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.
Hi, how many days in advance can you make this? Is two days too many? Thanks! This looks incredible!!
Hi Ellen! That should be just fine – as Tessa noted in her intro, “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.” The whipped cream will deflate and weep if it sits too long, so adding that just ahead of serving is best. Let us know what you think of this pie once you have given it a try 🙂
Can you make this ahead of time and freeze it?
Hi Amanda! We haven’t tried that with this pie, but I’m not sure how well that would work. Whipped cream doesn’t typically freeze well, and caramel can also be temperamental with temperature changes. Let us know how it goes if you give it a try!
I made this pie last thanksgiving and it was AMAZING! I know her regular silk pie is the one that gets all the attention, but give this one a chance next time you want a chocolate pie. The caramel is easy to make and adds just enough excitement. Would definitely make again
I’m about to start making this and I’m so excited about it! Question – your written recipe says 6 TBS heavy cream {for the caramel}, but your video says 2/3 cups heavy cream. Can you confirm which amount? Thanks!
I would suggest following the written recipe! Enjoy your pie!
So i followed your recipe verbatim. The caramel stayed creamy and not to tacky even while it cooled. I thought I messed the filling up while mixing in the stand mixer then boom all of a sudden the lovely soft peaks appeared. Def comin back for more recipes. You know what your doin!
Tessa this was AMAZING!!! Thank you for the perfect Valentine’s Day dessert!!! 😀
Yay!! So glad to hear that 🙂
Best chocolate pie ever! Second time I made it I did add half again the amount of whipped cream topping.
I was so excited to try this recipe, I followed it exactly but the caramel came out too firm and the mousse element was over-powered by the caramel and the cream topping. It was extremely rich and very time consuming so I probably wouldn’t make it again. It was still nice but not as good as I thought it would be. Thanks for posting the recipe.
Made this last night with some variations!! Made it in a square dish because we didn’t have a pie dish. Added some crushed Oreos and crushed up pretzels on top of crust, and poured caramel over to lock these in. Used these as toppings as well, instead of the shaved chocolate. Pretzels added a nice salty contrast to all the sweet. Turned out really good, but I can’t believe I’m about to say this – almost too sweet!!! Next time might reduce some of the sugar, or think of some substitutions so I can pretend like it’s “healthy”…….yeah right great recipe tho- I’ve never made anything this involved before – had fun!
Tessa,
I saw this Chocolate Caramel French Silk Pie and knew it was gonna be a keeper and my hubby would LOVE it! He loves desserts that are put in the fridge. And caramel and chocolate; you had me:)
I love your videos. You video the recipes that ‘can’ be a little confusing, when just reading. Then turns out so simple!! Thank you and keep on sharing:)
Dee
How is the total time 50 minutes when it takes hours of chilling? D;
Pleeeeease, I need a version in portuguese!