Fudgy, creamy, and full of chocolate flavor, this French silk pie is going to disappear fast when you bring it out! It’s so simple but delicious, this pie only requires a handful of everyday ingredients. The mousse-like chocolate filling paired with the perfectly sweetened whipped cream is absolutely dreamy!
This homemade Chocolate French Silk Pie recipe is filled with a smooth and rich chocolate cream filling and topped with homemade whipped cream. Made without eggs, this silk pie is perfect for any kind of celebration or just as an everyday dessert!
If you’re looking for more simple and delicious desserts, try my Double Chocolate Cheesecake, Chocolate Peanut Butter Cheesecake Bars, or my Strawberry French Tart. They are all perfect for the holidays!
Why You’ll Love This French Silk Pie Recipe
- It’s easy! There isn’t a lot of complicated steps involved in making this pie! It comes together so easily!
- It’s kid-friendly. Once they see the chocolate, your kids will inhale this French silk pie!
- It’s perfect for making ahead. Since the pie requires time for the filling to set, this pie is perfect for making a day ahead of time and leaving it in the fridge.
French Silk Pie Ingredients
- Pie crust: you’ll need a baked and cooled pie crust. Use a homemade pie crust or storebought if you prefer.
- Heavy whipping cream: do not swap for milk or half and half.
- Powdered sugar: always scoop first and then sift.
- Vanilla extract: you only need a splash.
- Unsweetened real chocolate: or real chocolate collets such as Callebaut.
- Cream cheese: keep it cold!
- Cocoa powder: optional but recommended.
How To Make Chocolate French Silk Pie
- Make the whipped cream: In a bowl of a stand mixer pour in cold heavy whipping cream. Beat on high until starts to thicken. Add sifted powdered sugar and vanilla. Continue beating until thickens. Reserve 3 cups for the chocolate layer and 2 cups to top the pie with. Transfer into the refrigerator while working on the chocolate layer.
- Melt the chocolate: Melt the chocolate in the microwave or over the double boiler. Let cool down. It should be runny but not hot.
- Make the silk pie filling: In a bowl of a stand mixer add cream cheese and whip until soft. Add powdered sugar, cocoa powder, and mix. Pour in chocolate and mix. Beat in 3 cups of whipped cream. Mix until all incorporated and smooth.
- Assemble the pie: Spread the chocolate layer onto the bottom of a 9” pie crust. Then spread the reserved 2 cups of whipped cream. Sprinkle with chocolate shavings on top.
- Allow the pie to set: Refrigerate for at least one hour before serving. Keep refrigerated for up to 2-3 days.
Tips To Make the Best Chocolate Silk Pie Recipe
- Cocoa powder is optional but if you want to add more richness to the chocolatey taste you might want to use it too.
- Make sure you plan ahead for this recipe. The pie takes a while to set in the fridge and if you want to bake your own pie crust, you’ll have to factor in the time it takes for it to bake and cool before filling.
- When melting the chocolate, make sure the bowl does not have any water or moisture or the chocolate will seize.
- While you can eat the pie not long after you’ve chilled it, it tastes better the next day!
- The cream needs to be cold or it will not whip up as the fat inside the cream will not emulsify.
- If you do not have chocolate shavings, use chocolate curls or chocolate sprinkles for the topping.
Frequently Asked Questions
The silk pie will last for up to 2 days. I recommend storing it in a container with a dome lid so the French silk pie doesn’t absorb any scents from the fridge.
You sure can. Place the entire pie in the freezer to freeze. Once frozen solid, wrap the silk pie with plastic wrap and continue to store in the freezer for up to 2 months. Flash freezing first prevents the whipped topping from sticking to the plastic wrap.
Thaw in the refrigerator prior to topping with whipped cream and serving.
Even though it’s called French, it is not a French desert. It’s American. The name refers to the light and smooth texture that leaves a silky rich feeling in the mouth.
Looking for some more desserts?
- Nutella Swirl Banana Muffins
- Oatmeal Cookie Ice Cream Sandwich
- Blueberry Crisp Recipe
- Best Crepe Recipe
- Oreo Ice Cream Sandwich
I hope you enjoy all the recipes I share with you, including this delicious French Silk Pie recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Chocolate French Silk Pie
Ingredients
- 1 9” pie crust baked and cooled
For whipped cream, makes about 5 cups of whipped cream
- 2 ½ cups very cold heavy whipping cream
- ¼ cup powdered sugar scooped and then sifted
- 2 tsp vanilla extract
For the chocolate layer
- 8 oz unsweetened real chocolate or real chocolate collets such as Callebaut
- 8 oz cream cheese cold
- ¾ cup powdered sugar scooped and then sifted
- 1 tbsp cocoa powder scoped and then sifted
- 3 cups whipped cream the one we prepared before
Garnish
- chocolate shavings
Instructions
For the chocolate layer
- Melt the chocolate in the microwave or over the double boiler. Let cool down. It should be runny but not hot.
- In a bowl of a stand mixer add cream cheese and whip until soft. Add powdered sugar, cocoa powder, and mix. Pour in chocolate and mix.
- Beat in 3 cups of whipped cream. Mix until all incorporated and smooth.
To assemble the pie:
- Spread the chocolate layer onto the bottom of a 9” pie crust.
- Then spread the reserved 2 cups of whipped cream.
- Sprinkle with chocolate shavings on top.
- Refrigerate for at least one hour before serving.
Notes
- Cocoa powder is optional but if you want to add more richness to the chocolatey taste you might want to use it too.
- Make sure you plan ahead for this recipe. The pie takes a while to set in the fridge and if you want to bake your own pie crust, you’ll have to factor in the time it takes for it to bake and cool before filling.
- When melting the chocolate, make sure the bowl does not have any water or moisture or the chocolate will seize.
- While you can eat the pie not long after you’ve chilled it, it tastes better the next day!
- The cream needs to be cold or it will not whip up as the fat inside the cream will not emulsify.
- If you do not have chocolate shavings, use chocolate curls or chocolate sprinkles for the topping.
Very rich and liked by everyone that likes dark chocolate, which is what i was looking for! A great success! Smaller slices were plenty after our large meal. I was concerned about the whipped cream holding up overnight, but it was ok.
I made an oreo crust, but no other changes.
Hi Coreen,
Thanks for leaving a review. Happy to hear that you enjoyed the recipe.