French Silk Pie

Recipe By Tessa Arias
January 16th, 2019
4.89 from 278 votes
4.89 from 278 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?!

4.89 from 278 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. #
    Crystal D Reed — November 22, 2021 at 1:32 pm

    The best recipe for French Silk Pie I have EVER tried. It comes out PERFECT time and time again. You will not regret trying this recipe. It is now and forever in my pie arsenal 😉

    • #
      Emily — November 22, 2021 at 4:55 pm

      So great to hear this, Crystal!

  2. #
    Melanie — November 22, 2021 at 11:23 am

    I’d love to make this in a 9×13 baking dish to feed a few more people at Thanksgiving! Would this same recipe work in that size pan?

    • #
      Emily — November 22, 2021 at 5:15 pm

      Hi Melanie! Depending on the depth of your 9-inch pie pan, they typically hold about 4-5 cups, whereas a 9×13 holds about 14-16 cups. While you could definitely use a 9×13 baking dish, I can’t say for sure exactly how to adjust this recipe as we haven’t tested it.

  3. #
    Melanie — November 21, 2021 at 7:14 pm

    Made it one year and now my husband requests it for every holiday, even his birthday! Could this recipe be made into a slab pie to feed more people?

    • #
      Emily — November 22, 2021 at 11:54 am

      So awesome to hear that, Melanie! We haven’t tried this recipe as a slab pie, but I don’t see why it wouldn’t work! Please let us know how it goes if you give it a try!

  4. #
    MC — November 19, 2021 at 9:58 am

    When do you add the whipped topping? Can I add it after the 6 hour sit and then still leave it in the refrigerator?

    • #
      Emily — November 19, 2021 at 2:38 pm

      Hi there! Store the pie without the whipped topping. After chilling for 6 hours-up to 2 days, then you’ll make the topping. If you refrigerate the pie with the topping, after about a day in the fridge, the whipped cream will start to deflate and weep onto the surface of the pie. If you were wanting to just prep the pie in the morning for dinner in the evening, that should be fine. Let us know what you think of this recipe!

  5. #
    HOLLY M MONSEN — November 18, 2021 at 2:30 pm

    I’ve made this for 2 Thanksgivings in a row. We love it. Be prepared to use every bowl and utinsel in your arsenal.
    It’s a process. It takes love and attention.
    It’s worth it. But it’s a process.

  6. #
    Rani — November 15, 2021 at 10:36 pm

    What would be the substitute for the eggs please?

    • #
      Emily — November 16, 2021 at 9:53 am

      Hi Rani! Eggs are an essential ingredient to this recipe, we haven’t tried any substitutions!

  7. #
    Cristal — November 15, 2021 at 1:09 pm

    I love this recipe and I always get requests for it whenever I have an event, despite how soupy it gets! I can’t quite figure out what I am doing wrong. The flavor is on point but my chocolate mousse doesn’t quite come out airy like in your photos and instead it appears more dense. Then, after being left out on the serving for 15 minutes it totally deflates and looks like chocolate porridge when cut and served. Help! I want it to look as delicious as it tastes.

    • #
      Emily — November 15, 2021 at 5:13 pm

      Hi Cristal! Sorry you’re experiencing issues with this recipe! It definitely shouldn’t be soupy, hopefully I can help! It sounds to me like your filling isn’t setting properly. That’s typically due to too warm of ingredients or a step not being beaten for long enough. Do you heat the sugar and eggs to 160°F? How about your butter, is it warmer than room temperature? Do you make sure the butter/cooled chocolate mixture is light and fluffy and the cream/powdered sugar is beaten to stiff peaks? Each of these steps is crucial in creating an airy but also rich and creamy filling. You also want to make sure that the pie is chilled for at least 6 hours, which is the final step in setting properly. I really hope you try this recipe again, please let me know if you have more questions, hopefully this helps!

