French Silk Pie (no Raw Eggs!) - Scientifically Sweet

Jump to Recipe Jump to Video

This French Silk Pie recipe is for all chocolate lovers! It is so rich and delicious and not too sweet. It is also quite easy to make with simple pantry ingredients. This recipe does not use raw eggs so it is suitable for everyone to eat. It's topped with whipped cream and chocolate curls, and once you taste the smooth, silky chocolate filling you will be in heaven.

French Silk Pie is a great recipe to make any time of year, and is special enough for the holidays. Since it is served chilled and requires little baking time (only the crust!), it is also perfect to make during the Summer months. This recipe is inspired by my Easy Chocolate Cream Pie recipe on this site, and if you love chocolate, check out my very popular Moist Chocolate Cake recipe.

WHY YOU WILL LOVE THIS RECIPE

Easy to make - French Silk Pie might sound daunting to make, but my version is simple with an easy press-in cookie crust.
No bake filling - you just need a few minutes to bake the crust, but the filling requires no baking so you can leave the oven off for the most part.
Make-ahead - You can make this pie up to 2 days in advance and it will not compromise the taste.
No raw eggs - may recipes for French Silk Pie require raw eggs, but I heat them to a safe temperature for consumption so there's no risk involved. Also, heating eggs with sugar allows them to whip up to high volumes to create the most luscious airy texture.
Rich chocolate flavor - you will love the smooth and rich chocolate taste that comes from pure unsweetened chocolate.
Oreo cookie crust - I make a simple cookie crust from crushed Oreos and melted butter which tastes incredible with the silky chocolate filling and pure whipped cream topping.
Silky smooth chocolate mousse filling - you won't believe the texture of this pie. It really is pure silk! It is very decadent and luscious.

INGREDIENTS

This pie recipe uses simple pantry ingredients that you likely have already! You can use store-bought pastry crust, or make your own homemade pastry, or use the simple Oreo cookie crust that I use here.

Oreos - to keep this recipe simple, I use just over a row of Oreo cookies to make the crust. It not only tastes delicious, but it is simple to prepare. You can also make a graham cracker crust or use a prepared pie crust.
Butter - you will need unsalted butter for the crust and the filling. Make sure you use unsalted butter, as salted butter will add too much salt to the filling.
Granulated sugar - simple white sugar will thicken and sweeten the filling. It also helps the eggs whip up to a high volume for a mousse-like texture.
Pure vanilla extract - vanilla is important in this recipe and it will really shine in a no-bake filling in the absence of flour. I prefer this Madagascar Bourbon vanilla extract

Eggs - four whole eggs will form the basis of the chocolate mousse filling. Use fresh eggs to ensure you get the most volume.
Espresso powder - this is optional and if you leave it out it will not affect the recipe. I like the way coffee enhances the taste of chocolate and adds a bit of sophistication here.
Chocolate – you'll need pure unsweetened chocolate for this recipe. If you use any other kind of chocolate, the filling will be too sweet. See below in my FAQ section for substitutions.
Cream - there's whipped cream in the filling and on top of this pie. You will need heavy whipping cream which has about 35% milkfat content.

STEP BY STEP INSTRUCTIONS

My French Silk Pie is simple to make and comes together in a few steps.

STEP 1). Make the crust. Add Oreos to the bowl of a food processor and pulse until they form fine crumbs. Pour in melted butter and pulse again until evenly damp. Press the mixture evenly into the bottom and up the sides of the prepared pie dish.
STEP 2). Bake the crust. Press the crumbs evenly over the base and up the sides of the pie dish and bake until it feels firm and dry and smells fragrant. Transfer to a wire rack and let cool completely.
STEP 3). Make the filling. Melt the chocolate. First combine chopped chocolate and butter in a heatproof bowl and set it over a saucepan with 1-inch of simmering water. Stir until melted and smooth. You can also melt it in the microwave while stopping to stir after every 20 seconds. Set it aside to cool.
STEP 4). Heat eggs and sugar. Bring a small pot filled with 1 inch of water to a simmer over medium heat. In a heat-proof bowl, combine eggs with half of the sugar (½ cup or 100g) and whisk to blend well. Place the bowl over the pot so it rests on top and make sure the bottom doesn’t touch the water (the bowl should be large enough to rest on top of the pot). Whisk constantly while over the heat until the mixture reaches 165 degrees F on a digital thermometer. It will feel very warm to the touch and completely smooth when rubbed between your fingers so that you don’t feel any grit from the sugar.

