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.

French Silk Pie Recipe

French Silk Pie makes a delicious, classic dessert recipe. This French Silk Pie is egg-free and full of light, creamy, and delicious flavor.
4.86 from 7 votes

Review Recipe

Print Recipe

Prep Time10 mins
Total Time10 mins
Servings: 8
Author: Robyn Stone | Add a Pinch



  • 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.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch


Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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29 Comments Leave a comment or review

  1. 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. 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!

  3. 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.


  4. 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.

  5. IlI love the receipt the only thing you missed I believe is the topping on the whipped cream lease tell me what that is thank you.

  6. I have a recently discovered egg allergy, and French Silk Pie was one of my favorites before I knew about it. I was soooo happy to find your recipe and it came out beautifully. Thank you so much for publishing it!

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