Name: joanna gaines french silk pie
Prep time: 20 min
Cook time: 6 h 50 min
Total time: 7 h 10 min
Ingredients: 5 ounces chocolate wafer cookies (about 20-25 wafers); 1/4 cup granulated sugar (for crust); 4 tablespoons unsalted butter, melted; 2/3 cup granulated sugar (for filling); 2 large eggs; 2 ounces unsweetened chocolate, chopped; 1 teaspoon pure vanilla extract; 1/3 cup unsalted butter, room temperature; 2/3 cup heavy cream; 1/4 cup powdered sugar; Whipped cream and chocolate shavings for garnish

This velvety, mousse-like joanna gaines french silk pie is made with unsweetened chocolate, whipped fresh cream, and a rich cookie crust, ready after a few hours of chilling. The most satisfying moment is watching the pale whipped cream fold into the dark chocolate base, creating thick, luxurious ribbons of cocoa perfection. I love that this version cooks the eggs gently, giving you that classic silky texture without any of the raw-egg worry.

🤎 Why This Classic Works

I used to avoid making French Silk Pie because traditional recipes often call for raw eggs, which felt a bit risky for family gatherings. What I learned from this Magnolia Table method is that you can actually cook the sugar and egg mixture gently to 160°F before adding the chocolate. This step not only makes the pie safe to eat but also dissolves the sugar completely, ensuring the filling is perfectly smooth rather than gritty.

Another surprise was the crust choice. While a standard pastry shell is traditional, swapping it for a chocolate cookie crust adds a necessary crunch that balances the airy filling. It transforms the dish from a simple pie into a double-chocolate experience that feels restaurant-quality right in your own kitchen.

🌍 Why Is It Called French Silk Pie?

Despite the name, French Silk Pie is not French—it is a 100% American invention. The Origin Story: The pie was created in 1951 by Betty Cooper, a homemaker from Maryland. She submitted the recipe to the third annual Pillsbury Bake-Off, where it won second place (losing the grand prize to an “Orange Kiss-Me Cake”).

🍫 Joanna Gaines French Silk Pie Ingredients

For the Chocolate Cookie Crust:

5 ounces chocolate wafer cookies (about 20-25 wafers)
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted

For the Filling:

2/3 cup granulated sugar
2 large eggs
2 ounces unsweetened chocolate, chopped
1 teaspoon pure vanilla extract
1/3 cup unsalted butter, softened to room temperature
2/3 cup heavy cream
1/4 cup powdered sugar

For the Topping:

Extra whipped cream (optional)
Chocolate shavings or curls

🥮 How To Make Joanna Gaines French Silk Pie

Prepare the Crust: Preheat your oven to 350°F. Pulse the chocolate wafers in a food processor until they resemble fine sand. Add the 1/4 cup granulated sugar and melted butter, processing until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8 minutes, then let it cool completely on a wire rack.
Cook the Egg Base: In a small saucepan, whisk together the 2/3 cup granulated sugar and eggs. Cook over low heat, whisking constantly, until the mixture reaches 160°F on a candy thermometer and coats the back of a metal spoon. Do not let it boil or scramble.
Add Chocolate and Cool: Remove the pan from heat immediately. Stir in the chopped unsweetened chocolate and vanilla extract until smooth and melted. Set this mixture aside to cool for about 5 minutes (it should be warm but not hot).
Cream the Butter: While the chocolate cools, place the room-temperature butter in a stand mixer fitted with the paddle attachment. Beat on medium-high speed until it is pale and fluffy (about 3 minutes).
Combine Chocolate and Butter: Add the cooled chocolate mixture to the fluffy butter. Beat on high speed for about 5 minutes. This step is crucial—the mixture creates the structure of the pie and should become light and airy.
Whip the Cream: In a separate cold bowl, whip the heavy cream until it begins to thicken. Add the powdered sugar and continue whipping until stiff peaks form.
Fold and Chill: Gently fold the whipped cream into the chocolate mixture until no white streaks remain. Pour the filling into the cooled crust and smooth the top. Refrigerate for at least 4 hours (or overnight) until set. Top with extra whipped cream and chocolate shavings before serving.

