Rich and creamy french silk pie with an oreo crust and a *ton* of espresso whipped cream.
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french silk pie
If you are having some serious chocolate cravings, this is THE pie for you. It’s essentially a light, rich chocolate pudding piled high with whipped cream. If you’ve heard of french silk pie before, you may or may not be aware of the fact that most of them use raw eggs. While it’s safe to eat with raw pasteurized eggs, this version involves cooking the eggs! So if you’re not a fan of raw eggs in baked goods, welcome to the club, and you’re going to LOVE this pie.
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
whisk the eggs constantly
When I say constantly, I mean constantly. To cook these eggs, we’re whisking them with sugar on the stovetop. You’ll want to whisk that mixture constantly while it’s over the heat in order to prevent any scrambling, which is definitely not desirable.
let the chocolate egg mixture cool down
You’re going to want to let the chocolate and egg mixture sit at room temperature for at least 20 minutes to cool down before adding it into the butter. This is just going to make sure that everything sets up properly and that we won’t have anything curdle!
Use room temperature ingredients:
The butter will need to be room temperature in order for it to be beaten properly with the chocolate mixture. Take your butter out right before starting the recipe and it should be nice and soft by the time you need to use it.
ingredients for french silk pie
oreo crust:
- Oreos: You’ll need just some regular oreos for the crust. Of course, you could also use any flavored oreo you’d like!
- Unsalted butter: For binding the crust together. You can use salted butter in it’s place, or a vegan butter stick alternative.
french silk pie filling:
- Eggs: Make the filling custardy, thick, and rich.
- Granulated sugar: for sweetening the filling.
- Semi-sweet chocolate baking bars: You’ll want to make sure you’re using a high-quality chocolate baking bar here and not chocolate chips – which have less flavor and additives that can mess with the texture of the filling.
- Unsalted butter: for richness and flavor. You can use salted butter in it’s place (just be sure to omit the extra salt.)
- Salt: for flavor – never skip on the salt!
- Heavy whipping cream: for lightening up the filling.
whipped cream topping:
- Heavy whipping cream: the base of the whipped cream.
- Granulated sugar: for sweetness.
- Vanilla bean paste: for flavor. I use vanilla bean paste because I just love to see the little speckles in the cream, but vanilla extract works perfectly here too.
- Espresso powder: optional, for making an espresso vanilla whipped cream (which pairs deliciously with the chocolate pie.)
how to make a french silk pie
Here are some process photos of making this pie. The full recipe can be found at the end of this blog post!
- Blend together the crust ingredients, then press them into a tart pan.
- Cook the eggs and sugar together in a medium saucepan, then mix in the chocolate.
- Whip up some whipped cream.
- Beat the butter with salt, then slowly beat in dollops of the chocolate egg mixture.
- Fold the whipped cream into the chocolate mixture.
- Spread the french silk pie over the oreo crust. Cover the pie, then let it set in the fridge for at least 4 hours. Once you’re ready to serve the pie, make the whipped cream, pile it on, slice, serve, and enjoy!
french silk pie recipe q&a
how should I store french silk pie?
French silk pie has a lot of eggs and a lot of heavy cream in it. For that reason, you’ll need to make sure you’re storing it in the fridge! Leftovers can be covered in an airtight container and kept in the fridge, where it will keep well for up to 5 days.
can I double this recipe?
Of course! Just double all the ingredients and divide them between two 9″ pie pans. Likewise, you can also cut the recipe in half to put it into a 6″ pie pan if you’re looking for a smaller batch.
do I need to use a tart pan?
You can make this in an 8″ pie pan as well.
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
French Silk Pie
Ingredients
Oreo Crust
- 170 g oreo cookies (15 cookies)
- 35 g unsalted butter (2 ½ tbsp.)
French Silk Pie
- 3 eggs
- 175 g granulated sugar (¾ c. + 2 tbsp.)
- 170 g semi-sweet chocolate baking bar (1 c.)
- 127 g unsalted butter room temperature (9 tbsp.)
- ½ tsp. salt
- 170 g heavy whipping cream (¾ c.)
Espresso Whipped Cream
- 375 g heavy whipping cream (1 ⅔ c.)
- 3 tbsp. granulated sugar
- 1 tbsp. espresso powder
- 1 tbsp. vanilla bean paste
Instructions
Oreo Crust
- Add the oreos (with the filling) and the butter to a food processor. Pulse the mixture until smooth and sandy. [Alternatively, crush the oreos super finely in a large ziploc bag, then stir in the melted butter.]
- Press the mixture into the bottom and a little bit up the sides of a 9" tart pan, then place the pan into the fridge to firm up while you make the filling.
French Silk Pie
- Finely chop up the chocolate and set it aside.
- Add the eggs and sugar to a medium sized saucepan. Set the mixture over medium heat, and vigourously whisk the mixture until it reaches a temperature of 170℉ / 76℃.
- Remove the mixture from the heat, and immediately stir in the chocolate. Stir until the mixture is cohesive, then set it aside to cool for at least 20 minutes.
- In the meantime, whip up the whipped cream. Add the heavy whipping cream to a medium sized mixing bowl. Beat the mixture with a hand or stand mixer until it reaches stiff peaks. Set aside in the fridge.
- Add the butter and salt to a medium sized mixing bowl. With a hand or stand mixer, beat the butter and salt for 3-4 minutes, until it's light and fluffy.
- With the mixer running, start adding in big dollops of the chocolate egg mixture, mixing until combined before adding in the next. Once all of the chocolate has been incorporated, beat the mixture for an additional 2-3 minutes, until light and fluffy.
- Add in the whipped cream and very gently fold it into the chocolate mixture.
- Pour the pie filling over the chilled oreo crust. Cover the pie with plastic wrap and set it in the fridge for at least 4 hours, or until the filling is firm.
Whipped Cream
- (Save this step until you're ready to serve the pie)
- In the bowl of a stand mixer fitted with the whisk attachment (or with a hand mixer in a large bowl), beat the heavy cream, sugar, vanilla, and espresso powder until the mixture reaches medium peaks (a little softer than stiff peaks).
- Pile the whipped cream high on top of the chilled silk pie. Slice, serve, and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
Thank you for this recipe! I cheated and used a store bought chocolate crust but just as delicious. Received rave reviews and not difficult to make.
Thank you so much, I’m happy you liked it! There’s no shame in using a store-bought crust! 🙂
This was my first time making & trying French silk pie, I’ll say the recipe is pretty simple and easy! I think it turned out amazing!
Thank you so much Ashley, I’m so happy you liked it! 🙂