Yield: 9″ french silk pie // Total Time: 1 hr. 30 min. // Disclaimer: This post includes affiliate links. //
An oreo crust and a silk chocolate filling piled high with whipped cream.
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.
weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient which can give you some undesirable results. This kitchen scale is super cheap and worked well for me when I was starting out! If you don’t have access to a scale, here is the best way to measure flour: fluff up the flour with a fork, then use a spoon to scoop it into your measuring cup. Use a knife to level off the top of the cup, then use as directed. Weighing won’t make or break your recipe as much here since this is a no-bake recipe (besides the crust), but it helps with consistency and ease of measuring!
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!
ingredients and substitutions
For the 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.
For the 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.
For the 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.
how to make a french silk pie
Here are some processs photos of making this pie The full recipe can be found at the end of this blog post!
french silk pie 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.
why do you measure in grams?
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.
tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
did you make this french silk pie?
If you made this french silk pie I would love to see and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
French Silk Pie
- 170 g oreo cookies (15 cookies)
- 35 g unsalted butter (2 ½ tbsp.)
French Silk Pie
- 4 eggs
- 250 g granulated sugar (1 ¼ c.)
- 227 g semi-sweet chocolate baking bar (2 4-oz bars)
- 170 g unsalted butter room temperature (¾ c.)
- ½ tsp. salt
- 225 g heavy whipping cream (1 c.)
- 450 g heavy whipping cream (2 c.)
- 50 g granulated sugar (¼ c.)
- 1 tbsp. vanilla bean paste
- Preheat the oven to 350℉ / 175℃.
- 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 of a 9" pie dish. Bake for 10 minutes. You can turn off the oven at this point, as the crust is the only thing that needs baking!
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 baked 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.
- (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, and vanilla until the mixture reaches medium peaks (a little softer than stiff peaks).
- Pile the whipped cream high on top of the chilled silk pie. Garnish with chocolate shavings if desired, then serve and enjoy!