French Silk Pie

Total Time:
3 hr
40 min
2 hr 15 min
5 min

1 pie

  • Crust:
  • 12 graham crackers (the 4-section large pieces)
  • 1/3 cup butter, melted
  • 1/3 cup sugar
  • Filling:
  • 4 ounces unsweetened baking chocolate
  • 1 1/2 cups sugar
  • 1 cup (2 sticks) salted butter, softened but still cold
  • 1 teaspoon vanilla extract
  • 4 eggs, cold
  • Topping:
  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • Piece of semisweet chocolate, for grating
Watch how to make this recipe.

For the crust: Preheat the oven to 350 degrees F.

Crush the crackers in a food processor or resealable bag. Pour them into a bowl and stir in the melted butter and sugar. Press into a pie pan and bake until golden and set, 5 minutes. Remove from the oven and set aside to cool slightly.

For the filling: In a small microwave-safe bowl, melt the baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.

It is important for the bowl and ingredients to be cold for the next stage of making the filling--to get the right texture and result. In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy, 1 to 2 minutes.

When the melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined (on a stand mixer, you will be using the whisk attachment).

Turn your mixer to a medium speed and over a period of 15 to 20 minutes, add in the 4 cold eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours (preferably longer).

For the topping: Add the heavy cream and sugar to the bowl of an electric mixer fitted with the whisk attachment and whip until it is stiff. Cover the pies with a thick layer of cream. Grate the semisweet chocolate over the top.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

