Tessa’s Recipe Rundown
Taste: Deep chocolate flavor without the artificial sweetness of store-bought frozen pies.
Texture: Ultra smooth, mousse-like filling with a slightly crunchy Oreo crust and cloudy whipped cream.
Ease: A few bowls and steps, but totally manageable. The 6-hour chill time makes it ideal for entertaining.
Why You’ll Love This Recipe: It’ll become your most-requested holiday and special occassion dessert (don’t say I didn’t warn you!).
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Growing up, French silk pie meant the frozen grocery store version with chocolate curls on top. It was tradition!
I didn’t realize how much better a homemade version would be until I first made it myself.
I set out to create my own recipe that kept everything I loved, the silky filling, the mile-high whipped cream, but with better chocolate flavor and a cooking method so it’s safe for everyone to eat (no raw eggs!).
After many tests in the kitchen, this recipe is now perfection. I have to make at least two each Thanksgiving and Christmas or my family will revolt.
This pie is actually my all-time most popular Thanksgiving recipe. It’s been made by THOUSANDS of you! I hope it becomes a tradition in your home as well!
Reader Love
This pie is the absolute best! So creamy! My husband tells me we have to find a holiday to celebrate in every single month so we can make this. Yum! We love it!
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Reader Love
Everyone should run to the store, buy all the ingredients and make this! Unbelievable! My family asks for it every year it is that good.
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Sprinkle of Science
Ingredient Notes
Oreo Cookies: Use standard regular-stuffed Oreos with the filling intact. The filling helps bind the crust and adds structure.
Bittersweet Chocolate: For best results, use high-quality baking bars, not chocolate chips. Chips contain stabilizers that prevent smooth melting. Bittersweet provides depth and prevents the filling from tasting overly sweet. You can use the same amount of semisweet chocolate if you prefer a milder chocolate flavor.
Eggs: The eggs are gently cooked with sugar to 160°F to eliminate any food safety concerns. An instant-read thermometer ensures accuracy.
Unsalted Butter: Butter is whipped to create the signature light yet rich texture. It must be properly softened — around 67°F. Too cold and it won’t aerate; too warm and the filling becomes greasy. Feel free to use salted butter if you prefer.
Heavy Cream: Whipped cream is folded into the filling for lightness and structure. The cream must be very cold to whip properly. I recommend a cream with at least 36% milk fat for stability.
For more on selecting chocolate, see my full Chocolate in Baking guide.
How to Make French Silk Pie (Step-by-Step)
I recommend watching the video at the bottom of the recipe card to see me make this recipe first!
1. Make the Oreo Crust
Preheat oven to 350°F. Spray a 9-inch deep-dish pie pan.
Pulse 20 Oreo cookies into fine crumbs. Add melted butter and pulse until evenly moistened — it should resemble wet sand. Press firmly into the bottom and up the sides of the pan. Use the bottom of a measuring cup to compact it tightly.
Bake 10 minutes until fragrant. The crust will look set and matte, not shiny. Cool completely.
2. Cook the Eggs and Sugar
In a small saucepan, whisk together sugar and eggs. I like a flat whisk here.
Cook over medium-low heat, whisking constantly, until the mixture reaches 160°F and thickens enough to coat the back of a spoon. This takes about 5–7 minutes.
Do not rush this step! Too high heat will scramble the eggs. Remove from heat and immediately stir in melted chocolate and vanilla until smooth.
Cool to about 75°F before proceeding. This can take a while so you can speed it up by removing the mixture to a stainless steel bowl so it cools faster. Stir occasionally to prevent a skin from forming.
3. Whip the Butter
In a stand mixer or with a hand mixer, beat room-temperature butter for 2–3 minutes until pale and fluffy. It should look lighter in color and creamy.
Gradually add the cooled chocolate mixture (if it’s too warm, it’ll melt the butter, so be careful here).
Beat on high speed for a full 5 minutes. The mixture will transform from dense to visibly lighter in color and texture. This aeration is what gives French silk pie its signature texture.
4. Fold in Whipped Cream
In a separate bowl, whip cold heavy cream and powdered sugar to stiff peaks. I like to use an immersion blender with the whisk attachment + its paired measuring cup for ultra fast and easy whipping.
Gently fold into the chocolate mixture in 3 additions. The filling should look fluffy and mousse-like, not runny.
5. Chill
Spread into cooled crust. The pie will look tall — that’s correct. It’s best to use your deepest pie pan. If you have too much filling, you can always layer it with Oreo crumbs in mason jars for a chef’s sample later on 😉
Refrigerate at least 6 hours, until fully set. The center should feel firm but still creamy when sliced.
6. Top and Garnish
Whip cream, powdered sugar, and vanilla to stiff peaks.
Spread or pipe over chilled pie. Add chocolate curls or a light dusting of cocoa powder (make sure you’re not near a draft or fan). Top no more than a few hours before serving for best appearance.
How to Make Chocolate Curls
I’ll admit, this is a tedious step, but it really makes this pie look gorgeous. Here’s a super helpful step-by-step video on how to make chocolate curls.
Storage & Make Ahead
This French silk pie must chill at least 6 hours before serving.
You can make it up to 2 days ahead, covered and refrigerated.
Add whipped cream shortly before serving for best texture.
FAQs
Can I freeze French Silk Pie?
I haven’t tested freezing this French Silk pie, but some of my wonderful 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.
Does French Silk Pie contain raw eggs?
Traditional versions do, but my recipe doesn’t. The eggs are cooked to 160°F, making it safe to serve.
What’s the difference between French silk pie and chocolate cream pie?
French silk pie is richer even though it has a lighter mousse-like texture. Chocolate cream pie is custard-based (like pudding) .
Can I use a regular pastry pie crust instead of Oreos?
Yes! Use my pie crust recipe and follow the instructions for blind baking.
Why is my filling runny?
The most common causes are:
-Eggs not cooked to 160°F
-Chocolate mixture added while too warm
-Butter not whipped long enough
-Insufficient chill time
Can I double this recipe?
Yes, but cooking and cooling will take MUCH longer. To speed up cooling the chocolate & egg mixture, spread it into two shallow pans before proceeding to the next step.
French Silk Pie
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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 teaspoons 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, then stir in the melted chocolate and vanilla until smooth. Set aside to cool to room temperature (around 75°F), stirring occasionally. To speed up cooling, transfer the mixture to a stainless-steel pan with a larger surface area.
- 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 separate 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.
Recipe Notes
This post was published in 2019 and has been updated with additional recipe tips. Photos by Ashley McLaughlin.
Amazing recipe! I followed it to a T and it came out perfectly!
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!!
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 🙂
This is so scrumptious – perfectly smooth, creamy, and rich but not overly so.
Absolutely decadent! Loved it – and the leftovers were great 2 days out, knowing that I’ll definitely make it ahead of time!
My daughter and I made this for Thanksgiving. WOW!! Best pie I have ever had. Thank you for this recipe!!
Yay! So thrilled to hear that, Linda!!
Soooo delicious!!! Better after two days in frig even! YUM!
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.
OMG! Made this for our Thanksgiving and it’s a new favorite
Yay! So glad to hear this was a hit, Dayna!
creamy. rich. just the right amount of bitterness in the chocolate. everyone loved it!
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.
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!
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 🙂
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!