French Chocolate Silk Pie Recipe - Handle the Heat

French Silk Pie

By Tessa Arias
January 16th, 2019
4.90 from 371 votes
4.90 from 371 votes

French Silk Pie features an Oreo cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings! No raw eggs. Perfect holiday recipe!

Yield: 8 servings

Prep Time: 30 minutes

Cook: 20 minutes

French Silk Pie

Tessa's Recipe Rundown...

Taste: Tons of deep chocolate flavor without any cloying artificial sweetness like the pre-made frozen silk pies from the store.
Texture: The filling is so rich, creamy, and decadent and pairs perfectly with the slightly crunchy crust and ultra light whipped cream.
Ease: This recipe does make a bit of a mess, but the good news is that it’s made ahead of time so perfect for entertaining or bringing to a party.
Pros: A classic recipe without any raw eggs that your family will request for every holiday.
Cons: A bit involved and messy to make, but one bite of the final pie will convince you it was all worth it.
Would I make this again? Absolutely!

Growing up it wasn’t a holiday without a French Silk Pie with those chocolate curls on top.

Whether it was Easter, Thanksgiving, or Christmas, we always had to have something chocolate. You see, I come from a long line of chocoholics. My dad and his mom, my grandma, love chocolate and sweets just as much as I do.

French Silk Pie features an Oreo cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings! No raw eggs. Perfect holiday recipe!

However neither of them bake, so we always got those frozen silk pies from the grocery store. Last year I decided to finally make a chocolate French silk pie from scratch for Thanksgiving and it was the most popular pie of the evening! So I knew I had to share the recipe with you asap.

Classic Chocolate Silk Pie made with NO raw eggs - just tons of silky rich chocolate goodness!

I hope it becomes a family favorite and maybe even a holiday tradition in your home as well. This pie would even be perfect for Valentine’s Day!

French Silk Pie Recipe Tips

The Crust

I love an Oreo crust for this recipe! It’s so much easier than traditional pie dough and adds an extra dose of CHOCOLATE! Use regular-stuff Oreos with the filling in tact.

If you’d prefer to use a pastry crust, check out my Best Ever Pie Crust recipe here and follow the directions for pre-baking.

The Filling

Since this recipe doesn’t use raw eggs it’s safe to serve to everyone.

However, there are a few extra steps and bowls you will dirty while making this recipe. It’s SOOO worth it. I’d highly recommend reading the recipe through completely before you get started. You’ll need an electric mixer (hand held or stand) and an instant read thermometer for best results.

The Chocolate

The filling does have an intensely rich chocolate flavor. If you’d prefer something more mild, feel free to swap in semisweet chocolate for the bittersweet chocolate.

How to Make Chocolate Curls

Taking the time to make chocolate curls, instead of just shaving a block of chocolate or garnishing with a dusting of cocoa powder, really makes this French Silk Pie look gourmet. Here’s a super helpful step-by-step video on how to make chocolate curls.

French Silk Pie made from scratch is SO much better than the premade pie you buy from the freezer section of the grocery store. It's a family favorite!

More Chocolate Pie Recipes

Homemade French Silk Pie is perfect for Thanksgiving, Christmas, Valentine's Day, or any special occasion!

Don’t ya just want a big bite?!

4.90 from 371 votes

How to make
French Silk Pie

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Chilling time 6 hours
Total Time: 6 hours 50 minutes
French Silk Pie features an Oreo cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings! No raw eggs. Perfect holiday recipe!


For the crust

  • 20 Oreo (230 grams) cookies (regular-stuffed, keep filling intact)
  • 3 tablespoons unsalted butter, melted

For the filling

  • 1 1/3 cups (266 grams) granulated sugar
  • 4 large eggs
  • 8 ounces (227 grams) bittersweet baking chocolate, melted
  • 2 teaspoon vanilla extract
  • 10 tablespoons (142 grams) unsalted butter, at room temperature
  • 1 1/3 cups heavy cream
  • 4 teaspoons powdered sugar

For the topping

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings or cocoa powder, for garnish if desired


Make the crust:

  1. Preheat the oven to 350°F. Spray a 9-inch deep pie dish with cooking spray.

  2. 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 filling:

  1. In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-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.

  2. 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.

