French Silk Pie {AKA Chocolate Lovers Dream Pie}


Chocolate lovers look no further for a pie to make this holiday season. This might just be one of the best pies you may ever eat. I know that this is a bold statement but it’s true, especially for you chocolate addicts, like myself. This extravagant, chocolatey pie, is my idea of pie perfection.

French Silk Pie | Cooking Classy

I’m so excited my Mom just flew into visit. I wanted to make something I knew she’d love so of course the first thing that came to mind is something loaded with chocolate. And is there a better way to welcome someone than with chocolate pie? But please, let’s not refer to this pie as simply “chocolate pie”, this is the ultimate luxury of chocolate pies. With its incredibly satiny smooth texture that just melts away in your mouth, in a way like nothing else, you’ll begin to realize why this is called French Silk Pie. It’s silky smooth consistency is to die for. With the ingredients it consists of, such as cream, butter, chocolate and sugar how could this be anything other than fantastic?

I’m pretty pleased to say my mom gave it an excellent review, using words like “luxurious”, “heavenly”, “divine”, and “I want to savor every bite” and even “this is the best chocolate desert I’ve ever eaten” to describe it. While I was cutting the first slice, my daughter was standing by my side and peering in and asked “how is it so smooth?” and basically I was like “this my child, is French Silk Pie” :). She couldn’t get enough of the chocolate portion, she kept digging into it by the spoonful, while leaving behind the cream and crust.


You have to try this to understand and appreciate it’s delectability, it’s hard to describe or compare it in words but it’s something similar to a velvety smooth, chocolate ice cream or a rich chocolate pudding.

You like chocolate? Make this pie. And of course, please enjoy and savor every bite just as I did!

French Silk Pie | Cooking Classy

French Silk Pie | Cooking Classy

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French Silk Pie

5 from 3 votes


  • 1 9- inch pie crust , blind baked then chilled
  • 1 cup granulated sugar , divided
  • 1/4 cup packed light-brown sugar
  • 1/4 tsp salt
  • 3 large eggs
  • 6 oz bittersweet chocolate chips (I recommend Ghirardelli)
  • 1 1/2 tsp vanilla extract
  • 8 Tbsp unsalted butter , at room temperature
  • 1 1/4 cups heavy cream
  • 3 Tbsp unsweetened cocoa powder


  • 2 1/2 cups heavy cream
  • 5 Tbsp granulated sugar
  • 2 - 3 oz dark chocolate , finely chopped or shaved with a vegetable peeler


  1. Combine 3/4 cup + 2 Tbsp granulated sugar, the light brown sugar, salt and eggs in a heat proof bowl set over a pot of simmering water. Allow mixture to heat over simmering water, whisking constantly, until it registers 160 degrees on a candy thermometer, about 8 minutes. Remove from heat, add chocolate chips and stir until chocolate has melted, then mix in vanilla. Allow mixture to rest until it reaches 75 degrees, stirring occasionally (you can put it in the fridge to cool faster).
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter on medium-high speed until pale and fluffy. Add in cooled chocolate mixture, switch to the whisk attachment and whip on high speed until pale and fluffy, about 6 minutes longer.
  3. In a large mixing bowl, whisk together cocoa and remaining 2 Tbsp granulated sugar, then while whisking, slowly pour in about 1/2 cup of the heavy cream and stir until smooth. Add remaining 3/4 cup heavy cream, then using an electric hand mixer set on high speed, whip until stiff peaks form. Fold whipped cream mixture into melted chocolate chip/butter mixture. Pour into prepared pie crust and smooth into an even layer. Tent with foil (sealing foil around edges) and chill in refrigerator overnight.
  4. For the topping:
  5. Before serving, in a mixing bowl whip 2 1/2 cups heavy cream until soft peaks form. Add in granulated sugar and whip until stiff peaks form. Spread over set pie and garnish top with chocolate. Cut into slices and serve chilled. Store in refrigerator.
  6. Recipe Source: Cooking Classy


  • Gail: Made this for Christmas Day! My family said it was the best pie they have ever had! And I had to agree! Delicious. Just sad there were no leftovers. December 26, 2017 at 8:14pm Reply

    • Jaclyn: I made it for Christmas too! Same here, no leftovers. :) January 2, 2018 at 4:39pm Reply

  • Dawn: I made this using an Oreo crust. So delicious! My family and friends keep begging me to make it again! December 2, 2017 at 9:02pm Reply

    • Jaclyn: So glad you all loved it! December 4, 2017 at 1:23pm Reply

  • Ginnie: I made this for an early thanksgiving dinner with my family. It was AMAZING!!! New favorite pie hands down!! I messed up and used an 8 inch pie crust instead of nine, so I had enough to make almost two full pies! Next time I’ll just get two pie crusts! 10/10 recipe! November 20, 2017 at 8:35pm Reply

    • Jaclyn: Thanks Ginnie! November 21, 2017 at 11:52am Reply

  • Lisa: Hi, this looks so good! I was pretty recently requested to make this pie for a friend’s upcoming birthday, but the only problem is I have to make it a few days ahead of time (I’ll be too busy the day or two leading up to the event). How long will this last in the fridge? And if I put the whipped topping on it early, will it keep? Thanks! January 4, 2017 at 7:34pm Reply

  • Kristin H: I’ve seen this FS pie recipe many times on Pinterest, but I’ve never been interested, because Martha S’s FS pie is amazing, so why look anywhere else? BUT, I’ve become a huge fan of your recipes/blog that when I saw it pop up again, and saw how different your recipe was (from Martha’s), I decided to try it. It’s truly divine! This recipe IS more work compared to the other, but I think I do prefer it! I made just two changes. I really like the crust from Martha’s recipe. I’m not a huge fan of pastry crust, and I really like her pecan-shortbread-like crust a lot. It adds great texture and the saltiness of the crust really complements the rest of the pie well. The other change I made was only using 1 cup of heavy whipping cream for the topping. I love whipped cream, but to save on calories, our whipped cream layer was much smaller. I thought it was sufficient. It’s a keeper! September 22, 2016 at 6:29pm Reply

    • Jaclyn: I’m so glad you enjoyed the recipe Kristin! A pecan crust does sound like a good addition here. Thanks for your feedback! September 22, 2016 at 11:46pm Reply

  • Karen: I rarely leave comments on recipes I try but WOW!!! This pie is FABULOUS! Mmmmmm…smooth, creamy, and rich! And it set up beautifully. I’ve only made French silk pie one other time and it was with raw eggs.. Not a fan of that at all. One thing I did different was I just topped it with cool whip (small container, 8oz.) instead of the real cream. Was still wonderful! Thank you for a great recipe! June 25, 2016 at 10:29am Reply

    • Jaclyn: Thanks for the great review Karen! So happy you loved it! June 29, 2016 at 11:32am Reply

  • esther: Allergy alert! Love this one cuz no raw eggs. can i use cool whip instead of whipped cream fo a non dairy version? February 15, 2016 at 11:02am Reply

    • Jaclyn: I’m not sure it would work in this recipe. February 17, 2016 at 10:01am Reply

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