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French Silk Pie

This French Silk Pie is the most creamy and smooth chocolate pie you'll ever have, with a traditional pie crust, and a chocolate mousse filling, this pie is the ultimate pie for chocolate lovers. 
Prep Time30 mins
Servings: 8


  • 1 9 inch pie crust (homemade or store bought)
  • 6 oz bittersweet, unsweetened, or semi sweet chocolate
  • 1 cup butter (softened, 2 sticks)
  • 1 1/2 cups ultra fine sugar (regular sugar will most likely cause the pie to be gritty)
  • 1/2 TBS vanilla extract
  • 4 large eggs (eggs will not be cooked so it's best to get fresh pasteurized eggs)

For the Topping:

  • 1 1/2 cups heavy whipping cream (or 8 oz cool whip)
  • 4 TBS powdered sugar
  • 1/2 tsp vanilla extract
  • chocolate curls shavings


  • Heat the oven to 400 degrees. 
  • Spread your pie crust into a greased 9inch pie pan. Place a piece of parchment paper over the crust and fill it with pie weights, dried beans, or dried rice. 
  • Bake for 15 minutes, or until the edges start to turn golden.
  • Allow to cool completely.

For the Chocolate Filling:

  • Melt the chocolate in the microwave in 30 second intervals, till you can stir it smooth. Set aside to cool for 10 minutes. 
  • Cream together the butter and sugar with an electric stand mixer on medium high with a whisk attachment. Whisk for 6 to 7 minutes until the sugar starts to dissolve and the mixture is light and fluffy, and turns white. 
  • Add in the melted chocolate and vanilla extract and mix till totally smooth. 
  • Add in the eggs, one at a time, and beat on medium high for 5 minutes after you add each egg. (So 20 minutes total) 
  • Spread chocolate filling into the prepared pie crust. 
  • Place in the fridge for 3-4 hours, or overnight. 

For the Whipped Cream Topping:

  • Add the heavy whipping cream to a stand mixer, or large bowl with a hand mixer. Whisk with the whisk attachment on high until stiff peaks form. 
  • Add in the powdered sugar and vanilla and mix on high. 
  • Transfer to another bowl and set in the fridge till needed. 
  • Spread whipped topping over the chocolate filling. 
  • Top with chocolate shavings or curls if desired. 
  • Serve cold. Store extra pie covered in the fridge for up to 1 week.


Pie will stay good covered in the fridge for up to 1 week. Pie can be frozen for about 3 months.