Ingredients
For the crust
- 20 Oreo (230 grams) cookies (regular-stuffed, keep filling intact)
- 3 tablespoons unsalted butter, melted
For the filling
- 1 1/3 cups (266 grams) granulated sugar
- 4 large eggs
- 8 ounces (227 grams) bittersweet baking chocolate, melted
- 2 teaspoon vanilla extract
- 10 tablespoons (142 grams) unsalted butter, at room temperature
- 1 1/3 cups heavy cream
- 4 teaspoons powdered sugar
For the topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings or cocoa powder, for garnish if desired
Directions
Make the crust:
-
Preheat the oven to 350°F. Spray a 9-inch pie dish with cooking spray.
-
Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.
Make the filling:
-
In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.
-
Use an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.
-
In a clean bowl use an electric mixer to beat the cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.
-
Pour the mixture into the pan, smoothing evenly. Chill for 6 hours. At this point the pie can be stored for up to 2 days ahead of time.
Make the topping:
-
Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.
Ibe been making ypur french silk pie for years- it is easily my most requested item, especially during the holidays! But i noticed you took out the layer of caramel- why? I will probably keep making it the old way!
Ooo, the caramel part sounds delicious. What step would I put that in at?
Hi Tessa – do you ever have any trouble with the eggs trying to cook and leaving little bits in the chocolate mixture? I had this happen to me once and I’m trying to figure out if there is a trick to this step.
Thanks!
You have to cook this VERY slowly, it probably took me the better part of ten minutes. And you need a good (not the $4 kind) instant thermometer. Use a pretty small pot, so you can tip it on edge to get the thermometer in without touching the pot. Hope this helps/
beautiful pie, if I may say so, and worth the calorie splurge, thank you!
Hi Tessa, ivm your fans from Indonesia, and i realy want to make this pie…Can i change the heavy cream with soft cream for the filling and topping?
I made this for some friends and family yesterday, and everyone loved it! The end result was pretty perfect. One friend even said it was better than french silk pie she’s had in restaurants. I don’t know if I did something wrong, but getting the egg/sugar mixture to 160 degrees took a very, very long time. Eventually I turned up the heat, and that sped things up, but that made the whole recipe take longer than I expected. Very good recipe! My chocolate curls need some work next time…
Hi, Tessa! I made this pie with Jacques Torres chocolate that I bought on a recent trip to NYC. Absolutely delicious!
Yay! Sounds amazing!
Is the granulated sugar mixed with the chocolate or the powdered sugar?
I had the same question, but my guess is powdered sugar as this is often preferred for whipped cream.
I made this today for Thanksgiving. Although it was very time-consuming, it was a huge hit with the family. I had looked at other recipes using raw eggs, so was happy to find this recipe.
This was the best pies Ever!! All my friends said so too.
Before I get started….can this be made in a springform pan to hold all the chocolate filling?
I followed all the steps except I don’t know what caused my butter and egg/chocolate mixture to separate at the end. Maybe I over beat it? It was looking so smooth and good too. Either way, it tastes the same as if it were smooth, just is chunky.
How much sugar goes in the pan and how much to mix with cream?
Made this pie for my husband’s birthday dinner party and EVERYONE raved about it. A friend of ours is a local chef and he said it’s the best french silk pie he’s tasted. I will be making this again. and again. and again 🙂
Can this be frozen ahead of time? and if so, what is the best way to thaw it. thanks in advance.
Best pie ever, absolute perfection!
Perfect. Easy. Decadently delicious. I have made it twice and will most assuredly be making it again and again and……
For ingredients, do you add the granulated sugar to the eggs or the powdered sugar. It doesn’t specify, help!!
I put the granulated sugar with eggs because its listed next to them in the filling part of the recipe. Then the powdered sugar with the cream because its listed next to each other.
Oh my goodness! This was so delicious and creamy!! I’ll definitely keep this recipe to make again. I used premade pie crusts. I had enough filling to make two pies. But I needed extra cream for the topping.
Made this today — sooo delicious. Can’t imagine it could be improved but, Wondering if you’ve thought About incorporating coffee?
If I make the whipped cream now and top my pie will it hold until tomorrow afternoon?
Yes!! I make mine and then pop it in the freezer and it lasts for a few days!
I am wanting to make with regular pie crustshould i cook the crust then add the cooked filling into the crust
I wanted to do the same thing. I found another site that uses Pillsbury pie crust and they are pressed in a greased mini muffin pan and baked at 350 for approx. 7 minutes. Cool completely before putting the french silk in.
If this is a question I used a regular store bought pue crust from the frozen section and baked it according to package directions. It was delicious!!!
Hello. I noticed you mentioned that there is no raw eggs to this recipe then the recipe calls for four. Can you tell me which is correct ? ❤
Please read the recipe directions. The eggs are cooked.
The eggs are cooked according to directions.
Did you use a deep dish pie pan? Or can this recipe be split into 2 normal pie dishes?
Anyone know if I could make this thicker than a traditional pie by using a springform pan ? Anyone tried that ?
Can this pie be made ahead of time? Like the day before?
Please see the recipe directions! The pie can be made 2 days ahead of time before adding the whipped cream topping 🙂
Can this pie be made ahead and frozen?
French silk pie has always been my favorite pie since I was a kid. I made this for a pie contest at work and got 2nd place, it was delicious! Thank you for the wonderful recipe and helping me win 🙂
If I make the whipped cream now and top my pie will it hold until tomorrow afternoon?
What size pie is this supposed to make? I doubled it for 2 pies and I have enough filling for 1.5 more pies lol. Tastes delicious though!
I made this for friends, and it was a hit. Took a couple of pieces to our neighbors, and they loved it. It will definitely be served at our Thanksgiving dinner!
