No-Bake French Silk Pie

Hot summer days are just around the corner (we hope), so this month we’ll be featuring easy no-bake desserts. First up, Tieghan of Half Baked Harvest shares her recipe for this incredible French silk pie, with a salty pretzel crust. Here’s how to make one of your own…

It’s finally May. Hurray! With May comes warmer days and sunshine…well, hopefully! If you’re like me and live in the mountains of Colorado then you are still getting snow. The rest of you, however, are probably enjoying sunshine and warmer days, prepping for summer and getting excited for all the cold treats to come. I may not be breaking out the shorts just yet, but I am getting prepared for those hot days with this no-bake French silk pie. It’s one of my favorite easy desserts to make. Unlike most French silk pies this one has a pretzel crust, and it’s the perfect amount of saltiness to light, silky chocolate filling. It’s so good and the easy no-bake crust is kind of my little secret to making an awesome pie. It never fails me!

Recipe: No-Bake French Silk Pie
By Tieghan Gerard of Half-Baked Harvest

What you’ll need:

For the Pretzel Crust
1 ¾ cups crushed pretzels
½ cup (1 stick) unsalted butter, melted
¼ cup honey

For the Pie Filling
6 oz. semi-sweet chocolate chips
1 cup (2 sticks) salted butter, softened to room temperature.
1 cup granulated sugar (add ¼ cup more if you prefer sweeter)
1 tbsp. vanilla extract
4 whole eggs

Grease an 8 or 9-inch pie plate or spring form pan.

In a medium bowl, mix the melted butter and honey together until smooth. Add the crushed pretzels and mix until combined. Press mixture firmly against the bottom and sides of your pie plate. Place in the fridge.

In a small microwave safe bowl melt 6 ounces of semi-sweet chocolate on 30-second intervals, stirring after each, until melted and smooth (about 1-2 minutes).

In a large bowl of an electric mixer, fitted with the whisk attachment, whisk the butter and sugar until fluffy, about 1 to 2 minutes. Add the melted chocolate and the vanilla extract. Whisk the mixture thoroughly until combined.

Turn your mixer to medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the pretzel crust. Smooth out the pie filling and place the pie in the refrigerator to chill for at least two hours or overnight.

Add a cup or two of whipped cream and garnish with a few chocolate curls if desired.

Thank you so much, Tieghan!

P.S. More best recipes, including a killer Ice-Cream Sundae and Caramel Molten Chocolate Cake.

(Photos and recipe by Tieghan Gerard of Half Baked Harvest. Thanks to Caroline Donofrio for helping with this series)

  1. What do you say to folks that are afraid to use eggs in a recipe without baking?

  2. Joan Sorenson says...

    The best dessert ever! Easy to make & always earns rave reviews from my guests! Thanks for sharing such a special dessert with us!

  3. Juju says...

    If you don’t cook it, what are the eggs for?

  4. Molly says...

    I make this pie whenever I want to buy other people’s affections. Though I make it with Momofuku’s chocolate crumb crust (which I prepare with even more browned butter than the recipe calls for) rather than the pretzel crust here. That crust is also salty and crunchy, but keeps the chocolate theme running. Today I served it to some friends who compared it to the beatific vision. In other words, if you want a divine experience, eat this pie. (

  5. Jo Ann Casey says...

    My Mom used to make something similar to this. The chocolate mixture was poured over broken pieces of angel food cake! Yum!

  6. Lori says...

    How would I scale down for a regular pie dish? I know this is an older post, hope Tieghan or Jo or reader spots my question. Yum.

    • Molly says...

      I’ve made the recipe as-is and comfortably filled a nine-inch pie plate with a very thick crust. If you have any filling left over, though, you can always put it in a separate dish and eat it like a mouse. I realize this is a very delayed reply, but this recipe is worth making.

  7. sha says...

    just made it! its in the fridge for the hubby, when he gets home. I didn’t try it….although licking the beaters, was a pleasurable experience!

