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French Silk Pie Recipe

    Table of Contents


    For the Pie Crust:

    • 1 1/2 cups graham cracker crumbs
    • 1/3 cup melted butter
    • 1/4 cup granulated sugar

    For the Filling:

    • 1 cup (2 sticks) unsalted butter, softened
    • 1 1/2 cups granulated sugar
    • 4 ounces unsweetened chocolate, melted and cooled
    • 1 teaspoon vanilla extract
    • 4 large eggs

    For the Topping:

    1 cup heavy whipping cream

    2 tablespoons powdered sugar

    Chocolate shavings or cocoa powder for garnish (optional)


    Preheat the Oven:

    Preheat your oven to 350°F (175°C).

    Make the Pie Crust:

    In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.

    Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.

    Bake the crust for 8-10 minutes or until lightly golden. Allow it to cool completely.

    Prepare the Filling:

    In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.

    Add the melted chocolate and vanilla extract to the butter-sugar mixture. Beat until well combined.

    Add the eggs one at a time, beating well after each addition. Continue to beat the mixture for about 5 minutes until it becomes smooth and silky.

    Fill the Pie Crust:

    Pour the chocolate filling into the cooled pie crust, spreading it evenly.

    Chill the Pie:

    Place the pie in the refrigerator and let it chill for at least 4 hours or preferably overnight. This will allow the filling to set.

    Make the Whipped Cream Topping:

    In a chilled bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form.

    Garnish and Serve:

    Once the pie is fully chilled, spread the whipped cream over the chocolate filling.

    Optionally, garnish with chocolate shavings or a dusting of cocoa powder.

    Slice and serve chilled. Enjoy the rich and decadent French Silk Pie!

    This delightful French Silk Pie is sure to be a hit with chocolate lovers. Enjoy!

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