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This smooth, rich dessert comes to us from Amanda Graff, who works in our test kitchen at the television studio. It's an old family recipe.



For the Crust

For the Filling


Cook's Notes

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

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How would you rate this recipe?
  • JeninIA
    23 NOV, 2010
    I had never had or made a French Silk pie before I tried this one. I have tried a few since I first made this one and none of them come close! I have been making it every Thanksgiving and a few other times a year for over 6 years now. Great creamy texture, LOVE the crust with the brown sugar and pecans...also makes for a lovely and impressive presentation with the whipped topping and chocolate curls. Also can be made ahead of time and that's nice. I usually make it the day before!
  • HannahKaley
    2 JUN, 2009
    Fantastic! I added and extra egg to dense it up. Chocolate heaven...super fun to do a lovely presentation on top.
  • soccerbaker18
    1 MAY, 2009
    This is the best french silk pie ever! It is very smooth and everyone always asks for it again. It's very important to whip it the stated time. I make a standard pastry pie crust and whip my own whip cream. Delicious!
  • ManhattanMiss
    28 NOV, 2008
    Great recipe. Very light and silky - secret is to beat the full time and chill sufficiently. I made espresso whipped cream for the topping. It was a hit!
  • chefbb317
    23 FEB, 2008
    I tryed this recipe and it was very easy. It was a little runny though and I found my self eat egg yolks. but my geusts did enjoy it a lot and were impressed seeing that it came out just like the picture.

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