  3. In a clean bowl use an electric mixer to beat the cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.

  4. Pour the mixture into the pan, smoothing evenly. The pie will be tall with filling. Chill for 6 hours. At this point the pie can be stored for up to 2 days ahead of time.

Make the topping:

  1. Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.

Recipe Video

Course : Dessert
Cuisine : French
Keyword : french silk pie, pie

Photos by Ashley McLaughlin.

December 2020 Baking Challenge

This recipe was the December 2020 pick for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Click here for full challenge details. Check out everyone’s pies:

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    VANESSA — November 30, 2022 at 12:20 pm

    I am always looking to cut back on sugar in recipes so when I saw that the entire crust was nothing but Oreos, although a good idea, I used about 100 grams of Oreos, and then used some ‘Oreo’ cookies (without filling; I can’t remember the name, but it’s meant for these crusts) and used the same amount of butter. I would like to know how to do it without Oreos but still keep the same moisture that the filling in the cookies bring to keep it together. So, if I didn’t use Oreos, and didn’t have the filling of the cookies to help the moisture in keeping the crust together, how much butter should I use instead?

    • #
      Kiersten @ Handle the Heat — November 30, 2022 at 2:14 pm

      Hi Vanessa! I’m sorry, but since we haven’t tried that, we really can’t say! Feel free to experiment and see how it goes.

  2. #
    VANESSA — November 30, 2022 at 12:18 pm

    Okay, this was insane! Touching it after letting it cool in the fridge, feels solid; but eating this is anything but–this was so airy and light, it was like eating a cloud! when it came to folding the filling together, I got nervous because I haven’t been successful at folding. You have to be careful, and do it till its mixed but not more than that otherwise you can kill the air you whipped into the cream and everything, and it won’t come out as airy. I was actually able to fold this right! I felt so good afterwards. There were some streaks of white in it as I was worried about over mixing, but it didn’t hinder the flavor or anything.

    • #
      Kiersten @ Handle the Heat — November 30, 2022 at 2:14 pm

      Yay! So glad you enjoyed this pie so much, Vanessa 🙂

  3. #
    Stephanie Emberton — November 29, 2022 at 11:20 am

    My filling was runny enough to pour in, instead of scooping. Do you think it will still still set? Love the recipe and can’t wait to try more:)

    • #
      Kiersten @ Handle the Heat — November 29, 2022 at 1:03 pm

      Hi Stephanie! The filling should set up more as it chills down in the fridge. If the egg/sugar mixture wasn’t heated long enough to reach the correct temperature, or if it was too hot when added to the butter, it might not be as thick/set as it should be – but it will definitely set more in the fridge as everything cools down and the butter firms back up 🙂

  4. #
    Connie — November 27, 2022 at 8:17 pm

    Amazing recipe! I followed it to a T and it came out perfectly!

  5. #
    Alex — November 27, 2022 at 2:40 pm

    I have returned from my holiday party and would like to report that this recipe is foolproof. As in, I was the fool, and it did not fail me.

    1) My first time constantly whisking eggs and sugar over heat. My arm felt like it was going to fall off. My pan was too short for my cheap thermometer to clip onto, so I had to hold it the whole time. Still managed to get 160F without making scrambled eggs.
    2) I ran out of granulated sugar and had to use half powdered sugar for the chocolate filling. Did not affect taste or texture.
    3) Also did not have vanilla (where was my head? I don’t know. I’ve been baking cookies, brownies, and cakes for half my life). Filling still tasted delicious.
    4) Had to use gluten-free Oreos, just added a bit more butter to hold them together. Also did not bake the crust, but decided to chill. Crust was still fab and held together perfectly.
    5) Ran out of bowls (and patience) when it came to whipping the heavy cream and powdered sugar (and obviously vanilla that we established I did not have), so I just dumped it into the whipped chocolate mixture and beat it on high for probably 3x as long. Filling was still perfectly light and set after sitting in the fridge.
    6) Wanted to make mini pies instead, used muffin cups that I coated lightly with baking spray (oil+flour kind). With a tiny bit of wiggling with a knife, they popped right out and still held their shape.
    7) Used store-bought whipped cream instead of whipping my own, half because I was just done and half because I expected them to not set correctly (spoiler: they did) due to my shortcuts and missing ingredients. Still tasted fab.

