The Best French Silk Pie

I’ve wanted to make a French Silk Pie for ages but kept putting it off.

I’m glad I finally made it because it turned out to be one of the best pies I’ve ever eaten.

The Best French Silk Pie - Homemade French Silk is the most amazing thing ever! You HAVE to make this! Beyond words how crazy good it is!!

I’m not really even a pie girl. In 5 years of blogging mostly about desserts, I have just a few pie recipes. But I have fond memories of being in high school and college and going to Baker’s Square for study sessions.

I’d plop down in a booth for hours with a pot of coffee and midway through my study sessions, the French silk pie in the bakery cases kept looking better and better. But I’ll never be satisfied with theirs after making this. If your only experience is with storebought French Silk Pie, the difference between homemade and storebought is beyond words. It’s one of those items that the difference is so huge you’ll hardly think it’s the same thing.

The Best French Silk Pie - Homemade French Silk is the most amazing thing ever! You HAVE to make this! Beyond words how crazy good it is!!

Rather than a traditional pie crust, I made an Oreo cookie crust. It adds to the overall chocolate intensity of the pie. The crunchy firmness of the crust is a perfect counterbalance to the silky, creamy, luscious filling.

If a little bit of crust crumbles when you’re slicing the pie just sprinkle it on top like you meant to do it. Being the world’s worst pancake-flipper and pie-slicer, this may have come in handy for me.

The Best French Silk Pie - Homemade French Silk is the most amazing thing ever! You HAVE to make this! Beyond words how crazy good it is!!

The filling takes about 20 minutes to make because you add 4 eggs, one at a time, spaced 5 minutes apart. While the mixture was whipping, I organized some messy kitchen drawers that I otherwise would have kept putting off. I knew there was a reason I made this pie.

For the filling and for the chopped chocolate on top, I used Trader Joe’s 72% Pound Plus bar. Use a high quality dark chocolate to ensures the pie has enough depth of rich, chocolate flavor. A pinch of instant espresso granules brings out the chocolate intensity and doesn’t make the pie taste like coffee.

The Best French Silk Pie - Homemade French Silk is the most amazing thing ever! You HAVE to make this! Beyond words how crazy good it is!!

I highly recommend using ultrafine sugar, also called baker’s sugar and it’s sold near other sugars. It’s the sugar used on top of Creme Brulee. Using ultrafine sugar ensures it’ll fully integrate into the butter and chocolate. There’s a chance that granulated sugar won’t incorporate fully and the filling could be gritty.

The pie filling isn’t baked and the eggs are raw, which is what classic French silk pie is. If this isn’t a good choice for you or someone who may eat the pie, use pasteurized eggs which are safe to eat raw. As a lifetime orange Julius drinker, cake batter and cookie dough eater, I don’t have any issues.

The Best French Silk Pie - Homemade French Silk is the most amazing thing ever! You HAVE to make this! Beyond words how crazy good it is!!

The filling is some of the best stuff I’ve ever tasted in my life. Not exaggerating. It’s not as light and airy as chocolate mousse but no where near as dense or heavy as chocolate cheesecake. It’s why the pie is called French silk. It’s silky smooth, rich, decadent, and truly incredible. Definitely worth 20 minutes of whipping.

The contrast of the silky filling, the crunchy cookie crust, fluffy and creamy whipped cream, and firm chopped chocolate create a wonderful array of textures and complementary flavors in each bite.

The Best French Silk Pie - Homemade French Silk is the most amazing thing ever! You HAVE to make this! Beyond words how crazy good it is!!

I shared this pie with family, friends, and neighbors and everyone who tried it said it was the best chocolate pie or French silk pie they’ve ever had. Family members told me that it’s in the top 5 desserts I’ve ever made, and I have 500+ recipes on my blog and 200 spanning two cookbooks.

If I could only choose one pie for the rest of my life, this is the one. I loved it that much.

The Best French Silk Pie - Homemade French Silk is the most amazing thing ever! You HAVE to make this! Beyond words how crazy good it is!!

