My French Silk Pie recipe is made WITHOUT raw eggs so everyone can enjoy it! It’s a stunning dessert with a rich, velvety chocolate filling in a buttery homemade pie crust. Recipe includes a how-to video!
A French Silk Pie Recipe Without Raw Eggs
Have you ever had French silk pie? It’s a creamy, silky smooth pie with a light texture and a rich chocolate taste. This one’s baked on my flaky, buttery homemade pie crust (a family favorite for generations). Traditional recipes are often made with raw eggs but–thanks to your feedback–there are NO raw eggs in my recipe!
After I shared my chocolate mousse recipe (made with raw eggs), I received a lot of feedback that people were uncomfortable consuming recipes with raw eggs. I got the message, so I went to work and found a way to cook the eggs while still achieving a rich and creamy pie with the lighter traditional texture that you expect from a French silk pie.
Fair warning: there’s a bit of technique and patience involved with this showstopper, but it’s well worth it.
What you’ll love about my recipe:
- Silky results (WITHOUT using raw eggs)!
- 100% from-scratch, all the way from the crust to the homemade whipped cream topping.
- Includes instructions for blind-baking, just in case you’re new to this technique.
- Tastes great in any pie crust, including graham cracker crust and Oreo crust.
- Would make a great addition to your Thanksgiving dessert table!
What You Need
My velvety smooth French silk pie recipe needs a few key ingredients:
- Blind baked pie crust. If anyone is nervous about blind baking, don’t be! I detail the steps below, but you can also check out my how to blind bake a pie crust post for an in-depth explanation.
- Bittersweet chocolate. In a pinch you could use semisweet chocolate, but my preference is bittersweet, which has a deeper, darker flavor and keeps the filling from being too sweet. Bittersweet chocolate is typically around 70% cacao (semisweet is usually below 60%) and provides the perfect balance of flavor.
- Espresso powder. This is optional, but it complements the chocolate and adds a subtle bitter flavor that adds to the rich depth of flavor that’s absolutely essential to a good French silk pie.
- Eggs. As I’ve mentioned, no raw eggs in today’s recipe. We’ll cook these (carefully) on the stovetop, much like we do with my tiramisu recipe, to remove any risk of food poisoning.
- Vanilla. Vanilla extract is chocolate’s perfect mate. It rounds out the flavors and perfectly complements the chocolate filling.
SAM’S TIP: Remember to melt your chocolate slowly! I have a post on how to melt chocolate in the microwave that has a lot of great tips for this process.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make French Silk Pie
- Blind bake your pie crust and let it cool while you prepare your filling.
- Microwave the chopped chocolate and butter until melted and smooth.
- Whisk together the eggs, sugar, and salt in a double boiler until the sugar dissolves and the mixture reaches 160F.
- Remove the bowl, dry it off, and use an electric mixer to beat the mixture until it lightens and increases in volume.
SAM’S TIP: You’ll know your egg mixture is mixed enough when it has lightened in color (it should be almost white!) and increased in volume. To test to make sure it’s really ready, lift your beaters out of the bowl; the ribbon of batter that falls down should hold its shape for a few seconds before dissolving back into the mixture. Watch my video for a visual!
- Stir your melted chocolate, then beat it into the egg mixture.
- Add the vanilla and espresso powder, then beat on high speed for 30 seconds. Let this cool to room temperature.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Fold the whipped cream into the cooled chocolate mixture until combined.
- Pour the filling into your prepared crust, cover with plastic, and chill for at least 6 hours. Patience is a virtue 😉
- Top with whipped cream (if desired), slice, and enjoy!
SAM’S TIP: Wait until your chocolate mixture has cooled to the touch before folding your whipped cream in. Also, use a spatula for this step (not a mixer!) to preserve all of the air we just whipped into the cream.
Frequently Asked Questions
Don’t have a double boiler? That’s okay–neither do I! All you need is a heat-proof bowl that can sit in your saucepan without touching the bottom (or the water once you add it!). I just use a glass Pyrex bowl (affiliate link).
Great question! Both are beautifully chocolatey, involve some time on the stove, and require chilling time. The difference is in the texture of the fillings; my chocolate pie recipe has a more custard-like, chocolate pudding filling, while my French silk pie recipe has a silky, whipped, almost mousse-like filling. Both are delicious, so I suggest you make one of each and decide which you prefer 😉
If stored properly (either covered in plastic or in an airtight container), your pie will last for up to five days in the refrigerator.
