French Silk Pie

Recipe By Tessa Arias
January 16th, 2019
4.9 from 256 votes
4.9 from 256 votes

French Silk Pie features an Oreo cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings! No raw eggs. Perfect holiday recipe!

Yield: 8 servings

Prep Time: 30 minutes

Cook: 20 minutes

French Silk Pie

Tessa's Recipe Rundown...

Taste: Tons of deep chocolate flavor without any cloying artificial sweetness like the pre-made frozen silk pies from the store.
Texture: The filling is so rich, creamy, and decadent and pairs perfectly with the slightly crunchy crust and ultra light whipped cream.
Ease: This recipe does make a bit of a mess, but the good news is that it’s made ahead of time so perfect for entertaining or bringing to a party.
Pros: A classic recipe without any raw eggs that your family will request for every holiday.
Cons: A bit involved and messy to make, but one bite of the final pie will convince you it was all worth it.
Would I make this again? Absolutely!

Growing up it wasn’t a holiday without a French Silk Pie with those chocolate curls on top.

Whether it was Easter, Thanksgiving, or Christmas, we always had to have something chocolate. You see, I come from a long line of chocoholics. My dad and his mom, my grandma, love chocolate and sweets just as much as I do.

French Silk Pie features an Oreo cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings! No raw eggs. Perfect holiday recipe!

However neither of them bake, so we always got those frozen silk pies from the grocery store. Last year I decided to finally make a chocolate French silk pie from scratch for Thanksgiving and it was the most popular pie of the evening! So I knew I had to share the recipe with you asap.

Classic Chocolate Silk Pie made with NO raw eggs - just tons of silky rich chocolate goodness!

I hope it becomes a family favorite and maybe even a holiday tradition in your home as well. This pie would even be perfect for Valentine’s Day!

French Silk Pie Recipe Tips

The Crust

I love an Oreo crust for this recipe! It’s so much easier than traditional pie dough and adds an extra dose of CHOCOLATE! Use regular-stuff Oreos with the filling in tact.

If you’d prefer to use a pastry crust, check out my Best Ever Pie Crust recipe here and follow the directions for pre-baking.

The Filling

Since this recipe doesn’t use raw eggs it’s safe to serve to everyone.

However, there are a few extra steps and bowls you will dirty while making this recipe. It’s SOOO worth it. I’d highly recommend reading the recipe through completely before you get started. You’ll need an electric mixer (hand held or stand) and an instant read thermometer for best results.

The Chocolate

The filling does have an intensely rich chocolate flavor. If you’d prefer something more mild, feel free to swap in semisweet chocolate for the bittersweet chocolate.

How to Make Chocolate Curls

Taking the time to make chocolate curls, instead of just shaving a block of chocolate or garnishing with a dusting of cocoa powder, really makes this French Silk Pie look gourmet. Here’s a super helpful step-by-step video on how to make chocolate curls.

French Silk Pie made from scratch is SO much better than the premade pie you buy from the freezer section of the grocery store. It's a family favorite!

More Chocolate Pie Recipes

Homemade French Silk Pie is perfect for Thanksgiving, Christmas, Valentine's Day, or any special occasion!

Don’t ya just want a big bite?!

4.9 from 256 votes

How to make
French Silk Pie

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Chilling time 6 hours
Total Time: 6 hours 50 minutes
French Silk Pie features an Oreo cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings! No raw eggs. Perfect holiday recipe!


For the crust

  • 20 Oreo (230 grams) cookies (regular-stuffed, keep filling intact)
  • 3 tablespoons unsalted butter, melted

For the filling

  • 1 1/3 cups (266 grams) granulated sugar
  • 4 large eggs
  • 8 ounces (227 grams) bittersweet baking chocolate, melted
  • 2 teaspoon vanilla extract
  • 10 tablespoons (142 grams) unsalted butter, at room temperature
  • 1 1/3 cups heavy cream
  • 4 teaspoons powdered sugar

For the topping

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings or cocoa powder, for garnish if desired


Make the crust:

  1. Preheat the oven to 350°F. Spray a 9-inch deep pie dish with cooking spray.

  2. Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.

Make the filling:

  1. In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.

  2. Use an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.

  3. In a clean bowl use an electric mixer to beat the cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.

  4. Pour the mixture into the pan, smoothing evenly. The pie will be tall with filling. Chill for 6 hours. At this point the pie can be stored for up to 2 days ahead of time.

Make the topping:

  1. Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.

Recipe Video

Course: Dessert
Cuisine: French
Keyword: french silk pie, pie

Photos by Ashley McLaughlin.

December 2020 Baking Challenge

This recipe was the December 2020 pick for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Click here for full challenge details. Check out everyone’s pies:

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Leah — January 16, 2019 at 7:25 pm

    Ibe been making ypur french silk pie for years- it is easily my most requested item, especially during the holidays! But i noticed you took out the layer of caramel- why? I will probably keep making it the old way!

    • #
      Hannah — November 7, 2019 at 3:58 am

      Ooo, the caramel part sounds delicious. What step would I put that in at?

    • #
      Suzy — December 31, 2020 at 5:27 pm

      This pie is delicious. Taste great and has no raw eggs. Will definitely be making it again.

  2. #
    jade kush — January 16, 2019 at 8:41 pm

    Fantastic job done. I just loved your work here. Lovely. I visited your blog for the first time.
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  3. #
    Trish Pines — January 18, 2019 at 12:21 pm

    Hi Tessa – do you ever have any trouble with the eggs trying to cook and leaving little bits in the chocolate mixture? I had this happen to me once and I’m trying to figure out if there is a trick to this step.


    • #
      jim — December 27, 2019 at 12:11 pm

      You have to cook this VERY slowly, it probably took me the better part of ten minutes. And you need a good (not the $4 kind) instant thermometer. Use a pretty small pot, so you can tip it on edge to get the thermometer in without touching the pot. Hope this helps/

      • #
        Whitney — November 26, 2020 at 2:05 pm

        I used a double boiler set-up to cook the egg. Boiling water in a pot and then my sugar and egg were in a bowl on top. I whisked until 160 and there were no cooked bits!

    • #
      ROBIN L Bittner-Montoya — March 9, 2021 at 9:57 am

      You always have to temper eggs by adding small amounts of hot liquid and whisking vigorously until the temperatures are similar so the eggs don’t cook. Sometimes it still happens but you can strain the custard/pudding if this happens. I just made the peanut butter pie and I am making this pie next! Without the caramel layer.

  4. #
    Sabrina — January 21, 2019 at 6:52 pm

    beautiful pie, if I may say so, and worth the calorie splurge, thank you!

  5. #
    Dina — February 13, 2019 at 8:01 pm

    Hi Tessa, ivm your fans from Indonesia, and i realy want to make this pie…Can i change the heavy cream with soft cream for the filling and topping?

    • #
      monica — December 1, 2020 at 10:21 am

      what do you mean with soft cream? use whipping cream cair (Anchor/ Elle etc), look at the refrigerate section in supermarket/baking store

  6. #
    Elise — February 16, 2019 at 12:29 pm

    I made this for some friends and family yesterday, and everyone loved it! The end result was pretty perfect. One friend even said it was better than french silk pie she’s had in restaurants. I don’t know if I did something wrong, but getting the egg/sugar mixture to 160 degrees took a very, very long time. Eventually I turned up the heat, and that sped things up, but that made the whole recipe take longer than I expected. Very good recipe! My chocolate curls need some work next time…

  7. #
    RNM — February 17, 2019 at 1:26 pm

    Hi, Tessa! I made this pie with Jacques Torres chocolate that I bought on a recent trip to NYC. Absolutely delicious!

    • #
      Tessa — February 22, 2019 at 3:42 pm

      Yay! Sounds amazing!

  8. #
    Lisa — April 25, 2019 at 4:33 pm

    Is the granulated sugar mixed with the chocolate or the powdered sugar?

    • #
      Zach — July 1, 2019 at 7:49 pm

      I had the same question, but my guess is powdered sugar as this is often preferred for whipped cream.

    • #
      Heidi A Grover — November 28, 2019 at 4:59 pm

      I made this today for Thanksgiving. Although it was very time-consuming, it was a huge hit with the family. I had looked at other recipes using raw eggs, so was happy to find this recipe.

  9. #
    Tina — May 23, 2019 at 11:31 am

    This was the best pies Ever!! All my friends said so too.

    • #
      Dianne — April 3, 2020 at 6:55 am

      Before I get started….can this be made in a springform pan to hold all the chocolate filling?

      • #
        Betsy — November 26, 2020 at 7:25 pm

        Yes. I did it in a 10 inch springform pan. Worked great, but I had to double the cream frosting to have enough.

        • #
          Khanh Nguyen — November 27, 2020 at 12:28 pm

          Should I cover the pie while it rests in the fridge? Can’t wait to share this masterpiece!!

  10. #
    Emily — May 28, 2019 at 12:06 pm

    I followed all the steps except I don’t know what caused my butter and egg/chocolate mixture to separate at the end. Maybe I over beat it? It was looking so smooth and good too. Either way, it tastes the same as if it were smooth, just is chunky.

    • #
      Jessica — May 18, 2020 at 9:10 pm

      Hi, I know it’s roughly a year later, buuut if that happens again I would GRADUALLY warm your ingredients together to recombine. What the recipe created was a ganache. These are notorious for separating, but can easily be brought back together over light heat and some quick whisking. Be sure not to scramble the eggs inside with high heat!!!

  11. #
    Nicole — June 16, 2019 at 5:04 pm

    How much sugar goes in the pan and how much to mix with cream?

