A Spicy Perspective

Fluffy French Silk Pie Recipe

The Best French Silk Pie Recipe: An easy chocolate silk pie whipped up with a secret ingredient, to make it super silky light. Enjoy!

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French Silk Pie

Let’s talk about French Silk Pie… I have kept a deep dark secret since childhood.

When I was little, I thought my mom was the best cook in the whole entire world. Every dish she made was delicious, a work of art in my mind. Yet she did not make the best pies I’d ever tasted.

That award went to a cafe and pie pantry called Tippin’s.

Originally from the Kansas City area, Tippin’s made the most fabulous collection of pies found anywhere. I believe the location in Tulsa, where I grew up, is now gone. Yet they can still be found in certain areas around the midwest.

Needless to say, every holiday I would sneakily try to come up with excuses why we should order our pies from Tippin’s instead of making them at home. Silly attempts that only worked part of the time.

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Tippin’s Pies

When I was old enough to drive, I would offer to go pick up pies for her, to save time. I always hoped she never caught on.

Of all the drool-worthy Tippin’s pies, their French Silk Pie was my first choice. In fact, it has caused a life-long love affair with French Silk Pie. Whenever I see it on a menu, I must order it immediately to see how it compares.

Over the years, I’ve tried several classic French Silk Pie recipes at home. Honestly, they’ve all been good, but none could stand up to my first love.

Until now.

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My Twist on French Silk Pie

Recently I was experimenting, again, with French Silk Pie.

Most recipes call for melted chocolate, butter, and sugar, to be vigorously beaten with eggs. The eggs beating into the mixture at high speeds creates the elegant silky texture of French Silk Pie. However, these pies always turn out slightly too dense for my taste.

I decided to veer off the classic recipe and use some of the whipped cream, I whipped for the top, in the chocolate filling. I folded it in gently after the filling was beaten with eggs.

Sparks. Confetti. Clashing cymbals.

With just one alteration I had a French Silk Pie recipe that might be even better than the pie in my memories. It was the texture I was looking for. Not just silky and chocolatey, but super fluffy as well. Like pillowy chocolate clouds of ecstasy.

Perfection.

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How to Make French Silk Pie

  • Preheat the oven. Place the pie crust in a large 9-inch pie pan.
  • Crimp the edges. Then place a piece of parchment paper over the pie crust and fill the parchment with dried beans or ceramic pie weights.
  • Bake until the edges are golden. Lift the parchment with the weights out of the pie crust, and allow the crust to cool completely.

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Chocolate Pie Filling

  1. Meanwhile, melt chocolate in a double boiler. The moment the chocolate is melted remove from heat and cool to room temperature.
  2. Place the heavy cream in the bowl of an electric mixer with sugar. Using a whip attachment, whip on high speed until the cream is whipped into firm peaks. Move the whipped cream into another bowl and refrigerate until ready to use.
  3. Using the same mixing bowl and a paddle attachment, beat the butter and more sugar on high until light and fluffy, at least 3 minutes. Turn on low and slowly add the cooled chocolate to the butter mixture, followed by the vanilla and salt. Scrape the mixing bowl and beat again until smooth.
  4. Turn the mixer on high. One at a time, add an egg and let the mixer beat the egg for at least 3 minutes, before adding the next egg. This ensures a super silky texture. After 12 minutes of beating on high, turn the mixer off. Gently fold 1/3 of the whipped cream into the mixture using a spatula. Fold until smooth.

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Finishing Up

Scoop the chocolate mixture into the cooled pie crust.

Top with the remaining whipped cream. Then shave chocolate over the top with a veggie peeler. Chill for at least 3 hours, until the chocolate filling is firm.

Enjoy!

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Don’t Like the Idea of Raw Eggs?

I’m sorry to say the eggs make this recipe what it is. The silky texture comes directly from the eggs.

However as long as you wash the eggs thoroughly before you crack them, the odds of salmonella are almost nil.  Raw eggs are in all sorts of recipes like frothy cocktails, caesar dressing, eggnog, aioli… I wouldn’t worry about it.

But if you’re still worried, you can make a “chocolate ganache” pie filling, by melting the chocolate, allowing it to cool to room temperature, then beating it into some cold heavy cream. The filling will resemble the inside of a whipped chocolate truffle. I would go equal parts chocolate and cream… Maybe 8-10 ounces of each, depending on the depth of your pie pan.