Print Print Recipe

The Best French Silk Pie

This is one of the best pies ever, French silk or otherwise. The crunchy, firm crust is a perfect counterbalance to the silky, creamy, luscious filling. The filling takes 20 minutes to make because you add 4 eggs, one at a time, spaced 5 minutes apart. Use pasteurized eggs which are safe to eat raw if desired. Use a high quality dark chocolate to ensures the pie has enough depth of rich, chocolate flavor. I used Trader Joe's 72% Pound Plus bar. Instant espresso granules bring out the chocolate intensity and doesn’t make the pie taste like coffee. I highly recommend using ultrafine sugar, also called baker’s sugar to ensure the filling isn't gritty, which is possible with granulated sugar. The contrast of the silky filling, the crunchy cookie crust, the fluffy and creamy whipped cream, and the firm chopped chocolate create a wonderful array of textures and complementary flavors in each bite. Everyone loves this pie and it's the best pie I've ever had or made.

Yield: one 9-inch pie, 8 generous servings

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 4+ hours or overnight, for setting up


20 Oreo cookies, finely crushed (I use chocolate-filled Oreos rather than white-filled, and regular rather than Double-Stuffed)
3 tablespoons unsalted butter, melted

6 ounces dark chocolate, at least 72%, melted (unsweetened baker's chocolate may be substituted)
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups ultrafine sugar, also called ultrafine or baker's sugar (using granulated sugar could result in graininess; use at your discretion)
1 teaspoon vanilla extract
1/2 teaspoon instant espresso granules, optional but recommended
pinch salt, optional and to taste
4 large eggs, at room temperature

8 ounces whipped topping (thawed and stirred well, lite okay) or 2 cups freshly whipped cream
3 to 4 ounces dark chocolate (72% or higher) roughly chopped, for sprinkling


  1. Crust - Preheat oven to 350F and spray a 9-inch pie dish wish cooking spray; set aside.
  2. Add Oreos to the canister of a food processor and process until finely ground, 1 to 2 minutes on high power; set aside.
  3. In a small microwave-safe bowl, melt the butter, about 1 minute on high power.
  4. Add melted butter to canister of food processor and process until incorporated, about 30 seconds.
  5. Turn crumbs out into prepared pie dish and using your fingers, hard-pack the mixture to create a crust, making sure to cover sides of pie dish.
  6. Bake for 10 minutes, or until just set. Place on a wire rack to cool.
  7. Filling - In a medium microwave-safe bowl, melt the chocolate, about 1 to 2 minutes on high power. Stop after 1 minute to check and stir. Heat in 15 second increments until chocolate can be stirred smooth; set aside to cool.
  8. To the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar, and beat on high power until very light and fluffy, about 5 minutes, stopping as necessary to scrape down the sides of the bowl. Mixture should be very pale, almost white; the lighter and fluffier the better to ensure sugar is well on it's way to being dissolved and incorporated fully.
  9. Add the vanilla, espresso granules, optional salt, cooled chocolate, and beat on high power until incorporated and mixture is fluffy, about 3 to 4 minutes.
  10. Stop, scrape down the sides of the bowl, remove paddle attachment, switch to whisk attachment, add 1 egg, and beat for 5 minutes on high power.
  11. Stop, scrape down the sides of the bowl, add the second egg, beat for 5 minutes on high power. Repeat process with remaining eggs. Eggs are added 1 at a time, spaced 5 minutes apart, for a total of 20 minutes active whipping time. After 20 minutes, make sure your mixture is smooth, silky, fluffy, with zero traces of graininess. Continue beating until you're satisfied with the smoothness because this is what your pie will taste like.
  12. Turn mixture out into crust, smoothing the top lightly with a spatula. Cover with plasticwrap and place in fridge for at least 4 hours (overnight is better) for pie to set up fully.
  13. Topping - Add the whipped topping/cream, smoothing it lightly with a spatula. I left a bare margin of 1-inch for visual appeal so you can see the chocolate; cover surface fully if preferred.
  14. Sprinkle evenly with chopped chocolate before slicing and serving. Pie will keep covered in the fridge for up to 5 days.

