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.
I made this for my father’s birthday and it was amazing! Best pie I have ever tasted. The only con is you have people texting you for the next couple of days asking for the recipe 😉 Thanks for this one!
Hi,love your site,is there a way of getting a conversion into metric for your british fans xxx
Made this for the first time last week for our Valentine’s Day dessert and it was AMAZING!! I did use a double-boiler for the egg mixture instead of direct heat (I’ve done the double-boiler enough with egg mixtures that I’m comfortable with it) and made up my whipped cream all in one batch instead of separately to minimize dirty dishes (wow the kitchen was a mess after this recipe! But soooooo worth the effort!). I used 85% Vahlrona chocolate discs for my melting chocolate and plan on making it again this weekend for my Dad’s birthday. He’s gluten-free, so I’m making individual servings using strawberries as the base instead of a crust. Thanks for a great, special-day dessert!
Just made this for a special birthday… SUPER YUM! My only problem was that it was so rich, I wish I would have cut the pieces smaller so it could have been enjoyed longer! Thanks for the delicious recipe. I made the carmel according to the directions with the sour cream and had no problems as other users did. Thanks for the detailed recipe!
Well sadly my caramel turned pale and grainy while in the fridge but the rest was delicious!
Making this pie now, just letting the caramel cool before putting it in the crust, so excited to see how it turns out!!
Ok just made 2 for thanksgiving. It was easy until the eggs and sugar part. I think you need to whip the cream first so it is ready. The chocolate egg mixture was lumpy and I thought it would be smooth so I panicked and it was cold by the time i added it to the whipped cream….. so the timing is complicated. With that said it
was delish…… and it did work out.
Hi Ellen! Thanks for your feedback. So glad it ended up working out, for next time it sounds like maybe the chocolate egg mixture overcooked slightly causing the eggs to scramble slightly and be lumpy. Whenever something like that happens you can always press the mixture through a strainer to remove lumps if it’s a concern. Also, it’s totally fine if the chocolate mixture was cold, as long as it’s not hot you should be good. Happy Thanksgiving!
I made the pie! (I actually made it a week ago but i am just having time to get back to you!) I made it before you updated the caramel to include sour cream. My caramel was hard as well! In addition, the chocolate kept sliding off the caramel as well. But all in all, the flavors were amazing!! Such a good combination of textures. I would definitely make this again with just a few tweaks (:
Hello! This pie looks absolutely delicious and I am planning to make it for thanksgiving! I was just wondering being it is my first time baking this pie should I stick with the original way you baked it, or try your updated version adding the sour cream into the caramel? I’ve never made caramel before so I want to be successful, lol! Thanks for replies!
Love the recipe! There’s a sound problem in your video starting at 1:16
Love the recipe! There’s a sound problem in your video starting at 1:16
Hi Tessa,
I loved the look of this soo much, I want to make it next week for a special birthday. I don’t have a thermometer. How should I determine whether the eggs are cooked without overcooking them? How long should I keep the mixture on low heat? Thanks.
Trupti