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French Silk Pie with Graham Cracker Crust

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This French Silk Pie starts with a graham cracker crust and is topped with an airy chocolate layer plus whipping cream and shaved chocolate. It’s silky, light-tasting, and chocolaty; and my favorite pie ever. We save this one for special celebrations at our home!

For some other chocolatey desserts, try my Triple Chocolate Brownies, some Chocolate Peanut Butter Ice Cream, or a Dark Chocolate Peanut Butter Skillet Cookie!

Side view of several slices of French silk pie.

Chocolate Pie

When it comes to desserts, I’m really not THAT thrilled with pies. Maybe it’s because I haven’t been interested in making them or maybe it’s because I’m too busy making cookies and scones.

However, THIS Chocolate Pie (aka French Silk) is the one I’d bring to a pie party or gathering. It has never failed me, and it’s absolutely delicious!

This delicious pie recipe was passed down from my beloved mother, Norma Jean. She made it when I was just a kid, and it was always my favorite. Still is!

Why this recipe works

  1. It’s “mostly” no-bake. In other words, you just bake the crust, and then the rest is no bake. I recommend making the crust ahead of time so it cools off. You can even make this crust the day before your pie party. 🙂
  2. The texture is light and fluffy. Oh that chocolate layer! It’s super light tasting due to how it’s mixed together. Beating the eggs in one at a time, for several minutes each, makes this nice and fluffy.
  3. It’s impressive. I’ve made this pie for several special occasions and my guests are always impressed. It’s pretty and it slices up so nicely!
Closeup of the partial pie.

Ingredient Notes

  • Graham Crackers – Make sure you buy regular graham crackers, not the cinnamon flavored ones or the low-fat ones.
  • Baking Bar – You’ll need half of an unsweetened baking bar, or two ounces.
  • Pasteurized Eggs – Since these eggs will not be cooked, be sure to find pasteurized eggs for safe consumption. I normally buy the liquid eggs that say “pasteurized” on the container.
  • Chocolate Shavings – You can use any chocolate bar and use it for the top of the pie.

Beating the eggs, one at a time, for several minutes each – is the key to the light and airy texture.

How to make French Silk Pie

Step 1
Prep the graham cracker crust. Use a food processor to crush the graham crackers. Then combine the crumbs with melted butter and sugar, and stir to combine. Transfer the mixture to a pie plate that has been prepped with baking spray. Press the crumbs into the pie plate.

Step 2
Bake the crust. Bake the graham cracker crust in a 350 degree oven for 10-11 minutes.

Step 3
Cream butter and sugar together. In a mixing bowl, cream the softened butter and sugar together until creamy, about two minutes.

Step 4
Add melted chocolate. Melt the chocolate bar in the microwave at 50% power in 30 second increments. Stir frequently. Then add it to the butter and sugar, and mix well.

Step 5
Add eggs, one at a time. Add one pasteurized egg to the bowl and use hand mixer to blend for about four minutes. Then add the remaining egg and mix for another four minutes. The mixture will continue to get airy as you mix.

Step 6
Add cool whip. Then add the cool whip to the bowl and mix until very well combined.

Step 7
Add chocolate layer to crust. Spoon the chocolate layer on to the cooled graham cracker crust, and use a spatula to spread out evenly.

Step 8
Make whipped cream. Pour the whipping cream, vanilla, and powdered sugar into a clean bowl. Use hand mixer to beat until stiff peaks form, about 3-4 minutes or so.

Step 9
Add whipped cream to chocolate layer. Spoon the whipped cream to the top of the chocolate layer and spread out evenly.

Step 10
Add shaved chocolate. Use a potato peeler to shave some chocolate. Add to the top of the pie. Refrigerate.

Step 11
Serve. Slice the pie into eight pieces and serve!

A French silk pie with the shaved chocolate on top.

Recipe Tips

  1. Make sure you use softened butter when creaming it with the sugar.
  2. When melting the unsweetened chocolate in the microwave, cook on 50% power in short increments (30 seconds to a minute). Stir in between. Avoid over-cooking the chocolate!
  3. Use pasteurized eggs for this recipe because they are safe to eat in raw form.
  4. When beating the eggs into the pie mixture, beat for 4-5 minutes for each egg. This will make the pie incredibly creamy. I used my hand mixer for this recipe, but you could use a standing mixer as well.

Use a potato peeler to create curly chocolate shavings for the top of the pie.

