Our favorite French Silk Pie Recipe is hands-down the best chocolate dessert you will ever make! A rich, creamy chocolate mousse filling is piled high on a crispy Oreo crust, then topped with fluffy whipped cream. Speaking from experience, this is a show stopping deep dish pie that people will still be talking about weeks later!
Whether you're a pro-baker or beginner in the kitchen, we want you to get perfect results the very first time you make this recipe. We have included all of our straightforward tips for success so you can avoid common pitfalls - no grainy or runny filling here!
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If you need a display-worthy chocolate dessert, this is it! We originally learned to make this recipe many years ago from Handle the Heat. Over the years, we have made small adjustments and added our personal instructions to make it the best version possible - a thicker crust, a little more sugar for stabilizing, and pro tips for cooking.
This is one of our favorite Thanksgiving Recipes, although it can be served during Christmas, Valentine's Day, or other special celebrations as well. I also reccomend this Chocolate Peanut Butter Pie or this Coconut Cream Pie.
Why this recipe is great
- First and most importantly, it is honestly SO delicious! Rich, creamy, fluffy, and with a perfectly crisp chocolate Oreo crust.
- Since this is a chilled pie, it's the perfect make ahead dessert! This means it's a go-to choice for holidays and other special occasions.
- The filling is perfectly smooth and sets up with no raw eggs.
- Although French silk pie can be known as a tricky pie to get right, the tips and detailed instructions we provide will help you make it very successfully!
Ingredients for chocolate silk pie
Ingredient quantities are in the recipe card below, but I highly suggest reading through these tips to ensure you get the highest quality ingredients possible. This recipe is not easily adaptable, so I don't suggest making any changes.
- Oreos: I know you might have a pack that's been lost in the pantry for 6 months, but it's best to use fresh! That way they won't taste stale.
- Butter: I always opt for salted butter, but you can use unsalted if you prefer.
- Granulated sugar: This recipe will not turn out the same if you reduce the sugar or use a different kind.
- Eggs: You will be cooking the eggs, so no need to keep them at room temperature first.
- Chocolate: This is where all the flavor comes from, so you want to choose a top quality chocolate between 55-65% cacao. We typically use Trader Joe's dark chocolate or Ghirardelli bittersweet chocolate bars. Do not substitute with any kind of chocolate chips, as they have stabilizers that will change the texture.
- Vanilla: You don't need a lot, but it will round out the flavor.
- Heavy cream: Also called heavy whipping cream at the grocery store. This cannot be substituted with any other milk or half n half product.
- Powdered sugar: The powdered sugar whipped into the cream will help it stay stable, making the filling set more easily.
Helpful baking tools
The most important tool you need to make this pie successfully is a 9 to 9.5-inch deep dish pie pan. We almost exclusively use this glass pie plate from Amazon, but a ceramic one will work equally well as long as it is deep dish.
How to make French silk pie with Oreo crust
My very best advice is to read through this recipe carefully and prepare all of your ingredients before you start cooking. Completing each step at the right time is important, so you want to be ready.
Start by preparing and baking the crust using the full instructions in the recipe card. Then it's time for the important part - the filling!
In a small saucepan, whisk the sugar and eggs over medium heat, whisking constantly to prevent the eggs from cooking. Continue cooking until the mixture reaches 160 degrees F when measured with a thermometer, which takes about 2-4 minutes.
I do suggest testing with a thermometer, however, I always find the spoon test to be reliable as well. Dip a spoon in the mixture, then swipe a finger down the middle. The mixture should be thick enough to maintain the line you swiped without dripping into it.
Remove the pan from the heat and immediately add the chopped chocolate and vanilla. Whisk until the chocolate is melted and completely smooth.
Pour the mixture into a bowl and set aside to cool, stirring occasionally, until it is just warm (about 120-124 degrees or so). This will prevent it from melting the butter in the next step.
In a stand mixer with a paddle attachment or large bowl with a hand mixer, beat the butter on medium speed for 2-3 minutes, until it is pale yellow and fluffy.
While the mixer is still going on medium speed, slowly add the cooled chocolate mixture. Pause to scrape the bowl halfway through, then continue adding the chocolate until it is all added. Increase the speed to high and beat for 5 minutes, until the mixture is fluffy and lighter in color.
