French Silk Pie

A slice of French silk pie.

5 from 1 reviews

Smooth, rich and elegant, this French Silk Pie is a must-make for any chocolate lover. This pie, made without raw eggs, features a homemade shortbread cookie crust with a mousse chocolate filling and an indulgent tangy whipped cream top. 


For Shortbread Pie Crust

  • 1-1/2 cups (180 grams) all-purpose flour
  • 1/4 cup (30 grams) powdered sugar
  • ½ teaspoon (3 grams) coarse kosher salt
  • 1/2 cup (113 grams) unsalted butter
  • 1 large egg

For Chocolate Silk Filling:

  • 1 cup (227 grams) heavy cream
  • 3 large eggs
  • 1 cup (200 grams) granulated sugar
  • ½ teaspoon (3 grams) coarse kosher salt
  • 6 ounces (170 grams) bittersweet chocolate
  • ½ cup (113 grams) unsalted butter, very soft

For Tangy Whipped Cream:

  • 2 tablespoons (30 grams) creme fraiche or sour cream
  • 2 tablespoons (24 grams) granulated sugar
  • ¼ teaspoon vanilla extract
  • 1 cup (230 grams) heavy cream
  • ¼ cup (30 grams) chocolate shavings / chopped chocolate


Prepare the Pastry:

  1. Add the flour, powdered sugar, and salt to the bowl of a food processor, and pulse until well combined. Add in the butter and pulse 5-7 times, or until the butter is broken down into tiny pebbles.
  2. With the motor running, add in the egg and let the dough process until it forms together into a cohesive ball around the blade, about 1 minute.
  3. Transfer the dough to a flour-dusted work surface.
  4. Roll out the pie dough to an 11″ circle and line a 9” pie plate, crimp the edges as desired. Prick the bottom of the dough all over with a fork. Place the pie in the freezer while the oven preheats, at least 15 minutes.
  5. Preheat the oven to 375ºF.
  6. Once chilled, line the pie dough with a piece of round parchment paper and then add pie weights (dry rice/beans/lentils work great), making sure to push the weights to the edges.
  7. Bake for 20 minutes, then remove from the oven and carefully remove the parchment and pie weights. Return the now empty pie shell to the oven and bake for an additional 10 minutes, or until the pastry is fully cooked through. Set aside until ready to use.

Make the Chocolate Silk Filling:

  1. Before beginning, have all equipment and ingredients ready to go. Once you start this recipe it needs to be completed without stopping in between tasks.
  2. Using a whisk or an electric mixer, whip cream until medium stiff peaks. Set aside in the refrigerator until ready to use.
  3. Fill a large sturdy pot with a few inches of water and turn on the heat to medium. This is the bottom of your makeshift double boiler.
  4. Combine the eggs and sugar in a large metal heat-proof bowl (one that can fit inside the makeshift double boiler without the bottom touching the water). Whisk the eggs and sugar together until fully combined.
  5. Set the bowl over the steaming water. Alternate between whisking the mixture and scraping down the sides of the bowl with a spatula, until all the sugar has dissolved and the yellow mixture has lightened in color and has thickened, forming ribbons when the mixture falls off the whisk and into the bowl. It should have reached a temperature of 160°F. It will take anywhere from 10-15 minutes.
  6. Remove the mixture from the heat and immediately add in the salt and chopped chocolate. Stir the chocolate in with a rubber spatula until it’s fully melted.
  7. Add the pieces of very soft butter, and continue to stir until until the butter is fully combined. The mixture should be very glossy.
  8. Fold in ⅓ of the chilled whipped cream into the chocolate to lighten it up. Then, fold in the remaining.
  9. Immediately transfer the chocolate filling into the prepared pie crust and smooth over the top. Let set up at room temperature for an hour before chilling in the refrigerator for at least 3 hours or overnight.

Assemble the Pie:

  1. Make the whipped cream: To the bowl of an electric mixer fitted with a whisk attachment, add creme fraiche, sugar, and vanilla. Whip on medium speed, scraping down the sides of the bowl until combined. Add heavy cream and whip on medium speed until the cream has reached very soft stiff peaks, about 2 minutes more.
  2. Place whipped cream on top of the pie. Using an offset spatula spread the cream evenly on top of the pie.
  3. Garnish the pie with chocolate shavings or as desired.
  4. Serve immediately or keep chilled until ready to serve.


Have a question or looking for tips? The text written above the recipe is always a great first place to start! This French Silk Pie was developed with love,  and I always include loads of explanations, tips, step-by-step photos and technical advice shared before the recipe.

Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.

Be sure to read the recipe through thoroughly before beginning. Have all your ingredients measured out, and all your equipment ready and anticipate what to expect for the best possible outcome for this pie. 

I don't recommend using glass bowls for the double boiler, even if they are heat safe.

The pie will keep pretty well for 2-3 days in the refrigerator.

Keywords: French Silk Pie, Chocolate Silk Pie