I hope this helps those that are skittish about raw eggs.

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Chocolate Pie Tips

  • If you’re having troubles or worries about the thickness of the filling make sure you beat the mixture a little longer or perhaps chill the pie a little longer than usual.
  • Confused about the amount of time to mix everything? It’s 3 minutes per egg. So 12 minutes on the eggs, plus the 3 minutes for the butter. That’s 15 minutes total.
  • One of my readers accidentally using almond extract instead of vanilla and LOVED it. Give it a try with some Almond Roca shavings on top!

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French Silk Pie Make Ahead

You can store French Silk Pie for up to a week in the fridge so it is perfect to make a day or two ahead.

This Fluffy French Silk Pie is my new favorite cream pie variation. I’m still a huge fan of coconut, banana, and lemon cream pies.

Yet this French Silk takes the cake, so to speak.

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See The Recipe Card Below For How To Make The Best French Sil Pie. Enjoy!

Other Pies You Might Like:

The Best Fluffy French Silk Pie Recipe | ASpicyPerspective.com
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Fluffy French Silk Pie Recipe

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
The Best French Silk Pie Recipe: An easy chocolate silk pie whipped up with a secret ingredient, to make it super silky light. Enjoy!
Servings: 10 slices

Ingredients

  • 1 unbaked pie crust, store-bought or homemade
  • 6 ounces bittersweet chocolate + extra for shavings
  • 2 1/2 cups heavy cream 
  • 1 cup unsalted butter, softened (2 sticks)
  • 1 cup granulated sugar, divided
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 4 large pasteurized eggs

Instructions

  • Preheat the oven to 375 degrees F. Place the pie crust in a large 9-inch pie pan. Crimp the edges. Then place a piece of parchment paper over the pie crust and fill the parchment with dried beans or ceramic pie weights. Bake for 15-20 minutes until the edges are golden. Lift the parchment with the weights out of the pie crust, and allow the crust to cool completely.
  • Meanwhile, melt 6 ounces of chocolate in a double boiler. The moment the chocolate is melted remove from heat and cool to room temperature.
  • Place the heavy cream in the bowl of an electric mixer with 1/4 cup sugar. Using a whip attachment, whip on high until the cream is whipped into firm peaks. Move the whipped cream into another bowl and refrigerate until ready to use.
  • Using the same mixing bowl and a paddle attachment, beat the butter and 3/4 cup sugar on high until light and fluffy, at least 3 minutes. Turn on low and slowly add the cooled chocolate to the butter mixture, followed by the vanilla and salt. Scrape the mixing bowl and beat again until smooth.
  • Turn the mixer on high. One at a time, add an egg and let the mixer beat the egg for at least 3 minutes, before adding the next egg. This ensures a super silky texture. After 12 minutes of beating on high, turn the mixer off. Gently fold 1/3 of the whipped cream into the mixture using a spatula. Fold until smooth.
  • Scoop the chocolate mixture into the cooled pie crust. Top with the remaining whipped cream. Then shave chocolate over the top with a veggie peeler. Chill for at least 3 hours, until the chocolate filling is firm.

Nutrition

Serving: 1slice, Calories: 649kcal, Carbohydrates: 39g, Protein: 6g, Fat: 53g, Saturated Fat: 31g, Cholesterol: 197mg, Sodium: 238mg, Potassium: 187mg, Fiber: 2g, Sugar: 26g, Vitamin A: 30.9%, Vitamin C: 0.4%, Calcium: 6.8%, Iron: 10.1%
Course: Dessert
Cuisine: American, French
Author: Sommer Collier

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53 comments on “Fluffy French Silk Pie Recipe”

  1. I live in Broken Arrow. We loved Tippins in Tulsa!!   French’s Silk was our favorite pie!  I can’t wait to try this recipe. Tippin’s still sells some of their pies in Reasors’s grocery store!

  2. This pie recipe is amazing! My husband said restaurant quality good lol ! It was sooo yummy! I love your stories and thoughts and I really like how you explain or breakdown the ingredients of each recipe. I have been making all of your cream pies!! Your recipes give me a lot of confidence and they have made me feel like I can actually make something wonderful to serve to my little family!! thank you for that! :)  

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  4. It really is the best pie!

