Tessa's Recipe Rundown
Taste: I mean, c’mon. Anyone who says no to a pie like this is CRAZY. It’s so ridiculously good.
Texture: Crunchy, thick, ooey, gooey, luscious, creamy, and fluffy. Out of control.
Ease: Definitely not the easiest recipe, and you’ll make a bit of a mess. But follow the video above to see exactly how it’s made, I promise it is SO worth it.
Appearance: That hidden layer of caramel doesn’t peek through until you slice the pie, making for a super fun mouthwatering surprise.
Pros: Amazing twist on this classic dessert, perfect for any special occasion. Plus it can be made ahead of time and has no raw eggs like most French Silk Pies!
Cons: Say goodbye to your diet!!
Would I make this again? Absolutely 100% yes.
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This pie is WHAT’S UP. It is so good, I almost have no words to describe its amazingness. Just look at the photos. Oreo crust, thick gooey surprise homemade caramel layer, ultra luscious and fluffy chocolate French silk filling made with no raw eggs (unlike traditional French Silk Pies), and heavenly fresh whipped cream to top it all off. Next level dessert status here.
As a chocoholic, I would venture to say I’d be happy eating only this for dessert for the rest of my life. When I made this pie it didn’t last long at all. In fact, it practically vanished and I have a feeling it’d do the same thing at your dessert table.
Although this pie is a bit more complicated of a recipe and makes a mess, it is SO worth the extra effort. Promise. And I’ve even made a step-by-step video for you to see exactly how it’s done so you don’t run into frustrations in the kitchen. Plus not only can pretty much every step be done ahead of time, the pie itself can be stored in the fridge for a day or two ahead of time, though you may want to hold off on the whipped cream until just before serving.
It’s really perfect for any holiday, like Valentines Day, or especially Thanksgiving because there’s no chocolate to be found in traditional Thanksgiving desserts and that’s a crime. Really, it’s perfect for any occasion.
What’s your favorite Thanksgiving pie?
By the way, be sure to check out my Thanksgiving headquarters page here with all of my favorite recipes.
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Ingredients
For the crust:
- 20 (230 grams) Oreo cookies (regular-stuffed, keep filling intact)
- 3 tablespoons (42 grams) unsalted butter, melted
For the caramel:
- 1 1/2 cups (300 grams) granulated sugar
- 3 tablespoons light corn syrup
- 1/4 teaspoon fine sea salt
- 6 tablespoons water
- 6 tablespoons (85 grams) unsalted butter
- 6 tablespoons heavy cream
- 1 tablespoon sour cream
For the filling:
- 2/3 cup (133 grams) granulated sugar
- 2 large eggs
- 4 ounces (113 grams) unsweetened chocolate, melted
- 1 teaspoon vanilla extract
- 5 tablespoons (71 grams) unsalted butter, at room temperature
- 2/3 cup heavy cream
- 2 teaspoons powdered sugar
For the topping:
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings, for garnish if desired
Instructions
Make the crust:
- Preheat the oven to 350°F. Spray a 9-inch pie dish with cooking spray.
- Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.
Make the caramel:
- In a small saucepan combine the sugar, corn syrup, salt, and 6 tablespoons of water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°F. Remove the pan from the heat and cautiously whisk in the butter and cream (the mixture will bubble up) until smooth. Whisk in sour cream. Let cool for 10 minutes then pour the caramel into the cooked crust. Refrigerate until firm, 1 to 2 hours.
Make the filling:
- In a small saucepan, whisk together the sugar and eggs. Set over low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.
- Use an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.
- In a clean bowl use an electric mixer to beat the cream until it begins to thicken. Add the sugar and beat until stiff peaks form. Fold into the chocolate mixture.
- Pour the mixture over the caramel, smoothing evenly. Chill for 6 hours.
Make the topping:
- Use an electric mixer to beat the cream, sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings.
Thank you for the feedback and the update to the caramel in the recipe. Everyone loved eating the pie, just not cutting it. 🙂 I pulled the caramel from the heat at 340 degrees. It did not crystallize. I am going to make the recipe again. Will let you know what happens. Thanks again. Love the recipes.
OK. I made the pie. No issues with the making. However, it needs some time to warm up to get to the point where the caramel layer can easily be cut through. Mine as in a ceramic pie pan, and after an hour, the caramel layer was still difficult for most people to cut through. In your pictures, the caramel layer appears to be soft and oozing. After chilling the pie for at least 6 hours as recommended in the recipe, how long did you leave it out to get the caramel to be soft and oozing?
Hmm that’s really weird Greg! This caramel recipe was specifically formulated to stay nice and soft. I cut mine straight from the fridge with no problems. It took me about 10 minutes to get the photos you see above taken. I’m trying to think of why yours went hard but it’s difficult to tell without having seen you make it! I went in and tweaked the recipe to add one ingredient that might help with softness – a tablespoon of sour cream to the caramel. That should help but again, this recipe is supposed to be soft caramel!
This pie looks incredible! Every Thanksgiving my best friends mom would make french silk pie, but since moving I have come to miss it…like…a LOT! So excited to try making this!
I’ve been looking for a french silk pie recipe all week and I am so happy this one showed up in my inbox today!! Planning to make this on saturday for a “pre-thanksgiving” party we are having! One question… do you think this would work in a springform pan ??
So beyond excited for this one!! (: I will let you know how it turns out!
I don’t see why not!
I am making this on Saturday for a pie competition at church on Sunday. This recipe looks like a winner.
Good luck!
I’m beyond excited to try this!! Looks amazing!
Can’t wait to make this!! Looks delish!!
There are just so many drool-worthy things going on here, I can’t even pick a favorite part! Like, I’m literally feeling my mouth water out of hunger! Wow.
Totally sitting at my computer drooling right now… I want to climb in and have a big ol’ slice of this!
Is there a difference between heavy whipping cream and heavy cream? Can I use the heavy whipping cream?
That’s fine!!
Look at all that gooey, yummy caramel oozing out, I”M DYING!
You are killing me with this today Tessa! Totally have to make this for thanksgiving!!