French Silk Brownie Pie


We need to talk.

I’ve just eaten my third half of a French Silk Brownie Pie and my happies are running on overdrive.  What are those called again?  Endorphins? Melatonin? Melanoma?

Just know this: PURE CHOCOLATE is running through my veins and it’s the best thing that’s happened to me, ever. Weeee!

French Silk Brownie Pie

I’m gonna do that again.


I don’t know when I’ll come back to this earth but in the meantime, lemme explain to you more about this French Silk Brownie Pie.

First of all, to those of you who have made French Silk Pie and not told me about the sheer joy that is homemade French silk?  You’re fired. Why did I not know of this wonderfulness before today?  Whyyyy?

This puffy chocolate cream could be an over-the-moon dessert in and of itself.

Brownie Pie Batter

But did you hear that?  That was the word brownie.

All that chocolate fluffy cream that we were just talking about?  It goes right over a gooey brownie crust and gets topped with fresh whipped cream and chocolate shavings. OH MY STARS.

There is such a thing as a chocolate rush. Get it.

French Silk Brownie Pie

4.8 from 6 reviews
French Silk Brownie Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 1 batch of your favorite brownie batter (I've made it no secret that mine is the Ghirardelli Double Chocolate boxed mix)
  • 6 tablespoons butter, softened
  • ½ cup sugar
  • 3 ounces unsweetened chocolate, melted and cooled
  • ½ cup eggs (for me that was about 1½ eggs)
  • whipped cream
  • chocolate shavings
  1. Prepare the brownie batter. Pour the batter into tart pans, making just a thin layer (about 1 inch) of batter. Bake for about 10-15 minutes, depending on how gooey you want the crust. When completely cool, if they puffed up a little bit you can press them down with your hands to make more room for the filling.
  2. Cream the butter and sugar until fluffy. Add the melted and cooled chocolate. The mixture will look kind of grainy - that's ok.
  3. With your mixer on low, incorporate the eggs. As soon as they're just incorporated, start gradually turning your mixer to a faster setting, scraping the sides as you go. Beating it faster will fluff the whole thing up and it will become a wonderful, fluffy chocolate mousse.
  4. Pour the mousse over the brownies and refrigerate for at least 4 hours. When ready to serve, top with whipped cream and chocolate shavings.
I made 4 of these in a tart pan, but I had some extra filling and a lot of extra brownie batter. There is easily enough batter and filling to make 6-8 tart-sized pies or a full pie. If you do want to make a full pie, I'd recommend making either 1.5x or 2x the amount of filling. It depends on how much filling you want, but I think it's better to have a little extra than not enough! You'll also need to make the crust about 1-2 inches thick (so you might not need all the brownie batter, depending on how much you make) and bake it a little longer (30 minutes).

This Wednesday.

Book reveal video.

Bring chocolate.


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  1. What a fabulous dessert! Love this idea. It sounds so yummy!

  2. Haha. I love this post, mostly for it’s use of “Weeeeee!” When I’m writing posts, I often have to take out wee’s and yay’s for fear of sounding like an eight year old. So I love it when I see that other people also like to use those words. :)

    When I read 1/2 cup eggs equals 1.5 eggs, I thought that you must have some kind of crazy monster eggs so I went to the kitchen and it turns out that yeah, eggs really are so big. Whoops.

    Anyway, I’ve never had French silk pie or a brownie pie but this looks terribly amazing. But without the whipped cream! It just gets in the way of the good stuff.

    • I left one without the whipped cream to try to keep it a little lighter (ha!) and it still tastes delicious. :) In fact, I just had a few bites for breakfast!

  3. Um, I want/need this in my life. I’d happily eat any of those layers alone so combining them all? Genius!

  4. Heaven on a plate.

  5. This sounds heavenly, that creamy filling is making my mouth water. I pinned this recipe, can’t wait to test it out!

  6. Gorgeous dessert!
    I’m REALLY looking forward to your book! (I thought of it yesterday as I was struggling with pictures).

  7. My roommate in grad school used to make a KILLER french silk pie. I can only imagine what adding brownie to the mix would do :-)

  8. Can’t wait for Wednesday, I’m really, really looking forward to this book :)

    • Thanks so much Gina! Funny you should say that, I was just checking out your blog today after I saw it on TK for those shrimp tacos (GAHHHH) and your photos are beautiful. Seriously. Love that recipe.

