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

  1. Ive never made a French silk pie either, but this one looks so yummy! It sounds super easy and I may have to try it. I love the decoration you did, with the fluffy whipped cream and chocolate :)

  2. This is the pie that dreams are made of!!! Gorgeous photo!

  3. Whoa, that is one gorgeous pie! I admire your lack of fear in tackling all of these pies (I am scared of pie crust…pathetic, I know).

  4. Oh my this looks amazing! I love chocolate anything and this pie will take care of that.

  5. Whoa! Serious chocolate craving already this morning!

  6. Yes! A homemade version of one of my favorite pies. My husband brought me home a French Silk Pie for a chain restaurant that brags about their pie. I was excited until I had my first forkful and all I could taste was chemicals.

  7. Gorgeous French Silk Pie, Ali! Glad you have made your first and that it turned out picture perfect. Thanks for sharing!

  8. Yum! I can see this in my future soon. I might actually make my own pie crust to go with it. Watch out now! ;)

  9. I’ve been loving your pie series! So inspiring! This pie looks perfect!

  10. This pie is gorgeous. French silk pie is a favorite of my two big brothers, I should whip this one up for them sometime!

  11. Use your vegetable peeler to make chocolate curls. Works great!

  12. Oh wow! This pie looks exquisite! And I can’t wait to try it. Bien Fait!!

  13. Ok, now I have loved all of your pies this week but this one take the cake! Or the pie……..not sure how to word that haha. This one will be made soon! (I too love the chocolate section of Aldi!)

  14. Gorgeous! Love the beautiful topping!

  15. Sounds like the most perfect pie ever! I am also always intimidated cooking anything French, so it’s good to know that it’s actually pretty simple to make this. I want a slice right now!

  16. I am loving pie week so much!! French silk is so amazing and one of my favorites! You are so brave for making all these pies!! I have the hardest time with pie crust! Yours are just gorgeous!

  17. What a beautiful pie! Love the topping!

  18. OMG,Im dying, this looks amazing!!

  19. Wow, I wish so bad that I could reach into my computer and grab a slice right now!

  20. Can’t wait to try these this weekend!

  21. How’d you manage to get your chocolate filling so dark and pretty? Mine ended up a very light colour?

  22. I’ve never been much of a pie girl, but when I do like pie I LOVE me some French Silk Pie and yours is gorgeous!

  23. Whoa. And Yum. My daughter is sitting over my shoulder, asking if we can make this. Like, right now. ;)

  24. Oh, this is a classic at holiday gatherings in my family! This one looks so perfect :) I can’t wait to make this!

  25. i made this pie recipe today and the filling didnt set? i followed the recipe to a T. i looked on the internet and was seeing alot of comments that the eggs should be at room temp as that is a ‘crucial’ part of making this pie? any suggestions?????

  26. oh my word!! Looks delicious!!! yum!

  27. Oh my gosh, THANK YOU for this recipe! I have always wanted to learn how to make French Silk Pie, so I followed your recipe exactly and it turned out amazing. My friends were so impressed!

  28. I used to make French Silk pie and we all LOVED it. Now, however, since raw eggs are taboo, I don’t make it. When I saw a your recipe for this yummy dessert, I was excited, but it has raw eggs too. Any was to make this and somehow bake it?

    • use paturized eggs :) you can buy them for a little more at select grocery stores :) I get mine at our local cub foods for a decent price :) You can also use them to make raw cookie dough that you can eat with out cookiing

  29. I just finished making this recipe, it’s not as dark as yours. Also is it suppose to be runny or more like a meringue when pouring into the pie shell?

    • Hi Mari,

      That’s ok on the color — different chocolates may differ in darkness. But it should be thicker, not runny. (Be sure that your eggs were room temp, and keep beating if need be!) :)


  30. I followed this recipe precisely and went with the notion that I could use any chocolate. I had semisweet chocolate chips on hand, so that’s what I used. It’s not anywhere near as dark as the pictures you have posted, and is barely even chocolate looking. I’m hoping it tastes better than it looks. I just popped it in the refrigerator and will garnish it in the morning. Bummed that it doesn’t look as rich and dark chocolatey as your photos.

  31. I made this pie yesterday for Thanksgiving and although it was delicious, you could really taste the graininess of the granulated sugar. Did I do something wrong or is it normal for the sugar not to melt? It was still delicious!