      • #
        Cristal — November 22, 2021 at 8:37 am

        Thank you so much, Emily! I will definitely be trying again and be more thoughtful of each of the points you mentioned. I am determined to get this right lol.

  8. #
    Bill — November 8, 2021 at 4:58 pm

    Delicious sweet and silky crust crunchy Definitely will become a favorite

  9. #
    Abigial — November 5, 2021 at 10:25 pm

    My mum and I just made this for my dads birthday today!! It was lots of fun to make and we even tried our own chocolate curls! (Which weren’t half bad! Lol)

    We were worried about how it would turn out because the chocolate mixture wasn’t whipping up and the mixture looked runnier then yours was. We thought the only thing that might’ve gone wrong was that maybe the chocolate and egg mixture was too warm when we added it to the whipped butter?
    Still set really well and we’re so happy with the finished product!
    Thankyou once again for an awesome recipe!
    Keep up the awesome work you guys do at HTH. <3

    Abby xx

    • #
      Emily — November 9, 2021 at 12:03 pm

      Yay! So happy your pie turned out perfectly, Abigail! It does sound like your chocolate/egg mixture may have been a bit too warm and melted the butter. If you notice that happening with your next pie, try placing it in the fridge for 10-15 minutes to see if that helps thicken it up.

      • #
        Abigial — November 9, 2021 at 1:20 pm

        Okay thanks so much!

  10. #
    Jessica Brown — October 12, 2021 at 2:26 pm

    yummmm. This pie turned out so well! I used a pre-made oreo crust and it still was a top notch pie!

    • #
      Emily — October 13, 2021 at 11:12 am

      Wonderful! So happy you enjoyed this recipe, Jessica!

  11. #
    Cait — October 4, 2021 at 12:56 pm

    Does this pie freeze well?

    • #
      Emily — October 4, 2021 at 2:14 pm

      Hi Cait! We actually haven’t tried that; however, it should freeze perfectly fine without the whipped cream on top 🙂 Make sure to wrap it with an extra layer of plastic wrap before placing in an airtight container, then thaw in the fridge before adding the topping. Hope that helps!

  12. #
    Audrey Chavez — September 13, 2021 at 7:52 pm

    Looks delicious haven’t made the whipped topping yet.

    • #
      Emily — September 14, 2021 at 10:37 am

      Ooo you’re missing out, Audrey! Especially with the chocolate shavings on top, the topping is sheer perfection 🙂 I can’t wait for you to try it!

  13. #
    Hina — September 12, 2021 at 9:35 pm

    Hi Tessa, can you let us know which pie plate you used?

    • #
      Emily — September 13, 2021 at 3:03 pm

      Hi Hina! The pie plate is actually our photographer’s, and we’re not sure where she got it from! Tessa’s favorite aluminum pie pan is linked HERE, ceramic pie pan linked HERE, and her favorite glass pie pan linked HERE. Hope that helps!

      • #
        Hina — September 13, 2021 at 5:55 pm

        Thank you Emily!

  14. #
    Margaret A Nanni — September 9, 2021 at 1:23 pm

    Sounds divine!!!
    My question: why do you say to stir with a metal spoon till leaves a trail on back??? Why metal???
    I’ve never used metal for this but wooden spoon.
    Thanks so much!
    Best, Margaret Nanni

    • #
      Emily — September 10, 2021 at 9:35 am

      Hi Margaret! We recommend a metal spoon as it’s easier to see the coating and easier to clean 🙂

  15. #
    Amina — September 4, 2021 at 4:10 pm

    Made this recipe exactly and two teaspoons of vanilla for the filling is too much. It overpowers the chocolate and dulls the flavor. If I remade this pie, I would try one teaspoon or maybe even half.