STEP 5). Beat eggs. Remove the bowl from over the heat and place it on a tea towel. Beat the egg mixture on high speed until very pale, thick and tripled in volume while adding the remaining sugar. This will take 3-5 minutes.
STEP 6). Mix in melted chocolate. Add the cooled chocolate mixture and vanilla extract, then gently whisk until it in. It will thicken as you stir, turning into a pudding-like consistency. Let it cool for about 30 minutes while stirring occasionally until the mixture doesn’t feel warm but isn’t solidified. It needs to cool enough so that it doesn’t deflate the whipped cream.
STEP 7). Fold in cream. Add whipped cream to the chocolate mixture and fold it in gently in 2 or 3 stages until no white streaks remain.
STEP 8). Chill. Pour the luscious mixture into the cooled crust. Place it in the fridge and let it set for at least 4 hours or up to 24 hours.
STEP 9). Make the topping. Pour cream into a clean bowl and beat on medium speed until thickened. Then, sift in the powdered sugar and beat until soft peaks form. Spoon the whipped cream on top of the chilled pie and top with dark chocolate curls.

EXPERT BAKING TIPS

Use pure unsweetened chocolate which is 100% cocoa solids. If you use dark chocolate, then the pie will definitely be sweeter and you will need to adjust the sugar content.
Do not over-whip the cream. If the cream is whipped to stiff peaks, it may become a bit grainy and affect the texture of the filling.
Chill for at least 4 hours. This pie tastes best after it has sufficient time to set in the fridge. Do not try to rush this and prepare it the day before if possible.
Add sugar gradually to the eggs. When you start whipping the heated egg mixture, add the rest of the sugar gradually to ensure you get the most air incorporated.

RECIPE FAQ

What is French Silk Pie?

French Silk Pie (also called Chocolate Silk Pie) is a famous American dessert (despite it's European name). It is comprised of a crust, a chocolate filling and whipped cream topping. The filling is rich yet light as it is based off of a French chocolate mousse recipe.

What is French Silk Pie made of?

Just like traditional chocolate mousse, French Silk Pie is made from eggs, sugar, chocolate, butter and cream.

What pan should I use to make French Silk Pie?

You will need a 9-inch round pan for this cheesecake. If you use an 8-inch pan then there will be too much filling, so you can set it aside in little cups and serve the extra filling with whipped cream as a mousse!

How do I prepare the pan to make French Silk Pie?

I haven't had issues with the crust sticking, but if you are concerned, then you can spray the baking dish with cooking spray or grease it lightly with butter.

Why is my French Silk Pie grainy?

If your pie filling is grainy, it is likely because you have over-whipped the cream which causes the fat particles to clump. Use medium to medium-high speed to whip the cream so you can monitor it closely and whip it to somewhere between soft and stiff peaks which should still be glossy and gently drooping.

Can I use dark chocolate to make French Silk Pie?

If you want to use dark chocolate instead of unsweetened chocolate for this recipe, then you will need to reduce the added sugar. You can use bittersweet chocolate with 70% cocoa solids, and in this case reduce the sugar by about 3 tablespoons.

How to decorate French Silk Pie?

I think the perfect way to decorate this pie is with pure chocolate shavings or chocolate curls. To do this, place a bar of chocolate in the microwave for 15-20 seconds just to soften it slightly, then use a vegetable peeler to shave down the side of the bar. The softer the chocolate, the bigger the curls. If the chocolate is cold and firm, it will be brittle and you will get mostly shavings.

How long does French Silk Pie last?

French Silk Pie will last for up to 4 days in the fridge. If you plan to make it in advance, add the whipped cream on top the day before you plan to serve it.

Can I make this recipe without coffee?

Yes! You can omit the espresso powder from the filling if you prefer and it will not affect the result.

How do I make smooth and creamy French Silk Pie filling?

This recipe makes the silkiest, smoothest chocolate mousse filling! Heating the eggs with the sugar not only serves to cook the eggs, but it helps the sugar fully dissolve so you get the smoothest texture.

How should I serve French Silk Pie?

This pie is perfect served with a dollop of unsweetened whipped cream and dark chocolate curls. To make chocolate curls, just use a vegetable peeler and shave down the side of a thick chocolate bar. If it is cold in your house, you will get a mixture of shavings and curls. If you warm up the bar slightly (but do not melt it) then you will get more defined curls.

