French Silk and Caramel Pie

This is by far the silki­est, smooth pie I have ever eaten! I’m not even sure ‘silky’ goes far enough to describe the tex­ture. Use the best choco­late you can afford, and I highly rec­om­mend mak­ing your own caramel–it was just so deli­cious that I can’t imag­ine not doing so!

The direc­tions ensure that the eggs are safely cooked, so no wor­ries there, and I think that cook­ing the egg mix­ture adds sig­nif­i­cantly to the smooth­ness of the tex­ture. I’ve never had a French Silk pie so smooth.

Try not to make it more than 24 hours ahead of time.



French Silk and Caramel Pie


  • 1 (9 inch) pre-baked pie crust (bake it enough ahead of time that it has a chance to cool enough to fill)
  • 1 1/4 cup caramel sauce (if you make it your­self, you can con­trol the firm­ness, if you use pre-made, you should expect that it will be quite a bit run­nier when you slice it.)
  • 1 cup heavy cream
  • 3 eggs
  • 3/4 cup sugar
  • 1 1/2 tsp vanilla
  • 8 oz. 60% bit­ter­sweet chocolate
  • 1/2 cup unsalted butter–softened


  1. Pour caramel sauce into pre­pared, pre-baked pie shell. Place in refrig­er­a­tor until choco­late fill­ing is ready.
  2. Whip the heavy cream to a firm peak and set aside.
  3. In a medium stain­less or glass heat-proof bowl, melt the bit­ter­sweet choco­late while set over a very low sim­mer­ing pot of water. Stir it fre­quently to avoid hot spots. (this approx­i­mates a dou­ble boiler)
  4. Set choco­late aside to cool to room temperature.
  5. In a medium stain­less or glass heat-proof bowl, whisk the eggs and sugar together well. Set over a small saucepan with an inch of sim­mer­ing water in the bot­tom. Make sure the bot­tom of the bowl is a cou­ple of inches above the sim­mer­ing water. (this approx­i­mates a dou­ble boiler)
  6. Whisk egg mix­ture con­tin­u­ously until it reaches a tem­per­a­ture of 160 degrees F. This will cook the eggs to a safe tem­per­a­ture. It should take 7–10 min­utes for this to be reached. Be sure you are whisk­ing the whole time.
  7. Once eggs reach 160 degrees F., take off the heat and whisk until the tem­per­a­ture of the eggs comes down to about 90 degrees F.
  8. Add the choco­late to the egg mix­ture and whisk well. If it doesn’t seem to be incor­po­rat­ing very well, place it back over the sim­mer­ing water and whisk until nice and smooth. It shouldn’t need to get very hot to do this.
  9. Add vanilla and set bowl aside to cool back down to 90 degrees F.
  10. In a seper­ate mix­ing bowl, beat the soft­ened but­ter until fluffy. Slowly add the cooled choco­late mix­ture to the whipped but­ter and mix at medium-high speed for 5–7 min­utes until mix­ture is light and fluffy.
  11. Care­fully fold in the whipped cream until no white streaks remain.
  12. Pour over caramel layer in pie shell.
  13. Chill for at least three hours (6–12 is ideal) before gar­nish­ing with whipped cream and choco­late dec­o­ra­tion. Serve imme­di­ately after garnishing.








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  1. So many pies … so lit­tle time!

  2. I’ve made a num­ber of French silk pies, but this one looks extra­or­di­nary!!! Love the caramel layer…wow!

  3. We’d love to hear feed­back if any­one tries this years pies.

  4. Really look­ing silky! can’t wait to try it out.

  5. Mouth water­ing. I LOVE silk pies! Mmmm…

  6. Looks like HEAVEN!

  7. I am going try this pie this week­end. I love your blog, you have great taste in food lady.

  8. I have a ques­tion. I made your amaz­ing caramel corn, could I use that instead of the caramel sauce?


    • You could absolutely use the caramel corn caramel for this pie. If you make sure you cook it to the tem­per­a­ture sug­gested in the Firm Caramel recipe it should work out great. Any less firm caramel will work, it just will behave dif­fer­ently in the pie. I made another pie once (banana cream with caramel in the bottom.……soooo good!) but the caramel was too runny and sort of absorbed into the crust and fill­ing and I hardly knew it was there! So, make sure it’s cooked to a firm enough stage and you’ll get the effect you want!

  9. About the Caramel seg­ment of your recipe:

    It calls for a num­ber of ingre­di­ents other than the Sugar and Cream you list in the instruc­tions. When were we sup­posed to add the salt, but­ter, and vanilla? I think that might help any­one else who attempts this recipe.

    As is, things didn’t go so hot, I’ve had a lot more suc­cess with the fol­low­ing recipe:

    1 cup but­ter, 1.5 cup brown sugar, 1.333 cup Karo syrup, 1 can sweet­ened con­densed milk. Add Every­thing together, boil to 240 (when its a soft ball) prob­lem solved.

    • Thanks for alert­ing me to the step I left out. The salt, but­ter, and vanilla should be added and stirred in right after pulling the fin­ished caramel from the heat.

      The recipe you included sounds like a good one. Sim­i­lar to a caramel pop­corn recipe. The recipe above makes a caramel that is darker and more com­plex in fla­vor. More caramely, less sweet, if that makes sense, but it can be a tricky recipe, as watch­ing the sugar takes a bit of undi­vided atten­tion to catch it before it burns.

  10. I just fin­ished mak­ing this pie and I can’t seem to keep myself from dip­ping into the choco­late cream layer!! It has the most amaz­ing tex­ture! This one is going into my hall of fame recipe list. Thanks so much for sharing.

    • It’s so true! The tex­ture of the fill­ing is amaz­ing! I’m glad you like it.

  11. would this pie go well with a cookie crust instead of a pas­try one… and has any­one ever tried it with white choco­late instead of dark

    • I’m sure it would taste good. I’d prob­a­bly try to choose a not too sweet cookie, like a short­bread, so that the end result was not overly sweet. Let us know if you try it and like it!

  12. Fan­tas­tic recipe for the fill­ing. I made a vari­a­tion that used a pret­zel crust (made in a sim­i­lar way to a gra­ham cracker crust) to give a salty crunch. This is my first time in your site; I will def­i­nitely try some of your other creations.

    • Sounds really deli­cious! Thanks for the idea!

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