French Silk Pie (Chocolate Pie)

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French Silk Pie (Chocolate Pie) Recipe |

Oui. Our next recipe for pie week is none other than the classic French Silk Pie!

Some of you probably know it simply as Chocolate Pie. But whatever you call it, this French Silk Chocolate Pie is decadent, creamy, silky, and a definite crowd-pleaser.

And it is filled with chocolate!!!

French Silk Pie (Chocolate Pie) Recipe |

Although I have to admit — I cheated a little on the French this time and used tons of bittersweet German chocolate in this recipe that I bought at my local ALDI!

You can actually use any semi-sweet or bittersweet chocolate for this recipe (even chocolate chips). But if you haven’t ever explored the chocolate section at ALDI, you must. All of their stores carry a great assortment of high-quality chocolate bars made in Germany at incredibly affordable prices. And ever since spending a good 10 minutes standing directly in front of the chocolate display in our behind-the-scenes tour at ALDI headquarters last month, I have been craving that chocolate! So I decided a French Silk Pie was the perfect excuse to stock up on some of my favorite bars — some of which went into this chocolate pie, and some of which I chopped up on top. (Because I have yet to conquer melting it into those darn chocolate curls!)

I have to admit I was a little bummed not to get to scan my own items at ALDI this time, though. ;)

French Silk Pie (Chocolate Pie) Recipe |

This was my first time making a French Silk Pie, and I assumed it would be tricky since it’s — well — French cooking. But it turns out that your mixer really does all the work with this chocolate pie recipe! Actually, your mixer will do 20 minutes of work whipping that batter until into silky perfection. But resist the temptation to cut that time short, because you will thank yourself (and your mixer) for putting in the time with every delicious bite.

French Silk Pie (Chocolate Pie) Recipe |

We all loved this French Silk Pie recipe!!!

I mean, really – chocolate pie, a thick layer of whipped cream, and lots of chocolate shavings — what’s not to love? :)

French Silk Pie (Chocolate Pie) Recipe |

Definitely a recipe to make and share with your friends. Pronto.

French Silk Pie (Chocolate Pie) Recipe |

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French Silk Pie (Chocolate Pie)

  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 12-16 slices 1x


If you love chocolate pie, you are going to love this French Silk Pie recipe!


  • 4 oz. bittersweet or semisweet chocolate
  • 1 cup (2 sticks) salted butter, softened
  • 1 1/2 cups ultra-fine sugar
  • 1 tsp. vanilla extract
  • 4 eggs, room temperature
  • (optional) 1/4 tsp. espresso powder
  • 1 fully pre-baked 9-inch pie shell (homemade or store-bought)
  • 3 cups whipped cream
  • 1 chocolate bar, roughly chopped or shaved or melted into chocolate curls


  1. Heat chocolate in a microwave-safe bowl in 20-second intervals, stirring between, until completely melted. Set aside and let cool for about 10 minutes until it is room temperature.
  2. In the bowl of an electric stand mixer using the paddle attachment, cream together butter and sugar on medium-high speed until fluffy, about 1-2 minutes. When melted chocolate has cooled, gradually add it to the butter/sugar mixture. Add the espresso powder (if using). Beat the mixture on medium-low speed until thoroughly until combined. Add vanilla and beat until combined.
  3. Switch to the whisk attachment. Add one egg, and beat for 5 minutes on medium speed. Repeat with remaining three eggs, beating the mixture for an additional 5 minutes after each egg. (20 minutes total.) Pour the filling into a baked pie shell in a pie plate, and use a spatula to spread out the top evenly. Refrigerate for at least 2 hours or until chilled before serving.
  4. Top with desired amount of whipped cream, then garnish with chocolate shavings or curls.
  5. *This ingredient does use raw eggs.  Consume at your own risk.


Very slightly adapted from The Pioneer Woman.

Disclaimer: This post contains affiliate links. And this is a compensated sponsored post from ALDI. I had the chance to participate in their Test Kitchen Event last month, and am so excited to be partnering with this brand I love. All opinions are 100% my own as always.

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Recipe rating

142 comments on “French Silk Pie (Chocolate Pie)”

  1. Pingback: Mexican Chocolate Pie | Arley Cakes

  2. 4 stars
    I made exactly as directed but used a semisweet ghiradelli chocolate bar. It tasted very good and the texture was nice and firm once set, but not chocolaty enough (light chocolate color) and too sweet. The next time I make it, I will cut sugar to 1 cup and use 2 bars of bittersweet chocolate for added color and chocolate flavor. I made my own whipped cream and used minimal sugar in it which helped offset the oversweetness of the pie. I will definitely make again as it has potential, and my husband loved it!