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84 Responses to “The Best French Silk Pie”

  1. Kavitha — August 15, 2014 at 8:21 pm (#

    That looks incredible! :)

  2. Kate @ Diethood — August 15, 2014 at 9:32 pm (#

    LOL!!! Girl, we used to sit at Baker’s Square for HOURS “trying” to study!! AND I never left that place without a slice of French Silk Pie. Yours is incredibly gorgeous, and I LOOOOOVE the light! Beautiful photos!

    • Averie Sunshine — August 16, 2014 at 8:35 pm (#

      Thanks, Kate, for the photo compliments. It was one of those shoots that between the lighting and the dark/light nature of the pie, I got lucky. But…I cannot slice pie for my dear life so there are no ‘perfect slice shots’. I’ll never be that blogger :)

      And I think you and I would have been great study partners. Right after Baker’s Square, we’d have to I’m sure stop of to get something to wash it down with :)

  3. Chelsea @chelseasmessyapron — August 15, 2014 at 10:33 pm (#

    I love french silk pie and dang this looks SO good! I love these pictures too Averie – just perfect! And I’m totally a cookie dough eater – so raw eggs don’t scare me one bit :) pinned!

    • Averie Sunshine — August 16, 2014 at 8:34 pm (#

      Amen girl! Not scared either :) And thanks for pinning!

  4. lisatberry — August 16, 2014 at 3:48 am (#

    I have never had french silk pie but anything with an oreo crust has to be awesome…This pie looks so husband loves all things pudding so I’ll be making this for him very soon.

    • Averie Sunshine — August 16, 2014 at 8:33 pm (#

      Oh if he’s into smooth desserts, he is going to LOVE the texture of this! It’s along the lines of chocolate mousse rather than like a chocolate custard and lighter than a pudding without being airy. Just the most sensational texture ever!

  5. Paula — August 16, 2014 at 4:38 am (#

    Chocolate pie was my favorite as a kid so it’s probably no surprise french silk took its place as I got older. I’ve never made it so didn’t even realize what the ingredients were when made the traditional way. I thought it was a cooked custard type filling but now that I see your recipe it’s clear that the texture is going to be far superior. It sounds easier to just let the mixer run rather than constantly stirring something in a saucepan and praying the eggs don’t cook too fast and scramble. Love it when I learn something new!! This pie is stunning and a classic. Love the chocolate cookie crust too.

    • Averie Sunshine — August 16, 2014 at 8:32 pm (#

      constantly stirring something in a saucepan and praying the eggs don’t cook too fast and scramble. <— YES! I read that on the tarmack before I had to power my phone off and though, YES, that is so true! First of all, I hate making creme anglaise type bases, with eggs/cream/stirring to thicken because as you said, you have to stir for like 20 mins, the whole TIME, praying the eggs don’t scramble. You stand there so long that your wrist gets ‘stir burn’ from stirring so close to the flame for so long. That’s why I rarely make ‘real’ ice cream; way too much stirring and gambling. And in the end, this version is so much lighter. It’s along the lines of chocolate mousse rather than like a chocolate custard. But Paula you’ve made so many desserts of mine over the years and I will say this one is special. In the top 5 or 10 things I’ve ever made. For your next special occasion, put this one on your radar screen!

  6. marti — August 16, 2014 at 4:46 am (#

    holy cow..this seriously look amazing averie!!!

  7. Danielle @ Chits and Chats and Chocolate — August 16, 2014 at 4:53 am (#

    I have only had French Silk Pie one, and that was at Bakers Square, many years ago, so I’m about due for another try… this looks fantastic!

  8. Laura Dembowski — August 16, 2014 at 5:18 am (#

    Baker’s Square! Yes! That thought is bringing back so many memories. We’d stop there before traveling to my aunt’s house for Thanksgiving and have lunch with my Granny there. They had the best pies and cornbread.

    Your pie looks amazing!