  12. #
    Camille Bretko — July 24, 2019 at 12:48 pm

    Made this pie for my husband’s birthday dinner party and EVERYONE raved about it. A friend of ours is a local chef and he said it’s the best french silk pie he’s tasted. I will be making this again. and again. and again 🙂

  13. #
    Kate Mutchnik — August 25, 2019 at 1:00 pm

    Can this be frozen ahead of time? and if so, what is the best way to thaw it. thanks in advance.

  14. #
    Kim — September 9, 2019 at 3:28 pm

    Best pie ever, absolute perfection!

  15. #
    Kolleen — September 10, 2019 at 4:14 pm

    Perfect. Easy. Decadently delicious. I have made it twice and will most assuredly be making it again and again and……

  16. #
    Zoey Lawrence — October 8, 2019 at 12:22 pm

    For ingredients, do you add the granulated sugar to the eggs or the powdered sugar. It doesn’t specify, help!!

    • #
      Donna A Arnold — October 21, 2019 at 3:47 pm

      I put the granulated sugar with eggs because its listed next to them in the filling part of the recipe. Then the powdered sugar with the cream because its listed next to each other.

  17. #
    Donna A Arnold — October 21, 2019 at 3:41 pm

    Oh my goodness! This was so delicious and creamy!! I’ll definitely keep this recipe to make again. I used premade pie crusts. I had enough filling to make two pies. But I needed extra cream for the topping.

  18. #
    Care — October 23, 2019 at 5:04 pm

    Made this today — sooo delicious. Can’t imagine it could be improved but, Wondering if you’ve thought About incorporating coffee?

    • #
      sierra wilson — November 23, 2019 at 12:37 pm

      If I make the whipped cream now and top my pie will it hold until tomorrow afternoon?

      • #
        Courtney Rust — February 10, 2020 at 5:58 pm

        Yes!! I make mine and then pop it in the freezer and it lasts for a few days!

        • #
          Beth — November 14, 2020 at 2:31 pm

          So you freeze the chocolate

  19. #
    Nancy Schambach — October 31, 2019 at 5:38 pm

    I am wanting to make with regular pie crustshould i cook the crust then add the cooked filling into the crust

    • #
      Sharon — November 21, 2019 at 7:41 pm

      I wanted to do the same thing. I found another site that uses Pillsbury pie crust and they are pressed in a greased mini muffin pan and baked at 350 for approx. 7 minutes. Cool completely before putting the french silk in.

  20. #
    Donna — November 1, 2019 at 6:28 am

    If this is a question I used a regular store bought pue crust from the frozen section and baked it according to package directions. It was delicious!!!

  21. #
    LisaAnn Peterson — November 15, 2019 at 7:11 pm

    Hello. I noticed you mentioned that there is no raw eggs to this recipe then the recipe calls for four. Can you tell me which is correct ? ❤

    • #
      Tessa Arias — November 16, 2019 at 9:54 am

      Please read the recipe directions. The eggs are cooked.

  22. #
    Donna A Arnold — November 15, 2019 at 7:16 pm

    The eggs are cooked according to directions.

  23. #
    Lisa — November 17, 2019 at 11:23 am

    Did you use a deep dish pie pan? Or can this recipe be split into 2 normal pie dishes?

  24. #
    Kristin — November 18, 2019 at 8:27 pm

    Anyone know if I could make this thicker than a traditional pie by using a springform pan ? Anyone tried that ?

    • #
      Lauren — May 8, 2020 at 3:13 pm

      Did you try the spring form pan?

  25. #
    Jenny — November 19, 2019 at 11:48 am

    Can this pie be made ahead of time? Like the day before?

    • #
      Tessa Arias — November 20, 2019 at 9:14 am

      Please see the recipe directions! The pie can be made 2 days ahead of time before adding the whipped cream topping 🙂

      • #
        Shannon McCain — November 21, 2019 at 10:28 am

        Can this pie be made ahead and frozen?

  26. #
    Desiree Barton — November 22, 2019 at 5:25 am

    French silk pie has always been my favorite pie since I was a kid. I made this for a pie contest at work and got 2nd place, it was delicious! Thank you for the wonderful recipe and helping me win 🙂

  27. #
    sierra wilson — November 23, 2019 at 12:36 pm

    If I make the whipped cream now and top my pie will it hold until tomorrow afternoon?

    • #
      CatAnn — August 12, 2020 at 1:46 pm

      Not really. Whipped cram weeps and deflates over time. BUT you can add about a teaspoon or so of corn starch and it will hold it’s shape. I do that when I have to make a wedding cake with whipped cream filling. I had to make a 6 their Swedish Princess Torte cake for my step sons wedding and this held up well and was delicious.
      2 cups heavy whipping cream
      1/2 cup granulated sugar
      1 tablespoon Vanilla paste (or extract)
      1 tablespoon corn starch

      Mix first three ingredients to soft peaks.
      Sprinkle cornstarch over whipped cream and continue whipping to stiff peaks.

  28. #
    Scott — November 25, 2019 at 12:51 pm

    What size pie is this supposed to make? I doubled it for 2 pies and I have enough filling for 1.5 more pies lol. Tastes delicious though!

  29. #
    Kathy — November 26, 2019 at 8:48 am

    I made this for friends, and it was a hit. Took a couple of pieces to our neighbors, and they loved it. It will definitely be served at our Thanksgiving dinner!

  30. #
    Bridget Evers — November 26, 2019 at 5:23 pm

    First time making a French silk and this turned out PERFECT!!!! Easy recipe, kinda messy but then that’s the fun of baking 🙂

    • #
      Sue — December 21, 2019 at 9:43 am

      I will be making this recipe for the first time the day before Christmas. I am not much of a baker but more of a cook. I have a question regarding the bittersweet chocolate. Does this have to be one of the bars of chocolate that are bittersweet or can I melt Nestles tollhouse morsels?

  31. #
    Anna — November 27, 2019 at 3:08 pm

    Made the filling according to the directions, had way more than the pie plate could handle. After filling it to the top
    still had more than a cup of filling left. Not much room left for the topping. Yes, did use a 9 inch pie plate. Very tasty!

  32. #
    Kathryn Danner — November 28, 2019 at 11:58 am

    I couldn’t get the chocolate mixture to become light and fluffy in step 2 of the filling. I scratched the first batched and tried again, and STILL not fluffy…not sure what I’m doing wrong..

    • #
      Grace Wang — May 7, 2020 at 10:48 pm

      Hi! I made this pie. The filling didn’t whip up fluffy for me either- thought all the ingredients might be too warm so I popped the the batter (bowl and all) in the fridge for about 10 minutes and tried mixing with the whisk again. Fluffed up beautifully. The pie is delicious!

  33. #
    Heidi A Grover — November 28, 2019 at 4:55 pm

    I made this today for Thanksgiving. All the steps made it very time consuming but the family all loved it! Other recipes I looked at used raw eggs, so I felt better making this.

  34. #
    Annika — November 28, 2019 at 5:37 pm

    I made this for my family and they couldn’t stop talking about it. The bittersweet chocolate wasn’t so good and will definitely make again.

  35. #
    Laura — November 29, 2019 at 7:13 pm

    Made this pie for Thanksgiving and it was a bigger hit than the pumpkin cheesecake and apple pie! Super delicious and will be making again soon!

  36. #
    Amy — November 30, 2019 at 7:33 pm

    I made this for Thanksgiving, and it was excellent. I’ll probably make it again for Christmas!

  37. #
    Linda Estes — November 30, 2019 at 11:50 pm

    I made the Chocolate French Pie. It was amazing. It didn’t even last long enough for pictures. This was my first attempt at this pie, and it was completely successful. This pie and the Copycat Lemon Supreme pie are our favorites. We really miss bakers Square.

  38. #
    Linda Perry — December 3, 2019 at 5:26 am

    I made this Wonderful pie for my Grand daughter for Thanksgiving at her request.
    It was everyone’s Favorite .. I couldn’t keep them from arguing over the pie lol .
    So here I am making this Amazing pie today and I will have to say it is a family favorite and will be made very very often.
    I want to thank you for your wonderful resipe and thank you for sharing. Awesome. Thank you Linda

  39. #
    Sarah — December 13, 2019 at 7:21 pm

    The recipe as written doesn’t include when to add the 10 tablespoons of butter. I took a big guess and decided to cream the butter then added the chocolate, vanilla and egg, sugar mixtures. It’s pretty seperated as I pour it into the crust

    • #
      Sarah — December 14, 2019 at 11:00 am

      Oh my, forgive me I read the word butter as “batter” nevermind

    • #
      Kimberly Hancock — February 21, 2020 at 11:46 pm

      Made this pie exactly as written and it came out great. I think maybe people are having issues because as it says in the beginning to read it first. All the questions I see are right in the directions.

    • #
      Kimberly — February 21, 2020 at 11:47 pm

      Made this pie exactly as written and it came out great. I think maybe people are having issues because as it says in the beginning to read it first. All the questions I see are right in the directions.

  40. #
    Eden — December 22, 2019 at 10:58 pm

    This was amazing!! I didn’t have a thermometer so I’ll get one for next time- you couldtaste the little egg bites every few bits so subtly from over cooking but otherwise absolutely amazing!!! Making again every year. My husband is super picky and loved it.

  41. #
    Anne — December 24, 2019 at 9:05 pm

    Absolutely delicious! Everyone has loved it. I have made it several times now with unsweetened chocolate. Very popular pie!

