Recipe

Seasonal French Silk Pie

Classic French silk pie, but with a bright citrus twist and a berry swirl so it feels lighter, fresher, and totally holiday-worthy.

By Matt Campbell

•

4.8

A glossy French silk pie in a chocolate cookie crust topped with whipped cream and fresh berries on a kitchen counter in natural light

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French silk pie is the dessert equivalent of a cozy blanket. Deep chocolate. Cloudy whipped topping. That “how is this so smooth” bite that makes everyone suddenly quiet at the table. But when it is spring, summer, or honestly any time you want dessert to feel a little less heavy, I like to give it a tiny jolt of sunshine.

This seasonal French silk pie keeps the classic silky chocolate filling, then brings in tangy citrus (think orange zest and a kiss of lemon) plus a quick berry swirl that tastes like you planned ahead even if you absolutely did not. It is bright, it is bold, and it still delivers that plush, mousse-like texture we all want.

A slice of French silk pie showing a dark chocolate filling with a subtle berry swirl and a dollop of whipped cream on a dessert plate

Why It Works

Silky texture without drama: Whipping the butter and sugar until airy is the secret handshake here. It is what makes the filling feel like a chocolate cloud.
Chocolate plus citrus makes sense: Orange zest and a little lemon brighten the chocolate the same way salt does, but with a fresher finish.
Seasonal pop: The berry swirl adds tartness and a pretty, naturally fruity contrast that balances the richness.
Make-ahead friendly: This pie is happiest after chilling, which means it is basically begging to be made the day before.

Pairs Well With

Fresh berry salad with a squeeze of lime and mint
Hot coffee or espresso to cut the richness
Champagne or prosecco for a bright, bubbly pairing
Salted roasted nuts like pistachios or almonds for crunch on the side

Storage Tips

Refrigerate: Keep chilled for up to 4 days. Once the topping is set, cover well with a pie container or foil to protect it from fridge odors. (Try not to press wrap directly onto the whipped cream unless you are okay with a little condensation.)
Best texture window: Day 1 and Day 2 are peak silk. After that it is still delicious, just slightly softer.
Freezing: You can freeze slices. Wrap each slice tightly in plastic wrap, then foil. Freeze up to 1 month. Thaw overnight in the fridge.
Whipped cream tip: If you are making it a few days ahead, you can store the pie without whipped topping and add it right before serving for the cleanest look.

Common Questions

Is French silk pie safe with raw eggs?

Traditional French silk uses raw eggs beaten into the filling. This recipe uses pasteurized eggs, which reduces risk, but it may still not be recommended for everyone. If you are pregnant, elderly, immunocompromised, or serving someone who is, it is smart to check with a medical professional or choose a cooked-egg (or egg-free) alternative.

If you cannot find pasteurized shell eggs, you can use a carton of pasteurized liquid whole eggs. A common swap is 1/4 cup (60 ml) per large egg, so you will need 1 cup (240 ml) for this recipe. (Brands vary slightly, so use your carton’s guidance if it differs.)

Can I make it without the berry swirl?

Absolutely. Leave it out for a more classic silk pie, or swap in a different seasonal accent like a spoonful of cherry preserves or a raspberry coulis drizzle on top.

What makes it “tangy and bright” if it is still chocolate?

It is all in the zest and a touch of citrus juice. You will not taste “lemon chocolate.” You will taste chocolate that feels more awake.

Can I use a store-bought crust?

Yes. A 9-inch chocolate cookie crust works great. If you do, you can skip the crust steps and move straight to the filling.

My filling looks grainy. What happened?

Usually it is either (1) sugar not fully dissolved, or (2) butter was too cold. Keep mixing. Also make sure you beat the butter and sugar long enough in the beginning. It should look lighter and fluffy before you add anything else.

My filling looks a little curdled. Did I ruin it?

Probably not. This can happen if ingredients are at very different temperatures. Aim for room-temperature butter and eggs, and chocolate that is cooled but still fluid. If it looks slightly curdled after the eggs go in, keep beating for another minute or two. It often smooths out as the emulsion comes together.

Why is my pie soft or runny?

The usual culprits are underbeating the butter and sugar, adding eggs too quickly, a very warm kitchen, or not chilling long enough. Give it the full chill time (overnight is best), and do not rush the mixing steps. The silk texture is built, not wished into existence.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish
Food processor (or zip-top bag and rolling pin) for cookie crumbs
Hand mixer or stand mixer
Small saucepan for berry swirl
Rubber spatula
Microplane or fine grater for citrus zest

I love a classic French silk pie, but I also know how it goes at a family gathering. Someone takes one bite and says, “I cannot. It is too rich.” Then they take three more bites anyway. This version is my compromise with reality. It still tastes like the chocolate pie you remember, but the citrus and berries cut through the heaviness so every slice feels like you could maybe go back for seconds without needing a nap. Maybe.

