French Silk Chocolate Pie with Hazelnut Crust

I really just want to high five my great grandma right now.

This pie! Oh, this pie…..!

If you’ve never made and/or tried French silk pie, please do so this weekend. You’ll be a much happier person as a result, I promise.

This pie is the cure for many things including PMS, homesickness, lovesickness, any sort of sickness…..It has the texture of silky dark chocolate mousse and is piled into a mildly sweet, crunchy hazelnut crust. You know, for that nutella fix.

The pie recipe? That’s great grandma’s. The crust? That’s mine.

I love nutty crusts like this and think it pairs perfectly with the smooth chocolate filling, but if you have a favorite crust recipe, feel free to use it here!

The crust comes together quickly, with just a blast in the food processor (or blender) and a quick bake in the oven.

If hazelnuts aren’t you thing, try walnuts or pecans instead. You could also go the graham cracker crust route!

Guess what? The filling for this pie only has four ingredients! How awesome is that? You do use raw eggs in this, though, so please be sure to make sure they’re as fresh as possible.

I’ve started getting my eggs from my hair stylist/next door neighbor who gets them delivered weekly from her friend’s farm in Petaluma. I couldn’t believe what a difference there was between farm fresh eggs and eggs from the grocery store. The yolks are so bright yellow that they’re almost orange, and they take eggs benedict to a whole new level.

To start, cream your butter and sugar together until fluffy, then melt the chocolate over a double boiler (or just a pot of water with another small pot on top!). Drizzle the melted chocolate in the mixing bowl…

Add the vanilla and the eggs and then just BEAT THE HECK OUT OF IT!



Beat. Beat. Beat….till it’s so fluffy you can’t help but stick your hand finger in to taste. Pour this sweet bowl of love right into your cooled crust and set in the fridge for the afternoon to firm up.

To make it all purdy, decorate your pie with little shavings of chocolate (use a vegetable peeler on a chocolate bar!), cocoa and more chopped hazelnuts.

Who can resist this?

There’s only one thing left to do, my lovelies, and that is to DIG IN.

French Silk Chocolate Pie with Hazelnut Crust

makes 1 pie to serve 8 people

Print this recipe!


for crust—

1 cup flour

1/4 cup sugar

1/2 cup hazelnuts, roughly chopped

6 tbsp butter, melted

1/4 tsp salt

for pie—

2 oz unsweetened chocolate

1 stick butter, softened

3/4 cup sugar

1 tsp vanilla

2 eggs


Preheat the oven to 400 degrees.

In a high speed blender or food processor, process the flour, sugar, hazelnuts and salt together until all are well combined and there are no clumps. Transfer to a bowl and mix in the melted butter until incorporated. Press mixture into a greased 9″ pie dish and bake for about 13 minutes until golden brown.

Remove crust from the oven and let cool completely.

Now make the filling! It’s important to use fresh eggs here because they are uncooked, so check the date and if possible, get organic and/or farm fresh (check your local farmer’s market or Whole Foods!).

Bring a small pot of water to a simmer on the stove. Place chocolate in another small(er) pot and place that pot on top of the simmering water to create a double boiler. Melt chocolate over simmering water (keep heat on low) and then remove and let chocolate cool to room temperature.

Cream butter and sugar together until very light and fluffy. Add the vanilla and cooled melted chocolate and continue to beat until smooth. Now add the eggs, beating well after each addition. After the second egg, beat on HIGH for about 8-10 minutes until light and fluffy.

Pour filling into your cooled pie crust and place in the fridge for 2 hours or overnight to set.

Cover pie with whipped cream and decorate with cocoa, chocolate shavings and chopped hazelnuts.


1 hour active time—4 hours including time to set


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  • Kathryn
    February 24, 2012 at 3:25 am

    This sounds so good, I love the combination of that smooth filing and the nutty base!

  • michelle
    February 24, 2012 at 3:54 am

    The ingredient list is missing the sugar measurement for the pie filling. The nutella addict in me needs to make this stat!

  • Amelia
    February 24, 2012 at 4:09 am

    Ditto Michelle. I have re-read the ingredients to make sure it wasn’t me! I too am waiting on the amount. πŸ™‚

    • jenna
      February 24, 2012 at 6:55 am

      It’s 3/4 cup sugar. Sorry about that–just edited it!

  • Blog is the New Black
    February 24, 2012 at 4:12 am

    Um, I don’t have words.

  • Molly @ RDexposed
    February 24, 2012 at 4:35 am

    This makes me want to start a coffee hour/tea time so I can make this recipe! I’ll stick this recipe in my back pocket for the perfect time to make it!