    • #
      Emily — September 7, 2021 at 3:02 pm

      Thanks for your feedback, Amina 🙂

  16. #
    Karen Sutton — August 31, 2021 at 2:02 pm

    I made as directed except I had enough heavy whipping cream to make more topping. My family loves whipped cream and it added even more height to this gorgeous pie.
    I found the filling a little denser than I remember French Silk Pie to be nevertheless it was a delicious chocolate pie. My niece said it was like eating Godiva chocolates.
    I will make again at Christmas time because it’s a beautiful presentation and I must have a standout chocolate dessert on the Christmas buffet.

    • #
      Emily — September 1, 2021 at 4:10 pm

      The more whipped cream, the better, YUM!! So happy you all enjoyed this recipe, thanks for sharing!

  17. #
    Joanie Simon — July 24, 2021 at 11:14 am

    Only wish I could give this recipe more stars than 5. I made this pie for my Dad’s retirement party and everyone couldn’t stop talking about how amazing it was. Dad said it was the best French Silk Pie he’s ever had and Tessa’s awesome instructions made executing this recipe super straightforward. I had to make two pies to accommodate the number of guests and both pies came out exactly the same, perfect consistency. Loved it!

    • #
      Emily @ Handle the Heat — July 26, 2021 at 3:20 pm

      So happy to hear this, Joanie! We love hearing that you used this recipe to celebrate with and that it was such a hit!

  18. #
    Jackie — July 12, 2021 at 4:10 am

    I made this for a pie competition this weekend and won third prize!! It was fantastic. I followed your recipe to the letter! I piped the cream on and grated chocolate on top. It was a huge hit, thank you so much!!

    • #
      Tessa — July 12, 2021 at 3:39 pm

      Amazing!! Congratulations!!

  19. #
    Julianna Lu — July 9, 2021 at 8:48 am

    How could I make a white chocolate version of this?

    • #
      Tessa — July 9, 2021 at 9:42 am

      I haven’t tried that, so I can’t say for sure! If you end up experimenting with it, let me know how it goes! 🙂

  20. #
    Crystal Wyatt — July 3, 2021 at 10:16 pm

    This recipe was amazing!! I’ve had some in the past fail to set and this pie over and over again, came through as thick and lucious! The flavor is right on point and I will NEVER make another french silk pie without using this recipe. *Mic drop*

    • #
      Tessa — July 5, 2021 at 10:40 am

      omg YAY!! You just made my day with your sweet comment, Crystal! I’m absolutely thrilled you love this recipe 🙂

  21. #
    Carolyn B — June 29, 2021 at 7:49 am

    I enjoy being in the kitchen and delivering memorable and satisfying dishes and desserts. This recipe hits it out of the park! SO smooth and decadent…worth every step and then some! I made with a graham cracker crust a few days ahead of our Father’s Day celebration and froze it once it had chilled for the 6 hours.

    • #
      Tessa — June 29, 2021 at 11:14 am

      Wonderful to hear, Carolyn! I’m so pleased you loved this recipe 🙂

  22. #
    Elizabeth Tran — June 14, 2021 at 10:34 am

    Do I need to grease the pie pan before putting in the crust?

    • #
      Tessa — June 14, 2021 at 10:37 am

      Yes, that is in the directions 🙂

      • #
        Elizabeth — June 14, 2021 at 10:42 am

        Thank you. It said place in prepared dish so I just wanted to make sure. Can’t wait to get your magazine!!

        • #
          Tessa — June 14, 2021 at 11:31 am

          It’s actually right after first line of directions where it says to Preheat the oven to 350°. I noticed on my computer at least that there’s an ad between that line of directions and the next, so that might be why you missed it! 🙂 Excited for you to enjoy the magazine!

  23. #
    Sarah — June 13, 2021 at 7:49 pm

    This was my first time making French silk pie and it turned out so well! My family loved it and said the texture was spot on. I used semi sweet chocolate chips for the chocolate. Very rich, but very tasty!

