French Silk Pie

Rich and velvety French Silk Pie is the ultimate special dessert. A rich, dark chocolate filling is added to an Oreo cookie crust and topped with fluffy piles of homemade whipped cream.

This luscious chocolate French Silk Pie recipe is so decadent and, well, silky! The filling is smooth and rich, and the plush, from-scratch whipped cream on top is an extra-luxurious touch.

Why You’ll Love French Silk Pie

• Special-Occasion Dessert: The richness of the filling and the whipped cream topping make this a dessert you’ll want to save for special occasions. It adds a celebratory vibe.
• Texture: The buttery, crumbly cookie crust is a great contrast to the light, mousse-like chocolate filling.
• Relatively Easy: Even though there are several steps you’ll need to take to make this dessert, they are not complicated.

What You’ll Need

Here’s an overview of the ingredients you’ll need to make French Silk Pie. Don’t forget to scroll to the recipe card at the end of this post for the full ingredient amounts.

For the Crust

• Oreo Cookies – You’ll leave the cookies intact to process into crumbs for the crust.
• Butter – Unsalted butter is best for baking so that the salt doesn’t compete with the sweetness of the dessert.

For the Filling

• Chocolate – Use bittersweet or semisweet chocolate.
• Eggs – We’ll use large eggs at room temperature.
• Granulated Sugar
• Water
• Vanilla Extract – Pure vanilla extract will give the best flavor.
• Butter – Again, use unsalted butter softened to room temperature.
• Heavy Cream – Cream makes the filling incredibly rich and smooth.

For the Whipped Cream Topping

• Heavy Cream – Make homemade whipped cream or use store-bought whipped cream.
• Vanilla Bean Paste – Or swap in vanilla extract.
• Chocolate – Used as decoration on the top of the pie.

How to Make French Silk Pie

The method for this fantastic pie is shown in the photos below. Please take a look at the detailed instructions in the recipe card further down.

• Make crust. In a food processor, crush the Oreo cookie, then add the butter and pulse.
• Form crust. Press the mixture into the bottom and up the sides of a pie dish.
• Chill. Place the crust in the refrigerator to set.

• Make filling. First, melt the chocolate.
• Prepare eggs. Place eggs in a bowl.
• Add. Place the sugar and water in the bowl with the eggs.
• Beat. Beat the eggs, sugar, and water until combined.

• Gently cook. Place the bowl with the egg mixture over a pot of simmering water to heat it.
• Cool. Remove the bowl from the heat and beat until thick and cooled.

• Combine. Add the melted chocolate to the egg mixture, then beat to combine.

• Cream butter. Whip the butter with a mixer until doubled.
• Add chocolate. Beat the chocolate-egg mixture into the butter.

• Whip the cream. In a separate bowl whip the heavy cream.
• Fold. Gently stir the whipped cream into the chocolate mixture.

• Assemble. Pour the filling into the prepared crust.
• Make topping. Whip the heavy cream and vanilla until stiff peaks form.
• Pipe. Spread or pipe the whipped cream over the pie.

Tips for Success

• Make Ahead: This pie keeps well, so you can prepare it a day or two before you plan to serve it. If you do this, try to make the whipped cream the day you will serve the pie so that it is fresh. Otherwise, place toothpicks on the top of the whipped cream-topped pie, cover it with plastic wrap (this will prevent the plastic from sticking to the whipped cream), and store it in the fridge.
• Try a Different Crust: If you want a slightly different flavor and texture, make a homemade pie crust instead of the Oreo cookie crust.
• Use Different Cookies: A plain chocolate crust is also lovely with French silk pie. You can use a package of chocolate wafer cookies in place of the Oreos and then proceed with the recipe as written.
• Add Store-Bought Whipped Cream: I happen to think that homemade whipped cream is the absolute best when it comes to adding whipped cream to baked recipes. However, I know that sometimes we’re short on time. So you can use store-bought whipped cream in this pie recipe if needed.

Proper Storage

• Fridge – Cover the pie loosely with plastic wrap or tented foil (so it doesn’t stick to the whipped cream) and keep it in the fridge for up to 5 days.
• Freezer – Chill the pie in the fridge, then wrap it with plastic wrap and a layer of foil. Store the pie in the freezer for up to 3 months. Defrost the pie completely in the fridge before serving.