    • Averie Sunshine — August 16, 2014 at 8:28 pm (#

      If I do say so, this pie knocks their pie so far out of the park, you’d hardly think you were talking about the same ‘recipe’ or item…and I used to love their French Silk. Til I tried this one. Knowing you, Laura, I have a feeling you’d love it but you have that chocolate situation. Gah!

  9. ahu — August 16, 2014 at 6:44 am (#

    This pie is gorgeous ! I have to try Trader Joe’s chocolate – I’ve heard good things. I’ve avoided TJs like the plague in NYC but maybe it’s time to brave the crowds :)

    • Averie Sunshine — August 16, 2014 at 8:26 pm (#

      Oh wow, I get half my groceries there and if I didn’t, I’d end up paying hundreds and hundreds of dollars per month more!

  10. Lauren @ Dash of Soul — August 16, 2014 at 7:09 am (#

    This looks SO delicious! Just the name of this pie makes me drool. :)

  11. Katrina @ Warm Vanilla Sugar — August 16, 2014 at 7:19 am (#

    Holy delicious! I can definitely see why this is the best. Love the recipe!

  12. Dorothy @ Crazy for Crust — August 16, 2014 at 7:34 am (#

    I. Am. In. LOVE! This pie is so gorgeous. French silk is one of my favorites!

    • Averie Sunshine — August 16, 2014 at 8:26 pm (#

      Dorothy you and I make at least 5 desserts a week, sometimes 10, based in blogs and books…and this one was very special. Like, one of the best things I’ve ever made. Truly, LOVED this pie!

  13. Erin | The Emerging Foodie — August 16, 2014 at 7:57 am (#

    Oh my, Averie! This is to die for. I’ve always wanted to make one at hope and I think this fits the bill perfectly! Mmm. Pinned!

  14. Stacey @ Bake.Eat.Repeat. — August 16, 2014 at 8:08 am (#

    This looks amazing. I love French silk pie, but haven’t ever made it. Definitely going to have to remedy that situation. It’s 8am and I want dessert after looking at those pictures!

    • Averie Sunshine — August 16, 2014 at 8:23 pm (#

      Well I did my job then if you wanted dessert at 8am:)

  15. Kevin @ Closet Cooking — August 16, 2014 at 8:18 am (#

    That pie looks so good! Please send me a slice! :)

  16. Matea Milojkovic — August 16, 2014 at 8:21 am (#

    Chocolate. Can you ever have too much? No way! Which is why I love the combo of the oreo crust and chocolate filling! I should try making this– soon!

  17. Paula — August 16, 2014 at 8:38 am (#

    oh god, I need to make this pie just to clean the drawers!! You have no idea! And, I’ve never made Freanch Silk Pie before either and my husband LOVES it, I should be a better wife and make this for him! Thanks for sharing.

    • Averie Sunshine — August 16, 2014 at 8:21 pm (#

      Make this for him because it will score you major brownie points and it’s not hard – it just tastes like it’s super complicated but it’s not at all. And then you can score yourself major points :)

  18. Bianca @ Confessions of a Chocoholic — August 16, 2014 at 9:00 am (#

    I can imagine how creamy and silky this is!! I love pie crust but would never say not to a chocolate crust!

  19. Ilona @ Ilona's Passion — August 16, 2014 at 10:49 am (#

    Yum.. what a perfect pie!

  20. Gayle @ Pumpkin 'N Spice — August 16, 2014 at 11:09 am (#

    French silk pie is one of my favorites! So delicious and easy to make. This definitely looks like the best, Averie!

  21. Kari Peters — August 16, 2014 at 11:17 am (#

    That’s the best looking French Silk Pie I’ve ever seen, beautiful light in the photos! I’m a pie girl all the way around, and anything chocolate is irresistible!

    • Averie Sunshine — August 16, 2014 at 3:34 pm (#

      Thanks for the compliments and saying it’s the best French Silk Pie you’ve ever seen!

  22. amanda @ fake ginger — August 16, 2014 at 2:07 pm (#

    Yuuum, my favorite pie! It looks awesome. I’m definitely going to be craving it after seeing this!

