French Silk Chocolate Pie

French Silk Chocolate Pie

82 Reviews 8 Pics
  • Prep

    50 m
  • Ready In

    2 h 50 m
Pillsbury Bake-Off® Contest
Recipe by  Pillsbury Bake-Off® Contest

“Replacing the raw eggs in this recipe with pasteurized eggs or fat-free egg product eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite.”

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Adjust Servings

Original recipe yields 10 servings



  1. Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  2. In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
  3. Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.

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Reviews (82)

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Ohhhhhhhh, decadence. A mile-high version of the traditional French Silk Pie (see other recipe on this site). It seems to be updated, calling for pasteurized eggs or egg substitute, but I'm not intimidated by raw eggs, so I just used four fresh, large eggs (and lived to tell about it without incident). As you beat it, it gets fluffier and fluffier, as well as lighter in color. For color and taste I thought an Oreo cookie crust might be even better, so I made a crust of 24 regular-size Oreo cookies and 1/4 cup melted butter. Had I used a traditional pie crust I might have liked this with one more square of melted chocolate. Very rich, so cut slices accordingly. This is most likely why the French Silk Pie recipe I'm used to calls for half this amount of filling (and then of course you bury it under a couple inches of whipped cream). I garnished this with fresh whipped cream, raspberries, and mini chocolate chips. And as it turned out, I found I actually do prefer the pie with the Oreo crust.



Couldn't stop licking the bowl, utensils, etc. this is so good...with my changes....I only added 3 eggs and I added another ounce of chocolate because I wanted a more chocolatey, dense pie. I used the paddle attachment on my stand mixer for everything except eggs-then switched to wire whip and beat on high. Filled a premade baked pie crust just fine.

Marvin Williams

Marvin Williams

Great recipe! I too did this with raw eggs and everything seemed to work out just fine. I was just very careful with watching my temperatures. The kids loved this one too. I'll be making this again for sure! Ok, made this again, and this time I reduced the sugar by 1/4 cup (to 3/4 cup instead of 1 cup), and it came out even better. My daughter said the first go, at full sugar, was too sweet. I cut it back and it still got raves. I'll have to try it at 1/2 cup and see what that does. Still an excellent pie.

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Amount Per Serving (10 total)

  • Calories
  • 428 cal
  • 21%
  • Fat
  • 30.9 g
  • 48%
  • Carbs
  • 33.5 g
  • 11%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 141 mg
  • 47%
  • Sodium
  • 306 mg
  • 12%

Based on a 2,000 calorie diet



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OREO(R) Triple Layer Chocolate Pie


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Dark Chocolate Buttermilk Pecan Pie