View All

Cooking Tips
More Recipes and Ideas
4.6 34
Absolutely perfect recipe! After making one for myself (and loving it) I decided to make several more for my immediate family. I made 4 overall and even though I did have some trepidation in the beginning (because I had never made a french silk pie before) over the consistency, it came out so much nicer than I had expected! I love this recipe and plan on making many more for future events. item not reviewed by moderator and published
I made Ree Drummond's French silk pie recipe.  It was outstanding!  My only criticism is that despite the fact that I whipped the filling on medium speed in my Kitchen Aid mixer (per the directions), the filling turned out much thinner than it shows on the video.  I don't know why.  I chilled both the beater (the whip attachment, as instructed) and the metal bowl thoroughly.  The mixture started out thick after I put the first egg in the bowl, but after I put the second egg in, it  thinned out.  It remained  approximately that thin as I put in the third and fourth eggs, each about five minutes apart.  Chilling the mixture thickened it up some, but it was never as thick as it showed in the video. item not reviewed by moderator and published
This pie was incredible! I am gluten intolerant and have been craving a french silk pie. I found a wonderful pie crust recipe and then found this recipe. I did not chill the bowl for only about 10 minutes and the chocolate may not have cooled down enough, but did not matter. This fluffed up, was creamy and set very well. I did not make the cream topping but added real whip ... was ok. So afterwards, when there was half the pie left I made the topping. This needs the topping from the recipe. As I said this is incredible! I LOVE this pie and will definitely make it again. item not reviewed by moderator and published
I've done this pie 2 times already. The first time I did it with the hand mixer and it didn't set up right. Now I have a my kitchen aid and if you follow what she says it works out perfectly!! I'm not sure why people say it is grainy?? I beat the butter and sugar until it's dissolved and there was no issue. Other than that, its a wonderful tasting pie! Husband and kid approved!! item not reviewed by moderator and published
I pasteurized the eggs prior and put the sugar in the food processor to make it finer. In addition, I actually did not let the chocolate cool down as long as it probably should have, but that did not seem to affect the recipe other than maybe provide a little bit of heat to melt the sugar. My bowl was in the freezer for at least 40 min. prior to starting the mixing. I tasted the filling and it looks silky smooth. I don't see that it is grainy at all. It is silky deliciousness and just the right texture. Can't wait to eat the whole pie! item not reviewed by moderator and published
First Time making this and it came out perfectly, plus it was easy! item not reviewed by moderator and published
My second time attempting this recipe and it did not fluff up? Very runny. Followed recipe to letter. Both times when adding the eggs the mixture initially started fluff but after adding the third and fourfh eggs it was runny. Any ideas what the issue could be? item not reviewed by moderator and published
I felt obligated to post a comment after reading some of those mean spirited ones. Who does that? Shame on you!!!! The Pioneer Woman is one of my favorite cooking shows. Love the way she incorporates family, friends, and ranch into her episodes. She is my "go to person" when I need a recipe. Anyone who watches her show or reads her blogs knows what a kind hearted person she is. A true fan and protector!!!! Oh...the pie is good, too! item not reviewed by moderator and published
Tasty, but mine never set. Anyone have any ideas on what went wrong? item not reviewed by moderator and published
This review has been deleted item not reviewed by moderator and deleted
I used pasteurized eggs to make it safer to eat. item not reviewed by moderator and published
Made this for family loved it! Have made it a couple times since. Will be making it again for Easter! No issues with it being grainy--followed the recipe exactly. I gain 5 lbs. just thinking about how yummy it is! :) item not reviewed by moderator and published
The best chocolate pie ever! Very creamy, a wonderful chocolate taste and not too sweet. I use a premise chocolate crumb pie crust which makes this recipe even easier! My kids love this! I always use pasteruzied eggs for raw recipes with my kids. item not reviewed by moderator and published
The flavors were really amazing but I could not give this recipe 5 stars because the mixture was grainy. I actually stopped halfway through the egg mixing process and put it in the oven for a few minutes to melt it somewhat. I recommend melting the chocolate over a double boiler and only letting it cool slightly before adding it to the mixture. Then you'll know it's warm enough to melt the sugar. item not reviewed by moderator and published
It was delicious !! I followed the directions but I didn't chill the bowl prior. I let the melted chocolate cool but didn't wait until it was cold. Unlike the other reviews , I didn't have any issues. It wasn't grainy. Maybe they need to mix theirs more? It was enough chocolate. My boyfriend helped me and we had a ton of fun! We love Ree's recipes. item not reviewed by moderator and published
I used the eggbeaters and a regular baked pie shell. When making the pie, I felt the chocolate and butter mixture were too runny, so I placed them in the refrigerator to cool it before adding the "eggs." I think that helped also making the pie blend better. Was a great hit and I'll definitely be making this again. item not reviewed by moderator and published
I substituted 3 tbsp unsweetened cocoa powder and 1 tbsp per ounce of unsweetened chocolate, and that totally solved the grainy issues that were coming up with using melted chocolate. item not reviewed by moderator and published
While I thought this recipe would be easy it turned out to be a pain. Working with the ingredients as cold as the author indicates is not favourable to working with chocolate, which instantly seizes up with the cold. Secondly, the texture is so grainy it's like eating sugar straight out of the package. Finally, there just isn't enough chocolate. Four scant ounces is enough to turn the butter sugar mixture a light tan. I don't know about you, but if I'm going to eat a chocolate anything I want the star to be chocolate enhanced by all the other flavourings that are in the dessert. There was no flavour only grit. My suggestion would be to prepare a French Chocolate Silk Pie the 'hard' way with the making of the custard. The texture will be smooth and creamy, the eggs will be cooked and up the chocoolate. item not reviewed by moderator and published
My first-ever French silk pie recipe. On the plus side, the flavor is divine—rich and creamy without being dense and cloying. It's also easy to make. But I should have trusted my instincts and worked only with room temperature ingredients and utensils. Because once the cooled, melted chocolate hit the chilled butter/sugar mixture and the cold of the bowl, it seized up and formed a film around the bowl. At that point I should have removed the mixture, cleaned the bowl, and then proceeded with the eggs. But I didn't, and with each mixing-in of the eggs, very small bits of that chocolate film melted back into the mixture and formed tiny little grainy bits. Although delicious and edible, this is not quite the mouth feel I was going for. Live and learn; next time work only with room temperature everything. And also probably just use my trusty chocolate mousse recipe, whose texture and taste very nearly mimics this, but with no grain—and the eggs are cooked to boot. item not reviewed by moderator and published
