You’ll always want to come back for a second piece of this French Silk Pie.
Silky, chocolatey, and irresistibly decadent—French Silk Pie is the ultimate no-bake dessert for chocolate lovers. With a buttery graham cracker crust, a rich chocolate filling, and a cloud of freshly whipped cream on top, this pie is pure indulgence in every bite. Whether you’re making it for a holiday, special occasion, or just because, it’s guaranteed to impress.
A few notes
- Be aware of timing: I typically make this pie over the course of three days. After making this several times, I’ve found that spreading out the bake helps make each step less stressful and means you’re not waiting around for things to set. Here’s my typical schedule:
- Day 1: Make the pie crust in the evening and let it set in the fridge overnight
- Day 2: Make the filling and let it set in the fridge overnight
- Day 3: Make the topping and serve
- Processing the graham cracker: I use a food processor to grind up the graham crackers for the crust but don’t fret if you don’t have one. Just add the graham crackers to a plastic bag, grab a rolling pin or other heavy object, and smash them up until they’ve reached the desired consistency.
- Try other crusts: A lot of recipes that I’ve seen online use a regular pie crust. I’ve always enjoyed a graham cracker crust (it gives off more of a s’more’s vibe that way) but regular pie crust or even an Oreo crust would likely be just as delicious.
- How to set up a double boiler: Add an inch or two of water to the bottom of a pot and then place a glass or metal bowl on top. The bottom of the bowl should just about reach the water but the water should not touch. Heat until the water begins to simmer.
- Think about your chocolate choices: While rich, this pie still leans quite sweet. To help combat that I’d recommend using bittersweet chocolate (at least 60%) for the chocolate filling and topping with dark chocolate curls.
French Silk Pie
This French Silk Pie is the ultimate chocolate lover’s dream—rich, velvety filling in a buttery graham cracker crust, topped with clouds of whipped cream. Perfect for holidays, dinner parties, or whenever you need a decadent dessert fix.
Equipment
- Food processor
- Hand or Stand Mixer
- 10" Pie pan
- Double boiler
- Peeler
Ingredients
Graham Cracker Crust
- 12 Graham crackers about 1½ cups
- ¼ Cup Sugar
- ½ Cup Unsalted butter melted
- ¼ tsp Salt
French Silk Chocolate Filling
- 1 Cup Heavy cream (240 ml)
- 2 4-ounce bittersweet or semi-sweet chocolate bars 113g each, finely chopped*
- 4 Eggs
- 1 Cup Sugar (200g)
- 3/4 Cup Unsalted butter softened (12 Tbsp)
- 1½ tsp Vanilla
- Pinch of salt
- ½ tsp Espresso powder optional
Topping
- 1 Cup Heavy cream (240 ml)
- 2 Tbsp Powdered sugar
- Splash of Vanilla
- Chocolate curls for garnish
Instructions
Make the Graham Cracker Crust
- Using a food processor, blend the graham crackers into fine crumbs. If you don't have a food processor, you can also put them in a plastic bag and smash them with a rolling pin until they reach the desired texture.12 Graham crackers
- Add the graham cracker crumbs, sugar, salt to a bowl, mixing to combine. Pour in the melted butter and stir until all the graham cracker crumbs are coated and start to stick together. It should look like wet sand.¼ Cup Sugar, ¼ tsp Salt, ½ Cup Unsalted butter
- Pour the graham cracker mixture into a 10 inch pie pan. Press it evenly into the bottom and sides of the pan. I recommend using a fork to start and then finishing with your fingers so you get a nice even layer.
- Refrigerate while you make the fillings. You can also make this the day before and refrigerate overnight.
Make the French Silk Chocolate Filling
- Using a hand or stand mixer, whip the heavy cream to stiff peaks. Set aside in the fridge.1 Cup Heavy cream
- Place the chopped chocolate in a microwave safe bowl and microwave in 20-second increments until fully melted. Set aside to cool.2 4-ounce bittersweet or semi-sweet chocolate bars
- Set up your double boiler. To do this, add an inch or two of water to the bottom of a pot and then place a glass or metal bowl on top. The bottom of the bowl should just about reach the water but the water should not touch. Heat until the water begins to simmer.
- Add your eggs to the bowl and gradually whisk in the sugar. Heat the egg mixture until it reaches 160℉, whisking constantly. Using oven mitts, carefully remove from the heat and let cool for about 10 minutes.4 Eggs, 1 Cup Sugar
- Stir in the melted chocolate and let cool for another 10 minutes.
- To the bowl of a stand mixer, beat the butter until slightly whipped, about 1-2 minutes.3/4 Cup Unsalted butter
- Add the vanilla, a pinch of salt, and espresso powder (*optional) and mix again until combined, scraping down the sides of the bowl as needed.1½ tsp Vanilla, ½ tsp Espresso powder, Pinch of salt
- With the mixer on low, pour in the chocolate mixture. Increase the speed to medium and beat for 3 minutes.
- Using a silicon spatula, fold in the whipped cream. Be gentile as you don't want to deflate the mixture.
- Pour the chocolate filling into the chilled graham cracker crust and spread into an even layer. Cover with plastic wrap and let chill for at least 4-6 hours or overnight, until set.
Make the Topping
- Using a hand or stand mixer, whip the heavy cream, powdered sugar, and vanilla to stiff peaks.1 Cup Heavy cream, 2 Tbsp Powdered sugar, Splash of Vanilla
- Spread the whipped cream on top of the set chocolate pie. Top with chocolate curls if desired. (To make chocolate curls, run a vegetable peeler down the side of a chocolate bar repeatedly until you reach your desired amount.)Chocolate curls for garnish
- Serve immediately or chill the pie uncovered until you're ready to serve. Sore leftovers in the fridge covered for up to 5 days.
Notes
- Be aware of timing: I typically make this pie over the course of three days. After making this several times, I’ve found that spreading out the bake helps make each step less stressful and means you’re not waiting around for things to set. Here’s my typical schedule:
- Day 1: Make the pie crust in the evening and let it set in the fridge overnight
- Day 2: Make the filling and let it set in the fridge overnight
- Day 3: Make the topping and serve
- Processing the graham cracker: I use a food processor to grind up the graham crackers for the crust but don’t fret if you don’t have one. Just add the graham crackers to a plastic bag, grab a rolling pin or other heavy object, and smash them up until they’ve reached the desired consistency.
- Try other crusts: A lot of recipes that I’ve seen online use a regular pie crust. I’ve always enjoyed a graham cracker crust (it gives off more of a s’more’s vibe that way) but regular pie crust or even an Oreo crust would likely be just as delicious.
- How to set up a double boiler: Add an inch or two of water to the bottom of a pot and then place a glass or metal bowl on top. The bottom of the bowl should just about reach the water but the water should not touch. Heat until the water begins to simmer.
- Think about your chocolate choices: While rich, this pie still leans quite sweet. To help combat that I’d recommend using bittersweet chocolate (at least 60%) for the chocolate filling and topping with dark chocolate curls.
