French Silk Pie

French silk pie is so creamy and delicious with its flaky pie crust and decadent chocolate filling.

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Baking a homemade French silk pie has never been so easy (try our Oreo pie for another simple dessert). This recipe features a flaky pie crust and a rich and creamy chocolate pie with fluffy whipped topping that’s sure to be a huge hit at your holiday gatherings this year.

French Silk Pie Ingredients

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You’ll need: 

For The Pie:

• 1 deep dish frozen pie crust, try our homemade pie crust recipe
• 1 cup of granulated sugar
• 4 large eggs
• 8 ounces of semi-sweet bakers chocolate, not chocolate chips
• 3 teaspoons of vanilla extract
• ½ cup of unsalted butter
• 1 cup of Cool Whip
• 1½ teaspoons of instant chocolate pudding mix

Substitutions And Additions

PIE CRUST: Any brand of store-bought deep dish pie crust will work for this chocolate cream pie recipe.

If you have a homemade crust recipe, you could make your own as well. Check out our pie crust recipe for a popular choice.

PUDDING MIX: French vanilla pudding mix will also work in this chocolate silk pie.

How To Make This French Silk Pie Recipe

STEP ONE: Bake your pie crust according to the directions on the package. Set aside.

STEP TWO: In a small saucepan, stir together sugar and eggs over medium-high heat.

Stir constantly so that the eggs don’t start to bake and whiten. Cook until the temperature of the mixture reaches 160°F.

STEP THREE: Pour the heated egg and sugar mixture into a large bowl so the eggs don’t continue baking in the pan.

STEP FOUR: In a microwave-safe bowl, melt the chocolate in the microwave.

Heat in 30-second intervals, stirring well after each interval, until the chocolate is melted. Don’t overheat. You want the chocolate to be melted but not too hot.

STEP FIVE: Combine the melted chocolate mixture with the egg mixture and stir to mix. Then, add vanilla and stir again to mix.

STEP SIX: In a large bowl with an electric mixer, beat butter until light & fluffy (about 2-3 minutes). Add chocolate mixture and beat on high speed for five minutes.

STEP SEVEN: In a separate medium bowl, combine one cup of Cool Whip and dry pudding mix together.

STEP EIGHT: Beat into butter and chocolate mixture the Cool Whip and chocolate pudding mix just until combined (don’t over mix).

STEP NINE: Pour the French silk pie filling into the prepared pie crust and refrigerate it for at least six hours or overnight, covered in aluminum foil.

STEP TEN: Before you serve the pie, top the pie with the remaining whipped cream. Scoop Cool Whip over top of the pie and sprinkle with coarsely chopped chocolate.

How To Serve

Chocolate lovers will adore the silky texture of this fluffy French silk pie.

Serve with a scoop of our no-churn vanilla ice cream and a drizzle of hot fudge for a truly indulgent dessert.

We love an easy, creamy chocolate pie. You do, too? Then, our Mississippi mud pie and chocolate peanut butter pie are two recipes that you definitely need to try.

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Storing This Recipe For Chocolate Silk Pie

IN THE FRIDGE: Store leftovers of this French silk chocolate pie in a sealed food storage container in the fridge for three to four days in the refrigerator.

IN THE FREEZER: This classic French silk pie recipe will freeze well for up to three months. When ready to serve, let it thaw completely in the refrigerator.

We always have a huge spread of various pies at our holiday gatherings. French silk is so creamy and delicious with a rich chocolate flavor, which is why it’s one of everyone’s favorite pies. Now, making a homemade pie will be so easy, and it will save the extra errand of picking one up from the store!

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French Silk Pie

5 from 3 votes

French silk pie is so creamy and delicious with its flaky pie crust and decadent chocolate filling.

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 6 hours hours 40 minutes minutes

Servings 8

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Ingredients

  

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Pie

• 1 deep dish frozen pie crust
• 1 cup granulated sugar
• 4 large eggs
• 8 ounces semi-sweet bakers chocolate, not chocolate chips
• 3 teaspoons vanilla extract
• ½ cup unsalted butter
• 1 cup Cool Whip
• 1½ teaspoons instant chocolate pudding mix

Whipped Topping

• Remainder of the 8-ounce Cool Whip tub, after using the 1 cup to mix into the chocolate mixture
• Hershey chocolate bar, coarsely chopped

Instructions

 

• Bake pie crust according to directions on the package. Be sure to use a fork to prick holes on the bottom and sides of the frozen pie crust to avoid air pocket bubbles when baking. Set aside.
• In a saucepan, stir together sugar and eggs over medium-high heat. Stir constantly so eggs don’t start to bake & whiten. Cook until the temperature of 160°F is reached. Pour heated mixture into a large bowl so eggs don’t continue baking in the pan.
• In a microwave-safe bowl, melt chocolate in the microwave. Heat on 30-second intervals stirring well after each 30 seconds until chocolate is melted. Don’t overheat – you want this melted but not too hot.
• Stir chocolate mixture into egg mixture and stir to mix. Add vanilla and stir to mix.
• In a separate medium bowl, combine 1 cup Cool Whip and dry pudding mix together. Set aside.
• In a large bowl, beat butter until light & fluffy (about 2-3 minutes). Add chocolate mixture and beat on high speed for 5 minutes. Beat in prepared whipped cream just until combined (don’t over mix).
• Pour mixture into prepared pie crust and refrigerate at least 6 hours (or overnight – overnight is best for it to hold its shape when cutting).
• Before you serve the pie, top pie with remaining whipped cream. Scoop Cool Whip over top of the pie and sprinkle with coarsely chopped chocolate.

Notes

• Be sure to use a fork to prick holes on the bottom and sides of the frozen pie crust to avoid air pocket bubbles when baking.
• We’d recommend putting your foil pie pan inside a glass pie dish for added stability.
• Chilling overnight is best for the pie to hold its shape when cutting.
• If you want to get fancy, you could top your pie with chocolate curls or chocolate shavings instead of the coarsely chopped chocolate. 

Nutrition

Calories: 749kcal | Carbohydrates: 55g | Protein: 10g | Fat: 61g | Saturated Fat: 34g | Cholesterol: 205mg | Sodium: 175mg | Potassium: 356mg | Fiber: 5g | Sugar: 29g | Vitamin A: 1364IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 6mg

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