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French Silk Pie without Raw Eggs

5 from 3 reviews


Traditional french silk pie is made with a raw egg meringue, but NOT this pie! This recipe for French Silk Pie without raw egg cooks the meringue while it’s whipped over hot simmering water to pasteurize the egg whites for safe eating, so no one will get the ‘willies’ from eating raw eggs!


  • 2 cups heavy whipping cream
  • 6 large eggs
  • 3/4 cup Truvia Baking blend Sweetener (or 1 1/2 cups granulated sugar)
  • 4 tablespoons water
  • 4 bars Ghiradelli 60% baking chocolate (16 ounces)
  • 2 tablespoons vanilla
  • 2 sticks unsalted butter (16 tablespoons) cut into 1/2 inch cubes and softened 
  • 2 (9 inch) pie shells, baked and chilled


  1. Place heavy cream in the bowl of a stand mixer and whip cream to stiff peaks. Scrape down the bowl and whip again for a few seconds to ensure an even texture. Scoop into a bowl, place in the fridge and wash/dry your stand mixer bowl. Break chocolate bars into a separate microwave safe bowl and microwave on 1/2 power, stirring occasionally, until completely melted and smooth. Leave on the counter to cool.
  2. Fill a 2 quart pot with some water. Rest the stand mixer bowl on top of the pot and make sure the water is not touching the bottom of the pot. The water level should be just below the bottom of the bowl. Combine the eggs, Truvia, and 4 tablespoons water in the stand mixer bowl. Set the pot with water on the stove over medium-high heat. Rest the stand mixer bowl on top of the pot and beat the egg mixture with a hand held mixer on high until egg mixture is thickened and reaches 160 degrees. If this takes longer than 10 minutes, the heat is too low. Remove from heat and fasten bowl back into stand mixer with the whip attached. Whip egg mixture on high until bowl feels cool to the touch, about 8 minutes.
  3. With the stand mixer running on medium, add in the chocolate and vanilla, stopping to scrape the edges and bottom of the bowl to fully incorporate. Beat in the butter, one piece at a time, until fully incorporated. Fold in the whipped cream with a spatula until no white streaks remain. Divide filling evenly into both prepared pie shells and smooth the top. Cover with plastic wrap and chill for at least 3 hours. If freezing, cover with an additional layer of foil and tightly crimp around the edge of the pie plate. Thaw at room temperature for about an hour before serving.


I would recommend garnishing this pie by sprinkling some chocolate curls over the top, instead of using whipped cream. 

Directions for freezing: Tightly wrap entire pie in plastic wrap, then in aluminum foil. Freeze for up to three months.

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: American


  • Serving Size: 1/16 pie
  • Calories: 308
  • Sugar: 4.8 g
  • Sodium: 161 mg
  • Fat: 24.1 g
  • Saturated Fat: 13.5 g
  • Carbohydrates: 24.5 g
  • Fiber: 3 g
  • Protein: 4.4 g
  • Cholesterol: 85 mg