My from-scratch, double-chocolate French Silk Pie recipe features a rich and creamy chocolate filling inside a buttery, nutty (and easy!) pressed-in salted pecan pie crust. Topped with fluffy sweetened whipped cream, this pie is the perfect dessert for the holidays!
This French Silk Pie recipe has my heart. It not only speaks to my inner child’s love of creamy, dreamy chocolate pie, but also to my affection for creating beautiful, delicious desserts from scratch. If you’ve never made a French silk pie, then you’re in for a treat. Also check out my recipe for Chocolate French Silk Pie Bars with Graham Toffee Crust!
Why This Is The Best French Silk Chocolate Pie
Growing up, I used to love sliding across a booth at Perkins or one of the many small town cafes my parents liked to visit…because I knew that likely meant a piece of pie at the end of the meal. And my pie of choice was always French silk. Then, many years later, our oldest daughter Hatti requested this particular flavor for her 12th birthday, so of course I made one for the celebration. Here’s why this pie is the best:
- The easiest crust. If you’re pie crust challenged, like I am, then you’ll be thrilled with this easy, delicious pressed-in crust. I first created it for this Turtle Pecan Cluster Cheesecake to celebrate my in-laws’ 60th wedding anniversary, and was instantly hooked.
- Yummy flavor + awesome texture. The salty, nutty, buttery crust is a beautiful contrast to the creamy, decadent perfectly chocolatey filling in this French silk pie. The chocolate filling gets a boost of depth from a bit of espresso powder, plus I substitute powdered sugar for the regularly called for granular, so there’s no chance for a grainy texture. I like my French silk pie EXTRA silky!
- Great for the holiday season. Everyone loves chocolate and pie, so putting them together is a winning combination for your holiday dinners. Perfect for Thanksgiving, Christmas, Valentine’s Day, Easter…and any other time you’re craving silky chocolate pie!
This is our daughter Hatti and my dad, shortly before that birthday when she turned 12. Hatti was born on my dad’s birthday and I truly believe she inherited his pie-loving gene. They love to call themselves “birthday buddies” and celebrate together. And when pie is involved, all the better!
Enjoy!
What You’ll Need
For this recipe, you’ll find a list of pretty basic baking ingredients – and it all adds up to one incredible pie! Scroll down to the printable recipe card at the bottom of the post for exact ingredient amounts.
To Make the crust
- Flour – All-purpose flour provides the base structure for the crust.
- Brown sugar – Light brown sugar adds warm sweetness. So yummy with the nuts and butter!
- Salt – This makes the crust flavors pop, plus adds lovely contrast to the sweet chocolate filling.
- Pecans – I recommend using salted, roasted pecans for the recipe. I really like the ones from Trader Joe’s.
- Butter – This adds rich, wonderful flavor to the crust. You’ll want to grab it cold from the fridge, then cut it into cubes.
TO MAKE THE CHOCOLATE FRENCH SILK PIE Filling
- Bittersweet chocolate – Use a chocolate baking bar.
- Semi-sweet chocolate – Again, I reach for a chocolate baking bar. I like the combination of two different chocolates.
- Butter – It must be softened so it mixes smoothly and easily with the powdered sugar.
- Powdered sugar – This is also called “confectioners’ sugar”. Don’t use granulated sugar because it’ll make the filling grainy.
- Vanilla extract – Use only pure vanilla extract for the best flavor.
- Espresso powder – This adds a little oomph to the chocolate flavor. I promise you – your pie won’t taste like coffee!
- Salt – This adds a lovely bit of depth to the chocolate filling.
- Eggs – Use pasteurized eggs for this recipe, as they do not get cooked in a French silk pie.
- Whipped cream – Freshly whipped and sweetened cream is the absolute perfect topping for this pie.
- Chocolate shavings – I like to shave a bittersweet chocolate baking bar and sprinkle the shavings over the whipped cream.
Can I Use A Different Pie Crust?
Absolutely! Graham cracker, Oreo, and Biscoff pie crusts are variations you can try. Use store-bought ones or make them at home, whichever you prefer.
How To Make French Silk Pie
This pie comes together in an easy way. Just follow along with my instructions, and you’ll be enjoying French silk pie very, very soon! Scroll to the bottom of the post for the recipe card with full instructions.
