French Silk Pie

Recipe By Tessa Arias
January 16th, 2019
4.91 from 263 votes
4.91 from 263 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?!

4.91 from 263 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 — 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 — 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!

    • #
      Tessa — 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.

    • #
      Tessa — 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?

    • #
      Tessa — 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?

    • #
      Tessa — 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.

    • #
      Tessa — 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?

    • #
      Tessa — 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.

    • #
      Tessa — 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!

    • #
      Tessa — 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!

    • #
      Tessa — 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.

    • #
      Tessa — 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!

    • #
      Tessa — 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!

    • #
      Tessa — 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.

    • #
      Tessa — 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

    • #
      Tessa — 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!

    • #
      Tessa — 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.

    • #
      Tessa — 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.

    • #
      Tessa — 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 😉

    • #
      Tessa — 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!! 😉

    • #
      Tessa — 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!

    • #
      Tessa — 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

    • #
      Tessa — 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

    • #
      Tessa — 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.

    • #
      Tessa — 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!

    • #
      Tessa — 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.

    • #
      Tessa — 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!

    • #
      Tessa — 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.

    • #
      Tessa — 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.

    • #
      Tessa — 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.

    • #
      Tessa — 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*

    • #
      Tessa — 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!

    • #
      Tessa — 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!

    • #
      Tessa — 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. 🙂

    • #
      Tessa — December 7, 2020 at 10:55 am


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

    The best amazing.

    • #
      Tessa — 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.

    • #
      Tessa — 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!

    • #
      Tessa — 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!

    • #
      Tessa — 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!

    • #
      Tessa — 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

    • #
      Tessa — 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!!!

    • #
      Tessa — 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.

    • #
      Tessa — 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.

    • #
      Tessa — 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!

    • #
      Tessa — 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.

    • #
      Tessa — 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.

    • #
      Tessa — 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.

    • #
      Tessa — 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! 🙂

    • #
      Tessa — 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!

    • #
      Tessa — 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!

    • #
      Tessa — 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!

    • #
      Tessa — 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!

    • #
      Tessa — 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!

    • #
      Tessa — 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.

    • #
      Tessa — 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!

    • #
      Tessa — 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!

    • #
      Tessa — 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!

    • #
      Tessa — 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!!!

    • #
      Tessa — 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!!

    • #
      Tessa — 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!

    • #
      Tessa — 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.

    • #
      Tessa — 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?

    • #
      Tessa — 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!!!

    • #
      Tessa — 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 😉

    • #
      Tessa — 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!

    • #
      Tessa — 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!

    • #
      Tessa — 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

    • #
      Tessa — 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.

    • #
      Tessa — 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.

    • #
      Tessa — 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!

    • #
      Tessa — 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

    • #
      Tessa — 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!