    • Averie Sunshine — August 16, 2014 at 3:33 pm (#

      Thanks for the pin and it’s your fave pie? Well seriously, after making this, it’s my fave pie, too! Not even kidding! :)

  23. Monica — August 16, 2014 at 3:10 pm (#

    This looks incredible. I have wanted to make French silk pie for ages and remember loving them as a kid. I’ve pinned it to try one day soon! Thanks!

  24. Sally R. — August 16, 2014 at 9:56 pm (#

    Alaska Silk Pie Company formerly of Alaska is now located in Seattle Washington. They will ship a pie to you (check online) and can be found at specialty stores in Washington and Oregon. They are the best silk pies I have ever tasted. Currently they are having an anniversary sale, give them a try, you will not regret it and maybe Averie can figure out how to make a few.

  25. Marium — August 16, 2014 at 11:38 pm (#

    Hi averie! That pie looks gorgeous and I really want to try it. I just wanted to ask you if it can be made with a hand mixer though, I don’t have a stand mixer :(

    • Averie Sunshine — August 17, 2014 at 6:57 am (#

      I think you can but obviously you read the part about 20 mins, minimum, mixing it up. So with a hand mixer, make sure you (and your mixer) can deal with 20-30 minutes of just standing there mixing on high. With a hand mixer too I think it will take longer than the 20-25ish that I beat mine with my stand mixer. Can it be done? Probably. Just make sure you both are up for the job and neither of you overheat :)

    • kel deville — November 26, 2014 at 8:54 pm (#

      i just made it with a hand mxer and it was extremely fluffy and non grainy after the 3rd egg. even with the hand mixer it took 20 mins. cant wait to try this for thanksgiving! thanks!

    • Averie Sunshine — November 26, 2014 at 9:32 pm (#

      Glad it came out great for you even with a hand mixer! Enjoy! LMK what everyone thinks!

  26. Alice // Hip Foodie Mom — August 17, 2014 at 12:56 pm (#

    If this is one of the best pies you’ve ever eaten, I’m definitely trying this. ok, for the crust, you don’t discard the Oreo filling but just process everything together? do you think that helps the crust to stay together, along with the butter? I’ve never kept the Oreo filling in there. . I’ve always removed the filling and just used to cookies. so just curious. thank you!

    • Averie Sunshine — August 17, 2014 at 1:21 pm (#

      Why would you remove the filling? Girl that’s the best part..that white sweet stuff. Keep it! Remove that? Are you kidding? :) It probably does help the crust stay together but over and beyond, it makes it taste better :)

  27. Tracy | Pale Yellow — August 17, 2014 at 3:31 pm (#

    This pie looks amazing, so creamy and decadent. Totally pinned for later!

  28. Astrid — August 17, 2014 at 5:44 pm (#

    I have never eaten french silk pie, but since I love chocolate mousse, I thought this looked amazing enough to make. I made it early this afternoon and we just had some for dessert. Wow. It came out beautiful. I agree that it is the best pie I have made. Thank you for sharing!

    • Averie Sunshine — August 17, 2014 at 9:14 pm (#

      Thanks for trying the recipe the same weekend I posted it and so glad it came out beautifully AND that it’s the best pie you’ve ever made! Me too :)

  29. Julie @ This Gal Cooks — August 17, 2014 at 7:04 pm (#

    I’m drooling over here! This pie looks so darn good and you can’t beat an Oreo cookie crust. I’d probably eat the entire pie. ;)

  30. Julianne @ Beyond Frosting — August 17, 2014 at 9:36 pm (#

    This pie looks so dreamy!!

  31. Jess @ Sweet Menu — August 18, 2014 at 2:31 am (#

    Insane! This pie looks absolutely incredible! WOW!

