This delicious no bake French silk pie is so easy to make, but you’d never know it from the taste. It takes just 10 minutes to make and is so incredibly indulgent!
This is one of those desserts that is fabulous enough to serve to guests, but simple enough to whip up whenever you have a craving. I just know you are going to love it!
Recently, Chris challenged me to recreate his favorite store bought (restaurant) French Silk Pie. I knew I could do better than that and a couple of pies and tweaking later, I more than succeeded!
Fortunately, it’s also a really quick and simple recipe. You can make it completely from scratch, or take an easy shortcut with a store bought crust and whipped cream.
Who doesn’t love a no bake dessert? In fact, I have a complete recipe collection that includes 20+ of the BEST No Bake Dessert Recipes you’ll ever find.
“The cooked pie recipes can not measure up to this recipe. Requested for birthdays instead of a cake.”
★★★★★
– Barbara –
Why You’ll Love this Recipe
Make Ahead – This no bake pie can be made up to 48 hours in advance.
No Bake– Each bite is so rich and creamy and I promise you, everyone will think you’ve spent hours in the kitchen making it. That will be our little secret!
Luxurious – It’s so creamy with a smooth chocolate filling, Homemade Whipped Cream and Magic Shell to top it with a delicious, memorable crunch!
Ingredients and Substitutions
- Pie Crust – For ease I like to use a pre-baked crust. My Oreo Cookie Pie Crust (pictured here) and No Bake Shortbread Crust work really well, or you can use your favorite store bought one. (More pie crust suggestions under the Variations heading below!)
- Chocolate Chips – I like to use chocolate chips as they melt quickly and easily, but you can also use chocolate bars if that’s what you have. I like to use semi-sweet chocolate, but you can use bittersweet or even unsweetened chocolate for a richer flavor.
- Butter – I generally have salted butter on hand here, so that’s what I use. (We like a little salty with our sweet!) You can also use unsalted butter in this recipe. Make sure you soften the butter so that it combines easily.
- Sugar – Use white granulated sugar in this pie, I feel that it works much better than brown sugar.
- Vanilla – Vanilla extract adds a wonderful flavor to the pie. You can make your own extract, it’s super easy and so much cheaper!
- Eggs – Use large eggs, and organic if you can. Eggs help to bind everything together.
- Whipped Cream – For the topping you’ll need heavy whipping cream and sugar.
- Chocolate Shavings – Add chocolate shavings to the top of the pie or use my magic shell recipe.
Crust Variations
- Sugar Cookie Crust
- Graham Cracker Crust
- Speculoos Cookie Crust
- Cream Cheese Pie Crust
- Pretzel Pie Crust
Tips
- Make sure that your chocolate is cooled before adding it to your mixer. If the chocolate is still hot it can curdle the eggs and your filling won’t be silky smooth.
- While you can mix the filling by hand, it’s so much easier to get a smooth creamy finish with your stand mixer.
- For the creamiest flavor and texture, serve at room temperature by letting this French silk pie rest on the counter for 30 minutes before serving.
Pan Sizes
You can make this French silk pie in a variety of pans.
- A 9-10″ pie dish
- 10″ springform
- 9×9 baking dish
- Or a tart pan
Frequently Asked Questions
The name “French Silk” refers to the smooth, decadent and silky texture of this chocolate pie. The first reference to this name appeared in 1951 in a Pillsbury Bake Off competition.
In the US, grocery store eggs are pasteurized for safety. This process uses heat to eliminate bacteria that could make you sick otherwise.
How to Store
- Room Temperature – You can leave this French silk pie out for up to two hours while serving.
- Refrigerate – Once the pie has chilled, cover it with plastic wrap and it will keep well for up to three days refrigerated.
- Freeze – If you plan on freezing the pie, don’t add the whipped cream. Add the filling to the pie crust and cover it with plastic wrap. It will keep well for up to 3 months this way. Thaw the pie in the fridge overnight and then top with the whipped cream and chocolate.
French Silk Pie
Ingredients
- 1 pie crust pre-baked
Pie Filling
- 3 ounces chocolate chips
- 1 cup butter salted, softened to room temperature
- 1 cup white granulated sugar
- ½ teaspoon vanilla extract
- 4 eggs pasteurized, uncooked
Whipped Cream
- 1 cup heavy cream chilled
- ¾ cup powdered sugar
Garnish
- chocolate shavings or magic shell
Instructions
- Melt chocolate chips in small saucepan on low or in microwave, stirring in 15 second increments until smooth. Allow to cool.
- In mixer, beat butter on medium until fluffy. Beat in sugar. Add cooled chocolate and vanilla.
- Beating on high, add 1 egg at a time and beat each for 2 minutes. Mixture will become smooth and fluffy after final egg.
- Pour into cooled crust and refrigerate for 2 hours.
- In a mixing bowl or stand mixer fitted with the whisk attachment, beat heavy cream until stiff. Gradually add powdered sguar until just combined.
- Refrigerate until ready to serve.
Julie’s Tips
Tips
- Make sure that your chocolate is cooled before adding it to your mixer. If the chocolate is still hot it can curdle the eggs and your filling won’t be silky smooth.
- While you can mix the filling by hand, it’s so much easier to get a smooth creamy finish with your stand mixer.
- For the creamiest flavor and texture, serve at room temperature by letting this French silk pie rest on the counter for 30 minutes before serving.
To Store
- Refrigerate – Once the pie has chilled, cover it with plastic wrap and it will keep well for up to 3 days refrigerated.
- Freeze – If you plan on freezing the pie, don’t add the whipped cream. Add the filling to the pie crust and cover it with plastic wrap. It will keep well for up to 3 months this way. Thaw the pie in the fridge overnight and then top with the whipped cream and chocolate.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Explore More
How To Make
- Prep – Melt chocolate in the microwave or double boiler.
- Mix – Beat butter and sugar. Blend in cooled chocolate and vanilla. Add one egg at a time until it is smooth and fluffy.
- Make – Pour filling into the crust, add whipped cream and chocolate.
- Chill – Refrigerate until serving.
The cooked pie recipes can not measure up to this recipe. Requested for birthdays instead of a cake,
SO happy to hear that, Barbara! I love creating easy recipes that everyone requests!
So 4 raw eggs?
Hi Patty,
Yes, this French silk pie uses raw eggs. Because our eggs are pasteurized, it’s considered safe to eat, and that’s what gives it such a unique silky texture!
Enjoy,
Julie
Wow!! This looks fabulous!! I’ve been making french silk pie for years but never with the magic shell on top. I am definitely trying it!! Just found your blog today via Pinterest and love it!! ๐
Lovely work, Julie! Would you be happy to link it in to the current Food on Friday which is all about French inspired Food? This is the link . I do hope to see you there. There are already a lot of links for you to check out. Cheers