Gluten Free French Silk Pie


I love French Silk Pie! Since I went gluten free I haven’t been able to eat it though. I finally decided it was time to figure out a gluten free version of this pie. I don’t typically enjoy traditional pie crust so I’ve changed the recipe to a graham cracker crust. I think this makes the pie so much better overall. For this specific recipe I’ve used a chocolate crust. It will work with either chocolate or vanilla crust. You can either purchase a gluten free graham crust or make one of your own.

The original recipe calls for chopped chocolate, however I never seem to have this on hand. I substitute with chocolate chips. I haven’t noticed a difference in the consistency of the finished product so I don’t see any issue in this substitution.

Whipped cream or even cool whip makes an excellent topping for this pie. I’ve also put marshmallow fluff on the top. These are all delicious options for topping on this pie.

Gluten Free French Silk Pie


  • 1 Gluten Free Graham Style Pie Crust
  • For the Filling:
  • 2 Cups Milk or Cream
  • ½ Cup Sugar
  • ¼ Cup Cornstarch
  • ½ tsp Salt
  • 4 Egg Yolks
  • 2 Tbsp Water
  • ½ Teaspoon Vanilla Extract
  • 4oz Semi-Sweet Chocolate Chips

Heat the milk in a large saucepan until hot but not boiling. Whisk the sugar, cornstarch and salt in a large bowl then add the egg yolk, water and vanilla. Whisk half of the hot milk into the mixture until the sugar has dissolved. Pour the mixture into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens. This will take approximately 3-5 minutes. Remove from the heat once it thickens and stir in the chocolate.

Transfer the mixture into another bowl and let it cool, whisking it every so often to prevent a skin from forming.

Pour into the prepared pie crust and press plastic wrap onto the top and let it cool in the refrigerator. I found it was best to leave it overnight in the fridge. The original recipe calls for at least 4 hours. When you are ready to serve, top with whipped cream.

Source: Adapted from- “Sweet: Our Best Cupcakes, Cookies, Candy, and More – Editors of Food Network Magazine”