French Silk Pie - avg 2.6lb
Ben The Baker
$38.00
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Ben The Baker
French Silk Pie - avg 2.6lb
My crew and I built this whole bakery around one belief: a pie is only as good as its crust, and a crust made with shortening is a crust we won't sell. This French Silk Pie starts with a 100% butter crust — never shortening — packed with an Oreo crumb layer, then filled with a from-scratch French silk we make by creaming butter and sugar, folding in melted Ghirardelli chocolate and vanilla, and beating in pasteurized eggs for a full 20 minutes until the filling turns silky. We finish it with hand-whipped cream and dark chocolate curls, all mixed and assembled by hand at our small bakery in White Bear Lake, Minnesota.
- A rich, silky chocolate pie built for holidays, potlucks, or any night you want a genuinely great dessert on the table
- 100% butter crust, never shortening — the filling is whipped for a full 20 minutes with Ghirardelli chocolate for a texture you won't find in a grocery freezer case
- Made with real cream, eggs, and butter — a traditional, dairy-and-egg dessert, not a diet-restricted one
We built our French Silk Pie the way we build every pie in the shop — around the crust. Ours is 100% butter, never shortening, and it's the foundation everything else sits on.
For the filling, my crew and I cream butter and sugar together, mix in melted Ghirardelli unsweetened chocolate and vanilla extract, then beat in pasteurized eggs for a full 20 minutes until the mixture turns silky smooth. We fold in freshly whipped cream, spread it into an Oreo crumb crust, and top the whole thing with more whipped cream and dark chocolate curls. Nothing about this filling comes from a mix — it's built from scratch, step by step, by hand in our bakery in White Bear Lake, Minnesota.
This pie arrives frozen and fully prepared — no baking required. Keep it frozen until you're ready, then thaw it in the refrigerator overnight (or on the counter for a few hours) and serve.
This is a traditional dairy-and-egg dessert made with real cream, butter, and chocolate — it is not a low-sugar, dairy-free, or gluten-free product, and it isn't suited to keto, paleo, or carnivore diets. Keep it frozen until you're ready to thaw and serve.
Ingredients: Heavy Cream (cream, gellan gum), Sugar, Oreo Crumbs (unbleached enriched flour [wheat flour, niacin, reduced iron, thiamine mononitrate, vitamin B1, riboflavin, folic acid], sugar, canola oil, cocoa [processed with alkali], invert sugar, leavening [baking soda and/or calcium phosphate], salt, soy lecithin, chocolate, natural flavor), Unsalted Butter (pasteurized cream, natural flavoring), Eggs, Ghirardelli Unsweetened Chocolate, Dark Chocolate Curls (sugar, unsweetened chocolate, cocoa butter, milkfat, soy lecithin, natural vanilla extract), Vanilla Extract (vanilla bean extractives in water, alcohol), Instant Clearjel (modified food starch), and Himalayan Sea Salt.
Common Questions
How does this French Silk Pie compare to a conventional grocery-store version?
Most conventional French silk pies use a shortening-based or pre-made crust and a filling built from a powdered mix with stabilizers, whipped topping, and sometimes pasteurized egg substitutes to cut production time. Ours starts with an Oreo crumb crust bound in 100% butter, never shortening, and a filling made by creaming real butter and sugar, melting in Ghirardelli unsweetened chocolate, and beating in pasteurized eggs for a full 20 minutes to build structure. We fold in freshly whipped cream rather than a non-dairy topping. The tradeoff is shelf life: this pie has no preservatives, so it's shipped and stored frozen rather than sitting at room temperature on a shelf.
Why does butter instead of shortening matter for a crumb crust?
Shortening is 100% fat with no water content, so a shortening-bound crumb crust tends to set hard and taste flat or waxy once frozen and thawed. Butter is roughly 80% fat with the remainder made up of water and milk solids, and those milk solids carry real dairy flavor into the crust rather than a neutral fat taste. The water content in butter also means the crust holds together differently through freezing and thawing, staying cohesive instead of turning brittle. It's a small ingredient swap, but it's the reason the crust tastes like something baked with intention rather than assembled from a mix.