  42. #
    Julie — December 24, 2019 at 9:22 pm

    This was a delicious pie….but for some reason the filling did not stick to the crust; what did iI do wrong? It still tasted delicious

  43. #
    jim — December 25, 2019 at 4:58 pm

    This is really tasty!!! But the crust mix needed more butter to hold it together. I used about one extra tbsp, it worked fine. The biggest flaw (in my opinion) was the amount of filling. There was enough left for me to fill 6 1/2 cup ramekins even after I had completely filled the crust, and even at that point there was more left over, I just ran out of ramekins.
    The next time I’ll use 24 Oreos, 6 tbsp melted butter, and put it in a 10″ pie plate. But the taste was right there!!! Just a small glitch in the proportions. Thanks for a great recipe.

  44. #
    Robin — February 1, 2020 at 4:27 pm

    Hi Tessa, This recipe looks amazing but I’m wondering if there is any way to reduce the fat/calories. So I have two questions: (1) to reduce calories/sweetness, would it hurt to remove the cream filling in the Oreos, and (2) could you use cool whip instead of heavy whipping cream (at least on the top half?) Thank you!

    • #
      Kathleen — March 28, 2020 at 5:53 pm

      Didn’t use Oreos, made my own pastry crust so don’t know….Please DON’T use cool whip it tastes so artificial …there is butter and cream and chocolate, expensive ingredients here …this is a luxury pie both in calories and cost…just eat a smaller piece…it’s not an everyday pie…special occasion only and should taste decadent!!!

      • #
        Abby — October 7, 2020 at 10:16 am

        I don’t think you should remove the cream in the Oreos, as it helps them stick to together to actually form the crust.

  45. #
    Alison — February 5, 2020 at 2:01 pm

    A gorgeous pie, and a perfect recipe. My friends RAVED about the finished product! Wouldn’t change a thing!

  46. #
    Rita — February 5, 2020 at 2:31 pm

    OMG the best !!!

  47. #
    Lori — February 8, 2020 at 3:59 pm

    Hoping you’ll answer this quickly. I have the filling in the crust. I am not serving until tomorrow. Should I leave it just like it is without covering it until tomorrow then make the topping and place on???

  48. #
    Courtney Rust — February 10, 2020 at 5:56 pm

    Hi! So I have made this recipe twice now. It turns out amazing in the flavor profile, however I am struggling with the filling. I can’t seem to get my filling to be mousse consistency like yours is in the photographs. When I whip the sugar/egg mixture it doesn’t become fluffy so when I mix the chocolate or even the butter it doesn’t help with making it light and fluffy.

    Do you have any suggestions! I would love to hear back.


    • #
      Katie — November 24, 2020 at 10:40 pm

      I’m having the same issue. Maybe I should add another 1/2 cup of heavy whipping cream?

    • #
      Linda Baehr — December 19, 2020 at 10:28 pm

      The chocolate mixture doesn’t really become “fluffy” like a whipped cream or meringue does. After you add the already whipped cream, fold it in carefully so that it doesn’t deflate. That’s where the real fluffiness comes in.

  49. #
    Riah — February 22, 2020 at 8:10 pm

    So the beginning states there are no eggs in the recipe. Then I scroll down and there are eggs listed as an ingredient?


    • #
      jim — February 23, 2020 at 11:05 am

      you really need to read the comments on any recipe. I believe Tessa answered this earlier. It doesn’t say there are no eggs, it says there are no RAW eggs. They are slow-cooked (under Make The Filling) along with the sugar. It will take you several minutes, around 12-15, you keep checking with an instant-read thermometer, until it hits 160 degrees. At that point the eggs are cooked. Do not rush it or you will end up with scrambled eggs.

    • #
      Heidi Grover — April 3, 2020 at 7:42 am

      No “raw” eggs.

    • #
      Lindsey — November 8, 2020 at 10:16 pm

      Maybe read the instructions thoroughly before posting a rude and ignorant comment? It states no raw eggs and has clear instructions that explain when they’ll be cooked.

  50. #
    Maria — March 22, 2020 at 1:17 pm

    I really wanted to make this last week but just didn’t find the time to. I finally made it and just put it in the fridge to cool for the 6 hours. Everything tastes great so far! The only thing is, is that my chocolate mixture never got fluffy…I think my butter was maybe a little too warm, that never got fluffy either. When I put the butter in the mixer it was really soft already, I beat it for a while and never got fluffy. Also maybe the mixture wasn’t cooled enough when I added to batter? Idk BUT it taste really good…so I’m not too sad that it wasn’t fluffy. There was a good amount extra so I just put them in ramekins to cool too, why not you know. I’ll wait till later to make the topping.

  51. #
    Liz — March 25, 2020 at 7:12 pm

    How could I make this keto friendly, as much as possible?

    • #
      NME — April 8, 2020 at 10:36 am

      You could try making it exactly as directed, but add 10 tbsps melted butter in a cup on the side. You drink the melted butter, I will eat the delicious pie. I mean, COME ON it is a classic, indulgent chocolate French silk pie recipe, it is not meant to be keto!

  52. #
    Kerry Peppard — April 15, 2020 at 4:42 pm

    I made this today for my husband’s birthday. I personally am not a dessert person…. until now Holy Schnikes!!! This may have been the best thing I’ve ever made. My chocolate swirls were hilarious, but the rest was perfection! I topped it off with some raspberries too! Lots of dishes is true but so worth it! Thank you!!!

  53. #
    Kyriaki — April 23, 2020 at 5:55 am

    It was delicious!!! And very easy to make!!
    Thank you!!

  54. #
    Alyssa — May 1, 2020 at 12:50 pm

    Can you please tell me what you mean by “At this point the pie can be stored for up to 2 days ahead of time”. does that mean stored before eating?

    • #
      jim — May 7, 2020 at 7:16 am

      No, you eat it first and then you store it. Geez-o-pete.

  55. #
    Anna — May 6, 2020 at 8:15 pm

    In the comments before the recipe it says this pie doesn’t use raw egg but the recipe calls for 4 eggs? Also the chocolate statement is also confusing by the recipe calls for bittersweet chocolate. Thx

    • #
      Jim Faley — May 7, 2020 at 7:23 am

      Well, Anna, all eggs are raw until you cook them. Read the recipe, the eggs are tempered in butter that is slowly and gently warmed until it reaches 160 degrees. At that point the eggs are cooked enough to eat, but they are still but they are still liquid. As far as the chocolate, I’m not sure what you’re talking about. Perhaps you shold read the whole article prior to the recipe, she pretty well explains everything. You may not hae noticed but under chocolate entry in the list of ingredients, it says melted.

      • #
        JoAnn — June 21, 2020 at 11:12 am

        Actually, the eggs are warmed on the stove with the granulated sugar not the butter. So maybe you should take your own advice and read the instructions.

        Using bittersweet chocolate… You can swap out semi sweet if that’s all you have.. Bittersweet chocolate (or dark) had 70 percent Coca and semi sweet has 60. Make sure to use good chocolate.. Not chocolate chips. Best way to melt. Is get a pan of water boiling.. Then place a bowl over top making sure it doesn’t touch the water…(double boiler style) take off heat and the chocolate will melt from steam. Make sure.. Do not let steam or water touch the chocolate or it will seize!!
        I use both dark and unsweetened since I don’t like it too sweet.

  56. #
    Mary L. Francavilla — May 29, 2020 at 12:19 pm

    I have made this twice! Loved by everyone. The second time wasn’t as good because I overcooked using a thermometer. I like the suggestion with sticking to the spoon better.

  57. #
    Annika — June 14, 2020 at 12:07 pm

    SO GOOD! My family makes me make this pie all the time because they can’t go without it. Definitely a crowd pleaser.

  58. #
    Kaycee — June 22, 2020 at 4:28 pm

    So delicious! My husband has already requested a make this again for his birthday!

  59. #
    Kaylee — June 22, 2020 at 6:54 pm

    I made this for my mom’s birthday and she loved it! Smooth, creamy, chocolatey, and delicious, just how a French Silk Pie should be! I used a store-bought frozen deep dish pie crust, filled it a little over the top, and still had maybe half a cup of leftover filling (but no complaints, it’s tasty just as it is!). I used a meat thermometer to monitor the egg/sugar mixture while I whisked it, and it turned out fine. I didn’t want to buy more than a pint of heavy cream, so I did 1 cup cream with 1 Tbsp powdered sugar that I folded into the chocolate mixture, and I used the other cup of cream for the topping as the recipe says. It did require a bit of clean-up from all the bowls used, but I didn’t really mind since it was for my mom!

  60. #
    Brook — June 25, 2020 at 4:07 pm

    This is the best chocolate pie we have ever had!!
    I did use my own pie crust recipe with just a regular pie crust because that is what my dad wanted for fathers day!
    I also add mexican vanillla to my whipped cream to put on top.

  61. #
    Jillian — August 12, 2020 at 5:46 am

    Hi there!
    I would like to make this tomorrow, but with a flaky pie crust (at the request of my hubby). Would I change anything for the chocolate and sugar, since the crustvwont be as decadent as the oreo one you use?

    Can’t wait to make it!!!

    • #
      Heidi — August 12, 2020 at 2:13 pm

      I wouldn’t change the filling at all even with regular pie crust. It will be delicious!

  62. #
    Lisa — August 16, 2020 at 10:27 am

    This pie was excellent. I hosted dinner so I made the pie the night before. That way, it was chilled properly to serve the next day. I added fresh berries on the side and everyone could not believe it wasnt from a restaurant or bakery. The chocolate was smooth and rich, but not heavy. Truly on another level of dessert making and worth every effort you put into it.

  63. #
    Pamela Guertin — August 20, 2020 at 5:55 am

    This is the best silk pie I have ever made! I make it often and get asked for the recipe. I call this the “Oh My” pie. Thank you for this recipe!

  64. #
    Mary Randolph — August 27, 2020 at 5:08 am

    Do you have a printable version of the recipe?

