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French Silk Chocolate Pie

"Replacing the raw eggs in this recipe with pasteurized eggs or fat-free egg product eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite."
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2 h 50 m servings 428 cals
Original recipe yields 10 servings


  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 30.9 g
  • 48%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 306 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  2. In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
  3. Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.


  • Submitted by
  • Betty Cooper, Kensington, MD
  • Bake-Off® Contest 03, 1951
  • $1,000 WINNER
  • Bake-Off is a registered trademark of General Mills ©2009
  • 2009© and ®/™ of General Mills
  • Hershey's trademark and associated trade dress are registered trademarks of the Hershey Company used under license.
  • ® Land O' Lakes is a registered trademark of Land O' Lakes, Inc.
  • High Altitude (3500-6500 ft.): No change.

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Read all reviews 128
  1. 167 Ratings

Most helpful positive review

Ohhhhhhhh, decadence. A mile-high version of the traditional French Silk Pie (see other recipe on this site). It seems to be updated, calling for pasteurized eggs or egg substitute, but I'm n...

Most helpful critical review

I made 4 French silk pies to compare and get the best recipe. This was the worst by far! Think of making cookies....butter, sugar, eggs. Now take that mixture and put it in the fridge. That ...

Most helpful
Most positive
Least positive

Ohhhhhhhh, decadence. A mile-high version of the traditional French Silk Pie (see other recipe on this site). It seems to be updated, calling for pasteurized eggs or egg substitute, but I'm n...

Couldn't stop licking the bowl, utensils, etc. this is so good...with my changes....I only added 3 eggs and I added another ounce of chocolate because I wanted a more chocolatey, dense pie. I u...

Great recipe! I too did this with raw eggs and everything seemed to work out just fine. I was just very careful with watching my temperatures. The kids loved this one too. I'll be making this ...

Wow!!!! This was absolutly amazing! I was a bit worried while making this that it wasn't going to turn out, because upon tasting it it tasted grainy. After adding the eggs this was much better. ...

Awesome! I made 4 pies from this recipe. The first two were very soup like. I was using what I thought was butter but it was margarine! When I got it right and used the butter, it was divine!

I have made this several times. It is one of my husband's very favorite desserts. I have tried it with a rolled out crust and with crumb crust and by far a chocolate cookie crust is best with...

I will never try another french silk pie recipe. This is the best one. I can not imagine a better one. I made this for my husbands birthday and it was simply amazing.

Loved it! Only suggestion would be to separate the eggs, blending in the yolks as called for but whipping up the whites then gently folding them in for increased volume.

Love, Love, Love. I did a store-bought Oreo crust, 4 ounces of Ghirardelli chocolate, and covered the whole thing in whipped cream and grated some Ghirardelli semi-sweet chocolate for garnish. I...