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This Homemade French Silk Pie is made completely from scratch! A flaky pie shell is filled with an irresistibly chocolatey cream filling and topped with homemade whipped cream!
The best part? It’s even more delicious than the infamous version from Village Inn {or Baker’s Square for my Midwest-dwelling friends}!
Hello and happy Monday! I’m Laura from JoyFoodSunshine I’m a wife, mom of four sweet kids, and a peanut butter and nap enthusiast! I’m so grateful to be here sharing this Homemade French Silk Pie recipe with all of you!
Growing up, Baker’s Square {or for my Utah friends, Village Inn} french silk pie was a dessert staple in our home! It always made an appearance at Thanksgiving, on my sister’s birthday, and on many other special occasions throughout the year. I truly thought there was no better pie in the universe….until I met my husband!
He told me that his mom made a Homemade French Silk Pie that was even better than the beloved chocolatey treat I grew up eating. My skepticism was sky high, but after I took my first bite I knew there was no turning back! This homemade version is is just as silky and smooth, but it packs a richer, deeper chocolate flavor and is not overly sweet!
My family generally eats pretty healthy at mealtime, but we love our dessert! I’m a firm believer that living a healthy lifestyle does not {and should not} involve depriving yourself of the foods that you love {because what’s life without chocolate right}?! So when I bake delicious sweet treats, like this Homemade French Silk Pie, I make sure to use whole, real-food ingredients that even my 6 year old can pronounce!
That means you won’t find any store-bought whipped topping or packaged pudding in this recipe! From the incredibly flaky pie crust to the fluffy whipped cream to the irresistibly chocolatey filling, you know exactly what you are feeding your family and friends! Plus, homemade always tastes better, don’t you agree?!
This Homemade French Silk Pie is one of my husband’s top 3 favorite desserts! Everyone who tries it asks ] for the recipe as they exclaim that it absolutely is more tasty than any pie you could buy, even from a beloved restaurant!
How do You Store French Silk Pie?
Store the French Silk Pie in the refrigerator.
Is It Safe to Eat Raw Egg?
Ok, I know some people are going to be very concerned about the raw eggs in this recipe that don’t get baked. Rest easy, my friends! Use pasteurized eggs which means the eggs are processed using heat to destroy bacteria like Salmonella and other viruses which means you can use raw eggs in this French Silk Pie recipe without any worry about getting sick.
Homemade French Silk Pie: Method
Since we are making everything from scratch, the order of this recipe is important! It goes likes this…crust, cream, chocolate filling!
Start with the crust!
The crust is the only component of this pie that needs to be baked, so it’s important that you make it first! Also, it needs to cool to room temperature before it gets filled and topped! If you’re in a hurry, you can put it in the refrigerator, freezer or outside on a cold day to speed up the cooling process!
Whip the cream in two separate “batches.”
The filling calls for 1/2 cup of plain whipped cream without any added sugars or flavors, so you will need to whip that first and set it aside. Then make the whipped cream topping and set it aside in an airtight container in the refrigerator. I recommend doing this step before making the filling because it doesn’t matter if there’s a little cream residue on your mixing bowl since it’s already a component of the filling!
Beat the daylights out of the chocolate filling!
To ensure a silky smooth chocolate filling you need beat the filling… a lot! The beating process ensures that the sugar dissolves and the butter and eggs become light and airy!
Why is My French Silk Pie Runny?
Having the eggs at room temperature is crucial for a good result.
The proteins in eggs – which give the filling structure and lightness – are very tight when they are cold and don’t fluff up and stretch as easily.
You’ll definitely get more volume and a better result with room temperature eggs.
Homemade French Silk Pie: Substitutions
I’ma always asked about potential substitutions in my recipes {and I’m sure Carrian gets the same thing here in her corner of the world wide web}! So I thought I’d address a few ways to make this pie a touch simpler, however this recipe is most definitely the best when made exactly as written!
Crust:
Feel free to use your favorite pie crust recipe or even use a store-bought crust to save time. I love the flakiness of all-shortening crusts, and it pairs very well this this light and fluffy Homemade French Silk Pie. However if you’re a sucker for the flavor of an all-butter pie crust, I have used 1/4 cup butter and 1/4 cup shortening with great results!
To make this pie gluten-free you can substitute gluten-free all purpose flour for the regular all-purpose flour in the crust. I have done this with great results!
Whipped topping:
If you’re running short on time you can use store-bought whipped cream for the topping, however I really believe that homemade is always the best!
And that’s really it! I wouldn’t tamper with the filling at all, as it is a tried-and-true recipe that will not disappoint!
Can You Freeze French Silk Pie?
This pie freezes well for up to 3 months. Just thaw several hours in the refrigerator and serve.
More EASY PIE RECIPES:
- Dulce de Leche Banana Cream Pie
- Lemon Jello Peach Pie
- Peanut Butter Banana Cream Pie
- Marionberry Pie
- The Perfect Razzleberry Pie
- Cinnamon Roll Apple Pie
- Easy No-Bake Chocolate Pie
- Peach Blackberry Galette
- Simple Blueberry Pie
- Strawberry Icebox Pie
- No-Bake Lemon Cream Pie
- ALL OF OUR PIE RECIPES!