  65. #
    Mona — September 14, 2020 at 7:43 pm

    Thank you for this terrific recipe! I made it for our son’s birthday and he loved it.

  66. #
    Vellie — September 15, 2020 at 3:05 pm

    I made this French silk chocolate pie. It was absolutely wonderful! Everyone loved it. The filling was perfect, the crust was perfect, the topping was wonderful as well. My curls weren’t the best but hey they did the job! I even sprinkled a little cocoa powder on top for extra decoration. Five stars no doubt!

  67. #
    Megan — November 8, 2020 at 3:16 pm

    Made a pre-Thanksgiving test pie….ya know, just to be sure… NOT so I’d have an excuse to have pie…nooooo, I’d never do that 😉 Turned our just perfect. I opted for a traditional crust because we didnt have any oreos on hand…still sinfully chocolatey. Welcome to Thanksgiving dessert status!

    • #
      Handle the Heat — November 9, 2020 at 9:46 am

      Woohoo! So thrilled to hear you enjoyed this recipe!

  68. #
    Beth — November 14, 2020 at 2:26 pm

    Can this pie be frozen?

  69. #
    Moomer — November 21, 2020 at 8:43 pm

    This is seriously the best pie I’ve ever made!! While it was a little complex and I needed an extra set of hands to help me keep up with the timing of putting things together, it was 100% worth it!! Made it last year and will make it again this year for Thanksgiving.

    • #
      Handle the Heat — November 23, 2020 at 4:33 pm

      Hooray! So glad this recipe has become a Thanksgiving classic for you!

  70. #
    Rebecca — November 22, 2020 at 2:29 pm

    Can I do half bittersweet and half milk or dark chocolate for the filling?

    • #
      Handle the Heat — November 23, 2020 at 4:27 pm

      If you’d prefer something more mild, feel free to swap in semisweet chocolate for the bittersweet chocolate! I haven’t tested this recipe with milk or dark chocolate.

  71. #
    Kayla — November 24, 2020 at 8:19 pm

    Hey just made this pie for thanksgiving and was wondering a couple things.. will it last in the fridge until then? Or should I freeze it? & another thing is.. I didn’t have a cooking thermometer for the eggs but they looked cooked and were warm. & the texture for my pie looks perfect! Do you think it’s still safe right?

    • #
      Handle the Heat — November 25, 2020 at 11:27 am

      Hi Kayla! The pie can be stored in the fridge for up to 2 days ahead of time. The most accurate way to tell if the eggs are cooked is by using a thermometer so I can’t say 100% for sure, but if your pie looks good, it should most likely be safe!

  72. #
    Hallie — November 25, 2020 at 8:36 am

    how far in advance can I make this?

    • #
      Heidi — November 25, 2020 at 9:03 am

      I find it is best the day it is made but holds up a couple more.

    • #
      Handle the Heat — November 25, 2020 at 11:28 am

      The pie can be stored in the fridge up to 2 days ahead of time!

  73. #
    Katie — November 25, 2020 at 1:32 pm

    This turned out so delicious! I cooked the eggs and granulated sugar over a double boiler and then used a traditional flaky pie crust because that’s what I had. It’s perfect

  74. #
    Jami — November 25, 2020 at 2:14 pm

    Am I supposed to blend the chocolate mixture and the cream/powdered sugar mixture together?

    • #
      Handle the Heat — November 27, 2020 at 1:02 pm

      Correct! And then the topping goes on top of that filling mixture.

  75. #
    Holly — November 25, 2020 at 4:11 pm

    This was a fun recipe! I didn’t believe you about the mess though, until I made it. Lol.

    Do I need to cover the pies with plastic wrap while they are being refrigerated?

    This is a fantastic, and silky-smooth texture. Lots of steps, but easy and delicious! I used store bought chocolate cookie crusts because I was pressed for time, and I was able to fill both with the filling.

    • #
      Handle the Heat — November 27, 2020 at 1:03 pm

      Yes, I would cover with plastic wrap! I’m so glad you enjoyed this recipe!

  76. #
    Bhavesh — November 25, 2020 at 11:39 pm

    I have tried this amazing french silk pie recipe and i found this recipe really an amazing recipe.

  77. #
    Betsy — November 26, 2020 at 7:21 pm

    Okay ya’ll made this pie for Thanksgiving. OMG it was sooo good! Like better than restaurant good! But I was nervous after reading comments. Like really nervous. Gotta read the recipe peeps! I am no expert cook, and because of this I read the recipe like 5 times. Most of your answers are in there. For those wondering if you could use a spring form pan- I took a leap of faith and tried it. It worked great! I doubled the cream frosting though, as the spring form pan was 10 inches wide. It made a a perfect amount. The video on chocolate curls was spot on. I was kinda impressed with myself. I heated the eggs and sugar slowly like some mentioned- it took a little time but not too bad at all. I also used semi-sweet Ghirardelli chocolate chips because I like sweeter and they were perfect. I will make this again for sure!

    • #
      Betsy — November 26, 2020 at 7:23 pm

      Oh, and made the pie the night before. Made the whipped cream the morning of (took 5 minutes), transported it in Tupperware and frosted it several hours later before we ate!

    • #
      Handle the Heat — November 27, 2020 at 12:51 pm

      Yay! I’m thrilled you tried this recipe out!! So glad to hear this pie recipe was a success.

  78. #
    Jennifer — November 26, 2020 at 7:37 pm

    Absolutely incredible! Probably the richest and most decadent dessert I’ve made, and 100% worth the calories! I think the only thing I’ll do differently next time is allow the chocolate mixture to cool more before beating it so it fluffs up even better…but there will definitely be a next time for this one!

    • #
      Handle the Heat — November 27, 2020 at 12:49 pm

      I’m thrilled you loved this pie recipe!

  79. #
    Christen Caissie — November 26, 2020 at 8:44 pm

    I made this today and it came out sooo good. I mean there was no question since all the recipes I try from handletheheat come out amazing.

    • #
      Handle the Heat — November 27, 2020 at 12:48 pm

      Thank you so much for the kind comment, Christen!

  80. #
    Morgan — November 27, 2020 at 5:16 am

    Absolutely amazing!! I made this pie for the first time yesterday for our small Thanksgiving dinner. We all decided it’s not only the best French Silk Pie we’ve ever had but also the best pie in general. The recipe is really easy to follow, and I had zero issues with it. Thank you so much for creating this recipe and sharing it!

    • #
      Handle the Heat — November 27, 2020 at 12:44 pm

      This makes me so incredibly happy! So glad you enjoyed this recipe!

  81. #
    Christina — November 27, 2020 at 1:37 pm

    This pie turned out amazing. The perfect ending to our Thanksgiving dinner. A small slice goes a long way, it is that rich and creamy. I will definitely be making it again. Thank you Tessa for a great recipe with easy to follow directions.

  82. #
    Sabrina — November 28, 2020 at 11:38 pm

    Hi there, I’m wondering if I could add Irish cream to this recipe and if I did how it would affect the ratios?

  83. #
    Sara — November 29, 2020 at 12:10 am

    Made one for Thanksgiving and have already made two more since because we ate them up so fast. I’m a novice baker, but the recipe was easy to follow and turned out great!

    • #
      Handle the Heat — December 2, 2020 at 4:45 pm

      I’m so happy to hear this, Sara!

  84. #
    Mike G — December 1, 2020 at 6:02 am

    This recipe makes a giant chocolate mess but is very worth the time; effort, and cleanup.

    • #
      Handle the Heat — December 1, 2020 at 3:56 pm

      So glad you love this pie!

  85. #
    Daniela Byers — December 1, 2020 at 9:28 am

    One of the most delicious pies I’ve ever had!! Decadent, rich and oh so chocolatey..everyone will go insane when they try it. OUTSTANDING

    • #
      Handle the Heat — December 1, 2020 at 3:56 pm

      So glad you love this recipe, Daniela!

  86. #
    Linda Murri — December 1, 2020 at 10:19 am

    This is a delicious recipe!! It is smooth and creamy and has a delicious chocolate flavor from both the Oreo crust and the filling! It’s our new favorite!

    • #
      Handle the Heat — December 1, 2020 at 3:55 pm

      Yay! So glad you love this recipe, Linda!

  87. #
    Heidi Bee — December 1, 2020 at 10:29 am

    This pie is absolutely amazing! So rich and luscious! She isn’t kidding when she says it uses a few bowls, but I love that you can make it ahead of time. I followed the directions and it turned out even better than I imagined.

    • #
      Handle the Heat — December 1, 2020 at 3:54 pm

      Thank you so much for the kind feedback, Heidi!

  88. #
    Melissa — December 1, 2020 at 11:01 am

    AMAZING! so rich and chocolaty, not overly sweet. I am already planning to make this for Christmas.

    • #
      Handle the Heat — December 1, 2020 at 3:54 pm

      So thrilled you love this recipe!

  89. #
    Carol S Fowler — December 1, 2020 at 11:37 am

    I made the French Silk Pie recipe for our Thanksgiving meal. It was absolutely delicious!! It was very creamy, not too sweet and it sure didn’t last long! Everyone loved it. I will be making this again and probably soon 😉

    • #
      Handle the Heat — December 1, 2020 at 3:54 pm

      This makes me so happy to hear!

  90. #
    Carol S Fowler — December 1, 2020 at 4:17 pm

    I did leave a review for this earlier but I don’t know if it had been received? I made this pie for Thanksgiving dessert. It didn’t last long. It was so creamy and yummy and not too sweet! I followed the recipe exactly. I will definitely make this again!! 😉

    • #
      Handle the Heat — December 2, 2020 at 4:48 pm

      Thank you so much for the kind review, Carol! So glad you love this recipe.