For the crust
- Combine crust ingredients. Preheat the oven to 325°F. Whisk the flour, sugar, salt, and pecans in a large bowl. Use a pastry cutter to mix in the butter until crumbly.
- Press crust mixture into pan. Press the mixture onto the bottom and sides of a 9″ pie dish.
- Bake it. Pop it into the oven for 15 minutes or until set and lightly browned. Remove it from the oven and set it aside to cool. And you can now turn the oven off – as the filling does not get baked.
For the chocolate French silk pie
- Melt the chocolate. In a microwave-safe bowl, melt the two chocolates together in 15-second intervals, stirring between each interval, until melted. Do not use longer intervals because the chocolate will scorch. Set it aside and let it cool to room temperature.
- Beat the butter. Add the butter and sugar to the bowl of a stand mixer with a paddle attachment. Cream them together for 1-2 minutes on medium-high speed, or until light and fluffy.
- Add the chocolate. Reduce the speed to medium-low and slowly pour the (cooled) melted chocolate into the creamed butter. Add the vanilla extract, espresso powder, and salt. Continue beating until well combined and smooth.
- Beat in the eggs. Switch to a whisk attachment on your stand mixer. Add one egg and beat for 5 minutes over medium speed. Repeat for the remaining eggs. It should take 20 minutes in total to beat in all 4 eggs. Don’t rush this or the pie won’t be as airy – it’s great fun to see the pie filling gain volume as each egg is added!
- Chill it. Pour the finished chocolate mixture into the prepared pie crust. Spread it out evenly. Refrigerate for at least 4 hours, or until thoroughly chilled.
How to Serve French Silk Pie
I truly believe that French silk pie is best enjoyed with a big spoonful of sweetened whipped cream on top. If you want to get a little fancy, add a sprinkle of chocolate shavings over the top. It really takes very little effort to make chocolate shavings – just run a vegetable peeler along the edge of a chocolate baking bar.
Tips & Variations
- Check the butter. This is for the creamed butter step. “Room temperature” can mean completely different things depending on where you live. However, you should be able to gently press your finger into the butter and make a soft dent. If it’s hard enough that force is needed, it’s not softened enough. Microwave it in 5-second increments until it’s ready – otherwise, you won’t be able to beat the butter and sugar properly.
- Don’t over-work the crust. The secret to a flaky crust is keeping the butter in the mixture cold. So once you get the butter incorporated, stop working the crust.
- Other toppings. Instead of chocolate shavings, try chopped pecans, finely crushed Oreo cookies, or mini chocolate chips on top. A drizzle of chocolate sauce would also be good.
- Go caffeine-free. Even though the espresso powder does not add very much caffeine, feel free to skip it. This ingredients adds depth to the chocolate filling, but it can be omitted without changing the outcome.
How to store leftovers
This pie must absolutely be stored chilled.
- Fridge: Tightly cover the pie dish with foil or plastic wrap and refrigerate for up to 5 days. You can also place it in an airtight container.
- Freezer: This method works for pies without whipped cream added as garnish. Wrap the pie dish first with plastic wrap, then with heavy foil or transfer it to large freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge.
More Pie Recipes To Try
French Silk Pie
Ingredients
Salted Pecan Crust
- 1 cup all-purpose flour
- ⅓ cup light brown sugar
- ¼ teaspoon kosher salt
- ¼ cup finely chopped salted, roasted pecans
- 6 tablespoons cold butter, cubed
Chocolate French Silk Pie
- 2 ounces bittersweet chocolate baking bar
- 2 ounces semi-sweet chocolate baking bar
- 1 cup unsalted butter, softened to room temperature
- 1½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon espresso powder
- pinch Morton kosher salt
- 4 large pasteurized eggs, room temperature
- freshly whipped sweetened cream
- bittersweet chocolate shavings
Instructions
Salted Pecan Crust
- Preheat oven to 325°F.
- In a small bowl, whisk flour, brown sugar, salt, and pecans. Use a pastry cutter to mix the butter into the dry ingredients until crumbly. Press the mixture evenly onto the bottom and sides of a 9" pie pan.