In a separate clean bowl, beat the cold whipping cream and powdered sugar with the whisk attachment on high speed until stiff peaks form. It is best to use a very cold bowl.
In my mixer this takes about 7 minutes, but it really depends on your mixer. Whip it just until the tips firmly hold their shape (see my tips below), but avoid over-beating it to avoid a clumpy/curdled texture.
Fold the whipped cream into the chocolate mixture with a rubber spatula until it is evenly combined and no white streaks remain. Be careful not to overmix.
I find that turning the bowl in quarter turns as I fold helps the mixture combine more easily. Do your best to use a light, gentle hand so you don't deflate the cream.
Scoop the filling into the cooled crust and smooth out the top. It will be a bit domed in the middle. Cover with plastic wrap and chill in the fridge for at least 6 hours or overnight.
Once the pie is completely chilled and you're ready to serve, whip the remaining cream, sugar, and vanilla with the whisk attachment on high speed until soft peaks form. You want it to have a soft, fluffy look.
Pile the whipped cream on top of the pie. Use the back of a spoon or an offset spatula to create swooshes and dips until it is pretty. Add chocolate shavings on top if desired and serve!
Storage and serving instructions
Store the pie in the fridge covered in plastic wrap for a minimum of 6 hours before serving, but up to 2-3 days. I personally have found that 12-36 hours is the sweet spot. This pie is best served very cold, so keep it in the fridge until you're ready to serve. For best results, add the whipped cream fresh right before slicing.
How to whip cream to stiff and soft peaks
To make homemade whipped cream, use a whisk attachment on high speed. For soft peaks, continue whipping it until it is thick, fluffy, but still soft. When you lift the whisk, the peak that forms should be loose enough to fall back into the cream.
For stiff peaks, continue whipping until you can pull the whisk straight up and the peak that is formed holds its shape without bending over. Be careful not to overwhip. Mixing past stiff peaks will make the texture become clumpy and curdled looking.
Does French silk pie contain raw eggs?
Some recipes for this dessert do not cook the eggs, but our recipe does cook them gently. This ensures that it is safe to eat according to the USDA egg safety guidelines, but also creates the smoothest, richest filling.
FAQ
No, these are two different kinds of chocolate pie. Chocolate cream pie is typically made with a pudding-like filling, while French silk pie is made with an egg-based, mousse-like filling. It is a thicker, richer and more decadent dessert, although a bit more involved to make.
There are two tricks to ensure your filling sets up firm. Firstly, and most importantly, make sure that the cream you fold in is truly whipped to stiff peaks. If it is too loose, the filling will also be loose. Secondly, give the pie a full 6-24 hours to set up in the fridge. It is always better to lean towards more time than less when possible.
Chocolate pie filling becomes grainy when either the chocolate is curdled or the eggs become scrambled. To avoid this, whisk the egg mixture constantly while it is cooking so that it doesn't have a chance to scramble. Continue whisking constantly when you add the chocolate until it is completely melted and smooth.
For picture-perfect slices, use a sharp, long knife to cut the pie. Dip it in warm water and wipe it dry before each slice. Drag the knife out towards you, maintaining contact with the bottom of the pan (avoid pulling it up or you will smear the whipped cream with chocolate).
Tips & Tricks
- Don’t substitute the chocolate with chocolate chips. Chips usually have a stabilizer that changes how they melt and cool, which will change the final texture of the pie.
- Scrape the bottom of the bowl well when you’re folding to ensure all the chocolate goodness is incorporated.
- Timing is important in this recipe. For the best results, have everything prepared before starting (chocolate chopped, butter softened, eggs cracked, etc).
- Glass pie pans are great for baked pies, but since this one is chilled a decorative stoneware pie plate would also work well.
More chocolate dessert recipes
Looking for other recipes like this? Try these:
This post was photographed by Rhadonda Sedgwick.
