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This easy French Silk Pie recipe is egg-free! No eggs makes it simple to make. It’s the perfect chocolate pie recipe!
IT’S PI DAY!!! Yep: it’s March 14 (aka 3.14), my favorite day. To celebrate I’m making PIE!
I’ve always loved French Silk Pie. When I was a teenager we’d frequent Baker’s Square in San Bruno (often late at night) and I’d order mashed potatoes with gravy and a slice of French Silk Pie. (And I wonder why I gained 15 pounds my senior year, lol.)
(Also: nothing has changed. I still love mashed potatoes and gravy more than life.)
Baker’s Square French Silk Pie was magical: creamy chocolate, whipped cream, and a delicious crust. I was a crust snob even then! I’d eat French Silk Pie everywhere it was available (we also frequented Heidi’s Pies) but none could compare to the one at Baker’s Square.
My only problem with making French Silk Pie from scratch is that it’s made with raw eggs. That always freaks me out; I don’t even like making meringue unless I’m cooking the egg whites over a double boiler. Unless you make French Silk Pie with pasteurized eggs you’re tempting fate (and even then it freaks me out). That’s why, a few years ago, I developed an eggless French Silk recipe.
That’s right: French Silk Pie without raw eggs!
I originally made the French Silk filling to put on top of brownies and stuff in cupcakes, and then I decided I needed to post an actual French Silk Pie. So I am posting my EGGLESS French Silk Pie and hope that you love it – and that the haters don’t get on my case.
(I can hear them now: this isn’t French Silk, DOROTHY. This is chocolate pie. GET IT TOGETHER DOROTHY!)
Whatevs, I’m calling this what it is:
This is my favorite French Silk Pie Recipe made easy with just a few ingredients and made in no time at all!
French Silk Pie starts with a fabulous crust. Now, I encourage you to use my all butter pie crust recipe because it’s the best one you’ll ever eat. However, if you don’t have the time or want to make a pie crust from scratch, it’s ok to start with a refrigerated crust from the grocery store. (Do yourself a favor and buy Pillsbury, okay? The store brand ones are not good, believe me.)
Once you have your crust, you’re going to blind bake it according to my directions. It’s simple and foolproof and it won’t roll up on itself and collapse in your pan.
Then, it’s time for the French Silk Pie filling!
How do you make French Silk Pie without raw eggs?
It’s easy and you just need a few ingredients:
- Cream Cheese
- Semi-sweet baking chocolate
- Vanilla extract
- Cool whip and/or whipped cream
That’s right: just FOUR INGREDIENTS are in this easy French Silk Pie Recipe!
Once you beat together your melted chocolate and cream cheese, you fold in your whipped cream or whipped topping. Then top the pie with more whipped cream and chocolate shavings (or cocoa powder) and you have the perfect EGG-FREE French Silk Pie!
This is perfect for PI DAY or any day that’s a PIE DAY! (Get it, lol. EVERY DAY is Pie Day in my house!!)
Tips for making the best Easy French Silk Pie:
- Make sure your cream cheese is room temperature.
- Use a good quality baking chocolate: I like Baker’s or Ghiradelli. They sell the bars of baking chocolate in the baking aisle near the chocolate chips.
- I like using Cool Whip in my pie (whipped topping is less finicky and holds the pie together better than fresh whipped cream). BUT – I like topping my pie with my perfect whipped cream recipe because it tastes better than whipped topping. See the recipe notes for instructions.
- Chill for about an hour before serving. This freezes well too (if you use Cool Whip for the filling).
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French Silk Pie
- 1 recipe All butter Pie Crust or from the store
- 8 ounces cream cheese softened
- 4 ounces 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
- 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.
- 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.
**Did you make this recipe? Don’t forget to give it a star rating below!**
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Last Updated on September 28, 2020
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!!!