  8. BB says...

    Thanks for the recipe Jo. I made this pie yesterday as written, and it was very sweet. The consistency was perfect and I didn’t add a lot of sugar to my whip cream hoping that would balance out some of that sweetness. I wouldn’t file it under a best recipe for me, sadly. Love a lot of your other recipes though.

  9. Krissy Egbert says...

    Has anybody frozen this to make ahead? Did it thaw OK?

  10. Krissy Egbert says...

    I’m making these for Thanksgiving by need to travel with them. Has anybody ever frozen these? Not sure how the eggs will freeze.

  11. Jo says...

    This is my go-to dessert recipe for any occasion. Everyone loves it and it is so easy. Thank you so much!

  12. Kate says...

    I finally made this- It’s been on my pinterest forever! It was a HIT at my party! For those who are worried about raw egg, just give them a wash before using and it will be fine!
    I have a kitchen aid stand mixer and I seriously can’t imagine doing this recipe without it. I just let it whip while I watched the time and I waited 5 minutes between adding eggs… it was kind of magical how it set up and how the sugar dissolved. I really wasn’t sure when I started how it was going to become french silk, but it did!
    Sooo good. Will definitely be making again!

    • Audrey Poupon says...

      Woah! Sorry, I had to reply because your suggestion is really dangerous. You should never wash an egg. Egg shells are porrous and by washing an egg you risk pushing the bacteria including salmonella into the actual egg. If you are worried about using raw eggs, just make sure you buy pasturized eggs.

  13. Laurie says...

    My family has made this for years .. With a bit if a twist..
    We make a graham cracker crust , and adjust the recipe accordingly for a 8,9or 10″ pie , not a springform, although I like the idea of a pretzel crust and will have to try that! We always love a good dollop of whipped cream although our recipe doesn’t call for it to be added to the top of the pie.
    *** It’s a great recipe, the only thing that I have noticed in the 30+ years having made this recipe, it Must be refrigerated because of the raw eggs but also, because it will start to get a little runny, you need to refrigerate it at least 2 1/2- 4 hrs , it Must be made with real butter … Do not Use any artificial butters or margarine…I think it must have something to with fat content. I had several failed attempts with margarine, once I switched to butter I’ve not had a problem since. Also each egg Must be beaten 5 minutes each, if you short cut this step, the pie will not set up properly, you can use a Stand mixer, or a hand mixer to make this a little easier.
    This is a great recipe!!
    I hope these help..
    And I hope you Love their recipe …
    It’s great!

  14. sheryle says...

    has anyone used egg whites in place of whole eggs?

    • Robin Sims says...

      The pie would never have the consistency it needs to be correct without the yolks.

  15. Made this today. I added a layer of strawberry-rhubarb compote under the chocolate, since I had it left over from another recipe, and some fresh sliced strawberries on top. Turned out fantastic. My husband has been raving all evening about it.

  16. Eryn says...

    Has anyone tried doubling the filling? I want to use a pie dish and think doubling the filling would really give it the ‘French Silk Pie’ look.

  17. Best. French Silk Pie. Ever. I made this last summer and can’t WAIT to make it again. Oh my.

  18. This looks way different than the link posted for the other recipe. The ingredient list is way shorter and it has no peanut butter. If it’s not the same it’s not a copy that being said I might have to try this. Maybe tweak it a bit.

  19. I have been making a French silk pie for years with raw eggs and never had a problem. I put mine in an Oreo crust.

  20. I made this recipe this afternoon. After I mixed in the eggs as the recipe said to do, the batter was runny instead of fluffy. Not sure what I did wrong or how it will set up in the fridge. On the plus side, I tasted it and it is delicious! It will be enjoyed whether it sets or not!

    • Lindsey says...

      Mine too! Hopefully it turns out ok!!!

  21. I made this pie this weekend for my Mom, it was absolutely delicious! Best French Silk Pie I’ve ever had. Thanks for posting it Jo! The crust was out of this world!! That perfect combination of salty and sweet. And it’s too easy to make! Like mind-bogglingly easy.

