Sinful French Silk Pie Recipe

As the holiday season kicks off, we here at Metro Parent thought it was the perfect time to share some of our favorite family recipes with you. If you’re looking for a dessert idea that’s different, try making French silk pie this year. Here, editor-in-chief Julia Elliott gives you her recipe – and the story behind it.

The story

I know that pumpkin is all the rage, but I’ve never been a big fan of pumpkin pie. The denseness and heavy pumpkin flavor of this ubiquitous holiday “favorite” was never a hit for this certified sweet lover. Enter the holy grail of the holiday table, at least for the Elliott family – French silk pie. The first time we had it was at the old Bakers Square restaurant/bake shop in Warren. Its light-yet-rich, milk chocolatey melt-in-your mouth filling combined with a crunchy buttery crust was the most amazing thing we’d ever tasted – until we decided to make our own. This recipe I humbly submit is better than Bakers Square, and if you have chocolate lovers in your family or anyone with a pulse, for that matter, they will love it as much my family does. One important note: Make the homemade whipped cream. Once you have it, the stuff in the can will taste like sweet noxious sludge. Trust me. It’s worth it.



  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup white sugar
  • 6 Tbsp. salted butter, melted


  • 4 oz. unsweetened baking chocolate
  • 1 cup (2 sticks) salted butter, softened
  • 1 1/2 cups white sugar
  • 1 1/2 tsp. pure vanilla extract
  • 4 whole large eggs

Whipped cream

  • 2 cups heavy whipping cream
  • 4 Tbsp. powdered sugar
  • 1 tsp. pure vanilla extract



  1. Mix graham cracker crumbs, sugar and melted butter. Press into a 9-inch pie dish.
  2. Bake at 375 F for 7 minutes or until starting to turn golden brown. Let cool completely.


  1. Melt chocolate in microwave safe bowl or in double boiler on stove. Set aside to cool.
  2. With electric mixer, beat butter and sugar until fluffy (about 2 minutes); then pour melted chocolate into mixture. Add vanilla.
  3. Beat thoroughly with the whisk attachment.
  4. Set mixer at medium speed and add eggs one at a time, beating 3-4 minutes and scraping the bowl with each egg addition.
  5. Give mixture one final beating with spatula and pour into prepared pie shell.
  6. Chill at least 3 hours.

Whipped cream

  1. Pour cream into chilled mixing bowl and add the sugar and vanilla.
  2. Beat on high until cream is thick enough to hold its shape and sticks to a spoon.

Serve small slices (it’s very rich) with a heaping dollop of whipped cream.


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