Seasonal French Silk Pie

(4.8 Reviews)

Prep Time 30 mins

Cook Time 10 mins

Total Time 4 hrs 40 mins

Servings 10 slices

Ingredients

Chocolate Cookie Crust

24 chocolate sandwich cookies (like Oreos), whole cookies (do not remove filling), about 2 1/2 cups crumbs (about 300 g)
5 tbsp unsalted butter, melted (70 g)
Pinch of fine salt

Quick Berry Swirl

1 1/2 cups fresh or frozen raspberries (or mixed berries) (180 to 225 g)
2 tbsp granulated sugar (25 g)
1 1/2 tsp lemon juice
1 tsp cornstarch (3 g)
1 tbsp water
Pinch of salt

Tangy Chocolate Silk Filling

1 cup unsalted butter, softened (very soft, not melted) (226 g)
1 1/4 cups granulated sugar (250 g)
4 oz bittersweet or semisweet chocolate, melted and cooled slightly (fluid, not hot) (113 g)
2 tsp vanilla extract
1 tbsp orange zest (from 1 large orange)
1 tsp lemon zest
1 1/2 tbsp fresh orange juice
1 tsp fresh lemon juice
4 large pasteurized eggs, room temperature (or 1 cup / 240 ml pasteurized liquid whole eggs)
1/4 tsp fine salt

Whipped Topping

1 cup heavy whipping cream, cold (240 ml)
2 tbsp powdered sugar (15 g)
1/2 tsp vanilla extract
Extra berries and chocolate shavings, for serving (optional)

Chocolate note: Use a chopped bar if you can. Chips work, but they melt a little thicker because of stabilizers. Anything in the semisweet to bittersweet range is great.

Instructions

Make the Crust

Crush the cookies. Add the whole cookies to a food processor and pulse into fine crumbs. (No processor? Put them in a zip-top bag and crush with a rolling pin.) You are aiming for about 2 1/2 cups crumbs.
Mix and press. Stir crumbs with melted butter and salt until the texture looks like wet sand. Press firmly into a 9-inch pie dish, up the sides too.
Bake. Bake at 350°F for 10 minutes. Cool completely.

Make the Berry Swirl

Simmer. In a small saucepan, combine berries, sugar, lemon juice, and salt. Cook over medium heat until berries break down, about 4 to 6 minutes.
Thicken. Mix cornstarch with water, then stir into the berries. Cook 30 to 60 seconds until glossy and thickened to a loose jam consistency.
Cool. Scrape into a bowl and cool to at least room temperature. Colder is even better for swirling, so feel free to refrigerate it for 15 to 30 minutes.

Make the Tangy Chocolate Silk Filling

Whip butter and sugar. In a stand mixer (or with a hand mixer), beat softened butter and granulated sugar for 5 to 7 minutes until pale, fluffy, and not gritty looking. This step matters.
Add chocolate and dry flavor. With the mixer on low, beat in the melted chocolate (make sure it is cooled so it is fluid, not hot), vanilla, orange zest, lemon zest, and salt. Scrape the bowl well.
Blend the citrus into the eggs. In a small bowl, whisk the orange juice and lemon juice into the pasteurized eggs. (Bonus points for room-temperature eggs. Cold eggs can make the mixture look a little unhappy at first.)
Add eggs gradually. With the mixer running on medium, add 1/4 of the egg mixture. Beat 2 minutes. Repeat with the remaining egg mixture 3 more times, beating 2 minutes each time. Set a timer. You are building that silk texture.
Fill the crust. Spoon filling into the cooled crust and smooth the top.
Swirl. Dollop 4 to 6 spoonfuls of berry sauce on top. Use a knife or skewer to swirl gently. Do not overdo it or you will just tint the whole top.
Chill. Refrigerate for at least 4 hours, ideally overnight.

Whipped Topping and Serve

Whip cream. Beat cold heavy cream, powdered sugar, and vanilla to medium peaks.
Top and finish. Spread or pipe whipped cream over the chilled pie. Add berries or chocolate shavings if you are feeling extra.
Slice cleanly. Use a sharp knife dipped in hot water, wipe between cuts, and enjoy that smooth, bright, chocolatey payoff.

Nutrition information is estimated.

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