- Bake for about 15 minutes, or until set and lightly browned. Set on a wire rack to cool completely.
Chocolate French Silk Pie
- In a small microwave-safe bowl, gently melt the two chocolates in short intervals, stirring regularly. Set aside and let cool to room temperature.
- In the bowl of an electric stand mixer, with the paddle attachment, cream together butter and sugar on medium-high speed until fluffy, about 1 to 2 minutes.
- Drizzle the melted and cooled chocolate mixture over butter/sugar mixture and beat on medium-low speed until thoroughly combined.
- Add vanilla, espresso powder, and salt, and beat until combined.
- Switch to the whisk attachment. Then add one egg and beat for 5 minutes on medium speed. Repeat with remaining three eggs. Pour chocolate filling into the cooled pie crust, spreading evenly with a spatula.
- Refrigerate for at least 4 hours, or until thoroughly chilled, before serving. To serve, top individual slices with freshly whipped sweetened cream. Garnish with chocolate shavings.
Nutrition Information:
This post was originally published in 2014, then updated in 2025.
I want to make this for my friends when we go up north this week. Can I make it ahead or is it better the day you make it? Can’t wait!!
You could definitely make this a day prior to eating it. Enjoy!
I made Annies Eats recipe for pie day last week. The process of making it was a little different but boy was it ever amazing! Talk about melt in your mouth, creamy deliciousness :)
What a gorgeous pie!!
My sister in law makes this pie for her husband on their anniversary. I was lucky enough to get a slice and it is so good. I am going to get in the kitchen and make one this weekend!
My husband surprised me a couple of weeks ago with a new Kitchenaide mixer and I have been pulling it out almost daily. How did I get this far in life without one? I also have never had French Silk Pie and the addition of a salted pecan crust-Yummy! That Hatti is a keeper!!
What a husband!!! ;) Have so much fun with your mixer!
MY WORD. You had me at the first picture. Buying ingredients to make this over the weekend! I love that you did it with a nut crust, what a great twist.
I’ve never made french silk pie but I’ve eaten it and it’s divine. But the salted pecan crust? That puts it over the top. Pinning.
It truly does. I think they were just meant to be together! Thanks, Norma. :)
Gorgeous!
Thanks, Shaina. :)
Only in the past few years have I realized my deep, deep love for French silk pie. It’s one of my favorites — and probably THE favorite when this salted pecan crust is involved. Holy yum buckets.
So very good. It’s going to be my go-to pie recipe, I just know it! Thanks, Stephanie!
This looks incredible! The filling is perfectly light and fluffy!
Thanks, Jessica! :)
Beautiful pie, happy birthday to Hattie!
Thank you, Cheri! :)
Wow, this is perfection! I’ve never made this and had no idea what was involved, but it looks completely worth it. Pinned!
SO worth it! It’s one of those recipes that stays in your mind, begging to be made again. Thanks, Anna!
Looks yummy! Someday when I have a mixer I’ll give it a whirl!!
Thank you – I hope you try this some day!
I’ve always wanted to make my own chocolate pie! This recipe looks great!
Oh, you MUST, Katrina. It’s such a fun treat! :)
The crust alone sounds incredible! This pie is just gorgeous and I can’t wait to give it a try. I think I would do a lot less baking if I didn’t have a kitchenaid standmixer at my disposal.
Thank you! And so true. I wouldn’t bake much, either, without it. It’s such a workhorse and time saver. Nice to hear from you, Amanda!
Love this Brenda. And a sweet happy birthday!
Thanks, Sandy! :)
My WORD, Brenda. This pie is glorious looking! I want it for second breakfast!
Thanks, Rebecca. I’ll NEVER deny anyone pie for breakfast in this house. ;)
Hmm…I don’t have a kitchen aid, but my friend does, maybe we’ll need to make this for a girls day!
What a great excuse to get together with some girlfriends!
Happy Birthday to Hatti!! This pie sounds and looks perfect! I love the caramel pecan crust! Seriously that sounds heavenly!
Thanks, Tieghan!
Great choice Hatti. I do want to make this myself.
Looks so smooth and chocolatey!
I know you and Dad will love this. We’ll make this for you some time, ok?! xo