Go Back
+ servings

Homemade French Silk Pie

This Homemade French Silk Pie is absolutely to die for with a flaky crust made from scratch, silky chocolate filling, fresh whipped cream topping, and chocolate shavings.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 10 servings
Calories 476kcal
Author Lise Ode


For the pie crust

  • 1 1/2 cups all purpose flour (I used King Arthur unbleached)
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 4-5 tablespoons ice water

For the French silk filling

  • 2 ounces unsweetened chocolate
  • 2 large eggs
  • 2/3 cup granulated sugar
  • 1/3 cup unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 2/3 cup heavy whipping cream
  • 1/4 cup powdered sugar

For the whipped cream topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

For the garnish

  • 2 tablespoons chocolate shavings


For the pie crust

  • Preheat oven to 450°F. Add flour, salt and sugar to a food processor. Pulse a few times to combine. Turn processor on a gradually add your cubes of butter, then water. Turn it off when a ball of dough has formed.
  • Roll dough on a lightly floured surface to about 1/8" thickness. You should have a disk shape that's about 11" in diameter. Gently lift dough and place in a 9" pie pan or glass dish. Press down in the middle and up sides. Fold edges under, then crimp edges with fingers or use a fork, pressing down all around the edge. Use a fork to prick the bottom and sides of dough. Bake in preheated oven for 10-12 minutes or until light golden brown on edges. Let cool.

For the French silk filling

  • Heat chocolate in a small microwave safe bowl in the microwave on high for 30 seconds. Stir until smooth. Heat another 30 seconds, if needed. Set aside.
  • In a saucepan, heat the eggs and sugar on low while stirring constantly until the sugar is dissolved and mixture is slightly thicken. This should take about 5-7 minutes. Remove from heat and immediately stir in the melted chocolate. Let cool slightly.
  • Meanwhile, cream the butter with an electric mixer until light and fluffy. Add the cooled chocolate mixture and beat on high for 5 minutes or until fluffy. Stir in vanilla and salt. Set aside.
  • In a large bowl, beat 2/3 cup cream until it starts to thicken. Add powdered sugar and beat until stiff peaks form. Fold the whipped cream into the chocolate mixture. It should be silky smooth and have a slight sheen to it. Pour into prepared crust and let it chill in the refrigerator for 2- 4 hours or until set. Beat the remaining 1 cup of heavy cream with 2 tablespoons powdered sugar and spread on top of filling. Top with chocolate shavings and serve. Store covered in refrigerator for 3 days or in the freezer for up to a month.


Calories: 476kcal | Carbohydrates: 38g | Protein: 5g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 132mg | Sodium: 232mg | Potassium: 127mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1110IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg