Copycat French Silk Pie (Better Than Bakers Square)

slice of French silk pie with homemade whipped cream.

5 from 3 votes

Copycat French Silk Pie (Better Than Bakers Square)

This creamy, rich and decadent French Silk Pie recipe is a luscious chocolate mousse in a flaky pie crust. Fashioned after the famous Bakers Square chocolate pie, the copycat recipe is better than the real thing.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Keyword: chocolate dessert, copycat Bakers Square French silk pie, French silk pie, no bake pie, pie

Servings:

Calories: 551kcal

Author: Amy Casey

Equipment

glass pie plate
hand mixer
measuring cups
measuring spoons
stand mixer

Ingredients

1 cup granulated sugar
¾ cup salted butter softened
½ cup unsweetened cocoa powder plus more for serving
3 tablespoons canola oil
1 teaspoon vanilla extract
3 large eggs
1 9 inch baked pie crust, cooled
1 ½ cups heavy cream or store bought whipped cream

Instructions

Cream butter and sugar: To a large bowl, add the sugar and butter. A stand mixer (with a whisk attachment) or a handheld mixer work best for this recipe. Beat on medium speed until light and fluffy, about 2-3 minutes.
Add ingredients: Add the cocoa powder, canola oil and vanilla. Beat until thoroughly combined, about 1-2 minutes.
Add eggs: Add the eggs and beat until combined. Scrape the sides of bowl as needed. Beat for an additional 3 minutes or until the chocolate and egg mixture is fluffy and light.
Fill pie crust: Transfer the filling to the cooled pie crust. Evenly spread the mixture for the crust is completely filled.
Refrigerate pie: Cover with plastic wrap and chill for at least 3 hours.
Make whipped cream: Add the heavy whipping cream to bowl. Beat at medium high speed until medium to stiff peaks form, about 3-4 minutes.
Finish pie: Top the pie with the whipped cream and dust with cocoa powder.
Serve: Cut into slices and serve.

Video

Notes

My chocolate French Silk pie recipe contains raw eggs. Getting sick from eating raw eggs that are stored properly under refrigeration is rare. Take an extra precaution and use pasteurized eggs in the pie. But the very young and the old, pregnant women and those with compromised immune systems should skip this recipe.

Store the pie and whipped cream separately in the refrigerator. Store the whipped cream in an airtight container up to 3-4 days. Cover the pie with plastic wrap and store in the refrigerator for up to 5 days.

Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.

Nutrition