Joanna Gaines’ French Silk Pie Recipe: Classic Chocolate Silk Pie

French Silk pie is time-consuming but absolutely worth the effort. It took me nearly two hours to prepare this version, then the pie sets overnight so the chocolate filling becomes thick, smooth, and wonderfully creamy.

While making this pie I enjoyed experimenting with a recipe I’d never tried before: Joanna Gaines’ French Silk Pie. The process is a little involved, but it’s a great project for an afternoon and yields a seriously decadent dessert.

Joanna Gaines recently expanded into cooking content on her network. In a recent preview episode filmed at her home, she shared several recipes including chili, zucchini bread, and this French Silk Pie. I was inspired to recreate it at home and loved how rich and chocolatey the final pie turned out.

Ingredients Needed

• Granulated sugar — the standard sugar used for baking.
• Eggs — use large eggs; organic or free-range if you prefer.
• Unsweetened chocolate, chopped.
• Pure vanilla extract — use pure vanilla for the best flavor.
• Unsalted butter, at room temperature.
• Heavy cream (36–40% milk fat) — for richness and smooth texture.
• Powdered sugar — also called confectioners’ sugar.
• 1 prebaked 9-inch pie crust or tart shell — a traditional pastry crust works well; you can substitute a chocolate cookie crust for extra chocolate flavor.
• Whipped cream and shaved dark chocolate (optional), for garnish.

Chocolate curls: To make curls, melt chocolate with a little vegetable or coconut oil, spread it thinly on a sheet pan, chill until set, then scrape with a sharp spatula to form curls.

See the recipe card below for exact measurements and the full ingredient list.

How to Make French Silk Pie

In a small saucepan, whisk together the granulated sugar and eggs until smooth. Cook over low heat, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat. Stir in the chopped chocolate and vanilla until melted and well combined. Let cool for about 5 minutes.

In a stand mixer fitted with the paddle attachment, cream the room-temperature butter on medium-high until light and fluffy. Add the cooled chocolate mixture and beat on high until the mixture is light and airy, about 5 minutes.

In a separate bowl, whip the heavy cream on medium-high until it begins to thicken, about 3–4 minutes. Add powdered sugar and start on low, then increase speed to medium-high until stiff peaks form. Fold the whipped cream gently into the chocolate-butter mixture until evenly combined.

Pour the filling into the prebaked pie crust or tart shell, smoothing the top. Refrigerate until fully chilled and set — at least 4 hours, preferably overnight.

Before serving, garnish with whipped cream and shaved dark chocolate if desired. Store the pie covered in the refrigerator for up to 3–4 days.

Pro Tips for French Silk Pie

• Bring ingredients to room temperature to ensure a smooth, cohesive filling.
• Beat the filling thoroughly — the light, silky texture depends on proper mixing.
• Chill fully — refrigeration is essential for the filling to firm up and develop its rich texture.
• Choose quality chocolate — since chocolate is the star, use the best you can for superior flavor.

Storage Tips for French Silk Pie

Keep the pie covered in the refrigerator for up to 3–4 days. If storing slices, use an airtight container to prevent the pie from absorbing other fridge odors and to keep the texture fresh.

Other Recipes You Might Like

If you tried this French Silk Pie or any recipe on my site, please leave a star rating and share your notes in the comments — I love hearing from you! Follow along on TikTok @jennarecipediaries.

Joanna Gaines – French Silk Pie

• Author: Jenna
• Prep Time: 20 min
• Cook Time: 10 min
• Total Time: 30 min
• Yield: 8 servings
• Category: Medium
• Method: No Bake
• Cuisine: American