Dreamy French Silk Pie Recipe (With No Raw Eggs)

A slice of French Silk pie being lifted out of the pan with Oreos, a glass of milk, and white plates in the background.

5 from 2 votes

Dreamy French Silk Pie Recipe (With No Raw Eggs)

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!

Prep Time5

Cook Time45

Chill Time6

Total Time6 50

Course: Dessert

Cuisine: American

Servings:

Calories: 934kcal

Author: Misty

Equipment

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

Ingredient 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.

Tips and Tricks for Success

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.

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.

Nutrition