Is this pie keto, paleo, or carnivore-friendly?
No. The crust is built from Oreo crumbs, which include enriched wheat flour and sugar, and the filling itself is sweetened with sugar and built on chocolate, so this is a high-carbohydrate dessert by design. Butter, heavy cream, and eggs are ingredients that fit keto and paleo frameworks on their own, but combined with a cookie crumb crust and a sugar-based filling, the finished pie doesn't fit strict keto, paleo, or carnivore macros. This is a traditional dairy-and-egg dessert meant to be enjoyed as one, not a low-carb substitute.
Can I use this pie as a base for another dessert?
Yes, it works well as a component rather than just a standalone slice. A common approach is to cut it into wedges or cubes once thawed and layer it into a trifle with fresh raspberries or whipped cream, or serve a slice with a shot of espresso poured over the top the way you would an affogato with ice cream. Because the filling is already whipped to a mousse-like consistency, it also holds up well as a topping swirled into vanilla ice cream. No baking or cooking adaptation is needed for any of this since the pie arrives fully baked and only needs thawing first.
How can I verify the 'made by hand' and 'from scratch' claims?
The pie is made by hand in White Bear Lake, Minnesota, by our small bakery crew, and the ingredient list reflects that: no pre-made filling mix, no non-dairy whipped topping, and no shortening in the crust. We don't carry organic, gluten-free, or allergen-free certifications, so we don't make those claims anywhere on the label or in our description. What we can stand behind is the ingredient list itself, which lists real butter, real eggs, and Ghirardelli chocolate rather than generic fillers, and that transparency is the best way to verify what's actually in the pie.
What allergens does this pie contain?
Contains: Wheat, Egg, Milk, Soy. The wheat and soy come from the Oreo crumb crust and the dark chocolate curls, both of which include soy lecithin, and the egg and milk are present throughout the filling and whipped cream. This pie is not produced in a certified allergen-free facility, so anyone with a severe allergy should treat it as a traditional dairy, egg, and wheat-based dessert rather than assume any cross-contact protections.
Why does the recipe call for beating the eggs and butter mixture for a full 20 minutes?
That extended beating time is what turns a basic butter, sugar, and egg mixture into the silky, mousse-like texture French silk pie is known for. Mechanically, the beating incorporates air into the eggs while emulsifying the fat from the butter and chocolate, which thickens the mixture without any cooking or gelatin. Rushing this step leaves the filling grainy or loose once it's folded with whipped cream and chilled. It's a slower method than using a stabilized mix, but it's the reason the filling sets up light rather than dense.
Ingredients — Classic (All-Butter / Regular Crust): Heavy Cream (cream, gellan gum), Sugar, Oreo Crumbs (un-bleached enriched flour (wheat flour, niacin, reduced iron, thiamine mono- nitrate, vitamin B1, riboflavin, folic acid), sugar, canola oil, cocoa (processed with alkali), invert sugar, leavening (baking soda and/or calcium phosphate), salt, soy lecithin, chocolate, natural flavor), Unsalted Butter (pasteur- ized cream, natural flavoring), Eggs, Ghirardelli Unsweetened Chocolate, Dark Chocolate Curls (sugar, unsweetened chocolate, cocoa butter, milkfat, soy lecithin, natural vanilla extract), Vanilla Extract (vanilla bean extractives in water, alcohol), Instant Clearjel (modified food starch), Himalayan Sea Salt.