Several slices of pie on graham cracker crust.

Storing and Freezing

I recommend making the graham cracker crust ahead of time, and then making the remaining portion the day you serve it.

  • Storing – Store leftover pie in the refrigerator, covered, for up to three days.
  • Freezing – You can freeze a partially made pie (the crust plus chocolate layer) for several weeks. Just add the whipped cream and chocolate shavings after it’s completely thawed out.

A show-stopper of a pie! Make this one soon. 😀

A slice of pie with a few bites eaten.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Closeup on a piece of chocolate pie.

French Silk Pie

This French Silk Pie starts with a graham cracker crust and is topped with an airy chocolate layer plus whipping cream and shaved chocolate. It's silky, light-tasting, and chocolaty; and my favorite pie ever. We save this one for special celebrations at our home!
4.8 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate pie, french silk pie, graham cracker crust
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 513kcal
Author: Sue Ringsdorf

Ingredients

For the crust:

  • 1 1/2 cups graham cracker crumbs – from about 1 1/4 sleeve of crackers
  • 3 Tablespoons sugar
  • 6 Tablespoons unsalted butter -melted

For the pie:

  • 1/2 cup unsalted butter – softened to room temperature
  • 3/4 cup sugar
  • 2 ounces unsweetened chocolate – melted
  • 2 large pasteurized eggs – I use Lucerne Liquid Eggs
  • 8 oz. cool whip
  • 8 oz. heavy whipping cream
  • 1 Tablespoon powdered sugar
  • 1 teaspoon vanilla
  • shaved chocolate

Instructions

For the crust:

  • Preheat the oven to 350 degrees.
  • Mix the graham cracker crumbs, sugar, and melted butter. Press firmly in a 9-inch pie pan.
  • Bake for 10 minutes. Let cool completely.

For the pie:

  • Using a hand mixer (can also use standing mixer), cream the butter and sugar together until creamy. Stir in the melted chocolate.
  • Add eggs, one at a time, beating with a hand mixer for 4-5 minutes each. 
  • Add cool whip and mix until very well combined. Pour mixture into cooled graham cracker crust and spread out evenly with a spatula.
  • Whip the heavy whipping cream, powdered sugar, and vanilla, until it forms stiff peaks. Add to top of pie, smoothing out evenly to all sides. Then add the shaved chocolate.

Video

Notes

  • Make sure you use softened butter when creaming it with the sugar.
  • When melting the unsweetened chocolate in the microwave, cook on 50% power in short increments (30 seconds to a minute). Stir in between. Avoid over-cooking the chocolate!
  • Use pasteurized eggs for this recipe because they are safe to eat in raw form.
  • When beating the eggs into the pie mixture, beat for 4-5 minutes for each egg. This will make the pie incredibly creamy. I used my hand mixer for this recipe, but you could use a standing mixer as well.

Nutrition

Calories: 513kcal | Carbohydrates: 45g | Protein: 3g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 97mg | Sodium: 140mg | Potassium: 138mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1085IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 1.9mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

7 Comments

  1. Linda Aull says:

    I made this pie for Thanksgiving and it was a hit. I had a crazy moment at the grocery store and accidentally got milk chocolate instead of semisweet, but it was still delicious!

  2. Cathy Hanson says:

    Ok, this made me laugh! My hubby is not a huge pie fan but he absolutely could not walk thru the kitchen without grabbing a fork and taking “just one more bite” out of this pie! 😄 He told me that this was his favorite pie ever! (as he was licking his fork) He said he even liked it better than my special pie I make every Thanksgiving! 😳 The traitor! 😂 I guess I know what dessert to make for his birthday from now on!

  3. Mike Ringsdorf says:

    This is the best pie I have ever had and I am an expert in this area.

  4. This looks delicious, I can’t wait to make it! I’ve never seen such a thing as pasteurized eggs here, but I’ll happily make it with very fresh eggs. I’m sure it won’t last long anyway…

    1. Suebee Homemaker says:

      Thanks so much, Honeybee! Our pie is always gone on the first day too!! 🙂

  5. Vicki McKie says:

    Absolutely loved this pie! I made it for the girls in the office and all 6 of them raved about it‼️ Recipe was easy to follow and I loved the tips you gave. I honestly think it was the best pie I ever made!

    1. Suebee Homemaker says:

      Thank you Vicki!! I’m so glad you all enjoyed it so much!! 🙂

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