French Silk Pie Recipe

French Silk Pie is absolutely one of my favorite pies in all the land. For example, whenever we go to a restaurant and there is a French Silk Pie on the menu, I feel obliged to order it just for at least one taste. “Just one bite,”  I tell myself.


French Silk Pie | ©


It never quiet works out that way though. One bite leads to two and then two leads to three and then I realize that I like my own French Silk Pie more than the one I’m eating and remember I’d promised myself just one bite instead of three.


French Silk Pie | ©


One of the things I love the most about my own version of French Silk Pie is how light, creamy and well…. silky the chocolate is in the pie. Talk about oh so perfect.


French Silk Pie | ©


It has such a light texture, I think, because I do not use eggs in my recipe. You know, Mama is sensitive to eggs so I try my best to use caution when I use them in recipes that I know she’d like to enjoy along with us.


French Silk Pie | ©

French Silk Pie | ©

French Silk Pie | ©


Usually, French Silk Pies have a couple of eggs in them that are mixed into the pie filling. Now, I completely trust the eggs that come from our hens and am not worried about issues with that, but I realize that some are concerned about using raw eggs in recipes, so this pie recipe is definitely one you’ll want to try if that is of concern.


French Silk Pie | ©

French Silk Pie | ©

French Silk Pie | ©


It really does make for the perfect, worry-free, oh so decadent French Silk Pie.


French Silk Pie | ©

French Silk Pie | ©


Here’s my French Silk Pie Recipe.  I think you’ll love it.

5.0 from 2 reviews
French Silk Pie Recipe
Prep time
Total time
French Silk Pie makes a delicious, classic dessert recipe. This French Silk Pie is egg-free and full of light, creamy, and delicious flavor.
Serves: 8
  • 1 (9-inch) pie crust recipe, pre-baked
  • ½ cup butter, softened
  • 1½ cups confectioner's sugar
  • pinch of salt
  • ½ cup semisweet chocolate chips, melted
  • 1 teaspoon espresso powder
  • 2 teaspoons vanilla
  • 2 tablespoons sour cream
  • Whipped Cream (optional)
  1. Cream butter and sugar together with an electric mixer until light and fluffy, about 3 minutes. Add melted chocolate and espresso powder to the butter and sugar mixture. Whip in vanilla and sour cream until light and fluffy. Pour into pre-baked pie crust and chill for at least one hour before serving. Serve with optional whipped cream.
If eggs are not of concern for you, you can use two lightly beaten eggs instead of sour cream for a classic French Silk Pie recipe.


Robyn xo


Subscribe by email and never miss another post by Add A Pinch!


  1. 6

    Juls says

    Thrilled to see this doesn’t have eggs as my husband’s grandbaby is sensitive to eggs and finding desserts without them is so limiting! I can’t wait to try this for her!

  2. 13

    Sharon says

    How long do you beat it to get the granulated sugar to dissolve. It seems to take forever. What’s the trick?

  3. 15

    Manuela Blankinship says

    Tried out the recipe yesterday as a birthday pie for me hubby. I was glad to find one without raw eggs in the filling! Next time, I will reduce the sugar to 1 cup or less and increase the coffee. The original recipe is too sweet for our personal tastes. Otherwise, it’s a very good, easy recipe. Thanks!

  4. 16

    K says

    Could I make this a couple of days ahead of time and keep it tightly wrapped in the fridge? I will be making homemade whipped cream the day of, but I am hoping to have the pie done ahead of time. This recipe sounds fantastic, I can’t wait to make it.


  5. 18

    Rachel says

    I made this over the weekend and wasn’t very excited about the pie. At first, I was glad to find a recipe that didn’t use eggs since I was sharing it with a friend with a compromised immune system. However, I felt it tasted more like a pie filled with frosting than a smooth rich french silk pie. (Actually the ingredients are pretty close to a recipe for chocolate butter cream that I have.) My children loved it so it was not wasted.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: