This decadent French Silk Chocolate Pie is five great things wrapped into one…light, silky, thick, rich, and oh so chocolatey.  Oh, and don’t worry the eggs get cooked in this version, so don’t be afraid to eat the whole pie in one sitting!

French Silk Chocolate Pie.

French Silk Chocolate Pie is one of those vintage refrigerator pies that a lot of people shy away from making these days.  Why?  Because this pie usually calls for raw eggs.  This doesn’t concern me since I’ve been eating recipes containing raw eggs for many years.  However, many people have concerns about consuming raw eggs, so if you’re one of them, stop worrying.  This modern-day version of French Silk Chocoalte Pie calls for cooking the eggs to a safe temperature of 160 degrees.

French Silk Chocolate Pie.

I’m not sure why this pie is called “French” Silk Pie since it originated in America, and was created by Betty Cooper in 1951.  It’s an old-fashioned icebox pie that rarely gets made today because so many people are afraid of eating raw eggs.

How I made this easy pie…

I started by whipping some heavy whipping cream until it formed stiff peaks.  Then I refrigerated it while prepping the rest of the pie.

Next, I melted some good quality bittersweet chocolate and set it aside to cool.  I used Ghirardelli 60% cacao.

Making the eggs safe…

Top Left – I added the eggs and sugar to a large heatproof bowl and placed it on top of a pan of simmering water, making sure the bottom of the bowl didn’t touch the water.  I used a hand mixer and immediately started beating the mixture.  Why?  Because we’re only wanting to heat the eggs until they are safe to eat.  We don’t want to cook them into pieces of scrambled egg.  If you don’t beat the egg mixture while bringing it to a safe temperature it will cook into pieces of just that, “cooked” egg.

Top Right – Once the egg mixture reached a safe temperature of 160 degrees I removed the egg mixture from the heat.

Bottom Left – I beat the egg mixture on high until it was completely cooled.  As you can see it’s yellowish in color.

Bottom Right – I continued beating the mixture until it was fluffy and much lighter in color.

The Chocolate

Top Left – The bowl of melted chocolate.

Top Right – I added the melted chocolate to the egg mixture and mixed it with a hand mixer until it was well combined.

Bottom Left – I used a spatula and gently folded in the whipped cream.

Bottom Right – It’s important here, to make sure you keep folding until there are no longer any white streaks left but make sure you don’t keep folding past that point.

French Silk Chocolate Pie.

I’m not sure why this pie is called “French” Silk Pie since it originated in America, and was created by Betty Cooper in 1951.  It’s an old-fashioned icebox pie that rarely gets made today because so many people are afraid of eating raw eggs.

Make this silky, sinfully delicious pie for the Chocolate Lovers in your life.

You might also like…

Old Fashioned Chocolate Cream Pie and Chocolate Caramel Whipped Cream Pie.

If you make this recipe please rate it below, and leave a comment on how you liked it. I love getting your feedback. 🙂

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French Silk Chocolate Pie

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  • Author: Cindy @ My Country Table
  • Prep Time: 15 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 25 minutes
  • Yield: 8 Slices 1x
  • Category: Pies
  • Method: Cook
  • Cuisine: American


This pie is five great things combined into one delicious dessert…light, silky, thick, rich, and oh so chocolaty!!


Units Scale
  • 1 cup heavy whipping cream, cold
  • 3 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 bag Ghirardelli Bittersweet 60% Cacao Chocolate Chips, 12 ounces
  • 1 tablespoon pure vanilla extract
  • 1 stick unsalted butter, cut into cubes
  • 1 9-inch deep dish pie shell, baked and cooled. Here’s the flaky pie crust recipe I used.
  • Sweetened whipped cream for garnish
  • Chocolate shavings or curls for garnish


  1. Make sure you have your prebaked pie crust ready for the filling.
  2. Melt the chocolate:  Break the chocolate into pieces and add them to a medium bowl.  Microwave the chocolate for 30-second intervals until melted.  Allow the chocolate to cool.
  3. Whip the heavy whipping cream:  Add the cream to the mixing bowl of a stand mixer fitted with the whisk attachment or use a hand mixer.  Whip on medium speed until mixture becomes foamy, about 30 seconds.  Increase speed to high and whip until the cream forms stiff peaks, about 2 minutes.  Transfer the whipped cream to a small bowl and refrigerate.
  4. Beat the eggs:  Add an inch of water to a medium saucepan.  Bring just to a simmer and turn to medium-low heat.  Add the eggs and sugar to a large heatproof bowl.  Place the bowl over the saucepan, making sure the bottom of the bowl does not touch the water.  Using a hand mixer, beat the mixer on medium speed until the egg mixture is thickened and reaches 160 degrees on a thermometer.  This will take about 8 minutes.  (See illustrated steps above this recipe).  Note:  This step is necessary for anyone who is afraid of consuming raw eggs.  Remove the egg mixture from over the simmering water.  Continue beating the egg mixture, on high speed, until the mixture is cooled to room temperature and fluffy.  This takes about 8 minutes.
  5. Beat, fold, cool: Add the melted chocolate and the vanilla to the cooled egg mixture and beat on medium speed until incorporated.  Add the butter, a few pieces at a time, while beating on medium speed until well combined.  Using a spatula, fold in the whipped cream until there are no streaks of white remaining in the chocolate mixture.  Transfer the filling to the prepared pie shell.  Refrigerate at least 3 hours or overnight before serving.
  6. Optional, serve with dollops of sweetened whipped cream and chocolate shavings.


  • *Prep time does not include chilling.  Pie should be refrigerated for at least 3 hours before serving.
  • Recipe adapted from Cook’s Country