Can you believe I have only had French Silk Pie once before making this?!
I know. Disgraceful on so many levels.
But I have remedied that with this So Easy French Silk Pie recipe. Y’all don’t even know how simple this is. It practically makes itself!
And because I still have some in the fridge, I’m going to keep this short & oh-so sweet.
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So this recipe is very adaptable to your different preferences and tastes – one of the reasons why I love it so much. For one, this recipe uses a pre-baked pastry pie crust for that flaky texture and buttery flavor. However, you can totally substitute with a premade graham cracker or Oreo cookie crust to keep it entirely no-bake. In the summertime when it’s scorching outside, you bet your booty I’m making this in a graham crust!
Second – this recipe uses a combination of German chocolate and unsweetened chocolate. I like that mixture because the German chocolate is extra sweet and the unsweetened chocolate really ramps up that cocoa flavor. Combined, it’s just the right amount of sweetness. If you’d like, substitute it with all bittersweet chocolate, all semi-sweet chocolate, or all unsweetened chocolate. I don’t suggest using all German chocolate because I think it’d be too sweet, especially since you add in powdered sugar to the chocolate mixture.
Traditional French Silk Pie has eggs in it, but I was lazy and used cream cheese. This totally replaces that same texture without the fear of eating raw eggs. Score!!
And lastly, please y’all – splurge for real whipped cream. I love Cool Whip, but this tastes so much better with real deal, freshly whipped cream. #Trust. You make up your whipped cream and divide it into two – 3 cups of it goes into the pie filling with the chocolate and cream cheese, and 2 cups of it goes into the whipped cream topping, because duh.
To finish it off and make it look extra divine, I shaved some chocolate onto the top. Likewise, you could always sprinkle it with miniature chocolate chips or dust it lightly with cocoa powder – either one would be super pretty!
Now, if you’ll excuse me, I have a pie to stick my face into!
*adapted from here
- FOR WHIPPED CREAM:
- 2 cups heavy whipping cream
- ¼ cup sugar
- FOR CHOCOLATE SILK FILLING:
- 2 oz German chocolate, finely chopped
- 2 oz unsweetened chocolate, finely chopped
- 4 Tbsp butter, cubed
- 1 (8 oz) pkg cream cheese, at room temperature
- 2 cups powdered sugar
- 3 cups prepared whipped cream
- FOR TOPPING & CRUST:
- 1 9" deep dish pie crust, pre-baked according to package directions & cooled (to make this no-bake, use a prepared graham cracker or cookie crust)
- 2 cups prepared whipped cream
- Chocolate curls or shavings for garnish
- First, make your whipped cream. In a large bowl, whip the heavy cream and sugar together on HIGH speed for about 5-7 minutes or until stiff peaks form. You should have roughly 5 cups of whipped cream. Divide 2 cups into a pastry bag fixed with a large open star tip or set aside to spread onto the final pie. Set aside.
- In a large microwaveable bowl, add the chopped chocolate and the butter. Microwave on HIGH for about 30 seconds. Stir, then microwave again for another 15-20 seconds or until melted and smooth. Cool for about 5 minutes.
- In a large bowl, beat the cream cheese until fluffy and smooth, about 1 minute. Add in the powdered sugar and beat until combined. Lastly, add in the chocolate, whipping until combined. Fold in 3 cups of the fresh whipped cream.
- Spread the chocolate silk filling into the pie crust evenly and carefully. Pipe or spread the remaining whipped cream onto the pie's surface and garnish with chocolate curls or shavings. Refrigerate for at least 3 hours before serving.
Creamy, chocolaty, rich and light, this French Silk Pie is my new favorite – and will be yours, too!
Have a super sweet day!
xo, Hayley
Michele @ Alwayzbakin says
Oh my! I think I would prefer the cream cheese to the eggs ANY day. I prefer whipped cream over cool whip too. Whipped cream all the way. SO I’m going to have to feed this to my son. What 21-year-old guy doesn’t love chocolate cream pie?! Another amazing looking dessert Hayley!
Elizabeth @ Confessions of a Baking Queen says
Um yeah like we discussed at lunch the other day there really is nothing like real whipped cream. And yours looks perfectly pipped on! Don’t kill me but I have never had french silk pie need to get on it!!!
thedomesticrebel says
Giiiirl, you would die for this pie!
Tonny says
This makes me so excited!!! I follow your blog daily and I couldn’t love it more! So happy to see you’re publishing a book. It will be beautiful! Can’t wait!
thedomesticrebel says
Oh, thank you so much, Tonny! You’re the sweetest! xoxo!
Kayle (The Cooking Actress) says
the texture of this pie is FLAWLESS!
thedomesticrebel says
Thank you! I’m so proud of it! 🙂
Thomas says
Awesome recipe! I will try it 🙂
thedomesticrebel says
Woohoo, thanks Thomas!
Dionne says
Made your version of French Silk for Thanksgiving. What a great raw egg alternative. It was delicious. Thanks for the recipe!!!
Mindi says
This was easy, and amazing. Happy Pi Day to me. French Silk is one of my favorites, and although this did taste slightly different with the cream cheese “tang” to it, the texture was spot on.
Frank J Smith says
Hi, I was looking for a fudge recipe on the internet and found this one. Thanks for giving your version of French Silk Pie recipe. I loved the cream cheese instead of eggs. What a great alternative :-). Keep posting great recipes and ideas. BTW, I have bookmarked your site.
Carlene Crane says
I LOVE this pie! It’s so easy, exquisitely rich and chocolaty! It was a huge hit at our Thanksgiving gathering. Thank you for sharing!
Kim Stone says
These pics are really mouth-watering…I’m a fan of pies but the thing is that I’m an amateur cook, but this recipe really looks like I can try my hands in cooking pies at home. Thank you.
Anthony says
Wow what an amazing cake, it looks super delicious!
Noel White says
Looks super yummy!
Noel White says
Looks super yummy! I can’t wait to try it!
Marcie says
+I have not yet made your recipe but I will in the very near future. I am so glad you are using cream cheese in place of raw eggs. and REAL cream. If persons read the label on the ingredients in cool whip no one would eat it.. Sure it is handy to use but that’s about it.. I stopped using cool whip years ago.
Thanks for the recipe,
Marcie