  • Sally @ Spontaneous Hausfrau
    February 24, 2012 at 4:37 am

    I can’t believe how simple the recipe filling is. I’d be tempted to just make the filling and hide out in the corner with it. Except the crust DOES look really good.

  • Jenn
    February 24, 2012 at 4:53 am

    Hey Jenna! How about a fashion or personal update post to liven things up? πŸ™‚

    • jenna
      February 24, 2012 at 7:21 am

      I’ve been focusing more on recipe development lately, but have been doing personal life update posts every Saturday—so look out for one tomorrow!

      • Lisa
        February 24, 2012 at 1:37 pm

        Either I have no life or your blog is so interesting!! lol I spent all morning reading your travel section and i loved it! Especially the videos! It is so refreshing to see a website like yours. It seems like so many blogs out there are so focused on all health food and no comfort food anymore…I was starting to think…”Does anyone eat desserts anymore?” πŸ™‚ Keep up the good work! I too like to hear about your life! What can I say? Your interesting! lol

        • jenna
          February 24, 2012 at 1:46 pm

          thanks, lisa!

  • Sydney J
    February 24, 2012 at 4:54 am

    Ohhh Jenna, you speak to my soul! This is my family’s once-a-year-indulgence-at-Christmas pie and you have transported me back to everything good and pure about the holidays! And yes, it is worth running an extra 20 miles or whatever you have to do to eat a tiiiiny slice and still try to fit into skinny jeans!!!

    • Alex
      February 24, 2012 at 10:02 am

      Oh Sydney J, you shouldn’t have to run 20 miles etc. and try to fit into skinny jeans after a tiny slice. Just enjoy it, go for it. Exercise another day. I don’t think it will be that bad for you πŸ™‚

    • jill
      February 24, 2012 at 10:22 am


      All I do is one short walk a day (every day), and that is weather permitting. But I certainly eat stuff like this (and far worse) on a daily basis.

    • Laura
      February 24, 2012 at 9:18 pm

      I hope this comment is a joke?

      Running 20 miles because you ate one small slice of dessert? Good grief.

    • Helen
      February 24, 2012 at 9:18 pm

      I hope this comment is a joke?

      Running 20 miles because you ate one small slice of dessert? Good grief.

      • Helen
        February 24, 2012 at 9:19 pm

        Um? Sorry, no idea why my comment posted twice, first under a different name!

  • Lu
    February 24, 2012 at 5:00 am

    OMG I seriously am drooling right now. I so want a slice of that yummy pie!

  • Angela @ Eat Spin Run Repeat
    February 24, 2012 at 5:02 am

    I have never had such an urge to make pie crust in my life! This sounds awesome Jenna, and the photos are gorgeous!

  • Catalina @ Cake with Love
    February 24, 2012 at 5:14 am

    Bravo Jenna, this pie looks amazing! A decadent dessert!

  • Lauren @ What Lauren Likes
    February 24, 2012 at 5:15 am

    I am making this today. LOVE πŸ™‚

  • Steffany
    February 24, 2012 at 5:15 am

    OMG I need to make this like right nowwwww. Too bad I am at work until 3pm.

  • Trey @ Dudes Cook Too
    February 24, 2012 at 5:18 am

    My wife and I have family coming over tonight, and I’ve been searching for the perfect dessert… and this is the one!! I can’t wait to try this. I’m foaming at the mouth. (I think you forgot the sugar measurement in the pie filling though πŸ˜€ )

    • jenna
      February 24, 2012 at 7:30 am

      Awesome! Lemme know what y’all think of it! πŸ™‚

  • Angela @ Happy Fit Mama
    February 24, 2012 at 5:35 am

    Pie oh my! My hubby loves all things hazelnut so this is going to be a nice little surprise for him.

  • britt
    February 24, 2012 at 5:39 am

    wow! this looks SO good! too bad i can’t have sweets until april.

  • Liz @ Tip Top Shape
    February 24, 2012 at 5:49 am

    Love the idea of pairing a hazelnut crust! This looks great!!

  • Tabitha (From Single to Married)
    February 24, 2012 at 6:02 am

    Mercy me – that looks amazing! I’ve never had a hazelnut crust before, just might have to try it!

  • amy walters, aDESIGNdock
    February 24, 2012 at 6:15 am

    I grew up tasting French Silk Pie at the local Perkins Restaurant! Mmm. It’s been ‘like forever’! And, I too am ‘nutty’ about ‘nutty pie crusts’. Well anything nutty really…oh wow. I am really rambling on here. Good thing it’s Friday. I think my brain is mush!

  • Laurie {Simply Scratch}
    February 24, 2012 at 6:25 am

    Hazelnuts in the crust?! I’m freaking out here… looks so good!

  • Joss
    February 24, 2012 at 6:36 am

    Looks so simple to make and very delicious!

  • Liz
    February 24, 2012 at 6:46 am

    I think I’m most excited about the crust here!

    Jenna, I have a question – I’m on the east coast and notice that your posts appear fairly early even here… but you’re on the west coast. Are you up super-early posting at 4 am-ish? Also, another question about the “magic” behind the blog… do you prepare, at least partially, several posts in advance?

    • jenna
      February 24, 2012 at 7:20 am

      I should write a post on the “magic” behind the blog! I’m definitely not up super early but I set my posts to go up a little before 7am east coast time so people can read while they eat their breakfasts, no matter what time zone they live in. And I usually do not prepare posts in advance, which is why I cut back to posting every other day instead of every day—it’s so I can spend more time on each post and not feel so rushed like “I have to just get something up”…I’ve been focusing more on quality vs quantity.

  • dani @ yelleBELLYboo
    February 24, 2012 at 6:49 am

    We’ve been really enjoying Edy’s French Silk ice cream for the last couple of weeks. I would looove to try the actual pie!! It’s on my “to make” list!

    • jenna
      February 24, 2012 at 7:29 am

      omg…never tried that ice cream! Now I want to top the pie with it…look what you’ve done!!

  • Liz
    February 24, 2012 at 6:57 am

    French silk pie is the only pie i’ll eat. This looks awesome!

  • Amber
    February 24, 2012 at 7:19 am

    Oh my gosh! Oh my gosh! Oh my gosh! You made my absolute FAVORITE pie EVER. Thank you to the millionith power! lol

  • Candy @ Candy Girl
    February 24, 2012 at 7:28 am

    In high school/college, my boyfriend and I often ate at a steakhouse that had French Silk Pie on the menu and it was my favorite. I love using nuts in pie crusts too. Please send me a slice?

    • jenna
      February 24, 2012 at 7:29 am

      Would if I could! I think it might be a big melty mess though. πŸ˜‰

  • Cait's Plate
    February 24, 2012 at 7:37 am

    yeah. great grandma did GOOD with this one!

  • Urban Wife
    February 24, 2012 at 7:45 am

    Oh my gosh! Must. Make. Now.

  • Laura (Blogging Over Thyme)
    February 24, 2012 at 7:51 am

    Yum! I think I’ve heard of a French Silk pie, but never really knew what they were all about. Looks great!

  • Margarita
    February 24, 2012 at 7:51 am

    French silk pies are one of those pies that I never attempt to make because they seem too complicated. I didn’t know until now that it’s not quite the ordeal that I thought it was. Your grandma is awesome!

  • Jenny@vegetarianhatesvegetables
    February 24, 2012 at 8:04 am

    I have yet to try farm fresh eggs. I will have to do that soon. This looks gorgeous and decadent- and that crust sounds fab.

  • Sarah
    February 24, 2012 at 8:07 am

    Wow! That looks amazing! I can almost taste it. I love nutty crusts too. πŸ™‚ Definitely have to try making some time. Thanks for posting!

  • Averie @ Love Veggies and Yoga
    February 24, 2012 at 8:10 am

    That crust, that FILLING…oh my. I love French Silk Pie and you made me want to start making a pie today!

  • Erica
    February 24, 2012 at 8:19 am

    Looks delicious! Do you know where I might be able to find hazelnuts? I’ve been told repeatedly at the grocery store that they had a bad harvest last year and don’t plan on getting any πŸ™

    • jenna
      February 24, 2012 at 8:40 am

      Erica, do you have a natural foods market or a co-op market near you with bulk bins? That’s where I’ve had the most luck finding hazelnuts!

  • Bev Weidner
    February 24, 2012 at 8:51 am


  • Carissa @ ChoiceSustenance
    February 24, 2012 at 8:57 am

    I have so many ideas for fillings for that gorgeous hazelnut crust! The possibilities are endless!

  • Moni'sMeals
    February 24, 2012 at 9:27 am

    YES YES YES! This is perfect. I love how you used hazlenuts for the pie base. Nice call!

    I think it is a pie weekend in my future. πŸ™‚

  • Emily
    February 24, 2012 at 9:35 am

    I actually live in Petaluma (the egg basket of America!) and ALL of my neighbors have laying chickens. We often take care of the chickens while our neighbors are on vacation, and we’re rewarded with any eggs they lay during that time… they are SO PHENOMENAL that we’re looking into raising chickens as well! There’s also a family-owned dairy down the street, and I was once treated to a glass of fresh milk (chilled though – not *that* fresh – lol)… I die. Oh, California…
    I’ve never had French silk pie, but this looks absolutely beautiful. When you said raw eggs, my first thought was chocolate mousse… so if my instincts are correct and this is, in fact, chocolate mousse atop a hazelnut crust, then uh… yeah. This is going on the priority list.

    • Helen
      February 24, 2012 at 9:22 pm

      Our neighbours have chickens as well and we’re currently hen-sitting, so are scoring all the free eggs. πŸ™‚ It’s amazing how good they taste! Best omelette ever, I think!

      And yes, whipping together eggs, chocolate and cream was always my mum’s recipe for chocolate mousse, so I imagine this is similar in taste, thus totally delicious!

  • Kim @ The Family Practice
    February 24, 2012 at 9:38 am

    chocolate + hazelnut = LOVE
    I can’t wait to make this πŸ™‚

  • Michelle
    February 24, 2012 at 9:41 am

    Freaking LOVE french silk pie. I don’t think I’ve ever had anything other than the Cisco foods variety, though. It seems like every restaurant I waitressed at in college carried the same type of pie. It was a challenge to not end every night with a big slice of pie as I counted my tips!

    This looks heavenly, though it kinda skeeves me out that the eggs aren’t cooked! I had no idea!

    • Katie D.
      February 24, 2012 at 11:57 am

      I know, the raw eggs freak me out a little bit too…not sure I’ll be making it, no matter how awesome it looks.

      • Mary
        February 27, 2012 at 4:31 pm

        Yeah, I’m a bit worried about the raw eggs, should we warn people about that? My sister is pregnant, so I assume this would be a huge no-go for me to make her for her birthday, right?

  • Sabrina @ Radioactive Runner
    February 24, 2012 at 10:18 am

    Oh my gosh, this looks heavenly!!

  • jill
    February 24, 2012 at 10:24 am

    The title made me think of chocolate Silk Soymilk (sweetened) which is good stuff (and I drink all kinds of milks: cow’s, almond, coconut, soymilk, etc etc).

    This looks great cause it uses normal ingredients like sugar, butter, flour. I choose a graham cracker crust though.

  • Megan (Megan's Miles)
    February 24, 2012 at 10:27 am

    Thanks for sharing! I’ve been debating what to make for my sister’s birthday next weekend (she requested something chocolatey) and now I know what I want to make. This sounds delightful – perfect to a celebrate a birthday!

  • Maya @ Baking and Caking
    February 24, 2012 at 10:42 am

    This looks so so yummy! Days like these are when I really wish I had my mix master with me. Can’t wait to get back to New York this summer and make it πŸ™‚

  • Deanna B.
    February 24, 2012 at 10:51 am

    Hazelnut crust? Oh where have you been all my life? Have to make this.

  • Lisa
    February 24, 2012 at 10:56 am

    Do you think eggs in a carton would be a safer choice if I don’t have access to farm fresh eggs?

    • jenna
      February 24, 2012 at 10:58 am

      Personally, I think you are fine using regular eggs (carton eggs sort of creep me out), but it’s totally your decision.

  • Jenn
    February 24, 2012 at 11:23 am

    Hey Jenna! I was on amazon and a pre- order for your book popped up! Is this a cookbook or a memoir? Exciting! πŸ™‚

    • jenna
      February 24, 2012 at 11:24 am

      Thanks! It’s a memoir with recipes in it. You can definitely pre-order it now but it doesn’t officially come out until September 4th.

    • Lisa
      February 24, 2012 at 1:45 pm

      What is it called? I couldn’t find it and I want to pre-order it too!

      • jenna
        February 24, 2012 at 2:30 pm

        It’s called White Jacket Required. Thanks so much!!

  • Ashlee
    February 24, 2012 at 12:45 pm

    Whoa! I think I definitely need to make this!

  • Joelle (on a pink typewriter)
    February 24, 2012 at 1:14 pm

    This looks fab! Reminds me of my favorite pie growing up- a chocolate pudding pie my cousin would make me, topped w whipped cream.:)

  • Jacqueline@digintobooks
    February 24, 2012 at 2:11 pm

    YUM! Today’s rainy day is perfect for me to stay in and make this pie! Thanks for an amazing recipe.

  • petite.cherie501
    February 24, 2012 at 2:57 pm

    Ahhh, French Silk Pie: one of my fondest memories of my sorority days. We always served it during Rush. My younger sis has never had this, and I’ve never made it with a nut crust. I LOVE nut crusts as graham crackers are not a fave. Also found the meringue crust pie. Will HAVE to make one of each this weekend. I’d best make a wee one of each so it doesn’t turn out to be single serving size. Ditz that I am, I just discovered your blog from a link, and so glad that I did. Thanks in advance for the extra 10# that will be around my aptly-named muffin top. πŸ™‚

  • Michelle
    February 24, 2012 at 3:13 pm

    Wow, that looks amazing! I wish I could find a place in Long Beach to get farm fresh eggs!

  • Emily @ Life on Food
    February 24, 2012 at 4:47 pm

    I am so glad you are sharing your grandmother with us. Chocolate creme pie was my absolute favorite growing up. We got it at Perkins. I haven’t had a slice in a really long time. Thanks for the memories.

  • Roxana GreenGirl { A little bit of everything}
    February 24, 2012 at 5:22 pm

    Hazelnuts in the crust? Mmm, yes please!

  • Kiran @
    February 24, 2012 at 7:08 pm

    Aaahhh!! That looks so delicious, I don’t mind face-planting into it. Not at all πŸ˜€

  • bergamot
    February 24, 2012 at 7:16 pm

    Looks wonderful. hazelnut adds a wonderful flavour to the crust. I would never substitute it with anything else.

  • Katie @ Talk Less, Say More
    February 24, 2012 at 7:28 pm

    OH.EM.GEE!!!!! I’m drooling…

  • Brittany @ Brittany Cooks
    February 24, 2012 at 8:13 pm

    Oh my goodness. I just..I…I don’t know what to say…

  • sahrish
    February 24, 2012 at 11:00 pm

    i love that you are using your great grandma’s recipes. the history it adds is really incredible!

  • Amanda B.
    February 25, 2012 at 9:38 pm

    Oh thank you for posting this – I actually grew up with this pie, though we called it Bemidji pie (since that’s the town where my grandfather begged a waitress for the recipe). It’s amazing and I am making it for my friends for the Oscar party tomorrow! Thank you for the reminder. πŸ™‚

    Oh and you can pasteurize your eggs at home too if you get nervous – just have your eggs sit in 142 (or so) degree water for 3 minutes and then cool immediately.

  • elizabeth @ chronic venture
    February 28, 2012 at 10:57 am

    this pie looks absolutely beautiful!

  • Monique
    February 28, 2012 at 5:32 pm

    Okay, I just ventured over here and I love this.
    I can’t tell you how much I’m obsessed with making pies.

    Anyway, to all those concern about the eggs… I suggest using pasteurized eggs since it reduces or eliminates the risk for food bourne illnesses. You can google it for more information. πŸ™‚

  • sahrish
    February 29, 2012 at 8:49 pm

    Hi Jenna! Quick question, I have never baked with hazelnuts but just recently saw they are only 4.99 for a huge bag at trader joes. i want to bake them into brownies, do i need to skin them?

    • jenna
      February 29, 2012 at 8:53 pm

      No you don’t need to skin them. A lot of recipes recommend it, but I don’t personally do it. If you’re putting them into brownies, you should chop them and toast them in the oven first though!

      • sahrish
        March 3, 2012 at 2:09 am

        thanks so much jenna for the quick response!

  • MaryLundShu
    March 9, 2012 at 7:14 am

    Oh, Jenna. This takes my breath away. Wow. Do you anything to the hazelnuts before using? For example, toast them? They seem to be hard to find in Iowa.
    Can’t wait to make this!

    • MaryLundShu
      March 9, 2012 at 7:16 am

      No need to reply. I just read the comment that answered my question. Merci!

  • Margarita
    November 10, 2012 at 5:36 am

    Jenna, I made the hazelnut crust last night and it is so good! I think this is my new favorite thing for tarts and such!

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  • Sandra
    December 20, 2013 at 4:26 pm

    Jenna! This is my third time making this pie. IT IS SO GOOD! This time around I browned the butter in the crust and it complemented the hazelnuts so so so well! Thanks for the great recipe πŸ™‚

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  • Joy Jackson
    February 19, 2015 at 1:57 am

    I made the crust in a ten inch pie pan, which is what I had. It was absolutely beautiful and delicious. One of my favorite crusts. I made it with another french silk pie recipe that cooks the eggs as I’m a little leery of baking with uncooked eggs!

    Awesome recipe. Thanks!