I once had someone describe my French Silk Pie as “heaven on a plate”.
This creamy, rich, chocolaty dessert is also known as Chocolate Silk Pie. And although it’s not as heavy as chocolate mousse it’s every bit as decadent and delicious.
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There really aren’t words to describe just how delicious this French chocolate silk pie tastes. The addition of the Oreo crust to my French Silk Pie Recipe adds another layer of chocolate pie taking it to another level of deliciousness..
Topped with homemade whipped cream and chocolate shavings, this French silk chocolate pie is truly a culinary masterpiece!
*For a more dramatic effect, use chocolate curls.
What ingredients do I need to make a Chocolate Silk Pie?
Let’s start by gathering the ingredients we need to make Chocolate Silk Pie. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How to Make an Oreo Crust
- Preheat the oven to 350°F.
- Spray a 9-inch deep pie dish with pan spray.
- Place the Oreo cookies (whole Oreos not just wafers) in the bowl of a food processor
- Pulse the Oreos until they are cookie crumbs.
- Add the melted butter to the oreo crumbs.
- Pulse the crumbs and melted butter until the crumbs are moistened.
- Press the cookie mixture into the bottom and partially up the sides of the prepared pie dish.
- Bake for 10 minutes, or until fragrant and the crust has set. Let the cookie crust cool on a wire rack.
If you’d rather have a flaky pie crust or graham cracker crust, both work really well with this dessert. If you’d rather not use the oreo filling, add another 10 wafers and 2-3 additional tablespoons of melted butter.
How to melt chocolate
- Place a metal bowl with the chopped chocolate over a pot of simmering water. You can also use the microwave to melt the chocolate in a glass bowl.
- Stir the chocolate as it begins to melt. Once most of the chocolate has melted, remove the bowl from the heat and continue to stir until all of the chocolate has melted. *Allow the chocolate to cool slightly before using.
Make the chocolate filling for a French Silk Pie
- Add the eggs and granulated sugar to a small saucepan.
- Whisk the ingredients together until well blended.
- Place the saucepan over medium-low heat. Continue whisking the egg mixture while it’s cooking. When the egg mixture has reached a temperature of 165° F and coats the back of a metal spoon, it’s done.
- Remove the pan from heat and stir in the melted chocolate and vanilla extract. Mix until smooth. Allow the mixture to cool until it’s just warm.
*Bittersweet chocolate (not unsweetened chocolate) is the best choice for this chocolate pie. Semi-sweet chocolate will also work with this recipe it just won’t be as strong a chocolate flavor, which isn’t necessarily a bad thing.
Always buy the best chocolate available and don’t use chocolate chips for this cake; chocolate chips are generally not the best quality chocolate.
- With an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes.
- Gradually add the cooled chocolate mixture to the butter until it’s all incorporated.
- Beat the chocolate butter mixture on high speed for 5 minutes, or until it’s light and fluffy. Make sure to scrape the sides and bottom of the bowl during the process.
- In a clean bowl use an electric mixer to whip the cream until it begins to thicken. Add the sugar and beat until stiff peaks form. *Take your time whipping the cream. The faster it whips the faster it breaks down.
- Fold the whipped cream into the chocolate mixture.
- Mix the chocolate silk pie filling until smooth. Don’t overbeat!
How to make assemble a French Silk Pie
- Pour the mixture into the pan, smoothing evenly. It will be above the level of pan.
- Add the heavy cream, sugar and vanilla into a mixing bowl.
- Whip the cream mixture on low and gradually increase the speed over 8-10 minutes until stiff peaks form.
- Add the whipped cream to the top of the Chocolate Silk Pie
Refrigerate the pie for at least 6 hours so it can set up. Overnight is best.
Before serving sprinkle the top of the chocolate silk pie with shaved chocolate or chocolate curls.
This French Silk Pie is one of my favorite pies and one I make when I want to impress my guests. It’s a decadent, rich dessert that’s perfect for a dinner party, brunch or just to make dinner a special event.
Recipe FAQ’s
The American chocolate cream pie is a homestyle version of this French classic dessert. While Classic American Chocolate Cream Pie has more of a pudding-like consistency, the French Chocolate Silk Pie has a silkier, smoother texture.
The French version is also much richer and decadent, getting its silky texture and rich flavor from heavy cream and butter.
This delicious pie got its name because of how silky and smooth the chocolate is. I promise, one bite and you’ll agree that this is the smoothest and best chocolate pie you’ve ever had.
There are no raw eggs in my version of a French Silk Pie, and it is not advisable to eat raw eggs that are incorporated into any food product that isn’t cooked.
More Recipes You’ll Love!
If it is the right time of year you have to try out my pumpkin pie recipe as well.
French Silk Pie
Ingredients
Crust
- 20 Oreo whole cookie with stuffing
- 3 tablespoon unsalted butter melted
Filling
- 1 ⅓ cups granulated sugar
- 4 large eggs
- 8 ounces bittersweet chocolate melted. (or semi-sweet)
- 2 teaspoon vanilla extract
- 10 tablespoon unsalted butter at room temperature
- 1 ⅓ cups heavy cream
- 4 teaspoon granulated sugar
Topping
- 1 cup heavy cream
- 2 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Instructions
Crust
- Preheat the oven to 350°F. Spray a 9-inch deep pie dish with pan 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.
