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    Home > Blog > Pies & Tarts > French Silk Pie

    French Silk Pie

    by Jenny Park · Published: Nov 10, 2021 · Modified: Oct 26, 2022

    Jump to Recipe
    Our silky and chocolatey French Silk Pie recipe is a winner. Our French Silk Pie features a Nilla wafer crust, a perfectly creamy and smooth chocolate filling and topped with sweetened whipped cream and chocolate shavings. Perfect for any kind of celebrations, but easy enough to make just because.
    A whole french silk pie with a slice taken out and a piece next to it.
    A whole french silk pie with a slice taken out.
    A whole french silk pie with a slice taken out and a piece next to it.

    It doesn’t get much better than this French Silk Pie Recipe! I first learned about French Silk Pie from Baker’s Square, which is a midwest diner chain that also specializes in pies! Growing up family used to pick up pies from our local Baker’s Square all the time and my favorite was always their French Silk Pie. I haven’t been there in over a decade, but I think I may need to make a quick stop the next time I’m back in Chicago visiting my parents.

    Seriously though it doesn’t get better than this pie! The buttery Nilla wafer crust (which is our special variation from the typical butter dough crust), rich and creamy mousse-like chocolate filling, topped with fluffy pillows of sweet whipped cream- it’s the perfect pie! There is definitely a little work involved to make this pie, but it’s 100% well worth it!

    Why is it Called French Silk Pie?

    The name French Silk Pie comes from its silky texture! The chocolate filling is often beaten for long amounts of time, aerating the mixture, unlike its thicker pudding filling counterpart. Whipped cream is also often folded into the filling, giving it its mousse-like texture.

    It’s not as thick as a pudding because of the whipped cream folded into the filling, giving it a silky mousse-like texture.

    How to Make Our French Silk Pie

    Pie Crust and Filling Ingredients

    French silk pie ingredients all laid out on a kitchen counter.
    Jump to Recipe

    Crust Process

    1. Completely combine crushed Nilla wafer crumbs, butter and cinnamon.
    2. Pour mixture into a pie dish and press into the bottom and sides of the pan, in an even layer.
    3. Place crust in the freezer for at least 1 hour (up to 2 days).
    Ingredients for our french silk pie crust in a bowl.
    Add crushed nilla wafers, butter, and cinnamon to a bowl.
    French silk pie crust ingredients in a bowl with a spoon in it.
    Combine.
    French silk pie crust pressed into a pie dish.
    Press into a pie dish in an even layer then refrigerate.
    Jump to Recipe

    Filling Process

    1. Place sugar and eggs in a heatproof bowl and beat together with an electric mixer.
    Eggs and sugar in a heatproof bowl.
    Beaten eggs and sugar in a glass bowl.
    1. Place bowl over a pot with water (creating a double boiler). Cook mixture, while beating with electric hand mixer, until pale yellow, thick and has doubled in volume. Remove from heat and cool.
    2. Stir melted and cooled chocolate into yolk mixture and beat until fully incorporated and smooth.
    Eggs and sugar cooked and beaten over a double boiler.
    Melted chocolate combined with cooked eggs in a glass bowl.
    The start of french silk pie filling in a bowl.
    1. In a stand mixer, beat butter until light and fluffy. Add completely cooled chocolate mixture to the butter and continue to beat until fully combined, scraping down sides of the bowl.
    Beaten butter in a dish with a stand mixer.
    Butter and chocolate combined into a bowl with a stand mixer.
    1. In another mixing bowl beat together cream and vanilla extract.
    2. Fold whipped cream into chocolate mixture until fully combined.
    Whipped cream freshly whipped in a glass bowl.
    Whipped cream combined with chocolate in a bowl.
    French silk pie filling in a bowl.
    1. Pour filling into frozen crust.
    2. Place pie in the refrigerator to set.
    French silk pie in a pie dish waiting for the refrigerator.
    A freshly set french silk pie on a kitchen counter.
    Jump to Recipe

    Topping Ingredients

    Ingredients to make french silk pie topping.

    Topping Process

    1. In a mixing bowl combine cream, sugar and vanilla.
    2. Whisk mixture together until stiff peaks form.
    Cream, sugar, and vanilla in a glass bowl for french silk pie topping.
    Sweetened whipped cream in a glass bowl with a whisk in it.
    1. Top pie with sweetened whipped cream and a sprinkle of shaved chocolate. Serve.
    Whipped cream on top of french silk pie.
    French silk pie on a kitchen counter.
    Jump to Recipe
    A whole french silk pie with some plates in the background.

    Why is This Our Best French Silk Pie Recipe?

    We don’t mean to toot our own horn here, but we’ve been tweaking and perfecting this recipe for a long time for you guys and think we’ve really nailed it and here’s why:

    1. No Raw Eggs – unlike many other recipes you’ll find online, we ‘cook’ our eggs over a double boiler, so there’s no need to worry about raw eggs in your pie!
    2. Nilla Wafer Crust – most French Silk Pies call for a pie dough crust, but we think the Nilla wafer crust (with just a hint of cinnamon) is the best option for this pie. The butter, crumbly cookie crust pairs so well with the smooth and creamy filling. This is also a no bake crust, making this a no bake pie!
    3. Whipped Cream in the Filling – folding some (unsweetened) whipped cream into the chocolate pie filling really gives it an ultra smooth and light texture, while still maintaining the rich flavors.

    Tips and Tricks for French Silk Pie Success

    • Cooking the eggs over very low heat will ensure they don’t scramble (as well as eliminate any salmonella worries).
    • If the eggs do happen to scramble a little bit, don’t worry! Just push the mixture through a fine mesh sieve to separate the scrambled bits, before stirring in the melted chocolate.
    • It’s important to let the egg and sugar mixture cool before adding the melted chocolate and then again before adding it to the butter mixture, to prevent the filling from curdling.
    • Don’t over mix the whipped cream into the chocolate filling or the pie won’t set properly when chilled.
    Close up on a french silk with a slice taken out.

    Pie Crust Variations

    • You can substitute the nilla wafers for graham crackers in this recipe if you like a graham cracker crust!
    • You can also change out the nilla wafers for oreos. We love a good oreo cookie crust, and this recipe would taste amazing with that swap.
    • To make this pie gluten free change out any of the crust options with a gluten free option! We love how easy this pie is to make gluten free.

    Make Ahead and Freezing Instructions

    Make Ahead

    The entire pie can be made up to 1 day ahead of time and stored in the refrigerator.The crust and filling can be made up to 5 days ahead of time and wrapped in plastic wrap for up to 5 days.

    The day you’re ready to serve, make the whipped cream topping, top the pie, add the shavings and refrigerate for at least 1 hour before serving.

    Freeze Ahead

    The entire pie can be frozen for up to 3 months.

    To freeze: Place pie into freezer until fully frozen, then carefully and tightly wrap pie in plastic wrap and store in freezer for up to 3 months.

    To serve: Unwrap pie and place in the refrigerator overnight to thaw. Slice and serve.

    Jump to Recipe

    This French Silk Pie recipe is one of my favorite pies ever. It’s rich and creamy, but also light and fluffy. The whip cream topping, chocolate mousse like filling and buttery Nilla wafer crust, really do make pie perfection! You can’t go wrong with some bonus chocolate garnish of some chocolate curls or shavings either!

    A slice of french silk pie on a plate with a fork next to it.

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    A whole french silk pie with a slice taken out.

    French Silk Pie Recipe

    5 from 12 votes
    PRINT RECIPE Pin Recipe
    Our silky and chocolatey French Silk Pie recipe is a winner. Our French Silk Pie features a Nilla wafer crust, a perfectly creamy and smooth chocolate filling and topped with sweetened whipped cream and chocolate shavings. Perfect for any kind of celebrations, but easy enough to make just because.
    RECIPE BY Teri & Jenny
    Prep Time: 30 mins
    Cook Time: 25 mins
    Chill Time: 4 hrs
    Total Time: 4 hrs 45 mins
    Servings: 12

      INGREDIENTS  

    crust

    • 2 1/4 cups finely crushed Nilla Wafers from 1 (11oz) box
    • ¼ teaspoon cinnamon
    • 1/2 cup (1 stick) unsalted butter melted and slightly cooled

    filling

    • 1 cup superfine sugar
    • 4 large eggs lightly beaten
    • 8 ounces semi-sweet chocolate melted and cooled
    • 1 cup (2 sticks) unsalted butter, softened
    • 1 1/2 cups heavy whipping cream
    • 2 teaspoons vanilla extract
    • 1/4 teaspoon salt

    garnish

    • 2 cups heavy whipping cream
    • 1/3 cup superfine sugar
    • 1 teaspoon vanilla extract
    • 1 ounce shaved bittersweet chocolate