  91. #
    Sara James — December 1, 2020 at 4:22 pm

    This is SO good! I was kinda hesitant cooking the eggs since I didn’t have an instant thermometer, and it took at least 15 minutes – but after putting the chocolate in… omg! This is such an amazing dessert and would totally make it again soon!

    • #
      Handle the Heat — December 2, 2020 at 4:48 pm

      Woohoo! So thrilled you loved this recipe.

  92. #
    Kathleen — December 1, 2020 at 8:24 pm

    Fantastic recipe and so easy! Everyone loved it and my sister in law has already requested it for her birthday

    • #
      Handle the Heat — December 2, 2020 at 4:48 pm

      This makes me SO happy! Thanks so much Kathleen!

  93. #
    Angie carvajal — December 2, 2020 at 5:50 am

    I have not made it yet will make it looks soooooo good

    • #
      Handle the Heat — December 2, 2020 at 4:52 pm

      Yay! Can’t wait to see your pie!

  94. #
    Dawn R — December 2, 2020 at 2:02 pm

    This is my new go to dessert. It’s my son’s favorite, and most requested, dessert. The texture is amazing. I always let it sit overnight to be sure it sets and it’s spot on every time.

    • #
      Handle the Heat — December 2, 2020 at 4:58 pm

      Yay! This makes me so happy!

  95. #
    Megan — December 2, 2020 at 4:10 pm

    this is the BEST chocolate dessert ever. made it for thanksgiving and my family finished it so fast!

    • #
      Handle the Heat — December 2, 2020 at 4:58 pm

      THRILLED to hear this, Megan!

  96. #
    Amanda Massengale — December 3, 2020 at 5:59 pm

    Made this pie for my chocolate loving husband’s birthday. It did not disappoint! It was thick and fluffy, decadent and delicious! I made it with the Oreo crust, which upped the chocolate factor. Next, I would like to make it with a traditional crust.

    • #
      Handle the Heat — December 4, 2020 at 11:08 am

      I’m thrilled this pie was enjoyed for your husband’s birthday! So glad to hear that. A traditional pie crust would be delicious too!

  97. #
    Stephanie Ray — December 4, 2020 at 6:43 am

    This pie turned out wonderful and now I know how to do chocolate curls!

    • #
      Handle the Heat — December 4, 2020 at 11:09 am

      Hooray!! So glad you enjoyed this pie!

  98. #
    Stephanie Ray — December 4, 2020 at 11:11 am

    I’ve never had French silk pie, but this was the best pie ever. I made it for Thanksgiving, as my oldest son doesn’t like pumpkin pie. Not sure how he’s mine. It was beautiful, delicious, and I loved making the chocolate curls. A bit tricky with timing and learning to do those.

    • #
      Handle the Heat — December 7, 2020 at 10:57 am

      I’m so glad this recipe was a hit on Thanksgiving! Hooray!

  99. #
    Julie — December 4, 2020 at 3:26 pm

    OMG, I just can’t. This is the most delicious pie. EVER. End of story.

    • #
      Handle the Heat — December 7, 2020 at 10:50 am

      So happy to hear this!

  100. #
    Lenny Shepherd — December 4, 2020 at 3:51 pm

    So worth the mess! Great for any occasion.

    • #
      Handle the Heat — December 7, 2020 at 10:50 am

      So glad you think so!

  101. #
    Kylee Helmke — December 4, 2020 at 9:37 pm

    Oh…my….god. “Silky” doesn’t even begin to cover it. This pie is INCREDIBLE. I threw my chocolate mixture in the fridge for a bit to cool it down before folding it in to the whipped mixture, and it set beautifully. The texture is *chefs kiss*

    • #
      Handle the Heat — December 7, 2020 at 10:52 am

      Haha YAY! I am so thrilled you loved this pie.

  102. #
    Jillian — December 5, 2020 at 3:47 pm

    This is the fanciest thing I’ve ever made. So pretty and delicious!

    • #
      Handle the Heat — December 7, 2020 at 10:55 am

      So glad to hear that!

  103. #
    Cassie — December 5, 2020 at 5:15 pm

    I was nervous to make this but so glad I did! It’s not hard, just take your time! Great holiday dessert!

    • #
      Handle the Heat — December 7, 2020 at 10:55 am

      Thanks so much for the kind feedback, Cassie!

  104. #
    Diane Bond — December 5, 2020 at 5:20 pm

    Made it! Loved it! Easier than I expected, which is great. 🙂

    • #
      Handle the Heat — December 7, 2020 at 10:55 am


  105. #
    Michelle — December 5, 2020 at 8:26 pm

    The best amazing.

    • #
      Handle the Heat — December 7, 2020 at 10:55 am


  106. #
    Jessica — December 5, 2020 at 8:39 pm

    I love this, would definitely make again! Came out really chocolatey and with a lovely creamy/silky texture. Only downside is the number of bowls. I only have 1 bowl for my stand mixer, so I had to clean it a couple of times between components. To speed up chilling time (since it’s so hard to wait), I put the pie in the freezer for a bit.

    • #
      Handle the Heat — December 7, 2020 at 10:47 am

      So happy you tried this recipe out, Jessica!

  107. #
    Nicole Beadle — December 5, 2020 at 8:48 pm

    Beautiful and impressive holiday dessert!

    • #
      Handle the Heat — December 7, 2020 at 10:46 am

      Thank you so much, Nicole!

  108. #
    Lisa Villard — December 6, 2020 at 5:30 am

    This was so delicious and creamy. I made it with the Oreo cookie crust. Yum!

    • #
      Handle the Heat — December 7, 2020 at 10:36 am

      So glad you enjoyed this recipe!

  109. #
    Cheri Smilanick — December 6, 2020 at 10:14 am

    This recipe was a great one for a first timer. I think I will use regular crust next time, but love the ease of the cookies this time around. Thank you!

    • #
      Handle the Heat — December 7, 2020 at 10:40 am

      So happy you tried this recipe out!

  110. #
    Maria del Pilar Allende Martinez — December 6, 2020 at 1:43 pm

    Easy and delicious

    • #
      Handle the Heat — December 7, 2020 at 10:40 am

      Thank you so much!

  111. #
    Lynn — December 6, 2020 at 4:19 pm

    I love when I can make a dessert for my family that knocks it out of the park, and this one did just that! It turned out sooo good and exactly what I was going for. And I followed the recipe with no changes. Thank you!!!

    • #
      Handle the Heat — December 7, 2020 at 10:41 am

      I’m so glad you loved this pie recipe, Lynn!

  112. #
    Camille P. — December 6, 2020 at 4:35 pm

    Love this pie! Super easy to make and it tastes absolutely delicious! Everyone loved it and wanted the recipe. I’ll definitely be making this again.

    • #
      Handle the Heat — December 7, 2020 at 10:43 am

      So glad this pie was enjoyed!

  113. #
    Lu — December 6, 2020 at 5:37 pm

    This makes a beautiful pie, it’s a little labor intensive, but worth the time.

    • #
      Handle the Heat — December 7, 2020 at 10:45 am

      I’m so glad you enjoyed this pie recipe!

  114. #
    Caitlin — December 6, 2020 at 6:28 pm

    This pie is addictive – it’s light and fluffy, yet so decadent. I have a feeling I’ll be making it often for my partner!

    • #
      Handle the Heat — December 7, 2020 at 10:45 am

      Thrilled you loved this pie recipe!

  115. #
    Koula Pet — December 7, 2020 at 10:42 am

    I made this for the first time and it was amazing! So light and silky! Will definitely make again!

  116. #
    Daryll Fox — December 7, 2020 at 2:03 pm

    I made this into mini pies for my office. The pie filling made 24 3″ tarts, and I had to triple the crust recipe. They were definitely a hit though! For the whipped cream I just added a bit of corn starch to stabilize it as I made them the night before.

    • #
      Handle the Heat — December 8, 2020 at 2:36 pm

      So glad this recipe was a hit at your office! Hooray!

  117. #
    Marie — December 7, 2020 at 10:45 pm

    I loved the texture but thought it was very sweet and would have liked more chocolate flavor.

    • #
      Handle the Heat — December 8, 2020 at 2:39 pm

      Hi Marie, as I mention in the pink box above, you can swap in semisweet chocolate for the bittersweet for a different flavor. Hope you give this pie another try!

  118. #
    Paula Moore — December 8, 2020 at 8:15 am

    Daaang that’s a good pie! Oh my goodness we loved it & I will make it again! I made mine gluten-free with g-free chocolate graham crackers.

    • #
      Handle the Heat — December 8, 2020 at 2:40 pm

      I’m thrilled you loved this pie!

  119. #
    Araceli Reyes — December 8, 2020 at 7:48 pm

    OMG! This is the best chocolate pie I have ever had! Instead of using bittersweet chocolate I used semi sweet and the taste was amazing. Was silky smooth and had a great flavor. This recipe for me is a keeper! 🙂

    • #
      Handle the Heat — December 9, 2020 at 8:58 am

      Hooray! So glad you loved this pie recipe.

  120. #
    Debbie Pettitt — December 9, 2020 at 12:25 pm

    I am a chocolate lover and this pie was delicious! Very strong chocolate flavor and the recipe was pretty simple!

    • #
      Handle the Heat — December 10, 2020 at 1:24 pm

      So glad you enjoyed this recipe! You can always swap the bittersweet chocolate for semisweet if you prefer a more mild flavor, too.

  121. #
    Amanda Whitchurch — December 9, 2020 at 12:54 pm

    This turned out great! Everyone who tried it said it was delicious. I will definitely make it again!