First time making a French silk and this turned out PERFECT!!!! Easy recipe, kinda messy but then that’s the fun of baking 🙂
I will be making this recipe for the first time the day before Christmas. I am not much of a baker but more of a cook. I have a question regarding the bittersweet chocolate. Does this have to be one of the bars of chocolate that are bittersweet or can I melt Nestles tollhouse morsels?
Made the filling according to the directions, had way more than the pie plate could handle. After filling it to the top
still had more than a cup of filling left. Not much room left for the topping. Yes, did use a 9 inch pie plate. Very tasty!
I couldn’t get the chocolate mixture to become light and fluffy in step 2 of the filling. I scratched the first batched and tried again, and STILL not fluffy…not sure what I’m doing wrong..
I made this today for Thanksgiving. All the steps made it very time consuming but the family all loved it! Other recipes I looked at used raw eggs, so I felt better making this.
I made this for my family and they couldn’t stop talking about it. The bittersweet chocolate wasn’t so good and will definitely make again.
Made this pie for Thanksgiving and it was a bigger hit than the pumpkin cheesecake and apple pie! Super delicious and will be making again soon!
I made this for Thanksgiving, and it was excellent. I’ll probably make it again for Christmas!
I made the Chocolate French Pie. It was amazing. It didn’t even last long enough for pictures. This was my first attempt at this pie, and it was completely successful. This pie and the Copycat Lemon Supreme pie are our favorites. We really miss bakers Square.
I made this Wonderful pie for my Grand daughter for Thanksgiving at her request.
It was everyone’s Favorite .. I couldn’t keep them from arguing over the pie lol .
So here I am making this Amazing pie today and I will have to say it is a family favorite and will be made very very often.
I want to thank you for your wonderful resipe and thank you for sharing. Awesome. Thank you Linda
The recipe as written doesn’t include when to add the 10 tablespoons of butter. I took a big guess and decided to cream the butter then added the chocolate, vanilla and egg, sugar mixtures. It’s pretty seperated as I pour it into the crust
Oh my, forgive me I read the word butter as “batter” nevermind
Made this pie exactly as written and it came out great. I think maybe people are having issues because as it says in the beginning to read it first. All the questions I see are right in the directions.
Made this pie exactly as written and it came out great. I think maybe people are having issues because as it says in the beginning to read it first. All the questions I see are right in the directions.
This was amazing!! I didn’t have a thermometer so I’ll get one for next time- you couldtaste the little egg bites every few bits so subtly from over cooking but otherwise absolutely amazing!!! Making again every year. My husband is super picky and loved it.
Absolutely delicious! Everyone has loved it. I have made it several times now with unsweetened chocolate. Very popular pie!
This was a delicious pie….but for some reason the filling did not stick to the crust; what did iI do wrong? It still tasted delicious
This is really tasty!!! But the crust mix needed more butter to hold it together. I used about one extra tbsp, it worked fine. The biggest flaw (in my opinion) was the amount of filling. There was enough left for me to fill 6 1/2 cup ramekins even after I had completely filled the crust, and even at that point there was more left over, I just ran out of ramekins.
The next time I’ll use 24 Oreos, 6 tbsp melted butter, and put it in a 10″ pie plate. But the taste was right there!!! Just a small glitch in the proportions. Thanks for a great recipe.
Hi Tessa, This recipe looks amazing but I’m wondering if there is any way to reduce the fat/calories. So I have two questions: (1) to reduce calories/sweetness, would it hurt to remove the cream filling in the Oreos, and (2) could you use cool whip instead of heavy whipping cream (at least on the top half?) Thank you!
Didn’t use Oreos, made my own pastry crust so don’t know….Please DON’T use cool whip it tastes so artificial …there is butter and cream and chocolate, expensive ingredients here …this is a luxury pie both in calories and cost…just eat a smaller piece…it’s not an everyday pie…special occasion only and should taste decadent!!!
A gorgeous pie, and a perfect recipe. My friends RAVED about the finished product! Wouldn’t change a thing!
OMG the best !!!
Hoping you’ll answer this quickly. I have the filling in the crust. I am not serving until tomorrow. Should I leave it just like it is without covering it until tomorrow then make the topping and place on???
Hi! So I have made this recipe twice now. It turns out amazing in the flavor profile, however I am struggling with the filling. I can’t seem to get my filling to be mousse consistency like yours is in the photographs. When I whip the sugar/egg mixture it doesn’t become fluffy so when I mix the chocolate or even the butter it doesn’t help with making it light and fluffy.
Do you have any suggestions! I would love to hear back.
Courtney
So the beginning states there are no eggs in the recipe. Then I scroll down and there are eggs listed as an ingredient?
NO THANKS.
you really need to read the comments on any recipe. I believe Tessa answered this earlier. It doesn’t say there are no eggs, it says there are no RAW eggs. They are slow-cooked (under Make The Filling) along with the sugar. It will take you several minutes, around 12-15, you keep checking with an instant-read thermometer, until it hits 160 degrees. At that point the eggs are cooked. Do not rush it or you will end up with scrambled eggs.
No “raw” eggs.
I really wanted to make this last week but just didn’t find the time to. I finally made it and just put it in the fridge to cool for the 6 hours. Everything tastes great so far! The only thing is, is that my chocolate mixture never got fluffy…I think my butter was maybe a little too warm, that never got fluffy either. When I put the butter in the mixer it was really soft already, I beat it for a while and never got fluffy. Also maybe the mixture wasn’t cooled enough when I added to batter? Idk BUT it taste really good…so I’m not too sad that it wasn’t fluffy. There was a good amount extra so I just put them in ramekins to cool too, why not you know. I’ll wait till later to make the topping.
How could I make this keto friendly, as much as possible?