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!
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!
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
Does the cream cheese significantly alter the flavor from a traditional French silk pie? I am excited to try a no-raw-eggs version!
Do I use cool whip or whip cream in the can for this recipe
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.
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!!!
Awesome! Thanks Kathryn! It continues to be a favorite of my family’s!
Monica V says
Fabulous! The pie is in the fridge chilling, but my 4 y.o. twins and 2 y.o. raved about licking the leftovers. We will definitely make this again. Six thumbs up!
Thank you for this recipe. My family lives it but my daughter-in-live is pregnant and cannot have the raw eggs
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
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.
I have not tried that, Alana. But if you do, stop back to tell us how it turns out! ~Tonia
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.
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
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.
Great idea to use the freezer! Thanks for the tip!
I’m excited to try this for the same reason as previous commenter, I don’t like eating raw eggs. Thanks for the recipe!
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 🙂
Yay!!! I love hearing that you are excited about the recipe! Enjoy! ~Tonia
Fantastic in a word. I had missed my fave silk pie from the chain Perkins which are not in my area anymore. My first attempt at this and I was worried it would taste more cheesecakey with cream cheese but the raw egg thing had me worried. It was delicious and chocolatey! Light yet dense. Easy procedure overall. I used about half the sugar but it still was sugary enough for my family. Thank you for this recipe!