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 it’s 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!
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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 my grandma love chocolate and sweets just as much as I do.
However neither of them bake, so we always got those frozen silk pies from the grocery store.
A few years ago, 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.
I hope it becomes a family favorite and maybe even a holiday tradition in your home as well!
How to Make French Silk Pie
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 intact. 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.
French Silk Pie 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 – but it’s SOOO worth it. I’d highly recommend reading the recipe through completely before you get started. You’ll need an electric mixer (handheld or stand) and an instant-read thermometer for best results.
What Type of Chocolate Will I Need?
I love using bittersweet chocolate in this French Silk Pie recipe. It brings an intensely rich chocolate flavor. Use high-quality chocolate baking bars, not chocolate chips, for best results. If you’d prefer something more mild, feel free to use semisweet chocolate instead (1:1 ratio).
Whipped Cream Topping for French Silk Pie
- Be sure to top the pie with the whipped cream no more than a few hours before serving, so it looks its best.
- The whipped cream will begin to deflate and weep if topped too far in advance.
- Garnish with chocolate curls (see just below) or a sprinkling of cocoa powder for a pretty presentation.
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.
What Type of Pie Pan Should I Use?
- This recipe was designed for a 9-inch deep dish pie plate, like this one.
- If you don’t have a deep-dish pie pan, you may have some filling leftover (hellooo, little snack for you!)
- Because this pie doesn’t go in the oven, the pie pan material doesn’t matter as much as it would for a baked pie – but if you choose instead to make a pastry pie crust, I recommend checking out my Best Pie Pan article for more information and tips.
Can I Make French Silk Pie Ahead of Time?
Yes! This pie actually needs to be chilled for 6 hours before serving, so it’s the perfect make-ahead dessert! You can make it up to 2 days ahead of time. Keep covered in the fridge, then top with whipped cream shortly before serving.
Can I Freeze French Silk Pie?
We haven’t tested freezing this French Silk pie, but readers have done so with success. Just note that freezing may slightly alter the texture after thawing. Place inside an airtight container and freeze for up to one month. Thaw overnight in the refrigerator before adding whipped cream, chocolate shavings, and serving.
More Chocolate Pie Recipes:
- Chocolate Peanut Butter Pudding Pie
- Chocolate Pecan Pie
- Chocolate Pudding Pie
- No Bake Frozen Chocolate Raspberry Pie
French Silk Pie
Ingredients
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, cold
- 4 teaspoons powdered sugar
For the topping
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings or cocoa powder, for garnish if desired
Instructions
Make the crust:
- Preheat the oven to 350°F. Spray a 9-inch deep 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 filling:
- 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.
- Using 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 powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.
- 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:
- 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.
This post was published in 2019 and has been updated with additional recipe tips. 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! Learn more about my monthly baking challenges here. Check out everyone’s pies:
Anyone know if I could make this thicker than a traditional pie by using a springform pan ? Anyone tried that ?
Did you try the spring form pan?
Did you use a deep dish pie pan? Or can this recipe be split into 2 normal pie dishes?
The eggs are cooked according to directions.
Hello. I noticed you mentioned that there is no raw eggs to this recipe then the recipe calls for four. Can you tell me which is correct ? ❤
Please read the recipe directions. The eggs are cooked.
If this is a question I used a regular store bought pue crust from the frozen section and baked it according to package directions. It was delicious!!!
I am wanting to make with regular pie crustshould i cook the crust then add the cooked filling into the crust
I wanted to do the same thing. I found another site that uses Pillsbury pie crust and they are pressed in a greased mini muffin pan and baked at 350 for approx. 7 minutes. Cool completely before putting the french silk in.
Made this today — sooo delicious. Can’t imagine it could be improved but, Wondering if you’ve thought About incorporating coffee?
If I make the whipped cream now and top my pie will it hold until tomorrow afternoon?
Yes!! I make mine and then pop it in the freezer and it lasts for a few days!
So you freeze the chocolate
Pie?
Oh my goodness! This was so delicious and creamy!! I’ll definitely keep this recipe to make again. I used premade pie crusts. I had enough filling to make two pies. But I needed extra cream for the topping.
For ingredients, do you add the granulated sugar to the eggs or the powdered sugar. It doesn’t specify, help!!
I put the granulated sugar with eggs because its listed next to them in the filling part of the recipe. Then the powdered sugar with the cream because its listed next to each other.
Perfect. Easy. Decadently delicious. I have made it twice and will most assuredly be making it again and again and……
Best pie ever, absolute perfection!
Can this be frozen ahead of time? and if so, what is the best way to thaw it. thanks in advance.