This easy French Silk Pie recipe without eggs has a delicious graham cracker crust. A chocolate pie is perfect for serving at holidays and celebrations.
There’s something about French Silk Pie that gets me every time! When I was a tween, this was my birthday “cake” of choice. My son says its “too rich” for him to order at restaurants but if someone serves a French Silk Pie in their home, he will definitely take a thin slice. When I’ve tried to find recipes for French Silk Pie, they always call for raw eggs and I can’t get my head around that. When I made my French Silk Pie Pops, I realized that I could use the same recipe to make and French Silk Pie without raw eggs!
I must admit that my least favorite part of a French Silk Pie is the crust. It feels so plain when compared to the lusciousness of the chocolate mousse. So, I made a graham cracker crust instead and pressed it into a 9 inch pie pan. Fill the crust with the chocolate mousse and smooth it out.
Top the chocolate pie with dollops of whipped cream or just spread the whipped cream over the chocolate layer.
Add a few…okay, add a bunch of chocolate curls. I used a large size Hershey’s bar, softened it for a couple of second in the microwave and used my vegetable peeler to make the curls along the sides of the chocolate bar.
This easy French Silk Pie without raw eggs came camping with us. I stored in the cooler and when I served it, there wasn’t a scrap left in the pan!
- 2 1/2 cups heavy whipping cream
- 4 tablespoons granulated sugar
- 1 teaspoon vanilla
- 4 ounces unsweetened chocolate
- 8 ounces cream cheese softened
- 2 cups powdered sugar
- 3 cups whipped cream
- 1 1/2 cups graham cracker crumbs
- 5 tbsp butter melted
- 2 tbsp granulated sugar
- 2 cups whipped cream
- Chocolate curls
- Beat the heavy cream until thickened.
- Add the sugar and vanilla.
- Beat until stiff peaks form.
- Set 2 cups of whipped cream aside for the top of the pie.
- Melt chocolate in a microwave safe bowl and set is aside to cool.
- Beat the softened cream cheese.
- Add the powdered sugar and cooled chocolate, mix well.
- Beat in 3 cups of whipped cream, until smooth.
- Blend together graham cracker crumbs, melted butter and granulated sugar until it starts to clump together.
- Press the graham cracker crust into a 9 inch pie pan.
- Add the chocolate mousse and spread it out evenly.
- Top with whipped cream and chocolate curls.
- Place in the fridge for at least one hour or until ready to serve.
Amy says
I don’t leave reviews very often, but this recipe is amazing. My 3 year old licked his plate clean, and my husband (who isn’t a big pie fan) went back for seconds. Thank you! Thank you! Thanks you!
Tonia says
I’m delighted to hear that! You are very welcome!
Marsha Evans says
the recipe is fantastic but I should have sifted the powdered sugar to ensure it didn’t clump. I’m sure no one will complain though
Mary says
Does the cream cheese significantly alter the flavor from a traditional French silk pie? I am excited to try a no-raw-eggs version!
Cassandra says
Do I use cool whip or whip cream in the can for this recipe
Tonia says
I used heavy whipping cream purchased in a small carton and made homemade whipped cream with it. You could substitute 5 cups of cool whip for the whipped cream in the recipe.
Kathryn says
Oh my gosh. This is the best french silk pie ever. I made it just like the recipe…no alterations. My family and I loved it!!!
Tonia says
Awesome! Thanks Kathryn! It continues to be a favorite of my family’s!
Betsy says
Thank you for this recipe. My family lives it but my daughter-in-live is pregnant and cannot have the raw eggs
Ronnie says
There are NO eggs in this recipe
Michele | Bacon Fatte says
I love this eggless recipe – and the way you topped the pie with little dollops of whipped cream… So pretty! My brother’s birthday is coming up, and he always asks for French Silk Pie. Can’t wait for him to try this (and I’m looking forward to a nice piece myself)! Thanks for sharing!
Barb K says
I thought this recipe was great! It really tastes like French silk pie but no raw eggs. I thought it was a little strange how heavy and hard the chocolate, cream cheese and sugar were when mixing them up and I wasn’t sure about whipping that with the already whipped cream but it worked out great!. The only thing I did wrong was I should have whipped it longer when all ingredients were together but I was worried the whip cream would break down. It didn’t, and it tastes awesome. Also I made my own piecrust and didn’t use the Graham cracker crust. I also whipped about 3 cups of whipping cream instead of 2 1/2 cu and topped the pie with extra whipping cream. Perfect pie!
Kathy Heit says
This would be an easy recipe to convert to lo carb . Thanks
Alana says
Have you ever tried using light cream cheese? I want to use it but worried that it
may not react well with the melted chocolate.
Tonia says
I have not tried that, Alana. But if you do, stop back to tell us how it turns out! ~Tonia
Alana says
The low-fat cream cheese worked okay for me. Still tastes yummy. I’m curious how long it took you to make the pie. It took me an hour and a half! Though some of that time was spent crushing extra graham crackers for ham balls we are making later this week.
Tonia says
Whew! It took me about 20 minutes. I used my food processor to crush the graham crackers and mix together the crust, so that was really quick. And for the whipping and mixing, I used my Kitchen Aid stand mixer so that was quick as well. The hardest step was the chocolate on top and letting it set up in the fridge. Thanks for stopping back to let us know that the low-fat cream cheese worked for you. ~Tonia
Alana says
I had to grind my graham crackers in a blender, so, I could only do a couple crackers at a time. Also, I don’t have a stand mixer, so, I used my immersion blender; if I had a stand mixer, I’m sure that would have saved a lot of time because I could have worked on other components while the cream was whipping.
The light cream cheese seemed fine when I made the pie; the texture and taste was great. When I went to eat some of the pie later though, it was a soupy mess. Apparently the light cream cheese doesn’t hold its texture well. I put the pie in the freezer though, and it serves perfectly from there. So, if anyone else wants to use light cream cheese, they will want to keep their pie in the freezer rather than the fridge.
Tonia says
Great idea to use the freezer! Thanks for the tip!
Alana says
I’m excited to try this for the same reason as previous commenter, I don’t like eating raw eggs. Thanks for the recipe!
kentuckylady717 says
Oh my…thank you Tonia for a chocolate silk pie without raw eggs…….I can not thank you enough……as well as a lot of people will be saying this to you……I can not stand the thoughts of eating raw eggs in anything…….it’s a big turn off for me…..and I refuse to make anything that has raw eggs in it also…..so looking forward to making this lovely pie……thank you, thank you, thank you…….. did I say thank you ? 🙂 you just made my day…..I am putting this on Facebook & Twitter and on Pinterest if I can get mine to work 🙂
Tonia says
Yay!!! I love hearing that you are excited about the recipe! Enjoy! ~Tonia