Fluffy French Silk Pie

Crazy-Good Fluffy French Silk Pie Recipe | ASpicyPerspective.com

Fluffy French Silk Pie

Yield: 1 large pie

Prep Time:30 minutes

Cook Time:15 minutes

5 / 5 (6 Reviews)
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Fluffy French Silk Pie Recipe. The BEST french silk pie you’ll ever eat! Easy chocolate pie whipped with a secret ingredient, so make it super silky light.


  • 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


  1. 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.
  2. Meanwhile, melt 6 ounces of chocolate in a double boiler. The moment the chocolate is melted remove from heat and cool to room temperature.
  3. 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.
  4. 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.
  5. 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 insures 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.
  6. 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 Information

Yield: 1 large pie, Serving Size: 8

  • Amount Per Serving:
  • Calories: 641 Calories
  • Total Fat: 48.8g
  • Saturated Fat: 27.3g
  • Cholesterol: 223mg
  • Sodium: 492mg
  • Carbohydrates: 48.3g
  • Fiber: 0.8g
  • Sugar: 35.1g
  • Protein: 6.1g
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36 comments on “Fluffy French Silk Pie

  1. Fork on the Roadposted March 21, 2016 at 8:17 am Reply

    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.

  2. Susanposted March 21, 2016 at 8:31 am Reply

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

    • Susan H.posted March 21, 2016 at 10:50 am Reply

      Wow…rude much??

  3. Lauren @ Climbing Grier Mountainposted March 21, 2016 at 9:37 am Reply

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

  4. Meagan @ A Zesty Biteposted March 21, 2016 at 10:13 am Reply

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

    Rating: 5
  5. Mariaposted March 21, 2016 at 11:01 am Reply

    Looks so light and fluffy!

  6. Kevin @ Closet Cookingposted March 21, 2016 at 11:03 am Reply

    That looks so nice and cool and creamy and good!

  7. Gaby Dalkinposted March 21, 2016 at 12:34 pm Reply

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

  8. Nadiaposted March 21, 2016 at 12:46 pm Reply

    Going to try with dark chocolate

  9. Maryposted March 21, 2016 at 7:45 pm Reply

    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! :-)

  10. Marilynposted March 22, 2016 at 12:37 am Reply

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

    • Sommerposted March 22, 2016 at 8:06 pm Reply

      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.  :)

  11. Angieposted March 23, 2016 at 1:02 am Reply

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

  12. Natasha @ Salt and Lavenderposted March 23, 2016 at 1:24 pm Reply

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

  13. Megan Kenoposted March 25, 2016 at 7:18 pm Reply

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

  14. Andrew Hopkinposted June 12, 2016 at 6:22 am Reply

    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.

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  18. Minaposted November 23, 2016 at 11:12 pm Reply

    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.

    Rating: 5
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  22. Vickieposted April 14, 2017 at 9:06 am Reply

    Can I use salted butter?

    • Sommerposted April 18, 2017 at 8:39 am Reply

      Hi Vickie, Sure!

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  24. Tiffany millironsposted October 2, 2017 at 5:38 pm Reply

    The richest and best pie i ever made.

    Rating: 5
    • Sommerposted October 2, 2017 at 8:52 pm Reply

      Hi Tiffany,

      YAY! I’m so very glad you liked it. :) :)

  25. Kateposted October 13, 2017 at 2:59 pm Reply

    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?

    • Sommerposted October 14, 2017 at 10:21 am Reply

      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… :)

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  27. Karaposted November 22, 2017 at 2:59 pm Reply

    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?

    Rating: 4.5
    • Sommerposted November 23, 2017 at 9:45 pm Reply

      Hi Kara,

      I’m so glad you liked it! Either you need to beat the mixture a little longer, or perhaps chill the pie a little longer.

  28. Cindyposted November 24, 2017 at 12:17 pm Reply

    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!!

  29. Sherry Chaffinposted November 24, 2017 at 6:41 pm Reply

    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! :)

    Rating: 5
  30. Julia Duncanposted December 19, 2017 at 2:30 pm Reply

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

    Rating: 5