Made it last Thanksgiving 2012 to impress my in laws and did I ever!!!! They thought I was a master baker!!! Thank you for your recipe and I am making it again today for this Thanksgiving 2013 ! Love all the recipes I have tried from you!! item not reviewed by moderator and published
I absolutely LOVE this recipe! Saw it on the show and had to make it! My dad who isn't a big dessert guy LOVES IT! Also impressed my grandmother! It's definitely a keeper for me! Dad asks for it on occasions or just because! item not reviewed by moderator and published
Loved this pie and so did my whole family. I used pasteurized eggs just to be safe. Awesome pie!! item not reviewed by moderator and published
I made this pie today using organic sugar. The taste of the filling is delicious, but the texture is grainy. I've done some reading about baking with organic sugar and the next time I will try putting the sugar in the food processor first to get a finer grain sugar. I also used a different crust - the frozen pie crust from Trader Joes and it was very good. item not reviewed by moderator and published
This was so good! Everyone in the family loved it. item not reviewed by moderator and published
I was a bit concerned about using raw eggs. I did a bit if research and found that my local supermarket carried pasteurized eggs thus reducing the potential of salmonella. The results we've great . item not reviewed by moderator and published
Delicious! A little slice goes a long way! Definitely a "keeper"! item not reviewed by moderator and published
The only thing 'intermediate' about this recipe is really the fussiness of adding the eggs, I think. And that's more time-consuming / remembering than difficult cooking - so don't let the recipe level deter you from trying this. I just made it with the graham cracker crust and it won 'best tasting pie' at our church fall festival! The chocolate is intense without being overpowering and the texture is indeed silky & smooth. Love it! Definitely a keeper. Thank you, Ree! I told everyone I used a Pioneer Woman recipe and they had to watch your show if they didn't already. ;- item not reviewed by moderator and published
My husband can't stop saying how good this pie is!! Thanks Ree item not reviewed by moderator and published
This is delicious, but I agree, use Melissa D'Arabian's baked pie crust. So much better. item not reviewed by moderator and published
I've made this many times, however using raw eggs is very dangerous. I make it with egg beaters. Use 1 cup of egg beaters and add only 1/4 cup at a time and beat that in well before adding another 1/4 of a cup. The recipe I use came from a magazine and it is soooo delicious. It tastes like chocolate mousse, so light and fluffy. I also put mine in a baked pie crust as my husband does not like graham cracker crust. Try it exactly as the recipe says only use the egg beaters. My bet is you will give it 5 stars. Eating raw eggs can make you very sick. Even Ree said she would not make it her way for the very young or old but really anyone can get sick on raw eggs. They could contain salmonella. Please don't get sick because of a recipe. It's not worth it. item not reviewed by moderator and published
Awesome!! I just placed my pie in the refrigerator but let me tell you the chocolate filling tastes like light, chocolate devine, goodness!!! My husband and I were watching this episode and he was drooling!! So, being the good wife that I am, I made it for him as a surprise for tonight dessert! This was simple to make because the mixer did all the hard work. : I cleaned my kitchen and made Giada's snow pea and cucumber salad while the mixer worked it's magic!! Thank you Ree, this is a keeper!!!! OK so we just ate this pie for dessert. The graham cracker crust did not come out right and I follwed directions completely. The chocolate was very chocolaty. For chocolate lovers thats a bonus, for me not so much. I did however make this for my husband and he loved it! : Next time I will make it with a pie crust rather than the graham cracker crust. item not reviewed by moderator and published
This was really easy to make (a bit time consuming but Ree said that. It was scrumptious and my husband loved it! Definitely a keeper. item not reviewed by moderator and published
Oh.My.Gosh! This is so rich and smooth and decadent. I love everything about this recipe. Everyone loved this pie and the Hubby had seconds. Very delicious! item not reviewed by moderator and published
I made the pie this afternoon next time I will add 1 cup of sugar only. It came very silk and delicious. My Hubby had 2 servings. item not reviewed by moderator and published
Wonderful and very easy to make. Haven't had the pie yet per se, but tasted the filling as it's in the fridge now. Hubby can't wait to eat it ... have never made a silk pie so easily. Thanks Ree!!!! item not reviewed by moderator and published
I don't know if this was your problem, but I am continually surprised by my friends who use whatever sized eggs they have around, which is usually extra large or even jumbo. Recipes are formulated for large egg, and in a recipe like this, with a large proportion of eggs, the size could make a significant difference. A large egg yields 3.25 tbsp of raw egg, while an extra large yields 4 tbsp., so after adding 4 eggs, you actually had 3 tbsp. more liquid than the recipe probably called for. item not reviewed by moderator and published
I agree with you dennyliz! I thinks she's great and all her recipes are wonderful item not reviewed by moderator and published
I saw one time I think on her blog it says if it does not set up put the entire bowl in the frig until it firms up whip it again until fluffy. I tried that and it worked. item not reviewed by moderator and published
So sad for you! She is a real, beautiful woman! You must be jealous!, item not reviewed by moderator and published
Did you make the recipe or just rate the cook? There are so many chefs/cooks to choose from, obviously Ree is not your cup of tea, so choose another. Making a comment about it is kind of pointless. She has her followers, and while her accent/speaking style is not perfect (nor should it be!), she presents tasty recipes that help others put something tasty on the table for the ones they love. There is the sayin, "If you can't say something nice, don't say anything at all!" Good luck to you. item not reviewed by moderator and published
Don't you mean....If you can't say somethin' nice, don't say anythin' at all? ;-) I love Ree and love watching her show. She makes everything look so easy and it's plain to see how kind-hearted she really is. item not reviewed by moderator and published
According to the CDC, if you're older than 5 years of age, then your risk of getting salmonella from eggs is only .00836%; not much worse than catching salmonella from raw fruits or veggies. Pasteurized eggs reduce this risk even further. Even most of these cases come from improper storage or handling. If you're still worried, rinse the exterior of the egg with warm water and a mild detergent as the exterior of the shell is most likely to contain any salmonella bacteria. item not reviewed by moderator and published

Not what you're looking for? Try:

Chocolate Silk Pie

Recipe courtesy of Food Network Kitchen