    • #
      Handle the Heat — December 10, 2020 at 1:24 pm

      Yay! That makes me so happy!

  122. #
    Andrea — December 9, 2020 at 9:40 pm

    Totally and completely delicious. 🙂 While it’s a little involved, it is worth every single step. I guess I have a large pie plate, so I ended up using 1.5x the crust. Which, you know, I had zero problem with. Great recipe!

    • #
      Handle the Heat — December 10, 2020 at 1:25 pm

      I’m so glad you enjoyed this recipe, Andrea!

  123. #
    Ellie — December 11, 2020 at 10:51 am

    This pie is simply amazing. It takes a while to make, but is fairly simple and well worth it. Definitely will be making it again!

    • #
      Handle the Heat — December 11, 2020 at 12:23 pm

      So happy you loved this pie recipe!

  124. #
    Ruth — December 11, 2020 at 12:47 pm

    It didn’t take as long to make as I expected and I made it in 3 stages so the washing up was spread out. Oh and it tastes delicious!

    • #
      Handle the Heat — December 14, 2020 at 1:38 pm

      So glad you enjoyed this recipe!

  125. #
    Kindra O’Connell — December 11, 2020 at 5:47 pm

    It has a mouselike texture that isn’t my cup of tea

  126. #
    Erin — December 12, 2020 at 11:17 am

    Super delicious, as all of your recipes are! I never had a French Silk Pie before, and I’m not into chocolate. This had just the right texture and sweetness to make me even love it.

    • #
      Handle the Heat — December 14, 2020 at 1:35 pm

      I’m so glad you love this pie recipe!

  127. #
    Sarah Carver — December 12, 2020 at 12:40 pm

    I have made this recipe several times – it is wonderful! The filling is so smooth and creamy and melts in your mouth. The combination of the chocolate filling and the area crust and whipped cream topping is absolutely amazing!

    • #
      Handle the Heat — December 14, 2020 at 1:26 pm

      I’m so glad you love this recipe, Sarah! Hooray!!

  128. #
    Flavia Casagrande Bastos — December 12, 2020 at 2:05 pm

    I was looking for this type of pie, but it was difficult to find one without raw eggs.
    I loved this one and it was a success here!

    • #
      Handle the Heat — December 14, 2020 at 1:26 pm

      No raw eggs here! So glad you enjoyed this pie.

  129. #
    Kiersten Kilczewski — December 13, 2020 at 6:04 am

    Love this recipe! I’ve never made anything like this before so it was fun to try something new. It really wasn’t hard at all. The pie holds together well and tastes delicious. Tessa’s instructions are super easy to follow. Give this recipe a try!

    • #
      Handle the Heat — December 14, 2020 at 1:30 pm

      So happy so many of you are now French Silk Pie fans! Hooray!

  130. #
    Valentina Díaz — December 13, 2020 at 9:24 am

    So fun to make!!!

    • #
      Handle the Heat — December 14, 2020 at 1:32 pm

      Yay, so glad you think so!

  131. #
    Mary Perez — December 13, 2020 at 9:42 am

    This is the best pie I’ve ever had. So chocolately and delicious!!

    • #
      Handle the Heat — December 14, 2020 at 1:32 pm

      So glad you enjoyed!

  132. #
    Nafisa falak — December 13, 2020 at 10:33 am

    Instructions were so on point. After completing, i was amazed that it turned out so similar to your picture. This has become a family favourite. Smooth as silk, was this french silk pie!

    • #
      Handle the Heat — December 14, 2020 at 1:19 pm

      I’m so happy you enjoyed this pie!

  133. #
    sue galbraith — December 13, 2020 at 11:35 am

    What an unbelievable pie! I made double the whipped cream because I wanted it to be over the edge incredible. Rich and delicious. Thank you Tessa for the recipe.

    • #
      Handle the Heat — December 14, 2020 at 1:20 pm

      So happy you enjoyed this pie, Sue!

  134. #
    Sandra — December 13, 2020 at 4:07 pm

    I had a French Silk pie in the latw 50’s at a small restaurant outside Evanston, ILLINOIS. It had a meringue crust with nuts in it- Heaven. Have you ever heard of or tried that?

  135. #
    Natasha — December 13, 2020 at 5:51 pm

    Mine is in the fridge and seemed to set up very quickly, does it really need 6 hours?

    • #
      Handle the Heat — December 14, 2020 at 1:15 pm

      I would recommend chilling for 6 hours so that it’s set throughout the entire pie!

  136. #
    Kara Calabrese — December 13, 2020 at 8:11 pm

    One of the most delicious pies ever!!!

    • #
      Handle the Heat — December 14, 2020 at 1:15 pm

      Thanks so much, Kara!

  137. #
    Krystal Ramsawak-Husain — December 13, 2020 at 8:42 pm

    I’ve never had French Silk Pie before. This recipe was so easy to follow along. The texture of the filling was so creamy and paired wonderfully with crunchy oreo crust… This pie was so more-ish. I had every intention of sharing… Really I did 😉

    • #
      Handle the Heat — December 14, 2020 at 1:16 pm

      This makes me so happy, Krystal! So glad you loved this pie recipe.

  138. #
    Hillary Shi — December 14, 2020 at 7:53 am

    Really yummy recipe! I finished the whole pie in one sitting!

    • #
      Handle the Heat — December 14, 2020 at 1:19 pm

      So glad you enjoyed this pie!

  139. #
    Anna Hu — December 14, 2020 at 1:50 pm

    This pie was amazing! I will continue to make this for Thanksgiving every year. I’ve attempted to make chocolate pies in the past and they have never turned out as amazing as this one.
    Great directions and was easy to follow.

    I was worried about my chocolate mixture not fluffing up so I put it in the fridge for about 10 minutes and it fluffed up beautifully. Would recommend to all!

    • #
      Handle the Heat — December 15, 2020 at 10:30 am

      So, so happy you enjoyed this pie recipe!

  140. #
    Fatima Gohar — December 14, 2020 at 2:18 pm

    Absolute great and yummy recipe

    • #
      Handle the Heat — December 15, 2020 at 10:31 am

      Thank you so much!

  141. #
    Valerie Pirazan — December 15, 2020 at 9:23 am

    Absolutely LOVED this recipe so silky, smooth, delicious… Definitely will be making it again. Thank you sooo much for sharing.

    • #
      Handle the Heat — December 15, 2020 at 10:40 am

      So glad you enjoyed this pie!

  142. #
    Amira — December 15, 2020 at 11:28 am

    I have no words to describe how delicious this pie turned out to be, because this pie is more than a 10/10! This barely lasted an hour in after making it in other words, my family could not get enough!

  143. #
    Eleni Kappou — December 16, 2020 at 12:56 pm

    Just one word “mouthwatering” LOVED it.

  144. #
    Melissa D — December 16, 2020 at 8:10 pm

    I loved this pie! So yummy! I preferred doing the typical pie crust though. The chocolate was so creamy and smooth and the bittersweet chocolate was perfect in it.
    I need better tools to do the chocolate curls though. At least they tasted good.

    • #
      Handle the Heat — December 17, 2020 at 11:49 am

      I’m so happy you tried this pie recipe out!

  145. #
    Anna — December 18, 2020 at 8:16 am

    This recipe is everything I’ve ver wanted in life. The filling is so smooth yet so rich and chocolatey that I’m pretty sure I died and went to heaven somewhere in there!

    • #
      Handle the Heat — December 18, 2020 at 11:10 am

      Haha! So happy you enjoyed.

  146. #
    ron — December 18, 2020 at 10:40 am

    This pie came together fast and looks great. It is a lot thicker than I envisioned. It is very rich, very chocolatey and tastes very good. Thank you

    • #
      Handle the Heat — December 18, 2020 at 11:11 am

      So glad you enjoyed this pie!

  147. #
    Claudia Bier — December 18, 2020 at 7:50 pm

    Great! So rich and chocolatey

  148. #
    Stephanie — December 18, 2020 at 7:55 pm

    Soooooo good. It’s silky and delicious.

  149. #
    Jillian Mytty — December 19, 2020 at 7:31 am

    I made this pie for Thanksgiving this year, and it was an absolute hit- my family couldn’t get enough! It’s going to be another hit after dinner on Christmas and future holidays. Also, you have by far the best cookie dough recipes I have ever found! Thank you!!

  150. #
    Debra Quinn — December 19, 2020 at 9:08 am

    THIS RECIPE IS WORTH THE EXTRA EFFORT. The chocolate is balanced and has depth of flavor. The texture is sublime! Soft, silky and mouse like. I tried an “easy chocolate silk pie recipe just before this one that turned out flat, crusty and grainy. We will be making this one every year at Christmas. One of our families favorite pies ever.

  151. #
    PJ — December 19, 2020 at 12:03 pm

    A beautifully delicious pie, taste and texture is to die for!
    I successfully made individual pies in a silicone muffin tin, to make serving easier at a pot luck. Lots of “mmmm’s” and happy faces from those eating it.

  152. #
    Divya Rudra — December 19, 2020 at 4:27 pm


  153. #
    Lorelei — December 19, 2020 at 4:52 pm

    This was delicious and easy to make! A great holiday pie!

  154. #
    Nikki — December 19, 2020 at 6:19 pm

    Easier than it appears and delicious!

  155. #
    Kasey Schumacher — December 19, 2020 at 7:42 pm

    Easy to follow instructions and a wonderful pie!

  156. #
    monica — December 19, 2020 at 9:06 pm

    so so delicious!!! ❤

  157. #
    Linda Baehr — December 19, 2020 at 10:17 pm

    This pie is SO rich and delicious! A very decadent dessert! Yum!

