The Best French Silk Pie
When I first made this French Silk Pie, I knew I had stumbled upon something magical. The creamy, velvety chocolate filling is pure indulgence, nestled perfectly in a crunchy Oreo crust. Each bite melts in your mouth, leaving you craving more. Since then, I’ve made it numerous times, tweaking and perfecting it until it reached dessert perfection. What makes this pie a standout is its luxurious texture and rich flavor. The combination of smooth chocolate and crisp Oreo crust is a match made in dessert heaven. It’s the kind of recipe that impresses guests and makes any occasion special. Trust me, once you’ve had a slice, you’ll be hooked.
Oreo cookies – These create a deliciously crunchy crust. You can substitute with graham crackers for a different flavor. Make sure to use the whole cookie, including the creamy filling. Unsalted butter – Helps bind the crust and adds a rich taste. Salted butter can be used if that’s what you have on hand.
Heavy cream – Whips up to create a light and fluffy texture for the filling. Bittersweet chocolate – Gives the pie its deep, rich chocolate flavor. You can use semi-sweet chocolate if you prefer a slightly sweeter taste. Vanilla extract – Enhances the overall flavor, adding a warm, sweet note. Large eggs – These are key for creating the silky, smooth texture of the filling. Granulated sugar – Sweetens the filling just right. Unsalted butter – Adds richness and helps achieve the perfect creamy consistency.
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish. Combine the crushed Oreo cookies and melted butter in a medium bowl, mixing until the crumbs are evenly moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 8 minutes, then let it cool completely. In a medium bowl, whip the heavy cream until stiff peaks form. Set it aside for later. This will give your filling a light and fluffy texture. Melt the chopped chocolate in a heatproof bowl set over a pot of simmering water or in the microwave in 30-second bursts, stirring until smooth. Stir in the vanilla extract, then set the mixture aside to cool slightly. In a large heatproof bowl, whisk together the eggs and granulated sugar. Place the bowl over a pot of simmering water (double boiler style) and heat, whisking constantly, until the mixture is warm to the touch. Remove from heat and beat with an electric mixer for about 3 minutes, until light and fluffy. Gradually add the softened butter to the egg mixture, a few pieces at a time, beating well after each addition. Slowly fold in the melted chocolate until fully incorporated. Finally, gently fold in the whipped cream until no streaks remain. Pour the filling into the cooled Oreo crust. Smooth the top with a spatula and chill in the refrigerator for at least 2 hours, or until set. The hardest part is the wait, but once the pie has set, garnish with additional whipped cream and chocolate shavings and you’re ready to serve.
Storage
Store the French Silk Pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days. If you want to freeze it, wrap the pie (without the whipped topping) tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months; thaw in the refrigerator before serving.
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