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A French Silk Pie is the perfect easy chocolate cream pie recipe! The filling is rich, smooth, creamy, and super chocolatey with fresh whipped cream on top and no eggs. I call it a heavenly pie recipe!
I love this recipe because there are only five ingredients and it is easy to quickly make! This chocolate cream pie is easier to make than a normal cream pie because there are no eggs but the filling is just as silky smooth as a custard or pudding pie.
With an all butter pie crust and a chocolate cheesecake filling, this pie is rich and deep chocolate in flavor which pairs great with the pastry crust and whipped cream topping.
How to make French Silk Pie
- All butter Pie Crust: Make my homemade all butter pie crust recipe or buy one from the store. Or use an Oreo crust instead!
- Cream Cheese: This is the body of the pie since we’re not making custard.
- Semi-sweet Baking Chocolate: Gives all the chocolate flavor. Buy baking chocolate in the baking aisle – buy good quality like Baker’s or Ghirardelli.
- Cool Whip: Adds on top for a super fluffy pie! You could also use whipped cream!
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How to store French Silk Pie
This pie will last about a day or 2 in the refrigerator. I don’t recommend freezing it.
Expert Tips
- I prefer using cool whip as my filling and topping, but you could use whipped cream as well. Make my homemade whipped cream recipe. Be very careful when you’re folding in fresh whipped cream so you don’t break it. Cool whip will make this a foolproof pie.
- The pre-made Pillsbury crusts are the best store-bought ones. Or use a no-bake crust if you prefer.
- Tips to make sure your pie sets: make sure your chocolate is cooled and do not mix in the cool whip – fold it in. Pies made with whipped cream will be less stable.
French Silk Pie Recipe
Recipe Video
Ingredients
- 1 recipe All butter Pie Crust or from the store
- 8 ounces (226g) cream cheese , softened
- 4 ounces (57g) semi-sweet baking chocolate plus more for garnish
- 1 teaspoon vanilla extract
- 16 ounces Cool Whip or about 6 cups freshly whipped cream, see note
Instructions
- Blind Bake your pie crust according to my tips. (SEE NOTE)
- Place baking chocolate in a small bowl and microwave according to package directions until melted and smooth. Let cool for 5 minutes.
- Beat cream cheese with a hand mixer until smooth, then mix in melted chocolate until smooth. Add vanilla and mix until combined, then stir in half of the Cool Whip (8 ounces).
- Place mixture in pie. Cover and chill for at least 4 hours before slicing and serving. Before serving, top with the rest of the whipped topping or whipped cream and chocolate shavings or a dusting of cocoa powder. Store loosely covered in refrigerator.
Recipe Notes
- Blind Baking Pie Crust instructions HERE.
- I prefer to make the pie with cool whip (add 8 ounces as instructed in step 2). However, I like topping my pie with fresh whipped cream. Use my perfect whipped cream recipe and 1 (8 ounce) container Cool Whip do make the pie this way.
Recipe Nutrition
How to make Chocolate Cream Pie
- Blind Bake your pie crust according to my tips.
- Place baking chocolate in a small bowl and microwave according to package directions until melted and smooth. Let cool for 5 minutes.
- Beat cream cheese with a hand mixer until smooth, then mix in melted chocolate until smooth. Add vanilla and mix until combined, then stir in half of the Cool Whip (8 ounces).
- Place mixture in pie. Cover and chill for at least 4 hours before slicing and serving. Before serving, top with the rest of the whipped topping or whipped cream and chocolate shavings or a dusting of cocoa powder. Store loosely covered in refrigerator.
Am I reading it correctly, the only sweetener is what’s in the choc chips?
Yes, the cool whip is sweet too. If you find that the mixture isn’t sweet enough, you can add some powdered sugar before adding it to the crust.
I made this pie yesterday. I did add 1/3 cup of powdered sugar for a little extra sweetness. It turned out perfectly! I love this pie and will make again!
This is too bitter. When I have a craving for sweet this is not satisfying. It isn’t sweet at all.
You could add some powdered sugar next time, if you want it sweeter.
I have made this for my siblings as a birthday gift, a treat for Mother’s Day, and to fulfill chocolate lover’s cravings at Thanksgiving. So easy and quick to make, and my family asks for it all the time now! So glad I found this recipe, thank you!!!
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