French Silk Chocolate Pie I

French Silk Chocolate Pie I


"This pie is delicious. I have been making it for over 25 years. Garnish each slice with whipped topping and chopped walnuts if you like."


2 h 20 m servings 294 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
  2. Refrigerate at least 2 hours before serving.


  • Editor's Note:
  • This recipe contains raw eggs; some stores sell pasteurized-in-the-shell eggs which would work well in this recipe. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.
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Your rating



  1. 469 Ratings


The first recipe for French silk pie is incomplete, that is why there is not enough filling for a full pie. After you cream the ingredients listed you are supposed to whip the whites of the two ...

The trick to getting a silky, not soupy and grainy filling is to beat it on HIGH speed for at least 3 minutes per egg WITH THE WISK ATTACHMENT, NOT THE PADDLE IF YOU USE A STAND MIXER!!! I used ...

1 inch of filling does not a pie make! I gave the recipe 3 stars. The taste and texture are incredible BUT there isn't enough filling for a standard 9 inch pie shell. The filling needs to be dou...