    • #
      Tessa — June 14, 2021 at 10:52 am

      So happy your family enjoyed it! 🙂

  24. #
    GL — May 30, 2021 at 6:42 pm

    Made this today! It was so delicious. Sweet but not overly sweet! I received a lot of attention from my friends on IG when I posted the final result on my story. I will definitely be making this again. Thank you for sharing this great recipe.

    • #
      Tessa — June 1, 2021 at 3:09 pm

      So happy to hear you loved this pie! 🙂

  25. #
    Ellen — May 15, 2021 at 8:17 pm

    French silk pie was excellent.
    Had to freeze 30 minutes in order
    To put on topping. Need to cut right out of
    Refrigerator. Magnificent!

    • #
      Tessa — May 17, 2021 at 2:15 pm

      Wonderful to hear, Ellen!

  26. #
    Klady — May 15, 2021 at 6:54 am

    Excellent pie. Very time consuming but the raves from family and guests are worth it

    • #
      Tessa — May 17, 2021 at 2:55 pm

      So happy to hear that everyone enjoyed your pie!

  27. #
    Virginia — April 24, 2021 at 1:48 pm

    So yummy and not too difficult!

  28. #
    Al — April 10, 2021 at 10:16 pm

    I made this yesterday. Used a regular pie crust. I used bittersweet chocolate . I didn’t have a thermometer so I just cooked the eggs for about 8-10 mins. The part where it says ‘beat the chocolate mixture until light and fluffy’ is a confusing way of putting it as the chocolate mixture doesnt really become fluffy. I just beat it for about 5 mins. Used a springform pan. It came out really silky smooth, creamy, chocolatey and delicious, but VERY rich. Thin slivers go a long way. I love frozen mousses so I put a slice in the freezer to see how it is. Will report back.
    Thank you for a good recipe.

    • #
      Tessa — April 12, 2021 at 9:55 am

      Hi Al, I’m so glad you loved this pie! For the part about the chocolate mixture becoming light and fluffy, I’m wondering if your ingredients weren’t cool enough as it should definitely become light and fluffy! I’d recommend putting it in the fridge for about 5-10 minutes and trying to whisk again. I’m so glad it still turned out well for you!

      • #
        Al — April 12, 2021 at 10:30 pm

        Tessa, I didn’t think I’d get a reply! THANK YOU!
        About the chocolate mixture, I did pop it in the fridge for about 5 minutes and then whisked again. So not sure what happened there, but it came out perfect so its fine. My mum really loved it and said it was perfect.
        I put a slice in the freezer and it was so delicious! It got slightly firmer, but not hard, and the cream tasted like vanilla ice cream :)). It was also less rich so I thoroughly enjoyed it.
        Thanks once again, Tessa, for sharing your recipe and replying to my comment.

        • #
          Tessa — April 13, 2021 at 2:10 pm

          Putting it into the freezer is a fantastic idea and sounds incredible!!

  29. #
    Monica — April 10, 2021 at 6:42 am

    Fantastic. Family loved it. But it is, as stated, quite a process. . Will be a staple for special occasions. Directions were excellent.

    • #
      Tessa — April 12, 2021 at 10:01 am

      Glad to hear this pie was a hit!

  30. #
    Pam — April 1, 2021 at 4:44 pm

    I’ve made this pie several times and it’s just perfect. But I was wondering if I could use Nutella for the filling instead of the bittersweet chocolate. If I use the Nutella should I use less sugar or butter? Or Should I just replace the Nutella for the chocolate?

    • #
      Tessa — April 2, 2021 at 9:55 am

      I haven’t tried that substitution, only semisweet or bittersweet chocolate, so I wouldn’t know for sure. Sorry!

  31. #
    Kathy — March 14, 2021 at 4:06 pm

    Really delicious!!! Made it for Pi Day! The whole family loved it! It was a lot of dishes as promised, but my husband did those, so felt worth the effort! So rich and decadent!

    • #
      Tessa — March 15, 2021 at 2:10 pm

      Hahaha, so glad to hear this!

