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This French silk pie is rich, creamy, and perfect for summer. No raw eggs or double boiler are required. It’s made with a graham cracker crust and is topped with homemade whipped cream!
For more of my favorite pies, check out this key lime pie and no-bake peanut butter pie!
If you’re a chocolate lover, this is the pie for you! It’s super easy to make and incredibly delicious. It’s one of my favorite summer pies!
Table of Contents
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Chocolate – I used semi-sweet chocolate but feel free to use bittersweet chocolate instead. Just make sure to adjust the sugar quantity and add more sugar if needed.
- Heavy Cream – Make sure to use heavy whipping cream, not half and half or whole milk!
TOP TIPS
- If you don’t have baking chocolate on hand, you can use high-quality dark chocolate chips or bars. Just ensure they are melted and cooled slightly before incorporating into the filling.
- Use a vegetable peeler to create elegant chocolate shavings from a chocolate bar, if desired.
- Be sure to gently fold the whipped cream into the chocolate mixture using a rubber spatula. Avoid using a whisk to prevent over-mixing.
- Refrigerate the pie for at least four hours before adding the whipped cream. Make sure the chocolate filling is set before topping it with the whipped cream.
STORAGE
- Store the pie in the refrigerator, covered with plastic wrap or foil, for up to 3 days to maintain its freshness.
- If you wish to make the pie ahead of time, you can freeze it without the whipped cream topping. Once the filling is set, wrap the pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before adding the whipped cream topping and serving.
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French Silk Pie
This French silk pie is rich, creamy, and perfect for summer. No raw eggs or double boiler are required. It's made with a graham cracker crust and is topped with homemade whipped cream!
Equipment
- 9-inch pie dish
- Electric mixer
Ingredients
For the crust:
- 1 ½ cups crushed graham crackers
- 6 tablespoons unsalted butter, melted
For the chocolate filling:
- 1 cup granulated sugar
- 4 large eggs
- 8 ounces semi-sweet baking chocolate, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, room temperature, 2 sticks
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- For the Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the whipped topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the crushed graham crackers with the melted butter until the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust.
- Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let it cool completely.
For the chocolate filling:
- In a small saucepan, combine the sugar and eggs. Cook over low heat, whisking constantly until the eggs reach 160°F (70°C). This should take about 7-10 minutes. Remove from heat and stir in the melted chocolate and vanilla extract.
- In a large mixing bowl, beat the butter on medium-high speed until smooth and then pour in the egg and chocolate mixture slowly. Be sure to scrape the bottom and sides of the bowl to fully incorporate the butter.
- In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the chocolate mixture until fully incorporated.
- Spread the filling evenly into the prepared and cooled crust. Refrigerate for at least 4 hours or until set.
For the whipped topping:
- In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
- Whip until soft peaks form.
- Spread or pipe the whipped cream over the chilled pie.
Garnish:
- Top the pie with chocolate shavings or a light dusting of cocoa powder. Slice and serve chilled. Enjoy!
Notes
- If you don’t have baking chocolate on hand, you can use high-quality dark chocolate chips or bars. Just ensure they are melted and cooled slightly before incorporating into the filling.
- Use a vegetable peeler to create elegant chocolate shavings from a chocolate bar.
- Be sure to gently fold the whipped cream into the chocolate mixture using a rubber spatula. Avoid using a whisk to prevent over-mixing.
- Refrigerate the pie for at least four hours before adding the whipped cream. Make sure the chocolate filling is set before topping it with the whipped cream.
Nutrition
Calories: 766kcal | Carbohydrates: 61g | Protein: 8g | Fat: 55g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 207mg | Sodium: 171mg | Potassium: 311mg | Fiber: 3g | Sugar: 47g | Vitamin A: 1707IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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