Comments on: French Silk Pie

By: Meg B

Meg B — Tue, 14 Apr 2026 18:37:30 +0000

I had the best intentions.

I only had semisweet chocolate. I over baked my crust.

I was trying to juggle my hand and stand mixers and be extra about streamlining the process. I had some double yolk eggs in the batch, so I weighed them and was short, so I added another small egg. Then I accidentlly scrambled them in the double boiler. I gently ran the eggs through a sieve once they came to temp to let them drip through and leave the curds behind.

Then once the whipped cream was ready, I got excited and lost my mind and completely forgot the espresso and vanilla. I was sure it was going to be terrible. I had a small amount of extra filling because my pie plate runs small, so I put it in a cup and popped it in the fridge.

Holy Cow! Its delicious! Perfect texture, good flavor even. I cant wait to try again, and actually follow your steps and not overthink them!if failure tastes this good, as written may just knock us out!

By: Sam Merritt

Sam Merritt — Wed, 24 Sep 2025 02:36:02 +0000

In reply to Laura N. I'm so glad it was such a hit, Laura! I love hearing that everyone enjoyed it so much. Thank you so much for your support. :)

By: Laura N

Laura N — Mon, 22 Sep 2025 10:59:41 +0000

Comments from my family yesterday after eating their slices of this pie: “this is the best thing you’ve ever made.” “This pie is better than the pie in Chicago.” “This is restaurant quality.” “You nailed it.” “Good pie.”(my husband, he’s a little less effusive, haha)
Obviously this was a huge hit. I’ve never made a pie like this before. I watched your video a couple of times and just dove in! It was fairly simple, just a bit time consuming but totally worth it. I used 60% choc and omitted the coffee bc my peeps like a bit sweeter flavors. Your recipes never fail me!! Thanks for all you do.

By: Sam Merritt

Sam Merritt — Wed, 03 Sep 2025 02:02:09 +0000

In reply to Bruce. I'm so glad you enjoyed it so much, Bruce! :)

By: Bruce

Bruce — Sun, 31 Aug 2025 01:52:44 +0000

I can’t remember if I’ve made this pie before. Probably not, since I haven’t left a review. Either way, I’ve made it now, and it is amazing, of course. I keep Lindt 70% chocolate around for nibbling, and for recipes like this, and it was the ideal darkness for this recipe. The addition of butter, sugar, and cream lightens the intensity, so the pie is milder than the chocolate, but absolutely intense enough for anyone. The amount of filling is generous, so you can put the remainder into dessert dishes and refrigerate, for an excellent mousse, or everyone in the house can help empty the bowl as soon as the pie is in the refrigerator.
There is a restaurant chain in much of the US (except the northeast, far west, and southwest) and southern Canada called Perkins Family Restaurants that has a wonderful French Silk Pie (as well as a peanut butter version), which was my favorite until now.
I recommend using a metal top for the double boiler, since glass doesn’t conduct heat well. I wasn’t thinking, and used my big Pyrex measuring cup, and it took a long time for my eggs and sugar to get to 160°. On the other hand, my very powerful handheld Cuisinart mixer got them beaten in about 5 minutes.
As one reviewer said, it is a lot of steps, but a pie this good is worth every one.

By: Sam

Sam — Thu, 10 Apr 2025 16:59:57 +0000

In reply to Matthew Cox. Everyone needs a turn to be a little indulgent. ;)

By: Matthew Cox

Matthew Cox — Wed, 09 Apr 2025 23:38:53 +0000

I am a loving father/husband, so I love to indulge what the kid/wife want. BUT sometimes, it is my turn. That is when I make this French silk pie. It brings me back to the days when we used to get these at Baker’s Square in Illinois – but this is way better. It is like breathing rich silky chocolate. The fork slides down, like cutting through air, then a little push to get through the crust. Lift that up to my lips. Life melting on my tongue. Yes, my turn.

“Yes, you guys can have some.”

When it is gone, I am not sure who ate the most of it but, I am pretty sure it was not me. I don’t get any complaints until… “Hey, is the French silk pie all gone?” That’s what I thought.

Trust me, you won’t get any complaints either. Make this, you will find your favorite pie. You will take your turn.

By: Sam

Sam — Sun, 27 Nov 2022 01:25:05 +0000

In reply to MARY MICALLEF. I'm so glad everyone enjoyed it so much, Mary! :)

By: MARY MICALLEF

MARY MICALLEF — Fri, 25 Nov 2022 16:19:09 +0000

I made this recipe for Thanksgiving and everyone RAVED about it.
There a lot of steps, but worth it.

By: Bruce

Bruce — Fri, 11 Nov 2022 16:51:02 +0000

In reply to Kathy Hicks. Hi, Kathy, I've been having that trouble, too. I tried using the Microsoft Edge browser instead of Google Chrome, and the video link is there. That will probably work for you, too.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 11 Nov 2022 16:36:06 +0000

In reply to Stefanie. Yes! We actually mention this in the post. We hope you enjoy it, Stefanie!

By: Stefanie

Stefanie — Fri, 11 Nov 2022 16:14:06 +0000

Could you make this with an oreo crust?

By: Sam

Sam — Thu, 10 Nov 2022 20:03:28 +0000

In reply to Alex F. Newsome. Hi Alex! Unfortunately it's hard for me to say without extensive testing. I was pretty deliberate about incorporating cooking the eggs ito the process for this one.

By: Sam

Sam — Tue, 08 Nov 2022 15:19:59 +0000

In reply to Kathy Hicks. Hi Kathy! I'm so glad you have been enjoying the recipes! Do you by chance have ad-blockers enabled? This can cause the videos to not show up. You can also always watch them on my YouTube channel.

By: Sam

Sam — Tue, 08 Nov 2022 15:17:30 +0000

In reply to Guadalupe Barrios. Oh no! That's so frustrating, Guadalupe. See my post on how to blind bake a pie crust, it sounds like you might just need a bit more support with blind baking.

By: Guadalupe Barrios

Guadalupe Barrios — Mon, 07 Nov 2022 22:29:19 +0000

I made the pie shell and it shrunk! So disappointed.

By: Sam

Sam — Mon, 07 Nov 2022 20:26:38 +0000

In reply to Sara. Hi Sara! This pie has a darker flavor to it, though if you use semisweet or milk chocolate it will come out with a much milder and sweeter flavor. If you don't care for dark chocolate I would omit the espresso powder as it enhances the slight bitterness of the chocolate flavor. I hope that helps!

By: Sara

Sara — Mon, 07 Nov 2022 18:34:39 +0000

This looks amazing and I was looking to add a chocolate pie to my Thanksgiving dessert table! Quick question, we are not fans of semisweet or bittersweet chocolate desserts usually, does the pie have a dark chocolate or milk chocolate type flavor? If you use the espresso powder does it give it a slight coffee flavor or just make the chocolate flavor richer? Thanks!

By: Alex F. Newsome

Alex F. Newsome — Mon, 07 Nov 2022 14:55:48 +0000

Hey Sam,

I just wanted to ask. If I wanted to make it with raw eggs, what would I do differently?

By: Kathy Hicks

Kathy Hicks — Mon, 07 Nov 2022 13:15:07 +0000

Love your recipes. Unfortunately, I never receive the video link. When I click on jump to video, it takes me directly to the recipe. Any thoughts? Thank you.