  158. #
    Emma — December 19, 2020 at 11:22 pm

    Lots of work but worth it! Very decadent.

  159. #
    Esther Chow — December 19, 2020 at 11:33 pm

    This was my first time making and eating this pie. It was too buttery and too creamy for me. I prefer less butter and less cream in it. I also prefer the video for the French silk pie to go at normal speed instead of fast forwarding the entire video. I think it would be ok to fast forward the part where you heat the egg and sugar since that takes a while but it was difficult for me to see each step of making the pie when the entire video was fast forwarded.

  160. #
    Cassandra — December 20, 2020 at 9:49 am

    Messy and time consuming so make sure you give yourself enough time. But soooooooo good. I made it 12/19 and it’s already been requested again for Christmas Eve.

  161. #
    Shruthi — December 21, 2020 at 10:06 am

    Made this pie and fell in love with this version. So much worth the effort!

  162. #
    Tracey Kennedy — December 21, 2020 at 3:01 pm


  163. #
    Inês Chaby — December 21, 2020 at 4:57 pm

    This was great! The filling was creamy and so chocolatey, and who doesn’t love Oreos?!
    Even though I halved the recipe because we’re only 3, it was a crowd-pleaser in my home!

  164. #
    Inês Chaby — December 21, 2020 at 5:00 pm

    I halved the recipe because we’re just 4, but it was definitely a crowd pleaser!
    The filling was super smooth and creamy, and who doesn’t love Oreos?! Delicious

  165. #
    Kayleigh — December 22, 2020 at 1:49 pm

    This recipe was tricky to do without a food processor, but it turned out delicious!

  166. #
    Karen Vacca — December 23, 2020 at 1:59 pm

    I have made this pie so many times and it never fails. I get so many compliments!! Great recipe as always from Tessa!!

  167. #
    Peony Cartwright — December 24, 2020 at 7:31 pm

    Loved the recipe! Easy to follow and tastes great! Very smooth/creamy and chocolatey.

  168. #
    Joanna — December 24, 2020 at 8:09 pm

    i made this pie today. it tastes awesome! it wasn’t difficult to make either. A friend of mine stated “that pie is to die for…’. I’ll make it again.

  169. #
    Mae — December 25, 2020 at 12:06 am

    This recipe was very easy to make but taste like it came from a gourmet bakery. This is perfect for any occasion.

  170. #
    Claire Sturm — December 25, 2020 at 8:44 am

    Intense chocolate flavor! I ran out of Oreos so had to compensate with some almond flour—still delicious!

  171. #
    Isabel Pineiro — December 25, 2020 at 9:58 am

    The texture is so lovely and fudgy! And the flavour is perfectly chocolatey without being too rich, definitely recommend.

  172. #
    Jennifer — December 25, 2020 at 11:25 am

    Insanely delicious!!

    So chocolate, so fluffy, so rich, so wonderful. Will definitely make this again.

  173. #
    Glenda Martinez — December 25, 2020 at 12:37 pm

    I loved making this recipe… and eating later!! Super creamy and full of chocolate flavour. Definitely recommend making it and will be making it again!!!

  174. #
    Sarah Cisco — December 25, 2020 at 3:18 pm

    I’ve made this pie many times, it’s fantastic!! Instructions are easy to follow. The taste is amazing!! Best french silk pie!!

  175. #
    Carol Scheck — December 25, 2020 at 3:24 pm

    Delicious & easy, the final product had a little bit of a mocha taste to it which we liked!

  176. #
    Marcio Severo de Souza Pereira — December 25, 2020 at 3:53 pm

    I had done this recipe before and at home, we all loved it.
    For this Christmas, I made 3 1/2 recipes: 2 for gifts and a 10 in springform pan (for the other 1 1/2 recipe), for me. As I live in a very hot city, for the gifts, I delivered the Chantilly separated and for me, as not everybody likes Chantilly, I topped only half of the recipe.
    Everyone that got the pie, loved it.
    Thanks Tessa. All your recipes I tried so far are really awesome.

  177. #
    MARGUERITE STERLING — December 25, 2020 at 4:56 pm

    A delicious pie and and a beautiful presentation at our Christmas table.
    Labor intensive but doable, view Tessas video for extra support.

  178. #
    Hillary Snyder — December 25, 2020 at 5:11 pm

    Yum! My family and I loved this. I used a little more chocolate and whipping cream in the pie base, and it was a little denser, but it was delicious (and very rich!).

  179. #
    Elizabeth Weider — December 25, 2020 at 5:44 pm

    Absolutely love this pie, comes out perfectly every time!

  180. #
    Lynell Richardson — December 25, 2020 at 6:02 pm

    So good!!

  181. #
    Lynell Richardson — December 25, 2020 at 6:03 pm


  182. #
    Michelle — December 25, 2020 at 6:19 pm

    This pie is AMAZING! It is unbelievably smooth and creamy, and has such a delicious dark chocolate flavor. It was also much easier to make than I anticipated. Thank you for the great recipe, Tessa!

  183. #
    Kimberly Dierker — December 25, 2020 at 7:11 pm

    Very good pie! It was nice, smooth, and pretty!

  184. #
    Maggie — December 25, 2020 at 7:20 pm

    So good!! It’s not overly sweet and is really light. My only quibble is that the Oreo crust was really crumbly when I made it. Maybe add an additional tablespoon of butter? But otherwise it was delicious!

  185. #
    Lauren — December 25, 2020 at 7:21 pm

    So rich & creamy but SO good. Definitely was a hit at Christmas dinner

  186. #
    Marcia Parker — December 25, 2020 at 8:13 pm

    Tasted delicious but the slice didn’t hold form as much as I would’ve liked. I also substituted the whipped topping for store bought chocolate topping. Both tasted great but would make a better mousse in a dish.

  187. #
    Linda Rumsey — December 25, 2020 at 8:30 pm

    UPDATE- I made this pie for Christmas for my son-in-law because he works so hard. I first commented that my pie filling appeared runny and hadn’t set. After the six hours in the refrigerator it set up perfectly. For him I used semisweet chocolate instead of bittersweet chocolate. Next time I will try maybe half and half each, because my daughter thought it was a little sweet. The whipped topping was perfect, which I expected, because I use the same recipe for that all the time. Having said that, she’s worked in restaurants for 14 years and said this pie tastes like one that was made by a professional in a high end restaurant served with fresh berries and espresso. She couldn’t say enough good about it!!! My son-in-law has a sweet tooth and thought it was absolutely perfect just the way I made it! I, unfortunately, did not get to try a piece. We were all full from dinner, so when they went home, I sent the whole pie with them, which I now regret! I doubt that I will get a piece, because apparently they ate half of the pie when they first cut it when they got home. Looks like I will be making another real soon. Thank you for this recipe. It takes a lot to impress my daughter who I have been baking for her whole life!

  188. #
    Nabila Mukhtar — December 25, 2020 at 8:42 pm

    This no-bake French Silk Pie is a wonderful dessert to make for Christmas. It is my first time using this recipe however, I may have to start the tradition of using it every year or even more often. I was worried this dessert may taste too sweet considering the ingredients, however, after making and trying this pie out, I believe, it is just the right amount of chocolate and sweetness for a celebration such as Christmas. I am so thankful for Tessa Arias for sharing this recipe with her followers.

  189. #
    Lisa Harmon — December 25, 2020 at 10:03 pm

    My daughter and I made this for Christmas. It was so delicious! Pies are not usually my favorite dessert but this is definitely going on our favorites list!

  190. #
    Bethany Rodriguez — December 25, 2020 at 10:49 pm

    Delicious! A bit of work involved but very tasty, I used half salted butter and half unsalted because I like a bit more of a balance of salty & sweet. My aunt told me this was the best silk pie she’s ever had. I couldn’t figure out the chocolate curls so I just chopped up what I had instead. Yumm!

  191. #
    Jodie — December 26, 2020 at 12:16 am

    I’ve made French Silk pie before and love it, but this recipe is way too rich. I prefer a regular crust, the Oreo crust just adds too much sweetness and richness for me. I would also reduce the amount of sugar in the filling by 1/3 cup.

  192. #
    Jason — December 26, 2020 at 12:57 am

    This recipe took some work, but it was worth it. One word sums it up: decadent. One person said it looked and tasted like something they’d find at an upscale restaurant.

  193. #
    Emily Arquesa — December 26, 2020 at 4:16 am

    This French Silk Pie recipe was a hit in my household! French Silk Pie is one of my favorite pies so I’m glad I know how to make it now! The recipe was easy to follow and it was helpful that I could follow along with Tessa on IG – just look in her highlights.

  194. #
    Katie Jensen — December 26, 2020 at 7:02 am

    Loved this pie for Christmas! Just the right amount of richness balanced with the whipped cream. Easy recipe to follow. Tastes so much better from scratch.

  195. #
    Jennifer Gould — December 26, 2020 at 10:11 am

    Silky delicious chocolate heaven! I’m usually not a fan of cream pies but this is so good, I’ll definitely make it again!

  196. #
    Lea Pepe — December 26, 2020 at 11:38 am

    Great pie, was a huge hit!

  197. #
    Latifah — December 26, 2020 at 11:44 am

    Wow this was the perfect pie to make for dessert! It is so chocolaty and so smooth!

  198. #
    Nancy — December 26, 2020 at 11:57 am

    This was so so Good. Definitely a do over!

  199. #
    Adriana — December 26, 2020 at 11:58 am

    I made this for our Christmas dessert and as part of the December 2020 challenge & am so glad I did! It was so chocolatey but light at the same time. I got rave reviews and will definitely be making this again. I made it 2 days in advance and topped it with whipped a couple hours before serving. It was a bit messy and time consuming but definitely worth it! Thanks for another great recipe and for the video tutorial which was incredibly helpful.