    • I just made this too and mine was also grainy. My pie never set, it started to melt right away. The only thing I did differently was not add the esspresso powder. I don’t know what happend.

    • I’ve always had to mix closer to 30 minutes to make sure all the sugar dissolves. I continually scrape the bowl and taste to see if it’s smooth and not grainy. If it’s not, then mix another 5 minutes. It takes a loooong time, but in the end it’s worth it! I also have my eggs at room-temperature and I’ve read it’s very important for a French Silk pie.

    • Try using powdered sugar instead.

  32. You can make chocolate curls with a potato peeler on a chocolate bar.

  33. I think this recipe could be improved by cutting the sugar in half. I think that would help with the graininess.

  34. I love this pie! I’d love it if you linked up at our Pie Party happening over at:

    Have a great weekend,

  35. Was very good pie but I can’t make something without changing it up. These are the changes I made . I used ultrafine sugar ,you can do this with your your food processor doing a half cup at a time. I also used 1 teaspoon raspberry extract , 4 table spoons unsweetened cocoa powder and along with the chocolate and whipped cream I put some fresh raspberries. To me the changes made it a little less sweet. I got to go I have a 1000 pies to make for national pie day

  36. Hi, I was reading through the comments and noticed a lot of people had trouble with it being runny. I also noticed that there are eggs in this pie, but no cook time or temperature. Thanks!

  37. I made these yesterday and they turned out great! The key is taking the time to let the eggs get to room temp and truly mixing for 5 minutes in between each egg. And also using the ultrafine sugar as recommended. I actually doubled the recipe and it was perfect for 2 pies plus some extra in a ramekin. I also used bittersweet chocolate and I think that helped it not be too sweet. I added the optional espresso powder (actually I used a packet of instant coffee). Overall really, really good!

  38. what brand German choc did you use from Aldi’s?  I haven’t been there in a long time.  I don’t remember seeing a huge chocolate section.

  39. This recipe is easy and the pie is yummy–use Egg Beaters pasteurized eggs to eliminate risk.

  40. Beautiful pictures. the pie looks delicious! I love Aldi and their chocolates. I have to make it this weekend :)

  41. Have you every tried this with a alternative sugar, I was thinking of using coconut sugar. Thoughts?

  42. Made this for Easter and it was divine!!! I have used 2 other french silk recipes in the past and they never turned out quite right.  I think the extra chocolate and extra time whipping really made the difference!  I used granular sugar and room temp butter.  I omitted the expresso powder and used egg beaters instead of raw eggs.  Other than that, followed directions and it turned out perfectly.  Not grainy or runny at all.  This is now the only french silk recipe I will use!  Thanks so much!

  43. This looks better than it actually tastes. You for sure need dark chocolate. The sugar really needs to be the super refined. The granulated just doesn’t work as well. I would keep looking for a chocolate pie recipe. I had looked in the comments area for suggestions, but people just commented on the photo.

  44. I have made French silk for 15 years. But mine is a little different. We use egg substitute and it makes it just as yummy without the raw egg. And we add vanilla extract. The kids love it on graham cracker crust! ?

  45. I have wanted to make a homemade French Silk pie for so long!! Thank you !!
    Also… whenever I want to put chocolate curls on a pie or cake or something I freeze a chocolate bar and then use a potato peeler to make the “curls” they turn out great, but it does take forever and six years

  46. Can i make this ahead of time and freeze it? 

    • Hi Ashley! You can definitely make the dough ahead and freeze it (before baking), however, we’re not sure how well the entire pie would freeze. We do know fruit pies usually freeze better, so we’d probably advise not freezing this (apart from the pie dough), just to be safe. We hope this is helpful!

  47. I absolutely love this recipe! So delicious. I’ve made this (a few times) and recently blogged about it, if you’d like to check it out here:|/k5osohpl8q0zy7eti1rus488ai95j0/2015/11/23/my-favorite-thanksgiving-pies

    • Thanks so much Anne, we’re happy you enjoyed it! Also, thanks for sharing your recap on your ADORABLE blog – we love it!! Your photos are lovely, and those DIY floral coasters are so cool! We hope you had a fantastic Thanksgiving! :D

  48. You can make chocolate curls by using a vegetable peeler. It’s quite easy ?