Homemade French Silk Pie (From Scratch)
Homemade French Silk Pie from Scratch
Ingredients
Crust:
- 1 ¼ Cups All-Purpose Flour
- ¼ teaspoon Salt
- 1 Tablespoon Sugar
- ½ Cup Shortening, chilled
- 3-4 Tablespoon Ice Water
Chocolate Filling:
- ½ Cup Whipping Cream, whipped
- 2 Ounce Unsweetened or Semi-Sweet Chocolate, melted
- ½ Cup Butter
- ½ Cup White Sugar
- Pinch Salt
- 1 teaspoon Vanilla
- 2 Eggs
Whipped topping:
- 1 Cup Whipping Cream
- 3 Tablespoon Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Make the Crust:
- Very lightly grease a 9” round pie plate, set aside.
- Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.1 ¼ Cups All-Purpose Flour, ¼ teaspoon Salt, 1 Tablespoon Sugar
- Add the shortening and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.½ Cup Shortening, 3-4 Tablespoon Ice Water
- Remove dough from processor (will be crumbly) and form into a ball.
- Wrap in plastic wrap and refrigerate for at least 30 minutes and up to one day (overnight).
- After the dough has chilled, preheat oven to 450 degrees F.
- Roll out dough on a well-floured surface or pastry cloth and shape it into your prepared pie plate.
- Prick dough with a fork or add pie weights on top of the crust.
- Bake for 10-12 minutes or until it just begins to brown. If any bubbles form, gently deflate them by pricking with a fork or sharp knife.
- Set aside to cool. (You can set the crust in a cool place like the refrigerator to expedite the cooling process)!
- Make the Topping/Whipped Cream for the filling: Whip ½ cup whipping cream (for the filling) in a standing mixer fitted with the whisk attachment on high until stiff peaks form. Transfer whipped cream to an airtight container and set-aside in the refrigerator. Add 1 cup of whipping cream to the bowl of your standing mixer and mix on high until soft peaks form. Add powdered sugar and vanilla and mix on high until stiff peaks form. Transfer to another bowl and set aside in the refrigerator.½ Cup Whipping Cream, 1 Cup Whipping Cream, 3 Tablespoon Powdered Sugar, 1 teaspoon Vanilla Extract
- Make the Chocolate Filling:
- Melt chocolate in the microwave or over a double boiler until smooth. Set aside to cool. Cream butter and sugar with electric mixer for 3 minutes or until the sugar is dissolved and the mixture is light and fluffy. Blend in cool chocolate, salt and vanilla. Add eggs one at a time beating on medium speed for 2 minutes after each addition. Fold in ½ cup whipping cream by hand.2 Ounce Unsweetened or Semi-Sweet Chocolate, ½ Cup Butter, ½ Cup White Sugar, Pinch Salt, 2 Eggs, 1 teaspoon Vanilla
- Putting it together:
- Evenly spread the chocolate filling into pastry crust.
- Top with whipped topping.
- Place in the refrigerator to chill for at least 2 hours or overnight!
- Serve cold and enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you’re still with me I want to thank you again for giving me the privilege of sharing this Homemade French Silk Pie recipe with all you!
I met Carrian a few months ago and I was so inspired by her! I’m grateful for the example she sets by making her family and her role as a wife and mother her top priority as she takes the time to share her life {and her delicious recipes} with the rest of us! I’m glad to know her and can’t wait to get to know all of you!
Blog: JoyFoodSunshine // Instagram: @joyfoodsunshine // Pinterest: JoyFoodSunshine //Facebook: JoyFoodSunsine //Twitter: @joyfoodsunshine
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I add the chilled whipped cream into the perfectly silky chocolate filling and now my filling is Curdled!! Help!
I popped it back in the fridge and am continuing to beat. Hoping it comes back together.
I think the temperature difference made it ‘break ‘.
Well now I’ve put in my pie crust and I’m hoping it miraculously sets up in the fridge.
I’m so sad 😭
Oh dear! Did you slowly add in the whipped cream? Was either too cold? Unfortunately I am not sure what to do but please leave us an update!
Wouldn’t there be a big difference in taste between using unsweetened or semi-sweet chocolate? The recipe lists either, but what do you use?
It does change the taste a little. It depends on how much of a dark chocolate lover you are. We usually use semi-sweet because the kids like it better.
I could never get the white sugar to dissolve fully.
It can be so difficult sometimes that sugar! Probably still tasted good though, right?
Put the sugar into a blender for a few minutes before combining it with the butter. Comes out silky smooth afterwards.
I just have to say THANK YOU SO MUCH for this recipe! (The caps were totally necessary because I”m really shouting.) It so simple but absolutely delicious, and it’s the most requested food item I’ve ever made. Seriously – I’ve made it three times in the last month!
That is so awesome!! Thank you!
Hi there. I’m trying this recipe out now. My only question is if it’s okay to eat raw eggs since I didn’t see anywhere that they are cooked? Thanks
A traditional french silk pie does use raw eggs but as long as you are using good, fresh eggs from the store you are safe. 🙂
Do the raw eggs in the chocolate not cause problems since they are never cooked?
A traditional french silk pie does use raw eggs but as long as you are using good, fresh eggs from the store you are safe.
Is this seriously 4000 calories per serving????? I’m referring to the nutritional info at the bottom of the page, and it is listing “per serving” …I sure hope that is an error, WOW!!!
Oh dear, it seems to be showing the calories for the whole thing. We fixed it.
Do you add all of the whipped cream or just a half a cup from what you whipped?
What a beautiful pie! I’ve never tried making anything like this, but this one looks so good that I’ll have to give it a try. Thank you for sharing the recipe!
hey girl- this pie looks amazing! yummy!
Looks yummy!! I love that everything is made from scratch. That’s the best! And I’m in California so I totally remember Bakers Square Pies!!! Yum!