I LOVE this pie topped with homemade whipped cream (and chocolate shavings, if I’m feeling fancy!). I highly recommend you do the same!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
French Silk Pie
- 1 homemade pie crust
- 8 oz bittersweet chocolate finely chopped (236g)
- ½ cup unsalted butter cut into 8 pieces (113g)
- 4 large eggs
- ¾ cup granulated sugar (150g)
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ teaspoon espresso powder optional, but recommended
- 1 cup heavy cream (236ml)
- Homemade whipped cream, for topping (optional but recommended!)
- 9” pie plate
Blind-Baking the Crust
- Transfer your chilled pie dough to a clean, lightly floured surface and use a rolling pin to roll out into a 12” (30cm) circle.
- Transfer to a 9” pie plate and fold excess crust underneath to form a smooth edge. Flute or crimp the edges, prick the bottom of the pie all over with a fork, and transfer to the freezer to chill for 30 minutes. Meanwhile, preheat oven to 375F (190C).
- Once oven is preheated, remove pie plate from freezer and line with parchment paper or aluminum foil and fill with pie weights (dried beans would also work).
- Bake on 375F (190C) for 15 minutes, remove from oven and carefully remove aluminum/parchment and weights (have a heatproof bowl ready to receive these – they’re hot!) and return to 375F (190C) oven to bake for another 15 minutes or until pie crust is beginning to turn golden brown. Allow to cool while you prepare your filling.
French Silk Pie Filling
- Before you begin: You will need a double boiler for this recipe or a medium-sized saucepan and a heatproof mixing bowl that can rest on the pot without touching the bottom.
- Place chopped chocolate and butter pieces in a microwave-safe bowl and heat in 20-second intervals, stirring well in between, until chocolate is completely melted and smooth. Set aside.
- Fill a medium-sized saucepan or bottom of double boiler with about 2” of water and bring the water to a simmer.
- Meanwhile, in the bowl you’ll be using over your double boiler/medium saucepan, whisk together eggs, sugar, and salt until well-combined.
- Once water is simmering, place bowl with egg mixture over double boiler (make sure it’s not touching the water) and whisk constantly until sugar has dissolved (if you rub a small bit between your fingers, it should feel smooth/without grit) and mixture reaches 160F (71C).
- Carefully (beware of the steam that escapes when you lift the bowl, it’s hot!) remove bowl from heat, dry the bottom, and now use an electric mixer to beat until the mixture is lightened in color (pale, almost white) and increased in volume and the ribbon that falls off the beater holds its shape for several seconds before dissolving back into the mixture (this takes me about 10 minutes with a handheld electric mixer).
- Briefly stir your bowl of melted chocolate/butter and then pour into the egg mixture and beat until well-incorporated.
- Add espresso powder and vanilla extract then increase mixer speed to high and beat for another 30 seconds. Allow mixture to cool to room temperature, stirring occasionally.
- Once mixture is cooled, pour heavy cream into a separate mixing bowl and use electric mixer to beat to stiff peaks. Gently (by hand, using a spatula) fold whipped cream into chocolate mixture until completely combined and no streaks remain.
- Spread filling into prepared pie crust. Cover with plastic wrap and allow to chill in the refrigerator for at least 6 hours or overnight.
- Top with homemade whipped cream (optional, but recommended!) before serving.
ChocolateI recommend bittersweet chocolate for this recipe, which is typically about 70% cacao. If you can’t find this, 60% chocolate works well, too, and as a last resort you can use semisweet chocolate (which is a bit sweeter than I like for this pie, but not bad!). Chocolate bars (rather than chocolate chips) are best for this recipe and what I recommend.
Espresso PowderThis adds extra depth of flavor to the pie, making the chocolate flavor a bit darker, deeper, and richer. You can leave this out entirely or substitute with ½ teaspoon instant coffee.
StoringFrench silk pie will keep for up to 5 days in the refrigerator. Cover with plastic wrap or store in an airtight container.
FreezingTo freeze, chill the pie for at least 6 hours as indicated then wrap tightly in plastic wrap and you can freeze for several months.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.