      INSTRUCTIONS  

    crust

    • Place Nilla wafer crumbs, cinnamon and melted butter into a mixing bowl and stir together until completely combined.
    • Pour mixture into the bottom of a 9” pie dish and press into the bottom and sides of the pan, in an even layer. Place crust in the freezer for at least 1 hour.

    filling

    • Place sugar and eggs in a heatproof bowl and beat together with an electric hand mixer.
    • Place bowl over a pot filled with 1 1/2 inches water simmering over low heat. Cook mixture, while beating with electric hand mixer, until pale yellow, thick and has doubled in volume, about 7 minutes. Remove from heat and cool.
    • Stir melted and cooled chocolate into the mixture and beat until fully incorporated and smooth. Remove from heat and set aside until mixture has completely cooled.
    • In a stand mixer, fitted with a paddle attachment (or in another mixing bowl and using electric hand mixer), beat butter until light and fluffy. Add cooled chocolate mixture to the butter and continue to beat until fully combined, scraping down sides of the bowl.
    • In another mixing bowl beat together cream and vanilla until stiff peaks form. Fold whipped cream into chocolate mixture until fully combined and mixture is light and fluffy.
    • Pour filling into frozen crust and smooth top. Place pie in the refrigerator for at least 4 hours or until filling has set.

    garnish/whipped cream topping

    • In a mixing bowl combine cream, sugar and vanilla. Whisk mixture together until stiff peaks just form (can use electric hand or stand mixer with whisk attachment).

    assemble

    • Remove pie from refrigerator and top with sweetened whipped cream and a sprinkle of shaved chocolate. Serve.

      NOTES  

    Tips and Tricks
    • Cooking the eggs over low heat will ensure they don’t scramble.
    • If the eggs do happen to scramble a little bit, don’t worry! Just push the mixture through a fine mesh sieve to separate the scrambled bits, before stirring in the melted chocolate.
    • It’s important to let the egg and sugar mixture cool before adding the melted chocolate and then again before adding it to the butter mixture, to prevent the filling from curdling.
    • Don’t over mix the whipped cream into the chocolate filling or the pie won’t set properly when chilled.
    Make Ahead
    • The entire pie can be made up to 1 day ahead of time and stored in the refrigerator.
    • The crust and filling can be made up to 5 days ahead of time and wrapped in plastic wrap for up to 5 days. The day you’re ready to serve, make the whipped cream topping, top the pie, add the shavings and refrigerate for at least 1 hour before serving.
    Freeze Ahead
    • The entire pie can be frozen for up to 3 months. To freeze: Place pie into freezer until fully frozen, then carefully and tightly wrap pie in plastic wrap and store in freezer for up to 3 months.
    • When ready to serve, unwrap pie and place in the refrigerator overnight to thaw. Slice and serve.
     
    Calories: 771kcal Carbohydrates: 51g Protein: 6g Fat: 62g Saturated Fat: 37g Cholesterol: 212mg Sodium: 184mg Potassium: 215mg Fiber: 2g Sugar: 37g Vitamin A: 1818IU Vitamin C: 1mg Calcium: 73mg Iron: 2mg
    CUISINE: Amercian
    KEYWORD: chocolate pie, Fench silk pie
    COURSE: Dessert

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    November 10, 2021 / 27 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    Reader Interactions

    November 10, 2021 / 27 Comments

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    1. Joell

      December 23, 2020 at 10:34 am

      When do you add the salt for the filling?

      Reply
      • Jenny Park

        December 23, 2020 at 2:12 pm

        Hi! Thanks for catching that! You add it to the cream and vanilla mixture before whipping it and folding it into the chocolate/egg mixture

        Reply
    2. Darrin

      November 25, 2020 at 4:30 pm

      5 stars
      So delish! I made this and ate a slice every night for a week and finished it myself!

      Reply
    3. Taylor

      January 28, 2019 at 6:23 am

      5 stars
      I made this for a friends pie competition and won! I gave you ladies all the credit. Thank you, it was delicious.

      Reply
    4. NickelandDime

      November 23, 2014 at 7:03 pm

      5 stars
      I made this pie today and it is excellent! My only issue was with the crust which calls for way too much butter for the amount of wafers. I bought the regular Nila Wafers and counted out 60 cookies. After adding 1and 1/2 sticks of melted butter the mixture was soggy. I added the rest of the cookies left in the box, which helped, but the resulting crust was still a little bit too moist. The crust is still delicious and the rest of the recipe turned out perfect. I highly recommend making this pie. Happy Thanksgiving

      Reply
    5. Kelly

      November 20, 2014 at 5:12 pm

      I’ve never tried French Silk Pie. Your recipe and photos make me want to make it immediately!