    فوائد الزعتر

  22. Wow, this is a great recipe, I really want to learn about how to make pies and pastries and this recipe is good for someone like me who doesn’t know cooking especially this recipe is no need to cook. I will focus on making a no cook dish first as a stepping stone. Thank you so much for sharing. Reallys excited to make one. Cheers!

  23. Made this for some girlfriends this weekend and it was a huge hit. I made gluten-free by using Snyder’s gluten-free pretzels instead of regular. The crust wasn’t as crunchy as I would have liked, but otherwise everything was amazing.

    I don’t have a standing mixer – used a regular hand-held and it worked great!

  24. This recipe looks delicious. Never thought of using a pretzel crust – seems like the flavor combo would be just perfect! Can’t wait to give this one a try!

  25. This pie is absolutely the finest (and richest)pie you will ever have. My mother used to make this for the family 60 years ago. Glad I ran across the recipe. It brought back fond memories

  26. This pie is absolutely the finest (and richest)pie you will ever have. My mother used to make this for the family 60 years ago. Glad I ran across the recipe. It brought back fond memories

  27. This pie is absolutely the finest (and richest)pie you will ever have. My mother used to make this for the family 60 years ago. Glad I ran across the recipe. It brought back fond memories

  28. According to several sources (I researched them ages ago, don’t have the links, but Google it), the trouble with raw eggs is the salmonella they can pass to humans. Salmonella is on the shell of the eggs, not inside them. If you wash eggs thoroughly with detergent or even some alcohol or hand sanitizer, you kill the salmonella and the eggs are safe to eat.
    I have never had trouble with raw eggs and my family and I consume them regularly.
    Just my two cents :)

  29. I also am worried about the raw eggs…I have always been told we should not eat raw eggs…

  30. Pasteurized eggs are considered safe to eat raw but I would hesitate to give them to young children or anyone who is elderly as they could have week or compromised immune systems. Re. LuLu’s comment; fresh eggs MUST be refrigerated just like any other egg, and as for eating an egg that has been sitting on the counter for a month….pre book a visit to your GP first!!

  31. Looks wonderful…can the pretzels be substituted with chopped nuts? There is a gluten allergy here.

  32. This sounds and looks delish but I’m also a little nervous about the eggs. I’m going to try this crust with the Chocolate Truffle Pie from Cooking with Trader Joe’s. It’s no bake though it does require stovetop or microwave to melt the chocolate and it uses coconut milk whipped with the chocolate in a blender.

  33. I made this pie for Mother’s Day, and everyone loved it! It’s definitely a new favorite in my family! :)

  34. I made this pie this weekend for my Mom, it was absolutely delicious! Best French Silk Pie I’ve ever had. Thanks for posting it Jo! The crust was out of this world!! That perfect combination of salty and sweet. And it’s too easy to make! Like mind-bogglingly easy.

    Although to answer your question, Sammie Brook, I can’t imagine this working without a mixer. My arms were slightly sore after 20 minutes of holding the mixer. If you are very brave you could attempt but I’d worry the consistency wouldn’t be right.

    This recipe is a keeper. If you’re on the fence about trying it, please do!

  35. I made this to bring to my in-laws for Mother’s Day! It was a huge hit! I loved the combo of the salty pretzels and the sweet chocolate. I’d probably use a little less sugar next time.

  36. I made this for Mothers Day today and it was a hit. Everyone loved it and it was so easy to make. Thanks Joanna.
    The funny thing is that i read the recipe wrong and only used 1/2 a stick of butter for the frosting and 1 stick for the silk. Oops. I can only imagine how good it would have been with the right amount:)

  37. I made this for Mothers Day today and it was a hit. Everyone loved it and it was so easy to make. Thanks Joanna.
    The funny thing is that i read the recipe wrong and only used 1/2 a stick of butter for the frosting and 1 stick for the silk. Oops. I can only imagine how good it would have been with the right amount:)

  38. Made this for my mama for Mother’s Day, it was amazing. Smooth and creamy with a delicious salty crust. I use high quality ingredients and have never had any qualms about consuming raw eggs. :)

  39. Looks super appetizing. I’m pretty sure silken tofu would work great instead of the eggs. Or maybe 2 ripe bananas… I’m vegetarian, so I always have to find alternatives to eggs in dessert recipes.

  40. This comment has been removed by the author.

  41. Thanks for the update re: the mixing time with a handheld mixer, Joanna & Tieghan!

  42. Looks so delicious! I can’t wait to try it out

  43. I make a frozen strawberry pie with a pretzel crust (recipe from Southern Living) and it is divine. Will definitely try this one!

  44. There was a comment about this being a copy of an Oh Lady Cakes recipe and I urge anyone who thinks that’s true to read both of the recipes…then laugh, because there have basically nothing in common except pretzels. The ingredients are completely different! Calling someone a plagiarist is a serious accusation, and it’s interesting that someone would anonymously come here just to sling mud.

    This recipe looks fabulous! Thanks Joanne and Tieghan! Maybe now I can finally use up the huge bag of pretzels I’ve been trying to work though..

  45. Mmm! I love the idea of a pretzel crust! This looks absolutely amazing!

  46. So excited to be moving back to the US this summer. This is going to be the first recipe I make with my Kitchen-Aid once it’s out of storage! :):):) Looks awesome!!!

  47. well those are just gorgeous photos! love the series — so useful for the summertime!

  48. Looks amazing! Going to try this with gluten free pretzels…Thanks for sharing!

  49. oh my, this looks amazing!
    xo, cheyenne

  50. Raw eggs, two sticks of butter? No thanks. The pretzel crust sounds delish though!

  51. Hi Everyone! Tieghan says that you could use a hand-held mixer in place of a stand mixer, and reduce the mixing time to 10-15 minutes.

    For those concerned about using raw eggs, she says pasteurized eggs work fine, too!

  52. This just isn’t fair…absolutely delicious!

  53. Is it ok to eat uncooked eggs?

  54. Personal pet peeve: when things that are absolutely not French are called French — to make them sound more sophisticated, I guess?

    Also, this cake looks awesome.

  55. To the person saying this is a copy of another recipe, have you read both of them? Because they’re not at all similar even if the end result looks it.

  56. Oh my word, this looks amazing! Just added the ingredients to my afternoon grocery list :)


  57. Yum! Totally going to make this for Mother’s Day!

  58. Can you provide any alternatives for using raw eggs? Not sure about serving this to kids because of that. Thanks!

  59. Yum!! I was going to make tiramisu this weekend, but this looks just as satisfying and so much easier! Thanks for sharing!


  60. Pasteurized eggs are an option but they don’t whip.If you’re nervous about using raw eggs maybe try to get some from the farmers market? Fresh eggs don’t need to be refrigerated and have a shelf life of around a month.

  61. Wow that looks amazing.

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  62. Oh thank you! This looks so simple and delicious.
    For those scared about the raw eggs just use pasteurized eggs! A lot of grocery stores carry them and there’s no risk, you can eat them raw!

  63. Oh my goodness pretzel crust. I’m in!

  64. This comment has been removed by the author.

  65. Definitely going to try making this one! Thanks :D

  66. Definitely going to try making this one! Thanks :D

  67. Love the idea of the pretzel crust, but the RAW eggs in the pie kind of freak me out. :( And three sticks of butter in a 9-inch dish – wow! BUT… living in the South, I would love to see you do more no-bake recipes as a series this summer, or maybe grilling recipes!! Thanks for sharing. :)

  68. Definitely pinning this one! Thanks!

  69. thanks for these comments! tieghan lives in colorado so she might not be up yet—we’ll let her know there are questions and she’ll hopefully respond when she can! thanks so much :)

  70. Looks beautiful and delicious! If I understand correctly, this recipe contains raw eggs. Any advice re: alternatives that either involve cooked eggs or an egg substitute? Would chia seeds and water work? Thanks!

  71. Looks amazing!! Any recommendations for those of us who bake the old-fashioned way… i.e. don’t have an electric stand mixer? Or should I start beefing up my arm muscles now so I can hold my hand mixer for 20 minutes? Because this… this must be made soon. Lol.