    This recipe is amazing and delicious and 100% my new go-to pie recipe. Thank you!!

    • #
      Kiersten @ Handle the Heat — November 28, 2022 at 2:10 pm

      Wow, Alex! You had quite the adventure making this recipe!! So glad it still tasted delicious and worked out perfectly! Thanks so much for sharing 🙂

  6. #
    Carrie — November 27, 2022 at 12:23 pm

    This is so scrumptious – perfectly smooth, creamy, and rich but not overly so.

  7. #
    Becca — November 27, 2022 at 10:42 am

    Absolutely decadent! Loved it – and the leftovers were great 2 days out, knowing that I’ll definitely make it ahead of time!

  8. #
    Linda — November 27, 2022 at 10:25 am

    My daughter and I made this for Thanksgiving. WOW!! Best pie I have ever had. Thank you for this recipe!!

    • #
      Kiersten @ Handle the Heat — November 28, 2022 at 2:11 pm

      Yay! So thrilled to hear that, Linda!!

  9. #
    Jody — November 26, 2022 at 7:05 pm

    Soooo delicious!!! Better after two days in frig even! YUM!

  10. #
    Michael Dwyer — November 26, 2022 at 1:34 pm

    Everyone loved this at Thanksgiving, and I was thrilled! My chocolate didn’t curl like Katie’s in the video, but it did well enough – a neat little trick. Plus, a little dusting with cocoa and no one notices.

    Absolutely no complaints on this recipe, but I do wonder what folks would think of a little cinnamon. Perhaps in the crust or filling, or just dusted on top. I find the added flavor intriguing, but the French may be a little particular.

  11. #
    Dayna — November 25, 2022 at 8:54 pm

    OMG! Made this for our Thanksgiving and it’s a new favorite

    • #
      Kiersten @ Handle the Heat — November 28, 2022 at 1:43 pm

      Yay! So glad to hear this was a hit, Dayna!

  12. #
    Carolyn — November 25, 2022 at 5:45 pm

    creamy. rich. just the right amount of bitterness in the chocolate. everyone loved it!

  13. #
    Tyler — November 25, 2022 at 3:07 pm

    Simply the best French Silk Pie recipe out there. This will be my new go-to pie recipe. I made this and a couple other pies for a thanksgiving get-together and this was by far the crowd favorite! 10/10.

  14. #
    Ann — November 25, 2022 at 1:02 pm

    I just made this for Thanksgiving and it was absolutely delicious! Everyone loved it. I have a question though – it took me almost 2 hours to make because it took 1.5 hours for the egg/sugar/chocolate mixture to cool enough to the point that I could add it to the butter. Next time, could I put it in the fridge for a little bit to speed up the cooling process? I didn’t want to try because I didn’t want to screw anything up. I definitely want to make it again so I hope that’s an option. Thanks!

    • #
      Kiersten @ Handle the Heat — November 28, 2022 at 2:28 pm

      Hi Ann! You could probably pop the bowl in the fridge to assist with quicker cooling, but we haven’t tested that, so I can’t say for sure. I definitely recommend removing the mixture from the saucepan you heated the sugar/eggs in, and placing it in a metal bowl (glass will retain the heat) and stir occasionally until cooled. I hope that helps 🙂

  15. #
    Kelly — November 25, 2022 at 11:26 am

    I made this for Thanksgiving. It was delicious !! It was a little bit of work but I would do it again and again! So worth it. Thank you!

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