No-Bake Cinnamon French Silk Pie
Prep time
Total time
No-Bake Cinnamon French Silk Pie recipes uses a ready-made pie crust OR homemade graham cracker crust, rich chocolate filling, sturdy, homemade whipped cream, and fancy chocolate curls for a beautiful presentation.
Recipe type: Dessert
Cuisine: French
Serves: 8
Crust (if making homemade, can use pre-baked pie crust):
  • 1½ cups graham cracker crumbs
  • 5 tbsp butter, melted
  • 2 tbsp granulated sugar
  • ½ tsp cinnamon
  • ⅔ cup granulated sugar
  • 2 eggs
  • 2 oz unsweetened baking chocolate
  • ⅓ cup butter, softened
  • 1 tbsp cinnamon
  • 1½ cups heavy whipping cream
  • ¼ cup powdered sugar
  • Chocolate curls and/or chocolate shavings, for garnish (optional)
  1. Blend together graham cracker crumbs, melted butter, cinnamon and granulated sugar until it starts to clump together.
  2. Press the graham cracker crust into a 9 inch pie pan.
  1. In a small saucepan, beat granulated sugar and eggs with whisk until blended. Cook over medium heat until instant-read thermometer reads 160°F. Mixture should thicken a bit and coat back of metal spoon - you don't want it to be too runny.
  2. Remove from heat; stir in chocolate until fully melted and smooth. Cool slightly; mix in softened butter until well incorporated.
  3. Add cinnamon and mix thoroughly. Let cool until just warm; stir occasionally as it cools.
  4. In large bowl, beat whipping cream until it begins to thicken. Add powdered sugar; beat until stiff peaks begin to form.
  5. Fold half of the whipped cream into the chocolate mixture; pour into your pie crust. Top pie with remaining whipped cream (I made extra whipped cream because I like a LOT of whipped topping on my pie. Feel free to do so, also, but it's not necessary).
  6. Garnish with chocolate curls or chocolate shavings and a dusting of cinnamon (optional). You can make chocolate curls by using a vegetable peeler to peel off chocolate length-wise from a 6 ounce bar of semi-sweet or dark chocolate.
  7. Refrigerate until ready to serve or for at least 1 hour. Cover and refrigerate leftovers.
Recipe by Wishes and Dishes at