Even if you don’t know the origins of this pie, we suspect that the mere phrase “French silk pie” would conjure an image of a smooth, luxurious dessert that’s as rich as it is light. If you’re picturing a chocolatey mousse cradled inside a delicate crust, perhaps topped with whipped cream and garnished with curls of extra chocolate, you’re right on the money.
Biting into a slice of French silk pie feels decadent, yet without the hefty weight of a pecan or pumpkin pie. Unsurprisingly, this is one of the best pie recipes ever, and it’s easier to make than you might guess.
What is French silk pie?
Despite its name, French silk chocolate pie has American roots. It earned a place in the pie canon when a Maryland cook entered it in Pillsbury’s Bake-Off Contest in 1951. Over the years, variations of the original have been dubbed “chocolate silk pie,” “chocolate satin pie,” “silk and satin chocolate pie” and “satin silk pie” by other pie companies and bakers. For a time, it fell out of fashion because the original recipe called for raw eggs. This version of the vintage pie recipe addresses food safety concerns by heating the eggs, putting the pie back on the must-make list.
There are two things that set French silk pie apart from other chocolate pies: its light pastry crust and the airy, mousse-like filling. Although some people prefer to swap in a crumb crust—especially one that doubles down on the flavor by using crumb crust ingredients like chocolate cookies—a delicate pastry that balances the smooth filling is a hallmark of the classic recipe. A chocolate cream pie filling can be nearly as smooth as a silk one, but it has a denser consistency, almost like a pudding.
French Silk Pie Ingredients
- Refrigerated pie crust: Some refrigerated premade pie crust comes in precut circles of dough, typically sized for a 9-inch pie plate, that can be recut and rolled to any size you like. In this recipe, you’ll start with a half-circle, and roll it out until it’s roughly circular again. That way, you create a smaller, thinner crust—in this case, for a 7-inch pie pan.
- Eggs: Cooking eggs in desserts to 160°F reduces the risk of salmonella and other foodborne illnesses. You can substitute pasteurized eggs, which have been heated to a temperature that kills the bacteria, and heat the filling just enough to incorporate the chocolate. Either way, you want to use fresh eggs. Here’s how to tell if your eggs are bad.
- Melted unsweetened chocolate: Regarding types of chocolate for baking, unsweetened chocolate has no added sugar, so it’s too bitter for eating on its own but perfect for sweetened desserts. Melting the chocolate into the sugar and egg makes it smooth and overrides the bitterness.
- Heavy whipping cream: Folding whipped heavy cream into this pie increases its airiness. Combine it slowly into the chocolate to keep the filling light and fluffy.
Directions
Step 1: Shape the crust
Preheat the oven to 450°. Cut the pie crust in half, repackaging and refrigerating the other half for another use, like one of our quiche recipes. On a lightly floured surface, roll out the remaining half-crust into an 8-inch circle.
Transfer it to a 7-inch pie plate, and flute the edge.
Editor’s Tip: While a fluted edge is the most traditional, here’s how to make decorative pie crusts for any sweet or savory pie.
Step 2: Blind bake the crust
Line the crust with a double layer of heavy-duty foil filled with pie weights or dried beans. Bake for four minutes. Remove the foil, and bake for two minutes longer, until the crust is golden brown. Cool completely on a wire rack.
Editor’s Tip: Every home baker should learn how to blind bake a pie crust. It comes in handy for everything from custard or no-bake pies to delicious quiche recipes.
Step 3: Combine the eggs and chocolate
In a small saucepan, whisk together the sugar and eggs until well blended. Cook over low heat, stirring constantly, until the mixture reaches 160° on an instant-read thermometer and coats the back of a metal spoon. Remove from heat.
Stir the melted chocolate and vanilla into the eggs until smooth. Continue stirring occasionally as the mixture cools to 90°.
Editor’s Tip: Here’s how to melt chocolate to a perfect consistency.
Step 4: Beat the filling
In a bowl, cream the butter for three to four minutes, until pale and fluffy. Add the cooled chocolate mixture, and beat on high speed for five minutes, until light and fluffy.
Editor’s Tip: A hand mixer or stand mixer with beaters or a paddle attachment makes it easy to cream the butter and whip the eggs. Switch from a paddle to a whisk attachment to form the heavy cream into stiff peaks.
Step 5: Whip and fold in the cream
In a separate large bowl, beat the cream until it begins to thicken. Add the confectioners’ sugar, and continue to beat until stiff peaks form.
Using a flexible spatula, fold the whipped cream slowly and gently into the chocolate mixture until just combined.
Step 6: Fill and chill the pie
Pour the filling into crust, smoothing the surface evenly. Cover the pie with loose-fitting foil, or enclose it in a pie container. Chill in the refrigerator for at least 6 hours before serving.
Garnish the pie with additional whipped cream and chocolate curls if desired.
Recipe Variations
- Homemade pie pastry: Switching to a homemade pastry can bring an even lighter touch to this pie. Try a pastry for single-crust pie with shortening for a tender base, or a richer, flakier classic butter pie pastry. For a gluten-free pie, consider an almond flour pie crust.
- Dark chocolate: Dark chocolate typically has a higher percentage of cacao than other varieties. It can be melted into this recipe without making the pie overly sweet.
- Crumb crust: Although not traditional, crumb crust ingredients like chocolate-flavored wafers, graham crackers or cookies can double the chocolate in this pie. Crumbs also give you the option of a no-bake crust.
- Baker’s choice topping: You can easily make chocolate curls, but they’re not essential to the texture or flavor of this pie. Leave them off, or replace them with grated chocolate, mini chocolate chips or chopped toasted nuts. Little dollops of whipped cream that support fresh raspberries or cherries can add a decorative, complementary flavor.
How long does French silk pie last?
Chocolate silk pie needs to be refrigerated, even after it has fully set. When stored in a pie container or covered loosely, it will keep for three to four days in the fridge.
Can you freeze French silk pie?
You can make this pie last even longer by freezing it. This is best done before you add the whipped cream and any other garnish. Wrap the chilled pie tightly in plastic wrap, then foil, and store it in the freezer for up to three months. Let it thaw completely in the refrigerator, and serve cold.
French Silk Pie Tips
Can I make a larger French silk pie?
Many pie plates are 9 inches in diameter, so you’ll need more crust and filling to make a larger chocolate silk pie. For a deep-dish 9-inch or a standard 10-inch pie plate, roll out an entire sheet of refrigerated pie crust or homemade single-crust dough, and double the filling. One sheet of refrigerated pie crust will unfold and slide neatly into a standard 9-inch plate, but doubling the filling may leave you with a little extra. Simply pour the bonus filling into a bowl, refrigerate it for at least two hours, until set, then enjoy it like other mousse recipes.
How do I keep French silk pie from becoming too dense?
An airy, silky chocolate pie can get dense if you rush the creaming, whipping and folding steps. Creaming butter until it is pale and fluffy can take several minutes, especially if you’re mixing it by hand. Also, when whipping the heavy cream, take enough time so stiff peaks form, but avoid beating it for so long that it becomes butter. And don’t forget to chill the beaters and bowl to help the cream set up more quickly (here are other tips on how to make whipped cream). Finally, fold the whipped cream slowly into the chocolate so that it doesn’t deflate and become heavy. Stop folding as soon as the dark and light streaks disappear.