  9. Pure chocolate running through your veins is never a bad thing, right? :)

  10. That tart shape is so cute. These are beautiful! :)

  11. This is by far my new favorite…. Just saying..

  12. You had me at brownie, no doubt! Except, I love French silk pie, it reminds me so much of my childhood! I can’t wait to try this!

    • I’ve actually never been huge on French Silk Pie but with the addition of brownie, things change. :) And who knew that the filling was SO GOOD to eat out of the bowl? Sheesh.

  13. Holy wow

  14. These look amazing and they are so darn cute:) I love Ghirardelli as well so you hooked me there.

  15. I need to try this. This chocolately, silky goodness is calling me. Can’t help it!

  16. Oh my goodness this looks like heaven on a plate! No wonder you’re on a chocolate high. I bet it’s rather difficult to stop eating this after your first bite.

  17. That picture of the batter. Must. Dive. In.

  18. Yum!! That is all I need to say.

  19. oohhhh that looks GOOD. Seriously, I’d eat that bowl of silken chocolate any time of day!

  20. YES, veins full of chocolate are my happy place too :) This looks delicious!

  21. Will have to get this chocolate rush when I have to write a 30 page paper summarizing my 400-hour internship. It should do wonders as to how much work I’d be able to get done!

  22. This looks mind-blowing good! Weeeeee! 😉
    Can’t wait for the book reveal video!!
    Waiting with baited breath – and prepping my chocolate. . . .

  23. Love love your pictures. This dessert looks dangerous!!!!! Come visit us today. We are having a wonderful giveaway. 3 terrific charm bracelets from Cutey. We love them!

  24. By eating this will i get chocolate wasted?! lol

  25. Did you use pasteurized eggs? I’d be hesitant to make this due to the eggs not ever being cooked.

  26. Such a gorgeous treat!! Love this recipe and of course the photographs!!

  27. I’m having some major chocolate cravings now! Looks great!

  28. French Silk Pie fell out of fashion in the health scares concerning salmonella in chicken eggs, consuming raw eggs was supposed to be dangerous, etc.–I don’t remember exactly when, back in the early 80s? The commercial versions of the pie were never as good because they just can’t serve raw eggs. My mother used to make French Silk pies. In fact, it was my favorite birthday dessert when I was in high school and college. I am so glad to see this recipe, because Mom lost hers long before I inherited her recipe box, and this one looks just like it (she stopped making it when my dad’s cholesterol when through the roof, and the doctor was blaming eggs). The addition of a brownie crust…. [eyes roll back in head]. Amazing. On concept alone, I’m rating it 5 stars, and perhaps I’ll come back and comment on how my own adventure into French Silk goes, once that’s complete.

  29. This pie looks heavenly!

  30. I know I’m being a jerk and that looks absolutely delicious (I hope to have an occasion to make it for one day), but that “happy rush” you got from eating that is a sugar rush–not endorphins or dopamine or anything like that. A sugar rush is absolutely dangerous and is the sort of thing that leads to diabetes.. Endorphins, on the other hand, are totally healthy and are released during rigorous exercise.

  31. Sounds/looks like something I need to make for “Cake Friday”. Eggs are not cooked?

  32. I am making this for dessert on Easter. I can hardly wait!! There is nothing better in my book than French Silk and to add a brownie and homemade whipped cream. All I can say is, hallelujah!!!

  33. Gorgeous little pies! I have often wondered how to make french silk (there’s a local restaurant here that serves amazing silk pie), so I’m psyched to see your recipe! Using brownie as the base is plain genius!

  34. I just made this for my husband last night. Talk about chocolate!!! We split a piece and barely made it through it! It definitely needs whipped cream or ice cream to calm it down. Otherwise it was delicious!!

  35. Claudia says:

    Very dangerous receipe. You are actually eating raw eggs.

  36. I don’t own tart shells to make these in and was wondering if I could make them in muffin tins instead?

  37. Agnes victoria stephen says:

    I love it it’s so yammy like to say Delicios,

  38. Did you add all of your eggs at once? Thanks for the recipe!

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