Recipe
Dreamy French Silk Pie Recipe (With No Raw Eggs)
Ingredients
Oreo Crust
- 25 oreos
- 4 tablespoon butter melted *See notes
French Silk Filling
- 1 ⅓ cups granulated sugar
- 4 eggs
- 8 oz dark or bittersweet chocolate chopped into small pieces **See notes
- 2 teaspoon vanilla
- 10 tablespoon butter softened
- 1 ⅓ cups heavy cream cold ***See notes
- 2 tablespoon powdered sugar
Whipped Cream Topping
- 1 cup heavy cream cold
- 2 tablespoon powdered sugar
- ½ teaspoon vanilla
- Extra chocolate for shaving on top (optional)
Instructions
Oreo Crust
- Preheat oven to 350. Spray a deep dish 9-inch pie plate lightly with baking spray.
- In a food processor, pulse the Oreo cookies until they are fine crumbs. Add the butter, then pulse again until evenly combined.25 oreos, 4 tablespoon butter
- Pour ⅔ of the crust mixture into the pie plate and press it firmly against the sides of the pan. Add the remaining ⅓ of the crumbs and press firmly into bottom of pan. I like to use a flat measuring cup or pie tamper to help get it even and firm.
- Bake for 10 minutes, then set aside to cool completely. Turn off the oven.
French Silk Filling
- In a small pan, whisk the sugar and eggs over medium heat, whisking constantly until the mixture reaches 160 degrees F, about 2-4 minutes. You can test it with a thermometer; however, I always double check by dipping a spoon in the mixture, then swiping a finger down the middle. The mixture should be thick enough to maintain the line you swiped, not dripping into it.1 ⅓ cups granulated sugar, 4 eggs
- Remove from the heat and immediately add the chopped chocolate and vanilla. Whisk until the chocolate is melted and the mixture is completely smooth, then set aside to cool, stirring occasionally, until it is just warm so that it doesn't melt the butter in the next step (about 120-124 degrees F, which took about 8-10 minutes in my cool kitchen). I find it best to pour the mixture into a separate bowl to help it cool more effectively.8 oz dark or bittersweet chocolate, 2 teaspoon vanilla
- Meanwhile, in a stand mixer with a paddle attachment or large bowl with hand beaters, beat the butter on medium speed for 2-3 minutes, until it is light and fluffy. While the mixer is still going, slowly add the cooled chocolate mixture. Scrape the bowl halfway through. Once all the chocolate is added, increase to high speed and beat for 5 minutes, until it is fluffy and lighter in color.10 tablespoon butter
- In a separate clean bowl, beat the whipped cream and powdered sugar with the whisk attachment on high speed until stiff peaks form, about 7 minutes in my mixer. This really depends on your mixer; the goal is get it to stiff peaks, but avoid over beating it or the texture becomes clumpy/curdled looking.1 ⅓ cups heavy cream, 2 tablespoon powdered sugar
- Fold the whipped cream into the chocolate mixture with a rubber spatula until it is evenly combined and no white streaks remain. I find that turning the bowl in quarter turns as I fold helps the mixture combine more easily.
- Pour the filling into the cooled crust and smooth out the top. Cover with plastic wrap and chill in the fridge for at least 6 hours or overnight.
Topping and Assembly
- Once the pie is cool, combine the cream, sugar, and vanilla with the whisk attachment on high speed until soft peaks form. Don't over-whip it or it won't have that soft, fluffy look to it.1 cup heavy cream, 2 tablespoon powdered sugar, ½ teaspoon vanilla
- Pile the whipped cream on top of the pie. Use the back of a spoon or an offset spatula to create swooshes and dips until it is pretty. Add chocolate shavings on top if desired. Serve!Extra chocolate for shaving on top
Notes
- *Butter: I recommend using salted butter. If you use unsalted, add a sprinkle of salt to the filling when you add the sugar.
- **Chocolate: Aim for 55-65% cacao. I love the Trader Joes dark chocolate bar or Ghirardelli bittersweet baking bars for this recipe.
- ***Heavy cream: For best results, keep it very cold in the fridge until right before using.
- Don’t substitute the chocolate with chocolate chips. Chips usually have a stabilizer that changes how they melt and cool, which will change the final texture of the pie.
- Scrape the bottom of the bowl well when you’re folding to ensure all the chocolate goodness is incorporated.
- Timing is important in this recipe. For the best results, have everything prepared before starting (chocolate chopped, butter softened, eggs cracked, etc).
- Glass pie pans are great for baked pies, but since this one is chilled a decorative stoneware pie plate would also work well.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Mlm says
No lie, this is my favorite dessert on the planet!