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French Silk Pie

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French Silk Pie is a delicious chocolate pie on a graham cracker crust, topped with whipping cream and shaved chocolate! It tastes just as silky as it looks. We save this one for special celebrations at our house!

Side shot of one piece fo French silk pie on a white plate, with the remainder of the pie in the background.

Ahhhhh, French Silk Pie, how I love you. Let me count the ways.

Zach just announced tonight that French Silk Pie is his favorite dessert and that he wants it for his birthday. His 18th birthday on April 27! OMG. How is my baby turning 18? I can’t even.

I made this dessert for company this past weekend. Well, actually, I made it twice! Because I didn’t read the recipe correctly and screwed up the graham cracker crust (that I’ve only made 1000 times). ugh. I didn’t use enough butter in the crust so it was impossible to get the pie out of the pie dish. And thankfully, I knew that early in the day because I was trying to photograph it. So I rushed to the store and whipped up another pie with EXTRA butter in the crust.

Moral of the story. Always photograph your food so you know if you’ve made your recipe correctly. 🙂

Overhead shot of a French silk pie in a white pie plate, with one piece missing.

Below is the 1) crust that I made the CORRECT way, and 2) pasteurized liquid eggs.

Since the top of the pie does NOT get baked and there are raw eggs in it, it’s best to use pasteurized eggs. I found these liquid pasteurized eggs at my local Tom Thumb. You just measure out 1/4 cup for each egg.

Overhead process shots of 1) the graham cracker pie crust, and 2) the liquid eggs in a glass bowl next the Lucerne captain.

The memories.

This is another one of Norma Jean’s (my mom’s) recipes. I have visions of this pie in our fridge from when I was small. Mom occasionally made this for her card club ladies and if I was lucky and there was some left over, I got some too.

My Aunt Joyce actually made this several years ago for my parents after they had moved out of their home (and were in an independent senior facility). I remember her bringing it for them and Mom wanting the recipe. But sadly, it was HER recipe and she had made it many times. When I make my mom’s recipes, I think of her EVERY time. The good memories and the sad ones too. She is a very special lady.

A few tips for making an amazing French Silk Pie are the following.

  1. Use a food processor to crush the graham cracker crumbs. It’s much easier that way and you get nice even crumbs.
  2. Set your butter out on the counter ahead of time so it’s ready to be creamed with the sugar.
  3. When melting the unsweetened chocolate in the microwave, cook on 50% power for about two minutes and then let it sit for another couple of minutes before stirring. This method works perfectly every time for me. If you over-cook the chocolate, it will be stringy instead of creamy.
  4. Buy pasteurized eggs for this recipe because they are safe to eat in raw form.
  5. 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.
A side close-up shot of French silk pie in a white pie plate, with one piece missing, so you can see the layers.

Make this delicious dessert next! Dark Chocolate Peanut Butter Skillet Cookie

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Side shot of one piece fo French silk pie on a white plate, with the remainder of the pie in the background.

French Silk Pie

A delicious silky chocolate pie on a graham cracker crust, topped with whipping cream and shaved chocolate!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate dessert, dessert, 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
  • 3 Tablespoons sugar
  • 6 Tablespoons unsalted butter melted

For the pie:

  • 1/2 cup unsalted butter at room temperature
  • 3/4 cup sugar
  • 2 ounces unsweetened chocolate melted and cooled
  • 2 whole pasteurized eggs I used Lucerne Liquid Eggs
  • 8 oz. cool whip
  • 8 oz. heavy whipping cream
  • 2 teaspoons powdered sugar
  • 1 teaspoon vanilla
  • shaved chocolate for serving

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.

For the pie:

  • Using a hand mixer (can also use standing mixer), cream the butter and sugar together until creamy. Stir in melted and cooled chocolate.
  • Add eggs, one at a time, beating in mixer for five minutes each. 
  • Add cool whip and mix. Pour mixture into cooled graham cracker crust.
  • Whip the heavy whipping cream, powdered sugar, and vanilla, until it forms stiff peaks. Add to top of pie, along with shaved chocolate.

Video

Notes

  1. Use a food processor to crush the graham cracker crumbs. It’s much easier that way and you get nice even crumbs.
  2. Set your butter out on the counter ahead of time so it’s ready to be creamed with the sugar.
  3. When melting the unsweetened chocolate in the microwave, cook on 50% power for about two minutes and then let it sit for another couple of minutes before stirring. This method works perfectly every time for me. If you over-cook the chocolate, it will be stringy instead of creamy.
  4. Buy pasteurized eggs for this recipe because they are safe to eat in raw form.
  5. 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.
  6. Store pie in refrigerator.
  7. This French Silk Pie freezes well. Add whipping cream and chocolate after it is thawed.

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

5 Comments

  1. Mike Ringsdorf says:

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

  2. 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!! 🙂

  3. 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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