  32. Amanda — August 19, 2014 at 12:27 pm (#

    This looks delicious! Oh how I wish I could have a slice.

    xo Amanda

  33. Hayley @ The Domestic Rebel — August 19, 2014 at 3:25 pm (#

    That chocolate custard-like filling is out of control on its own — like pudding on crack; I love it :)

    • Averie Sunshine — August 19, 2014 at 8:08 pm (#

      Girl one of the best things that’s EVER ever ever come out of my kitchen. I loved this crack :)

  34. Amy @ Amy's Healthy Baking — August 21, 2014 at 7:15 pm (#

    Ohmygosh Averie, I’m SO impressed!! This pie looks way better than the ones at Baker’s Square! We used to go there for breakfast all the time when I was growing up (ours was conveniently located right next to TJ’s!), but we never went for dinner. One time in high school, a group of us band geeks went out for pie on 3/14 (total nerds to celebrate Pi Day!) after our performance in the city’s musical, and I remember ordering a slice of chocolate pie… It must have been the French silk. I wish I could’ve tried yours!!

    • Averie Sunshine — August 21, 2014 at 8:24 pm (#

      I was a band geek too :) and I think half the band geeks were already drinking coffee by about 9th grade and I remember going to Baker’s Square with my band friends. Oh wow, the memories :)

  35. Kayle (The Cooking Actress) — August 24, 2014 at 6:05 pm (#

    color me SOLD!!! loooooving this silky decadence!

    • Averie Sunshine — August 24, 2014 at 9:29 pm (#

      Thanks for all the comments & compliment today!! :)

  36. Lucy — August 26, 2014 at 7:06 am (#

    So pretty! I love French Silk Pie. Will definitely put this on the list. And pinning :)

  37. Sharde [The Lawful Kitchen] — August 27, 2014 at 10:52 pm (#

    That looks SO good! Can’t wait to try this.

  38. Patty — September 24, 2014 at 6:24 am (#

    Lovely recipe! I have some questions to ask. Is ultrafined sugar same as icing sugar? Can I use icing sugar in place of ultrafined sugar? I do not have paddle attachment , only the whisk. Can I use the whisk attachment instead ? Thank you :)

    • Averie Sunshine — September 24, 2014 at 2:35 pm (#

      is ultrafined sugar same as icing sugar = not sure, use google

      Can I use the whisk attachment instead ? = maybe, maybe not; I haven’t tried. You can always try!

  39. Patty — September 24, 2014 at 6:27 am (#

    For the crust, do I need to take out the cream filling or just put the whole Oreos in the canister?

  40. Linda — October 31, 2014 at 6:58 pm (#

    I’m not sure if I commented on this recipe last month~? I made this French Silk chocolicious pie! I thought my mixer was going to revolt after beating for 20 min but it was definitely worth the time and effort. Very smooth and creamy, and with the Oreo crust, this pie goes down easy! Almost too easy. Beware: this may be habit forming!

    • Averie Sunshine — October 31, 2014 at 10:59 pm (#

      Didn’t get any other comments from you (I would remember it on this particular recipe because it’s not ‘popular’ because it’s not a ‘quick and easy’ number…glad your mixer held up!) but it’s truly some of my favorite pie on earth and glad you loved it too! Yes it could be habit-forming :)

  41. Breann — November 23, 2014 at 11:59 am (#

    Averie, I’m making this for Thanksgiving because I LOVE French Silk. I’ve had Baker’s Squares’ version but always preferred Marie Calendar’s version because it had the oreo cookie crust. SO GOOD! I am so excited to make this! One question for you: where do you get instant espresso granules. I have looked multiple places and cannot seem to find anything except instant coffee.

    • Averie Sunshine — November 23, 2014 at 12:47 pm (#

      Ok if you google this ‘medaglia d’ oro espresso instant’ that’s the brand I use. Red/green/white label. I just get it at my regular grocery store (Ralph’s which is in the Kroger family). I just checked Amazon too and it’s this But it’s only like 3.99 at my grocery store. If you don’t want to order it and can’t find it, just use regular instant coffee.

      Please LMK how this pie turns out for you!!! I hate to even say this but being that it’s for a special event, make it a day or two ahead of time so god forbid you hit a snag, at least there’s time for plan B. It will keep FINE if you make it on Tues until Thursday.