  32. #
    Kaitlin — March 13, 2021 at 5:04 pm

    I tried using the gram measurement for the sugar, but got way different amounts than you (your weight measurements was a rounded cup of sugar for me). It the 1 1/3 cup accurate? Or the gram amount?

  33. #
    Elizabeth — March 13, 2021 at 9:57 am

    When we have to chill the filling do we chill it in the pie crust?

    • #
      Tessa — March 15, 2021 at 2:27 pm

      That’s correct! Enjoy your pie!

  34. #
    Heather — February 19, 2021 at 9:00 am

    I made this with semi sweet chocolate (as that’s what I had in hand) and used half measures to make 2 smaller pies. It’s delicious but very sweet. If I make it again I would use the bitter sweet chocolate and still reduce the sugar by about 1/3rd(cutting it I half if I use semi sweet)

    • #
      Tessa — February 19, 2021 at 11:56 am

      I’m glad you gave this pie a try!

  35. #
    Kathryn Wilson Linder — February 14, 2021 at 6:02 pm

    I made the recipe exactly as written except I used 1 cup rather than 1 1/3 heavy cream for the filling. The pie is delicious and worth the effort. My question has to do with the filling. The picture show a very light filling. Mine is very dark – almost the color of fudge. Should the filling be dark or more like the photo? I don’t think an extra 1/3 cup of heavy cream would have made that much of a difference but maybe so.

  36. #
    marina domeyko — February 11, 2021 at 9:47 am

    I am super excited to make this! What is the best way to melt chocolate? Is it ok to use the microwave?

    • #
      Tessa — February 11, 2021 at 1:41 pm

      Absolutely, you can use the microwave! I recommend microwaving in 30 second intervals and stirring if needed.

      • #
        marina domeyko — February 13, 2021 at 8:15 pm

        Thank you, I am so excited to try this recipe!

  37. #
    V Joyce Whitney — January 26, 2021 at 12:02 pm

    I made this for someone else. Didn’t get to taste, but it looked delicious! I forgot to take a picture! Love your recipes so far!

  38. #
    Tammy — January 24, 2021 at 6:31 pm

    This was amazing. Tastes deceptively light – melts in your mouth. So delicious – everyone in my big crowd loved it.

    • #
      Tessa — January 25, 2021 at 2:32 pm

      This makes me so happy to hear!

  39. #
    Stephanie — January 24, 2021 at 6:02 am

    This is the best french silk pie recipe. No tasting granules of suger or raw eggs. I used 4 oz of bittersweet chocolate and 4 oz of semisweet chocolate. This pie has a nice deep chocolate taste and smooth texture.

  40. #
    Stephanie — January 19, 2021 at 3:50 pm

    Hi Tessa! I love this pie! I do have a question, once I make it, do you think it’s possible to freeze some of it and enjoy it for another time? Thank you!

  41. #
    Kenneth — January 11, 2021 at 5:49 am

    This looks so yummy.
    I tried my first French silk pie many years ago when I was a junior in high school. I was on the high school Rifle Team. Our main coach was the home ec teacher and a cop. During one of our matches against another school, I shot a perfect 400. That’s 100% perfect score in all 4 positions. My teacher was so impressed that she made a chocolate French silk pie for me. Very tasty.

    After that, I only shot a perfect score a few more times.
    I earned the ranking of 2nd best in riflery competition in the whole state of Alaska by the the end of my junior year. I swapped back and forth between first and second during my senior year. I earned distinguished expert and multiple MULTIPLE other NRA awards.
    After that, I considered Olympics but didn’t know how to get in. I ended up concentrating on college and never figured it out in time.
    Yes, the French silk pie holds some very special memories for me.

  42. #
    Briann Newsom — January 1, 2021 at 8:16 am

    Absolutely amazing chocolate flavor, very rich and decadent. My new go to recipe!

