This French Silk Pie Recipe from Bar Harbor is a rich, homemade chocolate mousse consisting of eggs, cream, chocolate, sugar, and butter. It's topped with heavy cream whipped with creme de cacao. (Shriek!)
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Famous Bar Harbor French Silk Pie Recipe


Chocolate Filling:

  • 1 cup softened butter
  • 1 1/2 cups white granulated sugar
  • 2 ounces good quality unsweetened baking chocolate, melted and cooled
  • 2 teaspoons vanilla
  • 4 large eggs pasteurized, at room temperature

1-9" pre-baked pie shell OR

    Meringue Crust:

    • 3 large egg whites at room temperature
    • pinch salt
    • 1/4 teaspoon cream of tartar
    • 1/2 teaspoon vanilla
    • 3/4 cup sugar
    • 1/3 cup chopped walnuts


    • 1 cup heavy whipping cream
    • 1 tablespoons creme de cacoa
    • Optional: a tablespoon of chocolate shavings or coca nibs for extra garnish.


    Chocolate Filling:

    • Beat butter until fluffy.
    • Add sugar GRADUALLY, 2 tablespoons at a time and beat 'til smooth.
    • Combine melted chocolate with creamed mixture.
    • Stir in vanilla.
    • Beat in eggs, two at a time, beating for 4 minutes after each addition.
    • Mound chocolate filling mixture into 9" pre-baked pie shell or into cooled meringue crust.
    • Chill in refrigerator for several hours or until firm.

    Meringue Crust

    • Prepare pie plate.
    • Spray non-stick cooking spray in pie plate and wipe out excess.
    • Dust with cornstarch.
    • Combine egg whites, salt and cream of tartar.
    • Beat until very stiff.
    • Add vanilla.
    • Beat in sugar gradually, until peaks are formed.
    • Gently fold in walnuts.
    • Spread in prepared pie plate on the bottom and up the sides, making room to add the chocolate filling later.
    • Bake in preheated 250° oven for 50 minutes, until golden brown and dry.
    • Turn oven off. Leave oven door closed and let cool to room temperature.
    • Remove from the oven and store tightly covered at room temperature until ready to fill.

    Garnish - Whipped Cream Layer:

    • Whip heavy cream until soft peaks form.
    • Fold in creme de cacao and spread on top of chocolate filling.
    • Optional: garnish with chocolate shavings or cocoa nibs.