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  6. I am going to make this for Christmas but will use chopped almond roca instead of the shaved chocolate. Thank you for the recipe!.

  7. Are the eggs absolutely necessary? I don’t like using raw eggs. Or can I use a substitute?

    • Hi Eileen,

      Yes, I’m sorry to say the eggs MAKE this recipe what it is. The silky texture comes directly from the eggs. However, you can make a “chocolate ganache” pie filling, by melting the chocolate, allowing it to cool to room temperature, then beating it into cold heavy cream. The filling will resemble the inside of a whipped chocolate truffle. I would go equal parts chocolate and cream… Maybe 8-10 ounces of each, depending on the depth of your pie pan.

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  9. Made this pie for Thanksgiving.  It was a huge hit.  Got rave reviews and  request to make again for Christmas.  So good and not really that tough to make.  I definitely recommend making it a day ahead… ITV set up perfectly.  Thanks for such a  great recipe!

  10. I made this pie or Thanksgiving last year but accidentally used almond extract instead of vanilla…Came out amazing!! So good that that is how I will be making it from now on!! Everyone loved it and it was perfect texture. Thought I would share incase anyone wanted to try something a little different:) Thank you for this great recipe!!

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  12. How long in advance could you make this and store in the fridge?

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  15. Thank you so much for this wonderful recipe. It is chocolatey, light and fluffy, and so good. Everyone enjoyed it.

  16. This is a FANTASTIC pie! Yes, it is a bit time consuming, but you really can’t rush perfection… it’s really that good. Next time, I think I will look for a 10 inch pie pan as my 9+ inch pan could not hold all of the filling/topping. Give this pie a try. Great tasting recipe, set up beautifully, and pretty impressive looking, too! Thanks, Sommer! :)

  17. I think I have finally found my “go to” French Silk Pie Recipe!! I may add a little more whip cream to the chocolate mixture. Should I be concerned about the raw eggs?When pouring in the chocolate sometimes it will land on sides of bowl and create chips in the mixture. Not necessarily a bad thing though!

    Thank you!!

  18. This was soooo good!!! Thank you so much.. only thing was mine didn’t set or get as thick as I would’ve liked. Any pointers?

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  20. Question – Step 5 says “… After 12 minutes of beating on high, turn the mixer off.” Does this mean an additional 12 minutes after both eggs are added? or is it the total time from the beating of the butter mixture?

    • Hi Kate!

      It’s 3 minutes per egg. So 12 minutes on the eggs, plus the 3 minutes for the butter. That’s 15 minutes total. I hope I didn’t just make that more confusing… :)

  21. The richest and best pie i ever made.

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  23. Can I use salted butter?

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  27. Just made this. This is a ton of work, but, oh my! So good. Thanks for this. Just the pie my daughter was hoping for.

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  31. Hi, it looks like that is very easy to make.
    I am going to give it a try once.
    Thank for sharing. I have a new recipe.

  32. This sounds amazing! I’ve never had a silk pie–totally going to have to try this though! 

  33. This does look silky and wonderful!! I bet it tastes as lovely as it looks. Pinned. 

  34. I literally gasped when I saw this cake. SO MUCH YUM (AND CUTE).

  35. Looks delicious. My Husband loves Chocolate Pie. I’m a little concerned about the raw eggs…Should I be?

    • Hey Marilyn! As long as you wash the eggs thoroughly before you crack them, the odds of salmonella are almost nil.  Raw eggs are in all sorts of recipes like frothy cocktails, caesar dressing, eggnog, aioli… I wouldn’t worry about it.  :)

  36. Hey, I grew up in Tulsa, too! (Red Fork area.) Can’t say I’ve ever had a Tippin pie though. :-( Just gives me a good excuse to try this one though! :-)

  37. Going to try with dark chocolate

  38. Perfection! Wow, I am seriously craving this pie now!

  39. That looks so nice and cool and creamy and good!

  40. Looks so light and fluffy!

  41. Everything is perfect about this pie.  That crust is absolutely beautiful.

  42. I made a silk pie last week for the first time and I am hooked! Adding this to my list to try! 

  43. Too much story. Less talk, get to the recipe .

  44. I love that your “spicy” perspective includes these sweet treats too.

    Sadly my chocolate shavings always melt (or get eaten|) before I get that far, so mine will never look as good as yours.

    Thanks for sharing, Sommer.

    -Glenn K.