  3. 5 stars
    Great recipe! I made this for a family who loves Marie Callender’s French Silk pie, this recipe is better! My sugar fully dissolved and was silky smooth. After reading the reviews, I used GRANULAR sugar reduced to 1 cup (perfect sweetness) and pulsed in the Magic Bullet for a minute or so. Not sure if it actually made it more fine or not. After adding each egg, I mixed for 6 MINUTES instead of the recommended 5 before adding the next egg. The sugar was entirely dissolved after the third egg. Additionally, make sure to SCRAPE your bowl between each egg to ensure all the sugar gets dissolved. I also wash my rubber scraper in between each scraping to avoid adding under-mixed sugar granules back into the smooth batter. I used a 80% LINDT dark chocolate bar for the filling and 70% for the topping. The bars are 3.0 oz so I used 1 full 80% bar and added 2 squares of the 70% to equal 3.5 oz. The FILLING is lighter than store bought french silk. I’m unsure why– but the taste is the same. I separated a small bit and tried adding unsweetened cocoa powder at the end to darken it up and it didn’t go much darker and pushed it over the edge of being too rich. FINALLY, top it with homemade whipped cream, cool whip is distinguishable.

  4. 5 stars
    I was nervous to make this bc of mixed reviews, but it was AMAZING! I used extra fine sugar and followed recipe exactly. After 3 eggs the mixture was still grainy, but after the fourth egg it was silky smooth and the finished product was seriously delicious!!! My chocolate loving family went crazy for this pie!

  5. 5 stars
    LOVE this fabulous pie! Super creamy and tastes fabulous. Definitely the best chocolate pie I’ve ever made – and I’ve made a lot! Thanks for sharing!

  6. 5 stars
    Shoot! My comment only marked four stars but I wanted to mark it FIVE STARS…😘❤️❤️❤️

  7. 5 stars
    This is the very best chocolate pie ever and is required at all family get togethers. It is truly “silky”. Love it.

  8. Currently making this pie for Thanksgiving. This is my husbands favorite and he requests it every year.

  9. The texture was spot on, but it was so sweet! Next time I need to use bittersweet chocolate instead of semi sweet chocolate to see if it helps.

  10. This is my husband’s all-time favorite pie! Although I have had several failed attempts at making this in the past, it really is so easy to make. The key is you HAVE to make sure you beat each egg a full 5 minutes after adding, otherwise you will end up with a soupy mess! I don’t feel you need to use fine sugar, I use plain old sugar and somewhere between the 3rd and 4th egg the filling always turns from grainy to nice and silky. I do like to add some cocoa powder in with the melted chocolate (usually a couple tablespoons, to taste) to bump up the chocolate factor. You have to make this pie; so simple and so delicious!

  11. I agree with some of the others that it was too sweet and not chocolatey enough. I used melted semi-sweet chocolate as directed and it was very light in color once mixed with everything else. Next time I will increase the chocolate and decrease the sugar. I also made my own whipped cream and lightly sweetened it and that helped tone down some of the sweetness.

  12. This was way too sweet and it was gritty, even with the fine sugar. Won’t make again.

  13. Way too sweet! & this is coming from someone that enjoys sweets (hence making a pie)! I’m also shocked that the above pie turned out so dark when mine is a light brown color. The texture is nice, but the over all sweetness & lack of chocolate made this a disappointing waste of a morning.

  14. My sons’ favorite dessert , Requested for every celebration

  15. my batter seems too runny? this is my first time making french silk pie so I don’t know if I have to let it set in the fridge to firm up or if I did something wrong? sos

  16. My son loved when I made this for Christmas dessert and requested it for his birthday. As some other posters mentioned, even with the 5 minutes of mixing after each egg, it was still grainy ( I did pulse the sugar in a mini food processor) I also thought it was too light and added a tablespoon of unsweetened cocoa. It was very sweet. I balanced it with barely sweetened whipped cream. It looked perfect! I will reduce sugar next time and add another 1oz of chocolate. It tasted even better a couple days after I made it. Will definitely keep tweaking but it’s on the special dessert rotation!