More Pie Recipes To Try

• Pecan Pie
• Southern Buttermilk Pie
• Fresh Strawberry Pie
• Homemade Apple Pie

by Katerina | FesuvIndulge in the ultimate dessert with our French Silk Pie, featuring a crisp Oreo pie crust layered with a decadent, velvety chocolate filling, all topped off with smooth, homemade whipped cream. Prep Time: 1 hour
Cook Time: 10 minutes
Refrigeration Time: 4 hours
Total Time: 5 hours 10 minutes
Servings: 12 servings

Ingredients

For the Crust

• 24 Oreo cookies
• ¼ cup unsalted butter,, at room temperature

For the Filling

• 8 ounces bittersweet chocolate,, finely chopped
• 3 large eggs,, at room temperature
• ⅔ cup granulated sugar
• 1 tablespoon water
• 2 teaspoons pure vanilla extract
• ⅔ cup unsalted butter,, softened
• 1½ cups heavy cream

For the Whipped Cream Topping

• 1 cup chilled heavy whipping cream
• 1 teaspoon vanilla bean paste or vanilla extract
• chocolate curls,, for garnish

Instructions

For the Crust

1. In a food processor, process the Oreo cookies (including the filling) until fine crumbs form.
2. Add in the room-temperature butter and pulse until well combined.
3. Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust. Then, place the crust in the refrigerator to set while you prepare the filling.

For the Filling

1. Melt the bittersweet chocolate in a heatproof bowl set over simmering water, stirring until smooth. Remove from the heat and allow it to cool slightly. See notes.
2. In a glass bowl beat the eggs, sugar, and water with an electric mixer until pale and slightly thickened.
3. Place the glass bowl over a pot of simmering water, making sure the water doesn't touch the bowl's bottom. While constantly whisking, heat the mixture until it reaches 160˚F on a candy thermometer.
4. Remove the bowl from the heat, increase the electric mixer speed to medium-high, and beat until the mixture is thick and cooled to room temperature.
5. Add the melted chocolate to the egg mixture, beating until well combined.
6. In a separate mixing bowl, beat the butter with an electric mixer until doubled in volume and fluffy, about 4 to 5 minutes.
7. Transfer a small amount of the chocolate egg filling to the fluffy butter and combine well. Then add the next amount of chocolate egg filling and combine; repeat until the entire mixture is used up and you get a creamy chocolate mixture.
8. In a separate bowl, with an electric mixer whip the heavy cream until stiff peaks form.
9. Gently fold the whipped cream into the creamy chocolate filling until well combined and homogenous.
10. Pour the filling into the prepared Oreo crust.

For the Whipped Cream Topping

1. In a chilled bowl, whip the cold heavy whipping cream and vanilla bean paste until stiff peaks form.
2. Spread the whipped cream over the chocolate filling or pipe swirls of whipped cream on top of the pie.
3. Finish with curls of chocolate.
4. Refrigerate the French Silk Pie for at least 4 hours or overnight to set.

Equipment

• Stand Mixer
• Glass Mixing Bowls
• Double Boiler

Notes

• Read and reread the recipe before you start it to get an idea of everything you need to do. Then, prep all the ingredients and tools before beginning to work on the pie.
• To melt the chocolate, use a double boiler, if you have one, or fill a saucepan with an inch or two of water. Place a heatproof bowl over the pan – make sure it does not touch the water. You just need it to fit snugly over the rim of the pan. Lower the heat to a gentle simmer, add the chopped chocolate to the bowl, and let it melt for 3 to 4 minutes, stirring frequently. You can use the same method for the eggs and sugar mixture.

Nutrition

Calories: 574kcal
| Carbohydrates: 40g
| Protein: 5g
| Fat: 45g
| Saturated Fat: 26g
| Polyunsaturated Fat: 3g
| Monounsaturated Fat: 13g
| Trans Fat: 1g
| Cholesterol: 135mg
| Sodium: 206mg
| Potassium: 231mg
| Fiber: 2g
| Sugar: 29g
| Vitamin A: 1232IU
| Vitamin C: 0.3mg
| Calcium: 60mg
| Iron: 4mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.