Do I need to chill French Silk Pie?

Yes, it is important to let the filled pie set in the fridge for at least 4 hours before you add the topping. This will allow time for the chocolate in the filling to set completely for a nice thick set.

How do I store French Silk Pie?

This pie should be stored in the refrigerator, covered or in an airtight container for up to 1 week.

Can French Silk Pie be frozen?

Yes, you can freeze French Silk Pie. If you plan to freeze this pie, then cover the chilled pie well without the whipped cream topping. Once thawed, add the topping and serve.

If you love chocolate, check out these recipes!

Ultimate Moist Chocolate Fudge CakeBetter Than Box Mix BrowniesPeanut Butter Salted Caramel Pretzel BrowniesOlive Oil Chocolate Bundt CakeBest Vanilla Cupcake Recipe with Chocolate Fudge FrostingChocolate Chip Banana Cake with Creamy Milk Chocolate FrostingThe BEST Bakery-Style Chocolate Chip CookiesThe BEST Fudge Brownies with Shiny CrustThe BEST Thick Homemade Brownies

If you love chocolate like me, check out these recipes:

In the mood for pie...

Here are more pie recipes for you to try:

French Silk Pie

Christina Marsigliese

This is the BEST EVER French Silk Pie! After you scour the internet, you will come back to this recipe because it has half the butter and half the sugar compared to other recipes, yet it is still just as decadent and rich. It is smooth, silky and absolutely heavenly. Enjoy!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 25

Cook Time 25

Chill Time 4

Servings 12 servings

Ingredients

For the Crust:

18 200g Oreo cookies with the filling
3 tablespoon 42g melted butter

For the Filling:

4 large eggs
1 cup 200g granulated sugar
1 teaspoon 5ml pure vanilla extract
½ teaspoon espresso powder (optional)
6 ounces 170g unsweetened chocolate or extra dark 85% chocolate (I like this one), finely chopped
½ cup 113g unsalted butter
1 cup 237ml heavy whipping cream

For the Topping:

1 cup 237ml heavy whipping cream
1 tablespoon powdered sugar
chocolate curls for topping

Instructions

Preheat the oven to 350°F. Spray a 9-inch deep pie dish with cooking spray or brush lightly with melted butter.
Make the crust. Place Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture evenly into the bottom and up the sides of the prepared pie dish. Bake for 10-15 minutes, or until fragrant and set. Transfer to a wire rack and let cool completely.
Make the filling. First combine chopped chocolate and butter in a heatproof bowl and set it over a saucepan with 1-inch of simmering water. Stir until melted and smooth. You can melt it in the microwave while stopping to stir after every 20 seconds. Set it aside to cool.
Bring a small pot filled with 1 inch of water to a simmer over medium heat. In a heat-proof bowl, combine eggs with half of the sugar (½ cup or 100g) and whisk to blend well. Place the bowl over the pot so it rests on top and make sure the bottom doesn’t touch the water (the bowl should be large enough to rest on top of the pot). Whisk constantly while over the heat until the mixture reaches 165 degrees F on a digital thermometer. It will feel very warm to the touch and completely smooth when rubbed between your fingers so that you don’t feel any grit from the sugar.
Remove the bowl from over the heat and place it on a tea towel. Beat the egg mixture on high speed until very pale, thick and tripled in volume (ribbon stage). This will take 3-5 minutes. Add the cooled chocolate mixture and vanilla extract, then gently whisk until it in. It will thicken as you stir, turning into a pudding-like consistency. Let it cool for about 30 minutes while stirring occasionally until the mixture doesn’t feel warm but isn’t solidified. It needs to cool enough so that it doesn’t deflate the whipped cream.
Pour cream into a clean bowl and start beating on medium speed until it thickens. Gradually add remaining sugar and beat until it forms soft peaks. Fold the whipped cream gently into the whipped chocolate mixture in 2 or 3 stages until no white streaks remain. I usually fold in one third of the cream to lighten and loosen the chocolate mixture, then I fold in the rest. Pour this luscious mixture into the cooled crust. Place it in the fridge and let it set for at least 4 hours or up to 24 hours.
Make the topping. Pour cream into a clean bowl and beat on medium speed until thickened. Then, sift in the powdered sugar and beat until soft peaks form. Spoon the whipped cream on top of the chilled pie and top with dark chocolate curls.