Ingredients — Gluten Free: Heavy Cream (cream, gellan gum), Sugar, Annie's Gluten Free Cocoa & Vanilla Bunny Cookies (organic cane sugar, corn starch, organic palm oil, potato starch, rice flour, soy flour, organic corn flour, organic tapioca syrup, cocoa powder, tapioca starch, natural flavor, leavening (ammonium bicarbonate, sodium bicarbonate, monocalcium phosphate), sea salt, soy lecithin, xanthan gum), Eggs, Ghirardelli Unsweetened Chocolate, Dark Chocolate Curls (sugar, unsweetened chocolate, cocoa butter, milkfat, soy lecithin, natural vanilla extract), Vanilla Extract (vanilla bean extractives in water, alcohol), Instant Clearjel (modified food starch), Himalayan Sea Salt.
For the filling, my crew and I cream butter and sugar together, mix in melted Ghirardelli unsweetened chocolate and vanilla extract, then beat in pasteurized eggs for a full 20 minutes until the mixture turns silky smooth. We fold in freshly whipped cream, spread it into an Oreo crumb crust, and top the whole thing with more whipped cream and dark chocolate curls. Nothing about this filling comes from a mix — it's built from scratch, step by step, by hand in our bakery in White Bear Lake, Minnesota.
This pie arrives frozen and fully prepared — no baking required. Keep it frozen until you're ready, then thaw it in the refrigerator overnight (or on the counter for a few hours) and serve.
This is a traditional dairy-and-egg dessert made with real cream, butter, and chocolate — it is not a low-sugar, dairy-free, or gluten-free product, and it isn't suited to keto, paleo, or carnivore diets. Keep it frozen until you're ready to thaw and serve.
Ingredients: Heavy Cream (cream, gellan gum), Sugar, Oreo Crumbs (unbleached enriched flour [wheat flour, niacin, reduced iron, thiamine mononitrate, vitamin B1, riboflavin, folic acid], sugar, canola oil, cocoa [processed with alkali], invert sugar, leavening [baking soda and/or calcium phosphate], salt, soy lecithin, chocolate, natural flavor), Unsalted Butter (pasteurized cream, natural flavoring), Eggs, Ghirardelli Unsweetened Chocolate, Dark Chocolate Curls (sugar, unsweetened chocolate, cocoa butter, milkfat, soy lecithin, natural vanilla extract), Vanilla Extract (vanilla bean extractives in water, alcohol), Instant Clearjel (modified food starch), and Himalayan Sea Salt.
Common Questions
How does this French Silk Pie compare to a conventional grocery-store version?
Most conventional French silk pies use a shortening-based or pre-made crust and a filling built from a powdered mix with stabilizers, whipped topping, and sometimes pasteurized egg substitutes to cut production time. Ours starts with an Oreo crumb crust bound in 100% butter, never shortening, and a filling made by creaming real butter and sugar, melting in Ghirardelli unsweetened chocolate, and beating in pasteurized eggs for a full 20 minutes to build structure. We fold in freshly whipped cream rather than a non-dairy topping. The tradeoff is shelf life: this pie has no preservatives, so it's shipped and stored frozen rather than sitting at room temperature on a shelf.
Why does butter instead of shortening matter for a crumb crust?
Shortening is 100% fat with no water content, so a shortening-bound crumb crust tends to set hard and taste flat or waxy once frozen and thawed. Butter is roughly 80% fat with the remainder made up of water and milk solids, and those milk solids carry real dairy flavor into the crust rather than a neutral fat taste. The water content in butter also means the crust holds together differently through freezing and thawing, staying cohesive instead of turning brittle. It's a small ingredient swap, but it's the reason the crust tastes like something baked with intention rather than assembled from a mix.
Is this pie keto, paleo, or carnivore-friendly?
No. The crust is built from Oreo crumbs, which include enriched wheat flour and sugar, and the filling itself is sweetened with sugar and built on chocolate, so this is a high-carbohydrate dessert by design. Butter, heavy cream, and eggs are ingredients that fit keto and paleo frameworks on their own, but combined with a cookie crumb crust and a sugar-based filling, the finished pie doesn't fit strict keto, paleo, or carnivore macros. This is a traditional dairy-and-egg dessert meant to be enjoyed as one, not a low-carb substitute.
