This easy French Silk Pie recipe is totally irresistible! With an Oreo cookie pie crust, creamy chocolate filling, whipped cream, and chocolate curls, this elegant dessert is perfect for chocolate lovers.
Want even more ways to make chocolate pie? Check out this S’mores Chocolate Pie!
The Best Homemade French Silk Pie
I’m so excited to share this French Silk Pie with you. If you’ve never tried this kind of pie before, it’s light and mousse-like in texture. The flavor is chocolatey and buttery. It’s delicious and totally addicting.
What makes this pie amazing? The texture, the flavor, and all the chocolate make for one awesome pie. When paired with an Oreo chocolate crust, this is definitely a pie you have to try.
Why is it Called French Silk Pie?
This chocolate pie is called “French Silk” because it is so smooth and silky. The recipe originated in 1951 when American Betty Cooper made it for the 3rd annual Pillsbury Bake Off competition. She called it “French Silk” because it was so decadent and elegant that it felt fancy – and who does fancy desserts better than the French? The pie came in second place but the name stuck, and the recipe went on to become a popular version of chocolate pie.
The original recipe, by the way, was made with raw eggs whipped with butter, sugar, and melted chocolate. My recipe does not use raw eggs, so if the idea of eating a dessert with raw eggs in it makes you feel funny, you don’t need to worry about that with my French Silk pie recipe.
Despite the “fancy” name, you won’t need any complicated ingredients to make this chocolate pie. Here is a quick run down with my notes. Be sure to scroll to the recipe card for specific amounts.
- Oreos: Use the whole cookie, filling and all, and grind them into crumbs.
Chocolate Pie Filling
- Melted Chocolate: I recommend baking chocolate bars, not chocolate chips, for the proper consistency. I used semi-sweet chocolate, but you could also use unsweetened chocolate. Just keep in mind that unsweetened chocolate will give you a more bitter flavor.
- Eggs: They’ll be cooked to 160 degrees Fahrenheit to ensure they are safe to eat.
- Vanilla Extract
- Heavy Whipping Cream: Will be whipped into whipped cream to fold into the filling.
- Powdered Sugar: To help stabilize the whipped cream.
- Heavy Whipping Cream
- Powdered Sugar
- Vanilla Extract
- Chocolate Curls: Decoration on top.
How to Make French Silk Pie
This pie is quite simple to put together. The hardest part is waiting for things to cool and set so you can dig in.
- Make the crust: This is my classic Oreo cookie crust. Nice and easy to make. Grind the Oreos into crumbs, combine them with the melted butter and press it into a pie pan. Bake the crust and then let it cool.
- Melt the chocolate: Follow the instructions on your packaging, but typically you’ll chop up the chocolate bars and heat it in 15-20 second increments, stirring well between each, until melted and smooth. Set aside to cool a bit.
- Cook eggs: Combine the eggs with 3/4 cup of the sugar and cook on medium-low heat, whisking constantly so that the eggs don’t overcook or scramble, until it reaches 160 degrees.
- Add chocolate: Add the melted chocolate and vanilla extract to the cooked eggs and whisk it together until well combined. Pour the mixture into another bowl so that it doesn’t continue to cook and cools more quickly. Let it cool to just warmer than room temperature.
- Combine butter and sugar: When the chocolate mixture has cooled, combine the butter, remaining sugar and salt and beat until light and fluffy. Slowly add the chocolate mixture until it’s all added and everything is well combined.
- Beat until fluffy: Beat the butter and chocolate mixture on high speed until light and fluffy, about 4 minutes. Set aside.
- Make whipped cream: Whip the heavy whipping cream and powdered sugar together, then fold it into the chocolate filling.
- Fill crust and refrigerate: Pour the filling evenly into the pie crust and refrigerate until firm.
- Add topping: Make the whipped cream and add it to the top of the pie along with the chocolate curls.
- Serve: Refrigerate until ready to serve.
Tips for Success
- Chocolate: I recommend semi-sweet chocolate bars. The bars will melt best and the semi-sweet chocolate gives the best flavor.
- Chocolate Curls: For help making your chocolate curls, check out my post with tips on making them.
- Alternate Toppings: If you aren’t into making chocolate curls, you could also use chocolate shavings or mini chocolate chips.
- Don’t rush cooling: Be sure the egg and chocolate mixture cools enough before being added to the butter mixture so that the filling doesn’t curdle.
- Make ahead: You can easily make this pie a couple of days ahead and refrigerate it until ready to serve.
Can I Freeze This Pie?