Filling
- Place a metal bowl with the chopped chocolate over a pot of simmering water.
- Stir the chocolate as it begins to melt. Once most of the chocolate has melted remove the bowl from the heat and continue to stir until all of the chocolate has melted.Allow the chocolate too cool slightly before using.
- In a small saucepan, whisk together the granulated sugar and eggs.
- Set over medium-low heat and cook, constantly whisking the mixture until it reaches a temperature of 165° 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.
- 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.
- In a clean bowl use an electric mixer to beat the cream until it begins to thicken. Add the 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.
Topping
- Add heavy cream, sugar and vanilla to the bowl of a stand mixer (or electric mixer). Whip the ingredients to stiff peaks.This process should be slow, starting. on low increasing the speed over about ten minutes.**This method is how you keep the whipped cream from breaking. The cream should be ice cold and as fresh as possible. Look for heavy cream with the longest expiration date.
- Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.
Jamie says
Good evening! I’m a beginning baker and I’m trying to make this recipe. Would it be okay if I used milk chocolate? It is all I have on hand.
Chef Dennis Littley says
Yes you can use milk chocolate, but the flavor won’t be anywhere near as intense.
J says
Hi, can this be made a few days ahead and then just add the whipped cream topping at the time?
Chef Dennis Littley says
Yes you can make it 2 days ahead of time, adding the whipping cream a few hours before serving is a good idea. It will hold up longer but won’t be as good if you make it too far ahead of time.
Heidi says
As I was helping my eight year old make this pie, it was a really strange consistency. I just knew we had done something wrong, but I chose to trust the process. I have never made a silk pie before, and I can promise THIS is the only recipe I will ever need! I don’t like silk pies, and I could eat this entire pie!! Thank you for sharing this amazing recipe!!
Chef Dennis Littley says
You are very welcome and I’m happy to hear you enjoyed the pie and that you’ve got your eight year old working in the kitchen with you.
Jen says
CDL,
Thank you again, it was Excellent!! I used Ghirardelli semi-sweet chips and it was delicious. (FYI I melted the chips in a microwave in a glass bowl covered with a silicon top for 30 seconds, stirred, 30 seconds, stirred.)
Chef Dennis Littley says
Thanks for letting me know you enjoyed the silk pie. It’s sinfully delicious!
Sharon says
This was delicious. The consistency was perfect . I made it the day before Thanksgiving. Next time I will make more Oreo crumbs because the crust did not come all the way up the sides of the deep dish pie pan. Leftovers were still great 3 days later. Outstanding dessert
Chef Dennis Littley says
I’m happy to hear you enjoyed my chocolate silk pie. It’s been a family favorite for years!
Joan Botte says
I just made this yesterday! Absolutely delicious!
My brother in law said he could eat the whole pie. Loved it!,,
Liz Brock says
I love a little heat with my chocolate… how would you make this Mexican Silk Pie? Cayenne? Cinnamin? I can’t wait to try this!!!
Thanks for the advice.
Liz B
Chef Dennis Littley says
I would add a little cayenne and cinnamon, which would make it more of a Mexican chocolate pie.
Liz B. says
This recipe has been on my “to make” list for ages… so worth the wait! The smooth texture is amazing and far and away better than its American (pudding like) cousin. I added 1/16 tsp cayenne for a subtle heat. Thank you for the great recipe!!!
Chef Dennis Littley says
I’m happy to hear you enjoyed my silk pie, its one of my families favorites!
Lexi says
This pie left me speechless. This pie invoked ALL the best feelings.
I used short bread cookies as the crust.
The words in the English language could not explain how delicious this pie came out. I made it with a lot of love.
Perfect recipe and I used really good ingredients.
Thank you so much for the jewel.
Chef Dennis Littley says
You made my day with your comment Lexi! I hope you find more recipes on my website to enjoy!
Melissa says
This is an amazing pie. Can it be frozen?
Chef Dennis Littley says
It sure can. Just make sure to double-wrap it before freezing. When you’re ready to serve, let it thaw in the fridge.
I’m happy to hear you enjoyed the chocolate pie.
Elizabeth Hargis says
I decided to try and make this pie during a pie baking day with my grandchildren. I’m really excited for our Thanksgiving dinner tomorrow and think this pie will be a hit. We will see what everyone thinks; but, I’m sure this is going in our holiday recipe book!
Laurie says
I think we have a winner! This is probably the best chocolate pie that we have ever had! Will be making this as special treats from now on. I am so glad that I found this recipe.
Laurie says
I am taking a break from making this pie right now. I am planning on doing a chocolate pie tasting event for this Thanksgiving. I am making this French Silk Pie vs Chocolate Cream Pie vs Mississippi Mud Pie. I am looking for a new favorite chocolate pie and am curious to taste the differences between these pies. So far, I am in love with all of them (I taste the leftovers as I go along). Thank you for sharing this recipe and for giving home bakers a place to try things out!
Chef Dennis Littley says
You’re very welcome Laurie!