Chocolate Silk Pie

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This creamy and indulgent Chocolate silk pie combines a flaky pie crust, smooth-as-silk chocolate filling, and fresh whipped cream on top. Silk pie is rich, indulgent, and every chocolate silk pie lover’s dream dessert. You’ll love the flaky pie crust, topped with smooth and silky chocolate!

The chocolate French silk pie filling is made with pieces of chocolate, butter, sugar, vanilla, and eggs. For a pretty presentation, top with sweetened whipped cream and chocolate curls. Light yet rich, this magical dessert is like the grown-up version of the chocolate pudding pie of your youth.

This delicious fudgy, creamy chocolate pie is still to this day, one of my favorites pies! Most Thanksgivings we still serve a French Silk Pie along with the traditional pumpkin apple pie and pecan pie desserts! Chill and enjoy. It’s the perfect make-ahead dessert for a crowd.

Why is it called silk pie?

While the name implies otherwise, French silk pie is an American creation. The name refers to the light and smooth texture that leaves a silky rich feeling in the mouth.

Can I freeze this pie?

Yes, you can freeze Silk Pie! If you want to freeze the whole pie and thaw the entire thing later, place it in the freezer for a few hours. Then remove it and wrap the frozen pie in plastic wrap. Place the wrapped pie in a freezer bag. If it won’t fit, just double wrap it with plastic wrap instead.

Not what you are looking for? Try these other great Pie Recipes:


Chocolate Silk Pie

chocolate silk pie scaled

A simple recipe for Chocolate Silk Pie.

  • Author: Food Network
  • Prep Time: :15
  • Cook Time: :05
  • Total Time: 2:20
  • Yield: 10
  • Category: Dessert
  • Method: Stove Top
  • Cuisine: French



  1. Fill a medium pot with 1 inch water over medium heat. Whisk the eggs with 1/2 cup of the sugar and the water or coffee in a large heatproof bowl that will fit over the pot without touching the water. Place the bowl over the simmering water and continue whisking constantly until the eggs become thick and fluffy, and a drizzle of the mixture will hold its shape and sit on top of the custard, about 5 minutes. Remove from the heat and set aside to cool, whisking occasionally so the eggs do not scramble. 
  2. Combine the butter, salt and remaining 1/4 cup sugar in a large bowl and beat in a stand mixer or with hand beaters on medium-high speed until fluffy. Pour in the chocolate and 1 1/4 teaspoons of the vanilla and continue to beat, scraping down the sides of the bowl as needed, until combined. Add the custard and continue to beat until the filling is thick, fluffy and smooth, about 5 minutes. 
  3. Spread into the pie crust and cover with plastic wrap. Chill until cold and set, 2 to 3 hours. Before serving, whip the cream with the confectioners’ sugar and remaining 1/4 teaspoon vanilla until it forms soft peaks. Spread over the pie filling and garnish with chocolate shavings. 


Try substituting your favorite liqueur in place of the water or coffee. Kahlua, Chambord or Grand Marnier are all great choices. Use a large bowl for cooking the custard. It will keep your hand further from the heat, and your eggs will cook faster.

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