This pie does well being frozen. Make it up until you’d add the topping, then refrigerate until firm. Cover with clear wrap and aluminum foil and freeze for up to 3 months. When you’re ready to serve it, refrigerate the pie for a few hours until softened, then add the toppings prior to serving.Print
French Silk Pie
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stove
- Cuisine: American
This French Silk Pie has an Oreo crust, a creamy mousse-like filling and is topped with whipped cream and chocolate curls! There are no raw eggs and it’s a great dessert for fall and all the upcoming holidays!
- 24 Oreos (2 cups | 268g Oreo crumbs)
- 4 tbsp (56g) butter, melted
- 8 oz semi sweet chocolate
- 4 large eggs
- 1 1/4 cups (259g) sugar, divided
- 2 tsp vanilla extract
- 1 cup (224g) butter, room temperature
- 1/4 tsp salt
- 1 cup (240ml) heavy whipping cream
- 3 tbsp (22g) powdered sugar
- 1 cup (240ml) heavy whipping cream
- 1/4 cup (29g) powdered sugar
- 1 tsp vanilla extract
- Chocolate curls
For the crust:
- Preheat oven to 350 degrees F. Grease a 9 inch pie pan with non-stick spray.
Add the Oreos to a food processor or blender and grind into fine crumbs. You do not need to remove the filling from the Oreos.
- Add the Oreo crumbs to a bowl and combine with the melted butter.
- Pour the mixture into your pie pan and press into an even layer on the bottom and up the sides.
- Bake crust for 8-10 minutes, then set aside to cool.
To make the filing:
- Melt the chocolate according to the package instructions. Set aside.
- In a saucepan, whisk together the eggs and 3/4 cup (155g) of sugar. Cook on medium-low heat, whisking constantly, until the mixture reaches 160°F.
- Remove the pan from heat and stir in the melted chocolate and vanilla extract. Whisk together until well combined. Poor the mixture into another bowl to cool until just warmer than room temperature, about 20 minutes, stirring occasionally.
- When the chocolate mixture has cooled, add the butter, remaining 1/2 cup (104g) of sugar and salt to a large mixing bowl and beat until light and fluffy, about 2 to 3 minutes.
- Add the cooled chocolate mixture to the butter mixture a little bit at a time until it’s all added and well combined.
- Beat the chocolate and butter mixture on high speed for 4 minutes, or until light and fluffy. Set aside.
- Add the heavy whipping cream and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form.
- Fold a little less than half of the whipped cream into the chocolate mixture, then add the remaining whipped cream and fold together until well combined.
- Pour the filling into the prepared crust and smooth evenly. It’ll be tall. Chill until firm, 5-6 hours.
To make the topping:
- Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
- Spread the whipped cream on top of the pie and garnish with chocolate curls.
- Refrigerate until ready to serve. Pie is best if eaten with 4-5 days.
- Serving Size: 1 slice
- Calories: 1495
- Sugar: 124 g
- Sodium: 780.8 mg
- Fat: 83.1 g
- Carbohydrates: 180.2 g
- Protein: 12.3 g
- Cholesterol: 203.2 mg
Keywords: french silk pie, chocolate silk pie
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Hi, I’m interring trying this recipe. By any chance do u know if it tastes like Coco’s double chocolate silk pie?? I’m trying to replicate that for a very special occasion, thank you!
I’m not familiar with Coco’s double chocolate silk pie, so I can’t say. I’m sorry!
Yum! I used a chocolate shortbread crust because I don’t like oreos, but that’s just me. The filling was spot on, perfectly smooth and fluffy. Love it, thanks!
I’m so glad you enjoyed it!
I had to read the instructions 4 times to understand. 4. says- When chocolate mixture has cooled, add the butter, remaining 1/2 cup sugar….( then later it says to a large bowl) Might I suggest you change it to read – In a large bowl add the butter etc.
I made this last night and the flavor is amazing! One question, have you tried using powdered sugar when whipping the butter instead of granulated sugar. Even after several minutes, it was still a bit grainy.
So glad you enjoyed it! I haven’t tried powdered sugar.
The recipe directions were a little bit hard to follow. I added to much butter because of it. But thankfully it still turned out great. Thanks
P. S you might revamp the steps and be a bit clearer in the Directions
I have made this pie for about 40 years now! It is my favorite pie! It is like chocolate mousse. But we like the regular pie crust the best! Thanks for sharing you version!
I made this a few weeks ago for my brother’s birthday. He loves the Marie Calendar’s Chocolate Satin Pie (which he calls Chocolate Satan Pie). I got the highest of compliments from him. “It’s even better than Satan Pie”.
I was surprised at how easy this was to make (and not that much more expensive than a store bought one). It’s definitely a keeper!