Can I use this pie as a base for another dessert?
Yes, it works well as a component rather than just a standalone slice. A common approach is to cut it into wedges or cubes once thawed and layer it into a trifle with fresh raspberries or whipped cream, or serve a slice with a shot of espresso poured over the top the way you would an affogato with ice cream. Because the filling is already whipped to a mousse-like consistency, it also holds up well as a topping swirled into vanilla ice cream. No baking or cooking adaptation is needed for any of this since the pie arrives fully baked and only needs thawing first.
How can I verify the 'made by hand' and 'from scratch' claims?
The pie is made by hand in White Bear Lake, Minnesota, by our small bakery crew, and the ingredient list reflects that: no pre-made filling mix, no non-dairy whipped topping, and no shortening in the crust. We don't carry organic, gluten-free, or allergen-free certifications, so we don't make those claims anywhere on the label or in our description. What we can stand behind is the ingredient list itself, which lists real butter, real eggs, and Ghirardelli chocolate rather than generic fillers, and that transparency is the best way to verify what's actually in the pie.
What allergens does this pie contain?
Contains: Wheat, Egg, Milk, Soy. The wheat and soy come from the Oreo crumb crust and the dark chocolate curls, both of which include soy lecithin, and the egg and milk are present throughout the filling and whipped cream. This pie is not produced in a certified allergen-free facility, so anyone with a severe allergy should treat it as a traditional dairy, egg, and wheat-based dessert rather than assume any cross-contact protections.
Why does the recipe call for beating the eggs and butter mixture for a full 20 minutes?
That extended beating time is what turns a basic butter, sugar, and egg mixture into the silky, mousse-like texture French silk pie is known for. Mechanically, the beating incorporates air into the eggs while emulsifying the fat from the butter and chocolate, which thickens the mixture without any cooking or gelatin. Rushing this step leaves the filling grainy or loose once it's folded with whipped cream and chilled. It's a slower method than using a stabilized mix, but it's the reason the filling sets up light rather than dense.
Ingredients — Classic (All-Butter / Regular Crust): Heavy Cream (cream, gellan gum), Sugar, Oreo Crumbs (un-bleached enriched flour (wheat flour, niacin, reduced iron, thiamine mono- nitrate, vitamin B1, riboflavin, folic acid), sugar, canola oil, cocoa (processed with alkali), invert sugar, leavening (baking soda and/or calcium phosphate), salt, soy lecithin, chocolate, natural flavor), Unsalted Butter (pasteur- ized cream, natural flavoring), Eggs, Ghirardelli Unsweetened Chocolate, Dark Chocolate Curls (sugar, unsweetened chocolate, cocoa butter, milkfat, soy lecithin, natural vanilla extract), Vanilla Extract (vanilla bean extractives in water, alcohol), Instant Clearjel (modified food starch), Himalayan Sea Salt.
Ingredients — Gluten Free: Heavy Cream (cream, gellan gum), Sugar, Annie's Gluten Free Cocoa & Vanilla Bunny Cookies (organic cane sugar, corn starch, organic palm oil, potato starch, rice flour, soy flour, organic corn flour, organic tapioca syrup, cocoa powder, tapioca starch, natural flavor, leavening (ammonium bicarbonate, sodium bicarbonate, monocalcium phosphate), sea salt, soy lecithin, xanthan gum), Eggs, Ghirardelli Unsweetened Chocolate, Dark Chocolate Curls (sugar, unsweetened chocolate, cocoa butter, milkfat, soy lecithin, natural vanilla extract), Vanilla Extract (vanilla bean extractives in water, alcohol), Instant Clearjel (modified food starch), Himalayan Sea Salt.
- __Storage_Location:
- FrozenICE
- __Volume:
- 400
- __Owner:
- Ben The Baker
- __badge:
- All-Butter Crust