  200. #
    Mookie — December 26, 2020 at 12:00 pm

    Rich and delicious dessert recipe. Make it, you won’t be disappointed!

  201. #
    Kelly Bairos — December 26, 2020 at 12:03 pm

    This was an incredibly rich cake and tasted similar to a Dairy Queen ice cream cake, minus all the vanilla ice cream (which really balances the cake, in my opinion).

    My whipped cream topping was not thick like in the photo, this could be because we ate it a few hours after I had added it so it had flattened a bit. It definitely needed more of the cream section to balance out the richness of the chocolate, it was just too much, especially with the oreo crust.

    A slice of this pie, if actually divided into 8 equal pieces, is close to 700 calories and that is with using a sugar alternative (monk fruit) in place of the sugar and swerve icing in place of the powdered sugar. Personally, I don’t think it’s worth the calories but if you’re a major chocolate lover, you’d probably think differently! I had about 1/16 of the pie and that was more than enough for me.

  202. #
    Mariana Diaz Orlich — December 26, 2020 at 12:10 pm

    It was easier to make than I thought! And such rich flavor!

  203. #
    Joan O’Donnell — December 26, 2020 at 1:22 pm

    Such a delicious and beautiful pie! The chocolate flavor is so rich and lovely.

  204. #
    Joan O’Donnell — December 26, 2020 at 1:36 pm

    Such a delicious and beautiful pie! The chocolate is so rich and lovely.

  205. #
    Stephanie SMITLEY — December 26, 2020 at 2:41 pm

    Best chocolate French silk pie ever! Fairly easy to make, just make sure you read exciting ahead of time.

  206. #
    Katie Warren — December 26, 2020 at 3:23 pm

    I made this for our Christmas dessert, and it was perfect! Delicious!

  207. #
    Annie — December 26, 2020 at 8:18 pm

    Definitely use a food processor for the Oreo crust if you have one. Mine wasn’t readily available so I hand crushed them and I felt like my crust wasn’t “right”! Overall it was absolutely delicious and our household devoured this treat!

  208. #
    bhuvana — December 27, 2020 at 2:49 am

    Even though I had to wash a lot of dishes.. this chocolate pie was so totally worth it even without the whipped cream! Just like the name suggested this pie was definitely silky smooth. oh, and this was the first time I made chocolate curls. I did it the way I saw in your Instagram story. so easy didn’t need any artistic talents!! Thanks for this wonderful recipe.

  209. #
    Caroline — December 27, 2020 at 12:55 pm

    Seriously good – even better than I expected! Will definitely make again.

  210. #
    Sandra — December 27, 2020 at 1:34 pm

    I was slightly intimidated at first to make this pie, but Tessa’s recipes are always so easy to follow! My husband always asks for a chocolate pie every holiday so I’m glad I have this one to wow him!

  211. #
    Cassandra — December 27, 2020 at 1:37 pm

    A new holiday (or every day) favorite!

  212. #
    Cheyenne — December 27, 2020 at 2:26 pm

    Made this for Christmas, it was delicious and I’m not a big fan of chocolate! I did use semi sweet chocolate instead of bittersweet chocolate. Also I omitted the whipped cream topping and served with vanilla ice cream instead, both would be delicious! Definitely a recipe to keep and make again.

  213. #
    Connie O’Reilly — December 28, 2020 at 9:02 am

    This recipe turned out absolutely sinful! So creamy and decadent. Thank you so much for sharing!

  214. #
    Ankit Narang — December 28, 2020 at 9:53 am

    This is one of the most rich and decadent dessert I have ever made

  215. #
    Suzanne Galdun — December 28, 2020 at 9:57 am

    This recipe is worth every dirty bowl it might make…so good that we can never go back to a store bought French silk pie!!! My daughter BEGS for this and we have had it at least four times this year…sure to be many more times next year!

  216. #
    Samantha — December 28, 2020 at 9:58 am

    Delicious pie!

  217. #
    Anja Laemers — December 28, 2020 at 10:28 am

    Love it. I made some changes to the receipe (had no Oreo cookies and topped it off with some chocolate ganache) and it was perfect

  218. #
    Heidi Gilbert — December 28, 2020 at 10:58 am

    Loved this recipe. I could eat the whole pie!

  219. #
    Margaret — December 28, 2020 at 2:09 pm

    This pie was delicious. A rich flavor and heavenly texture. I will definitely be making this again!!

  220. #
    Stacie — December 28, 2020 at 6:32 pm

    Made this for Christmas and it came out PERFECT!!!

  221. #
    Tracey Cascarano — December 28, 2020 at 10:16 pm

    Excellent French Silk Pie, loved by all celebrating a 30th birthday! Very rich and decadent. A bit of work but worth it for the yummy results!

    • #
      Handle the Heat — December 29, 2020 at 5:06 pm

      So happy this pie was enjoyed!

  222. #
    Hannah — December 28, 2020 at 11:06 pm

    This was so great! The crust held together really well and the chocolate filling is so smooth and creamy! Definitely will make again.

  223. #
    Jennifer Lee Witt — December 29, 2020 at 12:07 am

    This was a hit at my family Christmas party. I struggled with the chocolate curls, but that’s because it was so dang hot here in Texas. My pan wouldn’t stay cold long enough to make the curls. I just dusted it with cocoa and added a few curls I kind of got to work and went on. The pie was amazing!! I’m excited about making it again for our NYE party.

  224. #
    Adam Pelot — December 29, 2020 at 9:27 am

    How do you make the chocolate shavings?

  225. #
    Cherish — December 29, 2020 at 11:00 am

    This was so good.. first time making a pie this way and was a favorite with my friends!

    • #
      Handle the Heat — December 29, 2020 at 5:01 pm

      So glad this pie was a hit!

  226. #
    Olivia — December 29, 2020 at 1:40 pm

    Made this over Christmas break and the whole family loved it!

  227. #
    Pam R. — December 29, 2020 at 2:00 pm

    Beautiful and delicious. I don’t know if I used the wrong chocolate for the curls or it wasn’t the right temp, but they didn’t work. I just put crumbles of chocolate on top. Very good recipe.

  228. #
    Brie Cavalli — December 29, 2020 at 5:17 pm

    Chocolate pie is my favorite dessert and when I found this recipe, I knew I had to make it for Christmas dinner! It turned out wonderfully and everyone went back for seconds and thirds. I will definitely be using this recipe the next time I want a chocolate pie.

    • #
      Handle the Heat — December 30, 2020 at 3:57 pm

      So glad this pie was enjoyed!

  229. #
    Susann Marie Pekala Mutchnick — December 29, 2020 at 6:31 pm

    Totally decadent and calms the chocolate craving.

    • #
      Handle the Heat — December 30, 2020 at 3:57 pm

      Happy to hear that!

  230. #
    Beth — December 29, 2020 at 8:55 pm

    This was delicious and rich! I made it in a graham cracker tart crust and it set up perfectly, worth every dirty dish. I did add some instant espresso powder to the cooked eggs/sugar mixture as soon as it came off of the heat. You don’t really taste it but I felt it enhanced the chocolate flavor.
    With the extra filling, since it was a tart, I layered that with graham crust crumbs in small jars. Friends were so happy. Would do it that way for friends again too.

    • #
      Handle the Heat — December 30, 2020 at 3:57 pm

      So glad you enjoyed this pie!

  231. #
    Tara — December 29, 2020 at 10:08 pm

    You will make a mess, but it will be worth it!

    • #
      Handle the Heat — December 30, 2020 at 3:57 pm

      I have to agree with you!

  232. #
    Yasmeen Omran — December 30, 2020 at 11:05 am

    This is always a hit in my house! It’s my fiancé’s favorite. I use semisweet chocolate. Turns out great everytine!

    • #
      Handle the Heat — December 30, 2020 at 3:59 pm

      Thrilled to hear this!

  233. #
    Ami Elichai — December 30, 2020 at 11:29 am

    I LOVE French Silk! I remember as a kid eating it at pop-n-fresh pies, lol.

    I was worried about the raw eggs, so this recipe was perfect!

    the recipe itself, along with all the recipes on this site are written out and explained perfectly.

    This is the second pie ive ever made and its being devoured as I type, lol.


    • #
      Handle the Heat — December 30, 2020 at 4:00 pm

      So happy this pie was a hit!

  234. #
    Julie — December 30, 2020 at 7:49 pm

    Could you substitute powdered sugar for the granulated sugar? Equivalent? Thanks!!

  235. #
    Joanna Glud — December 31, 2020 at 12:43 am

    This was the first time I have made anything like this and it was a HUGE hit with the family! There wasn’t a crumb left over. So chocolatey and silky. I have already been asked to make again. It was DELICIOUS!

  236. #
    Cassie — December 31, 2020 at 7:26 am

    DECADENT is the perfect word to describe this pie! It is so rich and delicious. It was fun to learn new techniques as well, though I definitely have to practice more at folding whipped cream in

  237. #
    Megan — December 31, 2020 at 7:44 am

    Tessa breaks down an overwhelming recipe into steps that feel not only doable but also gives you confidence that it will turn out delicious (and it did!). The only thing I would personally change is the Oreo crust – it was a little too rich for my personal taste – I would rather the focus be on the delicious pie filling.

  238. #
    Donna E Mainetti — December 31, 2020 at 8:14 am

    Made this twice and both times it was amazing. An easy recipe and very indulgent. So good!!

  239. #
    Jaimie — December 31, 2020 at 8:39 am

    I’m not a big chocolate cake/pie fan, but this was really phenomenal and pretty easy to follow!