    • Breann — November 29, 2014 at 9:23 am (#

      That’s sweet, but it wouldn’t have mattered. There were only 3 of us, so if it didn’t turn out it was okay. It did turn out though, thank you for the recipe! It is absolutely delicious.

  42. Valerie — November 24, 2014 at 8:03 am (#

    Thank you for mentioning pasteurized eggs. I’ve found several recipes, including this one, that call for raw eggs. Normally I wouldn’t have an issue with it, but I’m going to be taking pies to a large Thanksgiving dinner and there will be lots of little kids. That tip solved my problem. Now I can make my first French Silk Pie!

    • Averie Sunshine — November 24, 2014 at 11:14 am (#

      YAY! Great! Please LMK how it turns out for you!!

  43. Elle — November 25, 2014 at 7:27 am (#

    Nah. Your pie is too flat. The pie is supposed to be fluffy and piled high. The ingredients should be cold, as cold as they can possibly be without solidifying the butter as you mix it.

    • Averie Sunshine — November 25, 2014 at 2:23 pm (#

      You can always double the amount of whipped cream or whipped topping. For photos, I have found that if I add too much white things/whipped topping, then the image just looks like one big snowball on the screen and it’s hard to see the pie, rather than just seeing the whipped cream. In practical terms, if you like things puffy and piled high, go for it – just double that portion of the recipe.

  44. Jen — November 26, 2014 at 2:33 pm (#

    I wanted to let you know that I used this recipe today. It’s setting up now, and I am incredibly excited to try it out tomorrow after thanksgiving meal. I had no problems at all, but I wanted to thank you for mentioning the bakers sugar. I had somehow never tried it, but I think I’ll be adding it to a lot more desserts after how easy it was to use.

    Great pictures, instructions, and explanations. I hope to try other recipes from your site out!

    • Averie Sunshine — November 26, 2014 at 6:23 pm (#

      Thanks for trying the recipe and glad it’s just resting now and setting up. That’s the best feeling :) And yes to bakers sugar! So nice when you don’t have to worry about the grit and dissolving issues that regular sugar sometimes has. In a recipe like this, it’s priceless I think! LMK what you think of the pie!

  45. Jen+Campbell — December 15, 2014 at 9:35 pm (#

    I really meant to comment on this IMMEDIATELY after I made this pie. So I kinda have a problem of liking to cook at 2-3am. I opted to make this pie in the a late night (morning?) cooking session. OH MY FREAKING AMAZINGNESS! I now will never fear divorce, knowing full well my husband can not leave me for the risk of never eating this again. Yeah. It’s that good. It will save marriages, elicit proposals from commitment fearing men, and make you that person who always gets invited to bring your French Silk pie to the party. Yep. Freaking amazing. Anyone procrastinating making this pie, just do it already. You will be upset you waited so long.

    • Averie Sunshine — December 15, 2014 at 9:52 pm (#

      I love your comments, Jen!! Thank you! Both for making the pie, trying the recipe, and making me laugh in the process, i.e. a marriage-saving pie :) I procrastinated for years to make this pie and now I wonder what I was waiting for too! Glad you love it!

  46. Jean — December 28, 2014 at 8:49 pm (#

    OMG! Perfection! EVERYone loved this pie, including my picky brother who had seconds, even though he was stuffed. The 9 yr old said it was the best thing he ever had. My husband loved the crust. For the whipped cream, I made it with 1 cup cream, 2 Tbsp confectioners sugar & 1/2 tsp pure vanilla extract. 1 cup cream makes 2 cups whipped and the confectioners sugar keeps it from “weeping.” Amazing and thank you!

  47. Jean — December 28, 2014 at 8:51 pm (#

    PS: what leftovers? Gone!

  48. Danielle Cook — January 7, 2015 at 1:42 pm (#

    Can I ask when you use the oven? It says you preheated it at the beginning of the recipe?


  49. Bams — March 18, 2015 at 6:48 am (#

    Yummy! the pie looks so delicious!!!

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