French silk pie is ultra creamy, light as air, and tastes like pure chocolate silk! The Oreo crust and fluffy topping make it irresistible to any dessert lover.
The pie is the ultimate indulgence. It’s the perfect balance of rich, creamy, and oh-so-silky smooth.
With melted bittersweet chocolate and a mousse-like texture, I can’t resist it!
Why You’ll Love This French Silk Pie
Impressive Presentation: It has a smooth, velvety filling, whipped cream topping, and elegant chocolate garnishes. It’s perfect for special occasions and dinner parties.
Crowd-Pleaser: Nearly everyone loves chocolate, which is why this pie has near-universal appeal.
No-Bake: There’s no oven required for this recipe, so it’s quick and easy to throw together, minus the chill time.
Make-Ahead: The pie can be prepared in advance and refrigerated until ready to serve. It’s a stress- and hassle-free dessert option when you’re short on time.
Ingredients
- Oreo Cookie Crumbs: They create a crunchy, flavorful base that perfectly complements the silky filling.
- Unsalted Butter: It binds the cookie crumbs together for a cohesive, buttery crust.
- Bittersweet Chocolate: Use high-quality bittersweet chocolate to give the filling its deep, intense flavor.
- Granulated Sugar: It offsets the bittersweet chocolate for a perfectly balanced sweetness.
- Vanilla Extract: A splash elevates the chocolate flavor and adds a subtle, warm depth.
- Large Eggs: They create the pie’s signature light, mousse-like texture.
- Pinch of Salt: Just a touch will heighten the chocolate’s richness. It also balances the overall sweetness.
- Heavy Whipping Cream: Whipped to stiff peaks, the cream provides a cloud-like topping that’ll melt in your mouth.
- Powdered Sugar: It helps the whipped cream hold its shape and adds a hint of sweetness.
- Chocolate Curls or Shavings: Delicate chocolate curls or shavings add a touch of sophistication and visual appeal.
How to Make French Silk Pie
Follow these steps to make this delectable French silk pie:
1. Make the crust. Pulse the Oreos (with the filling) into crumbs and mix them with melted butter. Press them into the pie dish and refrigerate.
2. Melt the chocolate. Microwave the chopped chocolate in 30-second intervals. Stir between each cycle and continue until smooth. Set aside to cool slightly.
3. Make the filling. Cream together the butter and sugar in a stand mixer with a paddle attachment. Once light and fluffy, add in the cooled chocolate, vanilla, and salt. Then, switch to the whisk attachment and add the eggs one at a time. Beat for 5 minutes after each egg.
4. Pour and set. Pour the filling into the chilled Oreo crust and smooth the top. Then, refrigerate the pie for at least 4 hours or overnight.
5. Add the whipped topping. Immediately before serving, whip the cream with powdered sugar to stiff peaks. Then, spread or pipe the topping over the pie.
6. Garnish and serve. Garnish with chocolate shavings or curls. Then slice, serve, and enjoy!
Tips for the Best French Silk Pie
The following tips will ensure your pie turns out perfectly. I also have a few variations you can try.
- Go ahead and splurge Select bars with 60-70% cacao for the richest flavor. Avoid chocolate chips, as they contain stabilizers. I prefer Ghirardelli 60% Cacao Baking Bars, but you can use your own favorite brand.
- Use room-temperature butter. Ensure the butter is softened to room temperature so it creams smoothly with the sugar.
- Give it a good beating. Be sure to beat each egg into the filling for a full 5 minutes on medium speed. It may seem like a long time, but it’s essential for the pie’s silky smooth texture.
- Top to your heart’s content. Chocolate and whipped cream aren’t your only options. You can also top the pie with fresh berries, chocolate glaze, or a flavored whipped cream.
- Change out the crust. Instead of an Oreo crust, you could use a traditional blind-baked pastry crust. Graham cracker crust is another good option.
- Try new variations. You can also mix things up by adding instant espresso powder, orange zest, or peppermint extract to the filling. Or spread a layer of caramel or raspberry jam on the crust before adding the filling.
How to Store
Storing leftovers of this pie is super simple.
To Store: Cover leftover pie tightly with plastic wrap, or transfer it to an air-tight container. Refrigerate it for up to 5 days. Do not leave it sitting out, or the dairy ingredients may spoil.
To Freeze: Don’t add whipped cream topping if you’re likely to have leftovers and want to freeze them. The pie freezes best without it. Wrap it tightly in plastic wrap and foil. Then, freeze for up to 3 months.
To Thaw: Let it thaw in the fridge overnight when ready to serve. You can add the whipped cream immediately before serving it.
More Sweet Pie Recipes To Try
Pink Lemonade Pie
Lemon Chess Pie
Grasshopper Pie
Fudge Brownie Pie
French Silk Pie
8
servings30
minutes706
kcalThis chocolate French silk pie is smooth, luscious, and such an indulgent treat! With an Oreo cookie crust, it’s impossible to resist.
Ingredients
- For the Crust
1 1/2 cups Oreo cookie crumbs (about 20 Oreos with the filling)
1/3 cup unsalted butter, melted
- For the Filling
6 ounces bittersweet chocolate, chopped
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
pinch salt
- For the Topping
1 cup heavy whipping cream
2 tablespoons powdered sugar
chocolate curls or shavings, for garnish
Instructions
- For the Crust
- In a food processor, pulse the Oreo cookies into fine crumbs. Mix the crumbs with the melted butter until well combined.
- Press the mixture evenly into a 9-inch pie dish. Refrigerate while you prepare the filling.
- For the Filling
- Melt the chopped chocolate in the microwave in 30-second intervals, stirring between each, until smooth. Set aside to cool slightly.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy. (About 3-4 minutes.) Mix in the cooled melted chocolate, vanilla, and salt.
- Switch to the whisk attachment. Add the eggs one at a time, beating on medium speed for a full 5 minutes after each addition. The mixture should be silky smooth.
- Pour the filling into the chilled crust and smooth the top. Refrigerate for at least 4 hours or overnight until set.
- For the Topping
- When ready to serve, whip the heavy cream and powdered sugar to stiff peaks. Spread or pipe the whipped cream over the chilled filling. Garnish with chocolate curls or shavings.
- Slice and serve chilled. Enjoy!
Notes
- Use high-quality bittersweet chocolate for the best flavor.
Don’t like the idea of eating raw eggs
Hi, Bertha!
If the raw eggs bother you, there are a few things you can do.
1. Use pasteurized eggs. They have been heat-treated to kill any potential bacteria while still maintaining the same texture and flavor.
2. Use a vegan egg substitute (like a flax egg) to achieve the desired filling without the use of traditional raw eggs.
If you try one of those methods, please let me know how it turns out!
How long can I keep the pie refrigerated. I made it for Thanksgiving, but did not get to eat it because we were all sick.
I’m so sorry you guys were sick for Thanksgiving! That’s the worst!
As for your question, the pie will stay fresh for about 5 days in the fridge or in the freezer for up to 3 months.
At the risk of sounding silly, should I remove the white, INNER filling of the Oreo cookies?
Hi Mark!
Great question!
You’ll pulse/bash/crush the Oreos WITH the filling. It makes the crust sweet and moist!
I’ve clarified that in the recipe, so thanks so much for asking 🙂