      Reply
    6. Tina @ Just Putzing Around the Kitchen

      November 20, 2014 at 6:12 am

      OMG this looks amazing! I’ve never had French Silk Pie (don’t know how it’s possible), but your pictures/recipe have convinced me that I need to get on it ASAP. :D

      Reply
    7. theoschraven.nl

      November 19, 2014 at 6:48 pm

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      Reply
    8. Debby Endicott

      November 19, 2014 at 4:09 pm

      Can this pie be frozen after it is assembled,but before the whip cream topping?

      Reply
    9. Eileen

      November 19, 2014 at 12:56 pm

      Ah yes, oddly positive childhood memories of Baker’s Square — although maybe they aren’t all that odd, considering the amount of pie we went through there. French silk was always at the top of my list too!

      Reply
      • Jenny Park

        November 19, 2014 at 1:00 pm

        I also have fond memories of Baker’s Square! Although I obnoxiously turn my nose up to Polly pies, etc, and I have no idea why! It’s probably the nostalgia :)

        Reply
        • Carl Reiter

          January 30, 2015 at 9:35 pm

          I loved the Baker’s French Silk Pie, but when they came out with the Caramel French Silk Pie, that was to die for!!

          Reply
    10. Millie l Add A Little

      November 19, 2014 at 12:49 pm

      How delicious and BEAUTIFUL!

      Reply
    11. Stefanie @ Sarcastic Cooking

      November 19, 2014 at 12:21 pm

      This is a fave in our family too! I never knew the ingredients were so simple. I was expecting some secret difficult to work with ingredient. Looove this. I am sure it will make an appearance at my family’s celebrations this holiday season.

      Reply
    12. Kelli @ The Corner Kitchen

      November 19, 2014 at 12:10 pm

      This looks simply stunning and absolutely delicious! I love the Nilla wafer crust!

      Reply
    13. Rachael | Spache the Spatula

      November 19, 2014 at 11:55 am

      Love your crust substitution! I never thought the traditional crust went with the pie anyway!

      Reply
    14. Averie @ Averie Cooks

      November 19, 2014 at 11:44 am

      A Nilla wafer crust, genius! What a gorgeous!!! pie!!! :) Pinned!

      Reply
    15. Jennifer @ Show Me the Yummy

      November 19, 2014 at 11:38 am

      Yes! I’m a huge fan of french silk pie filling, but I’ve always hated the crust! Loving the ‘Nilla Wafers :)

      Reply
    16. Jamie

      November 19, 2014 at 10:08 am

      Oh my! That’s one good lookin’ pie!

      Reply
    17. Abby @ The Frosted Vegan

      November 19, 2014 at 9:27 am

      Baker’s Square and French silk pie go hand in hand for me!!

      Reply
    18. raffaella

      November 19, 2014 at 9:11 am

      super goloso questo dolce, non trovo da me i Nilla wafer ma metterò dei biscotti secchi:-)
      bellissima ricetta!
      raffaella

      Reply
    19. Stephanie

      November 19, 2014 at 8:49 am

      Hi guys! Was wondering
      1. what Nilla wafers are
      2. what substitute could I use in place of it? We don’t have those from where I’m at

      Thanks :)

      Reply
      • Jenny Park

        November 19, 2014 at 9:04 am

        Hi Stephanie! Nilla Wafers are just sweetened, vanilla infused, crispy cookies…you can substitute them with sweet crackers/biscuits or Graham crackers!

        Reply
        • Stephanie

          November 19, 2014 at 2:44 pm

          Thanks Jenny! Can’t wait to try this :)

          Reply
    20. The Blonde Chef

      November 19, 2014 at 8:49 am

      French silk pie is just… my favorite! And these photos are having me craving a big piece for myself! Love the vanilla wafer crust!

      Reply
    21. Christy Thomas

      November 19, 2014 at 8:41 am

      I remember that same vision from Baker’s Square. We’d always go for lunch, but we were really going for pie. Yum!

      Reply
    22. Katrina @ Warm Vanilla Sugar

      November 19, 2014 at 8:31 am

      I still haven’t tried French silk pie. DEF need to make this recipe!

      Reply

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