If custard pie is the wholesome girl next door, French Silk Pie is her glamorous Parisian cousin who shows up late, wearing vintage Chanel and smelling faintly of cocoa and danger.
This pie is unapologetically rich — silky, chocolatey, and just smug enough to know it’s worth the extra dishes. It’s a pie that demands a chilled fork and a dramatic sigh after the first bite. And honestly? She deserves it.
About the Crust
Store-bought or homemade, we celebrate you either way. You do you! Trader Joe’s Pie Crust bakes up beautifully for this recipe, but if you want to flex a little, try my Pretty Together Vodka Pie Crust. Both deliver buttery, crisp magic.
ABOUT THE WHIPPED CREAM
Homemade whipped cream has a tendency to disappoint. You spend time making beautiful dollops, only to end up serving a flat, weepy mess. This recipe for Stabilized Whipped Cream is a game-changer and perfect for this decadent dessert.
Pretty Together Tip
Use a vegetable peeler on a chocolate bar for those effortless, “I totally didn’t spend 15 minutes making these curls” curls.
Serve it with coffee, champagne, or silence — because honestly, this pie deserves your full attention.
French Silk Pie: The Flirt of the Dessert World
Ingredients
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1 pre-baked pie crust
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4 oz unsweetened chocolate, chopped
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1 cup (2 sticks) butter, room temperature
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1½ cups sugar
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1 teaspoon vanilla extract
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4 pasteurized eggs, room temperature
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Whipped cream (stabilized or store-bought, no judgment)
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Chocolate curls, for that “just-won-The-Great-British-Bake-Off” energy
Instructions
Step 1: Melt & Cool.
In a small saucepan, melt the chocolate over low heat until smooth. Let it cool — patience, darling — we don’t want it melting the butter later.
Step 2: Butter Me Up.
In a mixing bowl, beat the butter until fluffy and fabulous. Gradually add the sugar and keep beating until the mixture looks pale and airy, like it’s about to float away.
Step 3: Add the Drama.
Mix in the cooled chocolate and vanilla until everything’s glossy and unified — this is where it starts looking dangerously good.
Step 4: The Marathon Mix.
Add eggs one at a time, beating on high for 3–4 minutes after each addition. Don’t skimp — the magic is in the mixing. You’re building that silky, mousse-like texture French Silk is famous for.
Step 5: Assemble & Adorn.
Pour the filling into your cooled crust and let it chill for a few hours (overnight if you can wait). When ready, top with whipped cream and a generous snowfall of chocolate curls.
