Baked Goods and Desserts

French Silk Pie (Chocolate Pie)

If you love chocolate pie, you are going to love this French Silk Pie recipe! It’s a classic!

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 |

Yield: About 12-16 slices

French Silk Pie (Chocolate Pie)

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 ultrafine (or you could substitute granulated) sugar
  • 1 tsp. vanilla extract
  • 4 eggs, room temperature
  • (optional) 1/4 tsp. espresso powder
  • 1 fully pre-baked 9-inch pie shell (homemade store-bought)
  • 3 cups whipped cream
  • 1 chocolate bar, roughly chopped or shaved or melted into chocolate curls


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.

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. Beat the mixture on medium-low speed until thoroughly until combined. Add vanilla and beat until combined.

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.

Top with desired amount of whipped cream, then garnish with chocolate shavings or curls.

*This ingredient does use raw eggs. Consume at your own risk.

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.

About the author


Hi There, I am Mr. Hungry Man , Love to Eat , Travel and Blog about Technology . Professional IM Strategist .


  • 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!

    Ali — April 6th, 2015 @ 1:45 pm
    Thanks Amy, I’m so glad to hear that! Cheers! : )

  • 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.

  • 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! ????

  • 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

    Hayley @ Gimme Some Oven — November 23rd, 2015 @ 4:54 pm
    You’re very welcome Katie, we hope you enjoy this recipe! 🙂

  • Can i make this ahead of time and freeze it? 

    Hayley @ Gimme Some Oven — November 24th, 2015 @ 2:21 pm
    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!

  • 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

    Hayley @ Gimme Some Oven — December 2nd, 2015 @ 9:19 am
    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! 😀

  • I’ve noticed that when using pasteurized eggs they need to be beaten longer, like instead of 3-4 min. it might take 6-8 for one egg. Maybe this will decrease the runny pies…….I wouldn’t try it at all with regular raw eggs unless they came from my chickens!

    Hayley @ Gimme Some Oven — December 3rd, 2015 @ 9:45 pm
    Thanks for your tip Bee, we appreciate it!

  • You are unable to produce chocolate curls because you are melting the chocolate.  You have to shave the chocolate with a knife or vegetable peeler.

  • I’ve been making this pie for my hubby for about a year now. Everyone says it’s the best pie they’ve ever tasted. The only thing I changed was to add 1/2c of nutella to the recipe. 

    Hayley @ Gimme Some Oven — December 13th, 2015 @ 12:52 pm
    We’re so glad you and your husband enjoy this and we bet that Nutella is an amazing addition! 😀

  • Does this pie keep well for a few days? I want to make for Christmas dinner dessert, it’s Monday and that will be Friday evening. 

    Hayley @ Gimme Some Oven — December 22nd, 2015 @ 7:46 am
    Hi Melissa, you could make the pie two or three days in advance (without the whipped cream on top – we would make that and top the pie on Friday). We wouldn’t really advice making the pie any earlier than that though, as the crust it might start to get soggy. We hope this helps, and that you enjoy!

  • This pie looks amazing and I am planning to make this for dessert Friday evening for some friends that are coming over for dinner! How far in advance can I make this and it still be okay? I am thinking more than a couple of days may make the crust soggy?

    Hayley @ Gimme Some Oven — January 12th, 2016 @ 2:04 pm
    Hey Christina! You can always make your pie dough in advance and refrigerate it (a day or two before baking). That will save you some time! As for the pie, we’d say you can do everything the day before – (except leave your whipped cream for an hour or two before you serve, so it’s fresh and it won’t get watery or lose its fluffiness). Just make sure to cover and store the pie in the fridge. 🙂 We hope you and your friends have an awesome time, and that you enjoy the pie!

  • Oh my goodness.  I baked this and shared with neighbors and my partner.  I bake, a lot, and I was told this was by far the best yet.  
    The recipe is fantastic, easy to follow and the result is a decadent, smooth, silky dessert that will bring everyone together 🙂

    Hayley @ Gimme Some Oven — January 26th, 2016 @ 8:20 am
    Thanks so much Yvonne, we’re glad to hear everyone enjoyed this! 😀

  • I have made this pie several times.My family loves it.I use an 85% cocoa bar I buy at Aldis.They key to this pies melt in your mouth texture is beating each egg for 5 minutes.Easy to make,and so delicious.

    Hayley @ Gimme Some Oven — March 11th, 2016 @ 9:08 pm
    We’re so happy you and your family like it Julie! And that’s great to know about that Aldi bar — we’ll totally have to try it next time!

  • I made this for my mother in law for Mother’s Day and she loooooved it! Well, we all did but her opinion was the most important! And what a fun pie to make too! Thank you for a great recipe! 

  • I’ve made this pie SEVERAL times now, it’s my dad’s favorite. He says it’s way better than Baker’s Square French silk pie. I’ve always used granulated sugar and never had a problem with graininess. It will be grainy up until you add the eggs and beat for 20 minutes. By the 2nd egg, the texture turns super creamy and fluffy. I also use eggs I buy at the grocery store, I just make sure to buy them the day before or day of. I absolutely love this recipe, thank you so much for sharing!

    Hayley @ Gimme Some Oven — June 20th, 2016 @ 7:08 am
    Thanks for sharing with us Anna — that is so sweet, and we’re happy you and your dad are such fans! 🙂

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