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+ servings

French Silk Pie

close up shot of a slice of french silk pie garnished with chopped chocolate on a white plate
French silk pie is so creamy and delicious with its flaky pie crust and decadent chocolate filling.
Prep Time 20 mins
Cook Time 20 mins
Chill Time 6 hrs
Total Time 6 hrs 40 mins
Course Dessert
Cuisine American, French
Servings 8
Calories 749 kcal


For the 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
  • 1 cup Cool Whip
  • teaspoons instant chocolate pudding mix
  • ½ cup unsalted butter

For the Whipped Topping

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


  • 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.


TIP: 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. 
TIP: We'd recommend putting your foil pie pan inside a glass pie dish for added stability.
TIP: Chilling overnight is best for the pie to hold its shape when cutting.
TIP: If you want to get fancy, you could top your pie with chocolate curls or chocolate shavings instead of the coarsely chopped chocolate. 


Calories: 749kcalCarbohydrates: 55gProtein: 10gFat: 61gSaturated Fat: 34gCholesterol: 205mgSodium: 175mgPotassium: 356mgFiber: 5gSugar: 29gVitamin A: 1364IUVitamin C: 1mgCalcium: 92mgIron: 6mg