French Silk Pie

By Tessa Arias
January 16th, 2019
4.9 from 302 votes
4.9 from 302 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?!

4.9 from 302 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. #
    gay melia — January 19, 2022 at 2:49 pm

    Thia is absolutely the Best French Silk Pie I have ever made. Everyone I served it to was just devoured it. Make this pie, you will never be disappointed.

    • #
      Emily — January 20, 2022 at 12:07 pm

      So happy to hear that, yay!!

  2. #
    Terah — January 15, 2022 at 3:18 pm

    I made this pie this past Thanksgiving. Uh-mazing! It was so delicious! Everyone raved about the chocolatey, cool, beautiful dessert. It felt like half my kitchen was a mess (especially after figuring out how to make chocolate curls!) but it was a pie that tasted as good as it looked! I truly felt like a professional after this one! Definitely worth all of the effort!

    • #
      Emily — January 18, 2022 at 11:11 am

      So happy to hear how much you loved this pie!

  3. #
    Adrianne — January 3, 2022 at 12:32 pm

    Made as written and pie was delicious but my husband said it was “too fluffy”. He’s used to my old recipe that doesn’t cook the eggs and ends up much denser and has a deeper chocolate flavor. My son and his family declared it delicious, too.

  4. #
    Brenda — January 2, 2022 at 11:09 am

    Excellent pie even the non chocolate lovers raved! I splurged on the chocolate and used the valrona 66% chocolate $9 for 7ou. I also thought I had 4 eggs turns out I only had 3 so I rolled with what I had. I was taking the pie to a friend’s house so I decided to stabilize the whip cream because I wasn’t sure how long it was gonna be before we ate dessert. Came across this really great website that totally explained everything you needed to know about whip cream .Thanks Tessa for a fabulous recipe to start 2022!!

    • #
      Emily — January 3, 2022 at 10:21 am

      So happy you loved this recipe, Brenda, and that it was such a hit! Thanks so much for taking the time to comment, we appreciate it! 🙂

  5. #
    Marsha — December 26, 2021 at 1:28 am

    Nothing short of amazing! Made this for Christmas dinner and it exceeded my expectations. Having never made anything like this before, it seemed a bit intimidating at first — and yes, there are a lot of steps. And yes, you will use a lot of bowls. And appliances. But the recipe is so we’ll written…and it all came together to create a stunning pie. Thank you for a recipe that I’ll turn to again and again when I want to impress everyone at the table!

    • #
      Emily — December 27, 2021 at 10:47 am

      Wonderful! So glad you loved this recipe, Marsha, and that it was easy to follow!

  6. #
    Aaliyah montes — December 25, 2021 at 6:48 pm

    This recipe was amazing! I did it for my family for Christmas and they loved it. It was so delicious and the consistency was perfect. I would recommend to use a little bit less butter because the flavor is a little strong and to let it sit overnight so the flavors incorporate together perfectly. But the recipe is really good and I will definitely do it again ❤

    • #
      Emily — December 27, 2021 at 10:50 am

      So happy the recipe was such a hit, thanks for the feedback!

  7. #
    Janine — December 25, 2021 at 1:58 pm

    This is soooooo good! I made the pie exactly as is, using Ghirardelli bittersweet chocolate baking bars. Made the pie the night before to make things easier.

    Since I was traveling to a small work Christmas party and couldn’t make the whipped topping immediately before serving, I instead used a stabilized whipped cream recipe (using gelatin) and that was perfect. Topped the pie with the stabilized whipped cream and crumbled Oreos (personal preference) and refrigerated a few hours ahead of the party, brought it in a cooler.

    For anyone wondering, it was a huge, HUGE hit! I of course directed everyone to this recipe.

    I will make this again and again and again, thank you for this wonderful recipe!!!!! Thank you!!

    • #
      Emily — December 27, 2021 at 10:52 am

      Wonderful! So happy to hear it was such a hit 🙂

  8. #
    Chelsea Neuerburg — December 24, 2021 at 11:19 am

    So smooth and delicious!

  9. #
    Ciana — December 24, 2021 at 8:55 am

    Great stuff! My 12 yr old made this solo last year for Xmas, it flew outta the pie dish…this year she’s tripling the order by high demand with large family in attendance for the holidays!

    • #
      Emily — December 27, 2021 at 11:35 am

      Wow, that’s amazing! So awesome to hear how much your daughter loves baking, happy it was such a hit!

  10. #
    Lisa — December 24, 2021 at 8:09 am

    Thanks! I decided against it because I want it to look like a pie, so I’ll just make it work with my pie plate. Merry Christmas!!

  11. #
    Kacey G Dowling — December 23, 2021 at 2:21 pm

    I make this pie exactly as directed and it was perfect! By far the very best french silk pie I have ever had! Thanks for the simple and amazing delicious recipe!

