French Silk Pie Recipe | This may be the BEST DESSERT of all time

French Silk Pie is actually super easy to make, the hardest part is waiting for the chocolate filling to solidify. Yes, it’s hard and it …


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About the Author: Chef Billy Parisi


  1. The recipe in the video description is inaccurate – it omits a couple steps and an ingredient. Here is a corrected version, without the crust recipe, since you can use another recipe or buy a pre-made crust for that – I prefer Oreo 🙂

    French Silk Pie

    3 Cups of heavy whipping cream

    1 Cup of unsalted butter, softened

    4 Ounces of semi-sweet chocolate

    1/2 + 2/3 Cups of sugar

    1/2 Tbsp vanilla extract

    4 eggs (feel free to use pasteurized if raw eggs make you nervous)

    Whipped Cream:

    1. Add the heavy cream and 1/2 cup of sugar to a standing mixer with the whisk attachment and whisk on high speed until stiff peaks have formed, about 3 to 5 minutes.

    2. Divide the whipped cream into two containers, 1/3 in one and the remaining 2/3 in the other. Chill both in the refrigerator until it’s time to use it.


    1. Microwave chocolate (in a microwave safe bowl) for 1 minute. Stir and return to the microwave for 30 seconds. Stir and return to the microwave for 30 more seconds. At this point it should be melted. Set aside to cool to room temperature.

    2. Add the butter and sugar to a stand mixer with the paddle attachment and mix on high speed until the butter becomes light and fluffy, about 5 minutes.

    3. Add the vanilla and beat to incorporate

    4. With the mixer on slow, drizzle in the chocolate and mix to incorporate until the mixture is a consistent color

    5. With the mixer on slow, add in 2 of the eggs. Beat for 2 minutes before adding in the other 2 eggs. Beat for a further 3-4 minutes or until smooth and fluffy.

    6. Remove bowl from mixer and fold in the chilled 1/3 cup of heavy cream using a rubber spatula, until all of the white cream has been mixed in.

    7. Transfer the filling to a prepared pie crust and smooth out using a spoon or spatula.

    8. Chill in the refrigerator for at least 2 hours.

    9. Top off with remaining chilled whipped cream and add optional garnish of shaved chocolate.

  2. Discard pie crust!???!
    Put it on a cookie sheet. Sprinkle it with some wonderful cinnamon and sugar.
    Bake it until it is flakey and crispy.
    Very simple and quick, but also very delicious.
    We all waited, with great longing and anticipation, for grandma's left over pie crust cinnamon crisps.
    I think it's a crime to throw out those wonderful ingredients found in that delicious left over pie crust. My grandma would never, never do that.

  3. Chef, since this channel is aimed at novice cooks, I really do think you should have clarified within the ingredients list and on your website that you're using pasteurized eggs. Someone who's just learning to cook or bake would be clueless about this, and I know you don't want anyone to get sick or (Lord forbid!) die. Would you please edit your ingredients list above and your web site? I think this would be the prudent thing to do.

  4. This recipe looks super easy and delicious. How far in advanced can I make this? I ask because I’m making two for Christmas. One for family and one for a Christmas Day scheduled coworker. Thanks much.

  5. the eggs don’t become an issue? i’ve always been told not to eat raw eggs- i’ll definitely try this though. Would this work as a cake filling of sorts? just curios, thanks chef!

  6. Wow, thank you for this recipe!!! I made this recipe last night and it was a HUGE HIT!!! It was creamy, delicious and so chocolatey!!! I subscribed to your channel and I look forward to making more of your delicious recipes!! = )

  7. Hi Chef, I made this for friends this weekend. Hit it out of the park. They loved it, however, I think my husband is in love with it. Love you and your videos. Stay well🇨🇦

  8. I've made this exact recipe but without adding the 1/2c whipped cream — it still turned out great. Will need to add the whipped cream next time. As for the raw eggs, I've made this pie over the past 30 years and not a single person got sick from salmonella!

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