French Silk Pie

Recipe By Tessa Arias
January 16th, 2019
4.89 from 278 votes
4.89 from 278 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?!

4.89 from 278 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

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!)

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Recipe Rating

  1. #
    Lisa Gulley — November 26, 2021 at 10:03 am

    It was a hit on Thanksgiving! I am more of a chocolate desert person — & this pie was so rich and yummy. It does require a lot of bowls and dishes lol, but it was worth making. I made the pie on Wednesday morning and served after dinner on Thursday evening! Everyone loved it, I will make it again for my friends.

  2. #
    Mary — November 25, 2021 at 7:08 pm

    The best chocolate pie we have ever made and the mousse alone is a winner.

  3. #
    Chris — November 24, 2021 at 2:36 pm

    hmmm thought I posted this question but it seems to have been removed
    Can chocolate chips be substituted for the baking chocolate? Would I need to cut the sugar back a bit?

    • #
      Emily — November 24, 2021 at 3:25 pm

      Hi Chris! We haven’t tried that! We typically don’t recommend chocolate chips in place of a baking bar because they have added ingredients that help them maintain their chip shape when exposed to heat, and they won’t melt down as smoothly as a chopped baking bar.

      • #
        Chris — November 24, 2021 at 6:22 pm

        Thank you – I decided not to chance it and ran out to the store 🙂
        I’ll let you know how it turns out

      • #
        Amanda Johnson — November 25, 2021 at 12:21 am

        I made mine with one baking bar and 4oz of semisweet chocolate chips and it turned out great, if that helps.

  4. #
    Linda — November 24, 2021 at 2:10 pm

    Delicious! No other words required!

  5. #
    Stephen Baker — November 24, 2021 at 1:45 pm

    I just finished making this and I still have a ton of pie mixture left over, is this supposed to be for more than one pie?

    • #
      Emily — November 24, 2021 at 2:07 pm

      Hi Stephen! Nope, when using a 9″ pie pan, this pie will be tall with filling! If you’d prefer to not have as tall of a pie, feel free to place any extra in custard cups, then refrigerate for an incredibly delicious treat 🙂

      • #
        Stephen Baker — November 24, 2021 at 2:47 pm

        Thanks Emily, I thought it was going to spill over but I ended up pouring all the mix into the pan and it’s setting up very nicely!

        • #
          Emily — November 24, 2021 at 3:23 pm

          Glad to hear it! Let us know what you think when you try it tomorrow 🙂 Happy Thanksgiving!

  6. #
    Megan — November 24, 2021 at 12:27 pm

    Hello, making this for Thanksgiving! Do I put the topping on before it sets? Or do I let it set for 6 hours and then add the topping? TIA!!!

    • #
      Emily — November 24, 2021 at 12:37 pm

      Hi Megan! Let the pie set for 6 hours (or overnight) and then add the toppings 🙂 Enjoy your pie!

  7. #
    Jessica — November 24, 2021 at 8:25 am

    Thank you for this recipe! It was very good, but too sweet. I will make again and cut down on the sugar. I think I may also try topping with crushed oreos for a different texture, and I think the crust needs salted butter to contrast that thick layer of very sweet filling.

  8. #
    Miriam Rose Blanar — November 23, 2021 at 3:52 pm

    I remade this and it turned out so much better! Thank you for all the tips. It really helped.

    • #
      Emily — November 24, 2021 at 7:06 am

      Woohoo!! I’m so happy to hear that 🙂 I just made it myself last night in preparation for Thanksgiving, can’t wait to dig in tomorrow!

  9. #
    Miriam Rose Blanar — November 23, 2021 at 2:11 pm

    Hi, I made this pie today and followed all the instructions to a T and I’m not sure what I did wrong because my filling ended up runny instead of thick and fluffy. Will it still be OK, or will I have to start over?

    • #
      Emily — November 23, 2021 at 2:46 pm

      Hi Miriam! Sorry you’re experiencing issues with this recipe! It definitely shouldn’t be runny. It sounds to me like your filling isn’t setting properly. That’s typically due to too warm of ingredients or a step not being beaten for long enough. Do you heat the sugar and eggs to 160°F? How about your butter, is it warmer than room temperature? Do you make sure the butter/cooled chocolate mixture is light and fluffy and the cream/powdered sugar is beaten to stiff peaks? Each of these steps is crucial in creating an airy but also rich and creamy filling. You also want to make sure that the pie is chilled for at least 6 hours, which is the final step in setting properly. I really hope you try this recipe again, please let me know if you have more questions, but hopefully this helps!

      • #
        Miriam Rose Blanar — November 23, 2021 at 2:51 pm

        That does answer my question. It was probably the butter. It was way too soft. Almost melty. I’m trying again and hopefully it works better this time.

  10. #
    Chakeila White — November 23, 2021 at 7:44 am

    Hi, can you make this pie on a regular pie crust, not oreo? Thanks

    • #
      Emily — November 23, 2021 at 10:18 am

      Sure! Check out the pink tip box above the recipe for a link to our favorite pastry crust and follow the directions for pre-baking 🙂 Can’t wait to hear what you think of this pie!

  11. #
    Kaye — November 23, 2021 at 5:45 am

    I am going to make this for Thanksgiving. The caveat is that it has to make the 2 hour teip to my inlaws. I’m thinking that my best bet is to make it the day before and then freeze it overnight. I’ll make the whipped cream and take it and the chocolate curls to add when there. A little secret I learned to stabelize homemade whipped cream – add 1 teaspoon of dry milk to the process. It will stay firm and won’t weap. And it doesn’t impact the flavor. Wish me luck!

    • #
      Emily — November 23, 2021 at 11:42 am

      Hi Kaye! While we haven’t tried freezing this pie, it should be fine 🙂 Make sure to cover it with a layer of plastic wrap before freezing, then thaw in the fridge (or a cooler in the car) prior to adding the toppings. Please let us know how it goes! Good luck, and Happy Thanksgiving!

  12. #
    Lori — November 22, 2021 at 7:17 pm

    Just made this pie, it is excellent and easy to make. Great recipe.

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