    • #
      Emily — December 23, 2021 at 3:01 pm

      Wonderful! Glad you loved it!

  12. #
    Jenn Tersigni — December 23, 2021 at 9:19 am

    Hi There,
    I can only find dark chocolate bakers bar, can I use this instead? And should I cut out some of the sugar?

    Thank you so much!

    • #
      Emily — December 23, 2021 at 2:49 pm

      Hi Jenn! We haven’t tried this recipe with milk or dark chocolate, only swapped in semisweet for the bittersweet to make it more mild, so I can’t say for sure. Please let us know how it goes if you give it a try!

  13. #
    Lisa — December 22, 2021 at 5:42 pm

    Hi! Can I make this in a springform pan?? I don’t have a deep pie dish (just a standard one). It looks high so i thought maybe a spring form pan might work.

    • #
      Emily — December 23, 2021 at 9:12 am

      Hi Lisa! We haven’t tried that! Other than the crust, this recipe doesn’t require any baking, so I don’t see why it wouldn’t work, but obviously the appearance will be a bit different using a different type of pan. Let us know how it goes if you give it a try.

  14. #
    Sue Wells — December 21, 2021 at 12:23 pm

    Absolutely delicious! A little time consuming, but worth it. I’d suggest having all ingredients prepped and measured out before making. It kept my sister and I busy together to make it. Also double the whipped topping—made a nicer presentation. Thx for the delicious recipe! Making again for Xmas Eve.

  15. #
    Sue — December 21, 2021 at 12:20 pm

    Absolutely delicious! A little time consuming, but worth it. I’d suggest having all ingredients prepped and measured out before making. It kept my sister and I busy together to make it. Also double the whipped topping—made a nicer presentation. Thx for the delicious recipe! Making again for Xmas Eve.

    • #
      Emily — December 22, 2021 at 7:25 am

      Such a fun recipe to make with your sister, glad to hear everyone enjoyed it!

  16. #
    Erika — December 21, 2021 at 12:04 pm

    Hi I was wondering how many days this would keep in the fridge if I were to make ahead of time.

    • #
      Emily — December 21, 2021 at 4:25 pm

      Hi Erika! Yes, this pie will keep up to 2 days in the fridge, just make sure it’s properly covered so it doesn’t collect any food odors! You’ll want to top the pie with the whipped cream and chocolate shavings the day of eating. Let us know what you think of this recipe!

  17. #
    Bridget Nelson — December 21, 2021 at 11:28 am

    I’ve been looking for a recipe, that would be similar to a “French Silk Pie”, I ate as a kid at Plush Pippin. This is very close. I forgot to take a photo, but it looked very similar to the recipe photo (minus the curled chocolate). I shaved dark chocolate on top. The crust is so good that my kids have asked me to make an ice cream pie with this crust. Thanks for posting!

    • #
      Emily — December 22, 2021 at 7:24 am

      So happy to hear it was such a hit!

  18. #
    Sue — December 19, 2021 at 11:51 am

    My grandson & his spouse made this r Thanksgiving, and it was the best pie any of us have ever eaten. They substituted semisweet chocolate for the bittersweet and that made the chocolate just perfect for us!

    • #
      Emily — December 20, 2021 at 1:13 pm

      Yay! So happy to hear everyone enjoyed this recipe 🙂

  19. #
    Ashley — December 15, 2021 at 8:18 pm

    This turned out SO good! I made it for my husband’s birthday, and he said it was one of the best desserts he’s ever had. He has a giant sweet tooth, so that’s quite the compliment. Thanks!

    • #
      Emily — December 16, 2021 at 3:32 pm

      So happy he loved it! Hope he had a wonderful birthday, thanks for the comment, Ashley 🙂

  20. #
    Melanie L — November 30, 2021 at 7:08 pm

    I made this pie on thanksgiving and it was awesome! Every recipe I’ve tried of Tessa’s is a knockout

  21. #
    Maddy — November 29, 2021 at 3:17 pm

    I made this pie for Thanksgiving and it was a major hit! I made it ahead of time at home the day before, then brought the whipping cream to whip up at the location and top there. Amazing recipe, will definitely be making again!

  22. #
    Allison — November 28, 2021 at 3:23 pm

    I made this recipe for thanksgiving and there were parts I loved. I thought the oreo crust was really good. However, I thought it was WAY too rich. I also thought it would be more mousse like in consistency but I thought it was pretty similar to just using pudding. It didn’t taste bad by any means but I didn’t think it was worth all the extra effort. Very rich. If that is your thing then do it!