📍 Recipe Tips

Temperature is Key: Your butter must be truly at room temperature before beating. If it is too cold, it won’t aerate properly; if it is melted or too soft, the filling will be greasy and won’t set.
Don’t Rush the Cooling: Let the egg and chocolate mixture cool for the full 5 minutes before adding it to the butter. If it’s too hot, it will melt the butter instantly and destroy the air bubbles you’re trying to create.
Use a Thermometer: Cooking the eggs to exactly 160°F ensures safety and texture. If you go too high, you’ll end up with sweet scrambled eggs, so keep the heat low and whisk constantly.
Blitz the Cookies Finely: For the crust, make sure there are no large chunks of cookie left, or the crust may crumble when you try to slice it.

☕ What To Serve With French Silk Pie?

This pie is incredibly rich, so it pairs best with beverages that can cut through the sweetness. A hot cup of dark roast coffee or an unsweetened espresso is the perfect contrast to the sugary, creamy chocolate filling.

If you want to add a fresh element, serve each slice with a few fresh raspberries or strawberries. The tartness of the berries balances the heavy chocolate flavor and adds a pop of color to the plate.

🔎 What Is The Difference Between Chocolate Pie And French Silk Pie?

The main difference is texture and technique:

Chocolate Pie: A cooked, stovetop custard or pudding. It uses cornstarch as a thickener, resulting in a dense, smooth, and jelly-like consistency.
French Silk Pie: An uncooked (or tempered) chocolate mousse. It uses a high volume of whipped butter and eggs, resulting in a light, airy, and “silky” texture that melts on the tongue.

🎚 How To Store Leftovers French Silk Pie?

In The Fridge: Because this pie relies on eggs and cream, it must be kept refrigerated. Store it loosely covered with plastic wrap or in a pie carrier in the fridge for up to 4 days.

In The Freezer: You can also freeze French Silk Pie for up to 3 months. Wrap it tightly in plastic wrap and foil. Thaw it in the refrigerator overnight before serving; do not thaw it at room temperature or the texture may weep.

💡 Can I Make French Silk Pie Ahead Of Time?

Yes, French Silk Pie is actually better when made ahead of time. Because it relies on a high butter content, it needs significant chilling time to set properly.

The Timeline

Ideal Window: Make it 24 hours in advance.
Minimum Chill: At least 6 hours. If you cut it too soon, the “silk” will be too soft and won’t hold its shape.
Storage: Keep it in the fridge for up to 3–4 days.

Pro-Tips for Make-Ahead

Wait to Top: For the best presentation, add the fresh whipped cream and chocolate shavings just before serving. If you must top it early, use a stabilized whipped cream (with a little gelatin or mascarpone) so it doesn’t weep or deflate.
Freezing: You can freeze French Silk Pie for up to 1 month. Wrap it tightly in plastic wrap and foil. Thaw it in the fridge overnight before serving.

FAQs

Is it safe to eat the eggs in this pie?

Yes, unlike traditional French Silk recipes that use raw eggs, this version cooks the eggs and sugar to 160°F. This pasteurizes the eggs, making the pie safe for pregnant women and children.

Can I use a store-bought crust?

Absolutely. While the homemade chocolate cookie crust is recommended for flavor, you can use a pre-baked store-bought graham cracker crust, Oreo crust, or a traditional pastry shell to save time.

Why is my filling grainy?

Graininess usually happens if the sugar wasn’t fully dissolved during the cooking step. Make sure you whisk the eggs and sugar over low heat until the mixture feels perfectly smooth between your fingers before adding the chocolate.

Can I use milk chocolate instead of unsweetened?

It is not recommended. The recipe contains a significant amount of sugar, so using unsweetened chocolate is necessary to balance the sweetness. Using milk chocolate would result in a pie that is cloyingly sweet.

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📊 French Silk Pie Nutrition Fact

Calories: 440 kcal
Total Fat: 28g
Saturated Fat: 16g
Cholesterol: 110mg
Sodium: 150mg
Total Carbohydrate: 42g
Protein: 5g