  43. #
    Laura Barrett — December 31, 2020 at 9:12 pm

    Oh my it was delicious! Messy to make but well worth it! Thank you Tessa #handletheheat!

  44. #
    Priscilla Sidero — December 31, 2020 at 8:48 pm

    This was so fun to make and super delicious! Takes me back to sneaking bites of McCains deep n delicious when I was a kid!!

  45. #
    Joanne — December 31, 2020 at 8:44 pm

    I love French Silk Pie and this did not disappoint!

  46. #
    Alexa Vagnozzi — December 31, 2020 at 7:59 pm

    This pie is SO freaking good. Creamy. Rich. SMOOTH. I swear it’s better than from a restaurant. I made this pie for some close friends for New Year’s Eve and they LOVED it. Plus, it was very fun to make!

  47. #
    Cynthia Jarvis — December 31, 2020 at 6:15 pm

    Nothing says comfort like chocolate! Crushing 2020 and welcoming 2021 with French Silk Pie!

  48. #
    Carolyn — December 31, 2020 at 6:11 pm

    This pie is simply divine! Definitely worth the little bit of extra effort for a special occasion. I made this for New Year’s Eve dessert as a break from Christmas cookies. My mom even said she’d be requesting this for her next birthday instead of cake!

  49. #
    Cynthia Jarvis — December 31, 2020 at 6:10 pm

    So easy to make! Can’t wait to dig in. What says comfort more than chocolate? NOTHING!!! Celebrating ringing in the new year with chocolate pie. Cheers!

  50. #
    Carolyn — December 31, 2020 at 6:08 pm

    This pie is simply divine! Definitely worth the effort for a special occasion. My mom even said that she would be requesting this instead of cake for her next birthday!

  51. #
    Taylor — December 31, 2020 at 6:03 pm

    Usually Tessa’s recipes are fool proof, well I must be a fool. It still tastes delicious but somehow the texture wasn’t quite right. I would definitely recommend an instant read digital thermometer, because I think that’s where I went wrong.

  52. #
    Rebecca Hawkins — December 31, 2020 at 5:59 pm

    The pie is amazing! I used stabilized whipped cream for the topping so I could make it a day ahead. I could not manage chocolate curls though after 5 tries I just piped some chocolate Christmas trees, stuck them on top, and called it good.

  53. #
    Suzy — December 31, 2020 at 5:34 pm

    Awesome recipe. This is a very chocolatey pie and taste delicious.

  54. #
    Suzy Palmer — December 31, 2020 at 5:24 pm

    This recipe is wonderful it taste great and has no raw eggs. Will definitely be making this again. . Thank you Tessa for another great recipe.

  55. #
    Jaime Espinoza — December 31, 2020 at 5:01 pm

    Loved it I think difficulty levels should be added to these

  56. #
    Gabriella Stein — December 31, 2020 at 4:54 pm

    SOOOOO GOOD!!!! I made this to say goodbye to 2020 and ring in the New Year. There was no better dessert for this task. We gave a piece to my 3yo daughter before she went to sleep so I snuck a few bites and it is AMAZING!! Don’t substitute anything because this dessert cannot be improved in any way. It is not going to make it til midnight…

  57. #
    Katherine — December 31, 2020 at 3:50 pm

    Absolutely delicious! I don’t think it needs the extra whipped cream on top as it is not quite sweet enough and doesn’t have much flavor compared to the wonderful chocolatey-ness of the filling and crust.

  58. #
    Christina Lund — December 31, 2020 at 2:55 pm

    What a decadent, chocolate bomb! Everyone couldn’t wait to dig in. Great for chocolate lovers.

  59. #
    Amber Cockrum — December 31, 2020 at 1:27 pm

    Delicious and chocolaty

  60. #
    Kristyna Jelinkova — December 31, 2020 at 1:07 pm

    Such a great recipe! Will definitely make it again!

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