    • #
      Emily — December 1, 2021 at 12:26 pm

      Hi Allison! Thanks so much for your feedback! If the filling was too rich for you, check out the pink tip box above the recipe for a great bittersweet chocolate substitution. The filling should definitely be more like mousse and not pudding, is it possible your chocolate mixture wasn’t light and fluffy prior to having the stiff-peaked heavy cream/sugar mixture folded in? If the chocolate mixture is too warm before being added to the butter, it too can result in a more liquidy, or pudding-like, texture.

    • #
      Tiffany — December 26, 2021 at 12:07 pm

      I had the same results that my chocolate was more like pudding after I added the heavy whipped cream. I fixed the mixture by beating it with my hand mixer for an additional 10 minutes until it was light and fluffy. I was also able to freeze the mixture came out really good.

  23. #
    Angela — November 27, 2021 at 12:22 pm

    Hello!! Do you know if this pie freezes well, before of course adding the whipped cream topping. Thank you! Happy Holidays!!

    • #
      Emily — November 30, 2021 at 1:25 pm

      Hi Angela! 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 prior to adding the toppings. Please let us know how it goes!

  24. #
    Editorista — November 27, 2021 at 12:07 pm

    Amazeballs! Made just as directed. It gets pretty firm on refrigeration so it’s easy to cut smaller servings, which you’ll want to; it’s very rich. Ended up using half the whipped team on my pumpkin pie because this had enough goodness going for it.

  25. #
    Hayley Hallam — November 26, 2021 at 5:45 pm

    Best recipe for French silk pie ever & not too difficult to make. Totally worth it! Even try the link for making chocolate curls. Not hard – I melted chocolate chips, spread with a spatula & cut away with a sharp knife because I didn’t have what they used. If you’re looking for a French silk pie recipe use this one! Not at all grainy & just perfect!!

    • #
      Emily — December 1, 2021 at 11:47 am

      So happy you loved this recipe as well as the chocolate curl tutorial! It’s such a beautiful and elegant dessert with the curls, and no one needs to know how simple it is! 😉

  26. #
    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.

  27. #
    Mary — November 25, 2021 at 7:08 pm

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

  28. #
    Ashley — November 25, 2021 at 6:13 pm

    “Ridiculous!” This turned out amazing! I didn’t do the chocolate shavings. Just stuck a whole Oreo on top of whipped cream.

    • #
      Emily — November 29, 2021 at 4:47 pm

      Nothing wrong with more Oreo, yum! Glad you loved this recipe 🙂

  29. #
    Cheryl I — November 25, 2021 at 5:48 pm

    I had tried another recipe for French Silk Pie and was disappointed in the flavor and texture. This recipe was perfect! It’s a bit time consuming and a lot of dishes but all well worth it. Great directions ensured success and everyone LOVED it.

    • #
      Emily — November 30, 2021 at 1:16 pm

      Yay! So glad everyone loved this recipe, Cheryl!

  30. #
    Michelle — November 25, 2021 at 5:15 pm

    This pie was delicious and definitely will make it again!! Just wish I could post a pic but for some reason I can’t 🙁

    • #
      Emily — November 29, 2021 at 5:05 pm

      So happy you loved this recipe, Michelle! Our website doesn’t currently have the ability to upload photos to reader’s comments; however, if you’re on Instagram, be sure to use #handletheheat so Tessa can see pictures of your HTH bakes! You can also join our free HTH Facebook Baking Community and post pictures there as well 🙂

  31. #
    Amanda Johnson — November 25, 2021 at 12:18 am

    Fantastic! Rich and creamy. I made it with a regular crust to balance the extra bittersweet chocolate I had and it was so very delicious! Lots of steps and techniques but I was able to follow along, and even though I was worried I had scrambled my eggs a little and knew my chocolate had seized because I added the vanilla to it instead of the mixture, it all came together at the end!

    • #
      Emily — November 29, 2021 at 4:45 pm

      Yay! So happy this recipe worked out perfectly for you, Amanda!

  32. #
    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.

      • #
        Chris — November 25, 2021 at 5:41 pm

        Update 🙂 This was the best French Silk Pie I’ve had – so fluffy and smooth. I do not generally bake and had no trouble with this. I did ad 2 teaspoons of espresso powder to bring out more intense chocolate flavor and it was fantastic. I’m glad I opted to use good baking chocolate and not “test” the chocolate chip substitution. Melted very quickly and smoothly on the double boiler setup. Thank You for sharing this recipe
        Happy Thanksgiving

        • #
          Emily — November 29, 2021 at 4:49 pm

          Hooray!! Great idea on adding espresso powder! So glad you loved this recipe, hope you had a wonderful Thanksgiving! 🙂

  33. #
    Linda — November 24, 2021 at 2:10 pm

    Delicious! No other words required!

  34. #
    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!

  35. #
    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!

  36. #
    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.

  37. #
    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!

  38. #
    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.

  39. #
    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!

  40. #
    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!

  41. #
    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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