french silk pie (no raw eggs!)

This French Silk Pie has the creamiest chocolate filling, is made with simple ingredients, and has no raw eggs! Add the luscious filling to a press-in chocolate cookie crust (so easy!), or a buttery, flaky pie crust. This pie is sure to fly off plates!

this recipe

Why You’ll Love French Silk Pie:

• Luscious French Silk Filling – The gorgeous filling features two types of chocolate and heavy cream. It’s smooth and rich, similar to a dense mousse.
• Homemade Whipped Cream – Literally whip up the BEST whipped cream with only 3 simple ingredients! It’s the perfect light and fluffy topping for the decadent pie.
• No Raw Eggs – This is very much a classic French silk pie recipe, but unlike traditional versions, I gently cook the eggs so they are not raw nor scrambled. So those sensitive to raw eggs can dig right in!
• Choose Your Crust – You have a few terrific options for what pie crust to use. From a classic all-butter crust to fun and simple cookie crusts, honestly, any option will taste amazing with the thick chocolatey filling!

Tip Before Getting Started – Because the filling has a few steps, I recommend looking at all the photos to see what each step looks like, as well as reading through the complete recipe before beginning. See more Expert Baking Tips below!

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).

• Chocolate – In testing different versions of this recipe, I found that it wasn’t quite sweet enough with all semi-sweet chocolate, so I replaced some with milk chocolate.
• Eggs – Eggs are essential to helping the filling set up and, don’t fret – we temper (or, gently heat) the eggs so you don’t have to worry about raw eggs!
• Butter – Butter provides creaminess and richness to this pie. Salted butter gives the best flavor, but you can use unsalted if you prefer.
• Vanilla Extract – A little vanilla is mixed in with the heavy cream for extra flavor. 

Crust Options:

• Pie Crust – You can use a traditional pie-crust, which will need to be blind-baked (aka fully baked) before use, since the filling for this pie isn’t cooked. 
• Oreo Cookie Crust – If you’re a true chocolate lover, you can make this a double chocolate french silk pie by doing a chocolate cookie/oreo crust. This is also an easier option if you aren’t comfortable making traditional pie crust. 

Recipe Variations:

• Gluten-free – I haven’t ever tried making my pie dough recipe gluten-free, and I don’t think it would translate correctly if you simply swapped gluten-free flour for all-purpose flour. It would likely yield a drier dough or crust. Try a gluten-free baking blog that you trust for a gluten-free modification!
• Dairy-free – You can certainly try swapping the dairy ingredients with plant-based alternatives, but please note that I have not tried it myself for this specific recipe, so proceed with caution. I do know that dairy-free heavy cream makes very good whipped cream!

How to Make French Silk Pie:

Step 1: Choose & Prepare the Crust. Choose a crust (pie crust or chocolate oreo crust) from the options above and prepare it according to the recipe below.

Step 2: Start the Filling. Chop your chocolate and melt in a small bowl. Set this aside to cool for a bit.

Step 3: Temper your Eggs. Whisk together eggs and sugar in a heat-proof bowl. Set this over a small saucepan with an inch of simmering water.

Cook this mixture, whisking constantly, for about 6 minutes, stopping when you reach 160 degrees F. This means the eggs are safe to eat and are no longer “raw”.

Step 4: Continue the Filling. Beat room temperature butter in a large mixing bowl. Once the egg mixture has cooled, slowly whisk the chocolate into the egg mixture, and then let cool for 5 minutes.

Make the whipped cream during this time. Next, slowly mix the cooled chocolate mixture into the butter.

Step 5: Finish the Filling. Once the chocolate is mixed in, continue mixing for 5 minutes – the mixture will increase in volume and lighten in color (see photo on below left). Then, fold in your whipped cream.

Step 6: Chill the Pie. Spread your filling into your cooled pie crust. The filling needs at least 4-6 hours in the fridge to set up before you can serve it, which makes it a great make-ahead dessert.

Serving + Storing:

Once you’re ready to serve the pie, top it with a cloud of whipped cream and chocolate curls or shavings. Leftovers will keep in the fridge for 3-5 days, but the pie crust will lose a bit of crispness with each day. 

If you enjoyed this recipe, you’ll love my No-Bake Peanut Butter Pie or my No-Bake Black Forest Pie!

Expert Baking Tips:

• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
• Follow the Recipe – Following the steps in order is the ONLY way to succeed with this recipe! (I hear Colette’s voice from Ratatouille whenever I say this, hah!)

FAQs:

Special Tools:

• Heat-Safe Bowl – You need a sturdy heat-resistant bowl to temper the eggs.
• Instant Thermometer – You must have a thermometer to tell when the eggs are at 160 degrees F.

More Decadent Pie Recipes:

• No Bake Black Forest Pie
• Amazing No-Bake Peanut Butter Pie
• No Bake S’mores Pie
• Perfect Pumpkin Pie
• Dutch Caramel Apple Pie

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