Chocolate French Silk Pie Recipe

Introduction

Chocolate French Silk Pie is a rich and creamy dessert with a luscious chocolate filling and a crisp Oreo crust. It’s perfect for chocolate lovers looking for a decadent treat that’s surprisingly easy to make at home.

Ingredients

• 25 Oreo cookies (do not remove the cream filling)
• 4 tablespoons salted butter (melted)
• 1 1/2 cups heavy whipping cream
• 4 large eggs (room temperature)
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 8 oz semi-sweet baking chocolate (chopped fine)
• 2 teaspoons vanilla extract
• 1 teaspoon espresso powder (optional)
• 12 tablespoons salted butter (cubed, room temperature)
• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• Chocolate curls or shavings (optional topping)

Instructions

1. Step 1: Preheat the oven to 350ºF. Place the Oreo cookies in a food processor and pulse until they form fine crumbs. Add the melted butter and pulse again until the mixture resembles wet sand.
2. Step 2: Press the crumb mixture evenly into the bottom and up the sides of a 9-inch deep pie plate. Bake for 10 to 12 minutes, then remove and let cool completely.
3. Step 3: In a medium bowl, whip 1 1/2 cups heavy cream until stiff peaks form, about 3 to 4 minutes. Cover and refrigerate for later.
4. Step 4: Fill a saucepan with about 3 inches of water and bring to a simmer. In a heatproof bowl large enough to sit on the saucepan, whisk eggs, sugar, and salt until pale yellow.
5. Step 5: Place the bowl over the simmering water, making sure the bottom does not touch the water. Whisk vigorously until the mixture reaches 160ºF or thickens and coats the back of a spoon, about 10 to 12 minutes. Remove from heat and cool for 5 minutes, continuing to whisk.
6. Step 6: Melt the chopped chocolate in the microwave in 20-second intervals, stirring until smooth and pourable. Stir the melted chocolate, vanilla, and espresso powder (if using) into the egg mixture. Set aside to cool for 10 minutes.
7. Step 7: Beat the cubed butter in a stand mixer with a paddle attachment on medium speed until smooth and creamy, 2 to 3 minutes.
8. Step 8: With the mixer on low, slowly add the egg and chocolate mixture, scraping the bowl as needed. Increase the speed to medium-high and whip until light and fluffy, about 4 to 5 minutes.
9. Step 9: Gently fold the chilled whipped cream into the chocolate mixture in two batches. Pour the filling into the cooled crust, cover with plastic wrap, and refrigerate for at least 6 hours or up to 48 hours.
10. Step 10: Before serving, whip the remaining 1 1/2 cups heavy cream until thickened. Add powdered sugar, vanilla, and cream of tartar, and continue whipping until medium-stiff peaks form.
11. Step 11: Spread or pipe the whipped cream topping over the pie and garnish with chocolate curls or shavings if desired. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts. Enjoy!

Tips & Variations

• Use espresso powder to deepen the chocolate flavor without adding coffee taste.
• For a nutty twist, add finely chopped toasted nuts to the crust mixture.
• Make the pie a day ahead to allow the filling to fully set for the best texture.
• Use a hand mixer or stand mixer for easier whipping and better consistency.

Storage

Store the pie covered in the refrigerator for up to 2 days for the best texture and freshness. Avoid freezing as the whipped cream topping and filling may lose their texture. To reheat slightly before serving, let the pie sit at room temperature for 15 minutes—do not microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of baking chocolate?

While baking chocolate provides a smooth texture and consistent melting, you can substitute semi-sweet chocolate chips or chopped chocolate bars. Avoid using chocolate with added ingredients like nuts or caramel.

Is it safe to eat the filling raw since it contains eggs?

The recipe cooks the eggs gently over simmering water until they reach 160ºF, which is enough to make them safe for consumption while keeping the silky texture of the filling.

Chocolate French Silk Pie Recipe

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★★★★★

4.9 from 587 reviews

This luscious Chocolate French Silk Pie features a rich and creamy chocolate filling nestled in a crunchy Oreo cookie crust, topped with a light and fluffy whipped cream garnish. Perfectly balanced between decadence and sweetness, this classic dessert is an indulgent treat for chocolate lovers, offering silky smoothness, a hint of espresso, and a melt-in-your-mouth texture.

• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 6 hours 42 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 25 Oreo cookies (do not remove the cream filling)
• 4 tablespoons salted butter (melted)

Filling

• 1 1/2 cups heavy whipping cream
• 4 large eggs (room temperature)
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 8 oz semi-sweet baking chocolate (chopped fine)
• 2 teaspoons vanilla extract
• 1 teaspoon espresso powder (optional)
• 12 tablespoons salted butter (cubed, room temperature)

Topping

• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• Chocolate curls or shavings (optional topping)

Instructions

1. Prepare the crust: Preheat your oven to 350ºF. Place the Oreo cookies in a food processor and pulse them until they become fine crumbs. Add melted butter and pulse until the crumbs are evenly moistened and resemble wet sand in texture.
2. Bake the crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch deep pie plate. Bake the crust in the preheated oven for 10 to 12 minutes. Remove from the oven and let it cool completely before adding the filling.
3. Whip the heavy cream: In a medium bowl, use a hand mixer to whip 1 1/2 cups heavy whipping cream until stiff peaks form, about 3 to 4 minutes. Cover and refrigerate this whipped cream for later incorporation into the filling.
4. Temper the eggs: Fill a medium saucepan with about 3 inches of water and bring to a simmer. In a heat-proof bowl that fits over the saucepan, whisk the eggs, sugar, and salt together until pale yellow.
5. Cook the egg mixture: Place the bowl on the saucepan, making sure the bottom doesn’t touch the simmering water. Whisk vigorously until the mixture reaches 160ºF on a thermometer, about 10 to 12 minutes. If no thermometer is available, watch for a thickened, foamy mixture that coats the back of a spoon. Remove from heat and cool for 5 minutes while continuing to whisk to prevent solidification.
6. Melt the chocolate: In a small heat-proof bowl, melt the chopped semi-sweet chocolate in the microwave in 20-second intervals, stirring between each until completely melted and smooth. Avoid overheating to prevent graininess.
7. Combine chocolate and egg mixture: Whisk the melted chocolate, vanilla extract, and espresso powder into the cooled egg mixture until fully combined. Let this mixture rest for an additional 10 minutes to cool further.
8. Cream the butter: In the bowl of a stand mixer fitted with a paddle attachment, beat the cubed butter at medium speed for 2 to 3 minutes until smooth and creamy, stopping occasionally to scrape the bowl.
9. Incorporate chocolate mixture into butter: With the mixer on low, slowly add the egg and chocolate mixture to the butter, scraping the sides and bottom of the bowl as necessary. Once combined, increase the speed to medium-high and whip until light and fluffy, about 4 to 5 minutes.
10. Fold in whipped cream: Gently fold the chilled whipped cream in two batches into the chocolate butter mixture until evenly combined without deflating the airiness.
11. Assemble and chill: Pour the filling into the completely cooled Oreo crust. Wrap the pie tightly with plastic wrap and refrigerate until firm, for at least 6 hours or up to 48 hours in advance.
12. Prepare the whipped topping: Just before serving, whip the remaining 1 1/2 cups heavy cream until thickened using an electric mixer whip attachment. Add powdered sugar, vanilla extract, and cream of tartar, then continue whipping until medium-stiff peaks form.
13. Decorate and serve: Spoon or pipe the whipped cream topping onto the chilled pie and garnish with chocolate curls or shavings if desired. For clean slices, dip a sharp knife in hot water, dry it, and cut before each slice. Enjoy your rich and silky French Silk Pie!

Notes

• Ensure eggs reach 160ºF to safely temper them and eliminate risk of salmonella.
• Use room temperature eggs and butter for best emulsification in the filling.
• Do not remove cream filling from Oreos to maintain flavor and texture in the crust.
• Espresso powder is optional but enhances the chocolate flavor depth.
• The pie must chill for at least 6 hours to set properly; overnight chilling is ideal.
• For a non-alcoholic version, omit espresso powder entirely.
• Chocolate curls can be made by shaving a chocolate bar with a vegetable peeler for an elegant presentation.
• Use a food-safe thermometer to ensure accuracy when cooking eggs.
• If you prefer a less sweet pie, consider reducing the sugar slightly but balance flavors carefully.

Keywords: Chocolate French Silk Pie, Chocolate Pie, Oreo Crust Pie, French Silk Pie Recipe, Chocolate Dessert