French Silk Pie

Pie in a plate with a layer of chocolate and a top layer of vanilla.

5 from 7 votes

Indulge in the ultimate dessert with our French Silk Pie, featuring a crisp Oreo pie crust layered with a decadent, velvety chocolate filling, all topped off with smooth, homemade whipped cream.

Prep Time1

Cook Time10

Refrigeration Time4

Total Time5 10

Course: Dessert

Cuisine: French

Keyword: chocolate french silk pie, French silk pie, French silk pie recipe

Servings: servings

Calories: 574kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Ingredients

For the Crust

24 Oreo cookies
¼ cup unsalted butter, at room temperature

For the Filling

8 ounces bittersweet chocolate, finely chopped
3 large eggs, at room temperature
⅔ cup granulated sugar
1 tablespoon water
2 teaspoons pure vanilla extract
⅔ cup unsalted butter, softened
1½ cups heavy cream

For the Whipped Cream Topping

1 cup chilled heavy whipping cream
1 teaspoon vanilla bean paste or vanilla extract
chocolate curls, for garnish

Instructions

For the Crust

In a food processor, process the Oreo cookies (including the filling) until fine crumbs form.
Add in the room-temperature butter and pulse until well combined.
Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust. Then, place the crust in the refrigerator to set while you prepare the filling.

For the Filling

Melt the bittersweet chocolate in a heatproof bowl set over simmering water, stirring until smooth. Remove from the heat and allow it to cool slightly. See notes.
In a glass bowl beat the eggs, sugar, and water with an electric mixer until pale and slightly thickened.
Place the glass bowl over a pot of simmering water, making sure the water doesn't touch the bowl's bottom. While constantly whisking, heat the mixture until it reaches 160˚F on a candy thermometer.
Remove the bowl from the heat, increase the electric mixer speed to medium-high, and beat until the mixture is thick and cooled to room temperature.
Add the melted chocolate to the egg mixture, beating until well combined.
In a separate mixing bowl, beat the butter with an electric mixer until doubled in volume and fluffy, about 4 to 5 minutes.
Transfer a small amount of the chocolate egg filling to the fluffy butter and combine well. Then add the next amount of chocolate egg filling and combine; repeat until the entire mixture is used up and you get a creamy chocolate mixture.
In a separate bowl, with an electric mixer whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the creamy chocolate filling until well combined and homogenous.
Pour the filling into the prepared Oreo crust.

For the Whipped Cream Topping

In a chilled bowl, whip the cold heavy whipping cream and vanilla bean paste until stiff peaks form.
Spread the whipped cream over the chocolate filling or pipe swirls of whipped cream on top of the pie.
Finish with curls of chocolate.
Refrigerate the French Silk Pie for at least 4 hours or overnight to set.

Notes

Read and reread the recipe before you start it to get an idea of everything you need to do. Then, prep all the ingredients and tools before beginning to work on the pie.
To melt the chocolate, use a double boiler, if you have one, or fill a saucepan with an inch or two of water. Place a heatproof bowl over the pan - make sure it does not touch the water. You just need it to fit snugly over the rim of the pan. Lower the heat to a gentle simmer, add the chopped chocolate to the bowl, and let it melt for 3 to 4 minutes, stirring frequently. You can use the same method for the eggs and sugar mixture.

Nutrition