bag.
- To thaw them out, simply remove from the freezer and immediately remove the plastic wrap. Allow to thaw at room temperature if you plan to eat it fairly soon. You can also thaw in the refrigerator but it will take quite a bit longer – probably a day.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared on this blog on December 6, 2008 and has since been updated with new photos and expert tips. Pictured above is one of our old photos which you may recognize.
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Janet Colton says
can I use cocoa ( with coconut oil) in place of dark chocolate? That’s what I use in brownies.
Amanda Davis says
I’ll be honest, I have never tried that. It might work, but again I can’t tell you from experience. Hav you made chocolate mousse using cocoa and coconut oil?
Deana says
I literally bought a new Kitchen Aid mixer for this pie. My old one was too big. This is my favorite dessert and this recipe was perfect
Er says
As far as a chocolate goes, are you suggesting semi sweet chocolate bars?
Amanda Davis says
No, you will need unsweetened chocolate for this recipe. It’s stated in the post and the recipe card. We suggest bittersweet chocolate for garnish (shavings on top).
Jackie says
Pure perfectiont! I have had numerous requests from different people to make this again and again. Everyone’s favorite! I did use 4oz of Ghirardelli dark chocolate for more chocolate taste. I also whipped 5 minutes after each egg to ensure silky texture.
Maria Bernal says
Delicious pie! Can I substitute 1 cup plain Greek yogurt for each of four eggs?
Amanda Davis says
I have never tried that before and can’t recommend it. If you try it however, a search tells me that 1/4 cup plain greek yogurt for each egg is the proper amount.
Vic w says
Love this recipe! Just do NOT use MARJ in place of butter. I did that a while back and ended up with chocolate soup! Had to serve it as a completely frozen dessert.
Rachel says
Super grainy even after being in the fridge over 24 hrs. (followed directions. No substitutions.) and not very chocolatey. Would probably do 4 oz of chocolate next time and maybe less sugar? Or find a different recipe
Amanda Davis says
Did you set a timer for each of the steps? There’s a total of 17 minutes of beating time in the recipe and it makes a big difference in the texture.
Charlene A Paris says
How can this recipe work without any cream or milk in the filling? It’s just butter, sugar, eggs, chocolate and vanilla!
Amanda Davis says
That’s correct! These are the elements of mousse. As long as the instructions are followed and times adhered to, you will have a silky delicious pie :)
Laura Luxenburg says
My very picky 40 year old said this pie was better than Village Inn or any restaurant. He refused to believe I made it.
Its a but of work, but the end result was well worth it. OMGGGGG
I followed the directions precisely. Beautiful and delicious! Never buying a store bought pie again.
Amanda Davis says
Yay glad you love it like we do! If I don’t make this every Thanksgiving I’m in trouble 😂
LaRon Walton says
I just want to piggyback off of that as well I’m very picky myself when it comes to the French silk pie in the past I have made this before but French silk mix of the chocolate never taste like baker Square so I’m hoping with going with your recipe that that’s the result I get I’m looking at all of the comments and reviews and everybody is saying it’s amazing so I’m excited to see if it turns out and give me that taste of that chocolate because that’s what made it a French silk from Baker Square!! Milwaukee, Wisconsin
Amanda Davis says
I hope you love it! I grew up with baker’s Square, even when t was Poppin’ Fresh! And I really think this tastes like theirs :)
Brandy says
Thanks so much for sharing this recipe! One question can I use half and half instead of heavy whipping cream? Thanks!
Amanda Davis says
I’m afraid not, half and half will not whip up into the same fluffy, stable whipped cream as heavy cream. It lacks the necessary fat content to trap air and create a stable foam.
Jane Condon says
Excellent.
Darryl says
Double the chocolate to 4 oz. Makes a big difference to add more bitterness as the sweetness is overpowering. I may try it again regular but cut the sugar to 1 cup.
'Andrea Killen says
I’ve made French Silk Pie many times and have suggestions after reading the comments. I always prepare the sugar by using my well cleaned coffee grinder. Some recipes use powdered sugar, but I prefer the grinder method. Some food processors might also work. Your pie will never be grainy if you do this.
I also freeze mine and prefer it that way. For guests, I remove individual slices and let sit for 10-20 minutes on the counter as most people don’t like it frozen. This step helps avoid the runny problem and makes people feel more comfortable if they learn it was made with raw eggs. I read that it kills any salmonella, not sure if that’s a fact.
Amanda Davis says
Interesting insight, thanks! I have been making this pie for almost 30 years and have never had a problem with graininess. I agree that it definitely freezes well.
Miranda says
I tried this recipe with country crock nondairy butter (avocado oil based) and it worked well and tasted very similar to the bakers square pie of my memories. I agree with other reviews though that even after 24 hours in the fridge the sugar does not fully dissolve, so it is still a bit grainy. Next time I might blitz the sugar in a vitamin first before adding it so it is a finer grain.
Amanda Davis says
In over 25 years I’ve never had an issue with the sugar not dissolving, sorry that was your experience. Glad you enjoyed it anyway.
Alyssa G says
I have never received such high praise! I made this pie for a party yesterday morning and everyone who had a piece raved about it. Thank you. I used a hand mixer set timers for each step and followed the recipe as instructed only changing 2 things. I used domino golden sugar and used a teaspoon of vanilla in the whipped cream. Setting a timer for hand mixing is essential. This recipe will be in heavy rotation.
Amanda Davis says
Glad to hear it! It’s always a favorite around here :)
Corin says
My family loved it! I made it two days before and they said it tasted like ice cream. They ended up fighting over the leftovers lol! Easy recipe to follow and great results.
Brandi Foscalina says
Flavor was awesome, but it was super runny. It never thickened up. I left it in the fridge overnight, and ended up having to freeze it the next night just to somewhat firm it up. Not sure what I did wrong.
Amanda Davis says
Did you follow the recipe instructions exactly and measure everything correctly? Did you substitute any of the ingredients? Did you set a timer for the times listed in the recipe?
Liz says
Attempted twice and the sugar never dissolves. I use my stand mixer with room temperature butter and I right amount of sugar. Gave it 30min at a high speed.
Amanda Davis says
The sugar does not dissolve until it sits overnight as stated in the recipe. It’s important to read all the way through a recipe before beginning to avoid any mistakes like beating for 30 minutes.
“WAIT until tomorrow to eat. You can certainly eat it after it has chilled for several hours, BUT believe me when I tell you that you will be very thankful that you waited overnight. The filling needs time to set up. Any graininess you may have detected when you tasted the filling will be gone after a good night’s rest.”
Nickie says
I let mine rest for 24 hours in the fridge and my sugar never dissolved either. Will definitely make again with less sugar and try fine granulated sugar next time.
Amanda Davis says
Did you follow the instructions exactly or make any changes? I’ve been making this pie as written for over 20 years.
Sheila says
was fantastic