You will love this French chocolate silk pie. It’s exquisite in every way. It’s a no-bake dessert and really easy to make. All you need are the 7 ingredients and maybe 15 minutes to make it. The filling is as light as this no-bake chocolate mousse, but it's much smoother.
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I love this French chocolate silk pie recipe because the gorgeous pie is every bit as good as restaurant quality. Maybe better! The tasty crust is topped with a silky, delicious filling. French silk pie has been around since the 1950s but the recipe has been perfected over the years.
If you’re wondering why it’s called silk pie, one bite of this wonderful dessert will show you. Silk refers to the smooth texture. Serve it after dinner and your guests will be so impressed!
Another favorite French dessert of mine is French calissons, a sophisticated melon-flavored candy that is also sure to impress.
Main Ingredients
Dark chocolate is the star of the show when it comes to French chocolate silk pie, supported by cream cheese, whipped cream, and more. Let’s take a closer look at some of this dessert’s key ingredients:
- Dark chocolate: The main flavor. It’s important to bear in mind not all dark chocolate is alike and quality varies widely from brand to brand. Since this is such a special dessert, it’s worth buying the best quality you can get.
- Whipped cream: For texture. I like to whip my own cream rather than using the aerosol kind. It doesn’t take long and tastes much nicer.
- Graham cracker crumbs: To make the crust. Graham cracker crumbs, sugar, and butter make a great base for this French silk pie. You could sub another kind of crumb if you prefer, such as vanilla wafers or shortbread.
- Cream cheese: For texture. Not only does this ingredient help to thicken the filling, but it also adds a delicious tang. Use full-fat cream cheese in this recipe for the best flavor.
- Butter: For the crust. Use unsalted butter for this pie for perfect results.
Instructions Overview
I did say this was an easy dessert to make, and it really is! First of all, melt the chocolate in a water bath or the microwave. Then once it has cooled down a bit, beat it in with the cream cheese and confectioners' sugar
Now mix in the whipped cream. This is your pie filling. For the crust, combine the graham cracker crumbs with the white sugar and butter. Press this into a springform pan.
Add the chocolate mixture on top and refrigerate until serving. I love this with extra whipped cream on top as well as chocolate curls or flakes.
Common Questions
Better Cooper won a contest in 1951 with an ice box pie and as the recipe evolved it took on a new name thanks to its silky texture. Originally a pudding filling was used but the filling then became a light mousse which some would say is as delicate as silk!
Some pies have a bottom and top crust while others only have a bottom crust like this French chocolate silk pie. Another name for a pie that has a pastry bottom but no top is a tart.
Some recipes do but this one doesn't. Although egg is often used to make light, fluffy pie fillings, it simply isn't needed in this recipe. If you were concerned about using raw egg, then rest assured you don't need to add any egg. Instead, the whipped cream helps achieve a perfect, light texture.
Not only are there French silk pie recipes but also French silk cakes, cookies and blizzard shakes. Rich chocolate is typical of French Silk in dessert recipes and some also include a splash of vanilla which you can also add to this recipe if you like.
The reason this question is so common is raw eggs were traditionally used in the filling. However, this recipe contains no raw eggs (no eggs at all actually!) so it's perfectly safe, as long as you also keep it refrigerated and enjoy it within a few days.
It will keep for 3 or 4 days in the refrigerator. Loosely cover it with plastic wrap first.
Yes, you can make this ahead. Just keep it refrigerated until serving.
This pie makes an exquisite dessert after any kind of main course and the luxurious flavor will make everyone think you spent hours on it. I like to enjoy a slice of it with an espresso. The coffee flavor combines beautifully with the richness of dark chocolate.
You can definitely freeze it. It actually freezes very well for up to 3 months. Freeze it without the whipped cream garnish then thaw it for 4 hours in the refrigerator.
I prefer dark, but if you want to try milk chocolate or white chocolate, either of those should work just fine. Just make sure whichever you pick is high-quality because it’s the main flavor and such a special pie deserves the best quality!
Chopnotch Tips
- I know I said this already but it’s important - choose the chocolate with care. It can make or break this dessert. A rich, unsweetened dark chocolate with close to 100% cacao is perfect.
- You can substitute brown sugar instead of white sugar for the crust if you want a slightly different taste.
- Refrigerate the pie for at least 2 hours after making it, so the filling sets and you can cut slices cleanly.
Unlike other recipes, this one doesn’t call for raw eggs. It’s a decadent and delicious sweet treat. The perfect crust combines beautifully with the smooth-as-silk filling.
Related Recipes
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Recipe
How to Make
French Chocolate Silk Pie
Ingredients
- 4 ounces dark chocolate
- 8 ounces cream cheese
- 2 cups confectioners’ sugar
- 3 cups whipped cream
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Instructions
- Melt chocolate (you can use the microwave or melt it on a water bath). Allow it to cool a little.
- Beat cream cheese in a bowl, add confectioners' sugar to cream and chocolate, mix well until combined.
- Add whipped cream, mix well until smooth.
- Mix graham cracker crumbs, butter, and granulated sugar in a separate bowl. Press graham cracker mix into springform pan.
- Pour the chocolate mixture over the crust. Refrigerate for at least 1 hour. Serve topped with whipping cream and grated chocolate.
Notes
- I know I said this already but it’s important - choose the chocolate with care. It can make or break this dessert. A rich, unsweetened dark chocolate with close to 100% cacao is perfect.
- You can substitute brown sugar instead of white sugar for the crust if you want a slightly different taste.
- Refrigerate the pie for at least 2 hours after making it, so the filling sets and you can cut slices cleanly.
