Filed Under: Chocolate | Pie

French Silk Pie

Recipe By Tessa Arias
  |  
January 16th, 2019
4.87 from 36 votes
4.87 from 36 votes

French Silk Pie features an Oreo cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings! No raw eggs. Perfect holiday recipe!

Yield: 8 servings

Prep Time: 30 minutes

Cook: 20 minutes

French Silk Pie

Tessa's Recipe Rundown...

Taste: Tons of deep chocolate flavor without any cloying artificial sweetness like the pre-made frozen silk pies from the store.
Texture: The filling is so rich, creamy, and decadent and pairs perfectly with the slightly crunchy crust and ultra light whipped cream.
Ease: This recipe does make a bit of a mess, but the good news is that it’s made ahead of time so perfect for entertaining or bringing to a party.
Pros: A classic recipe without any raw eggs that your family will request for every holiday.
Cons: A bit involved and messy to make, but one bite of the final pie will convince you it was all worth it.
Would I make this again? Absolutely!

Growing up it wasn’t a holiday without a French Silk Pie with those chocolate curls on top.

Whether it was Easter, Thanksgiving, or Christmas, we always had to have something chocolate. You see, I come from a long line of chocoholics. My dad and his mom, my grandma, love chocolate and sweets just as much as I do.

French Silk Pie features an Oreo cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings! No raw eggs. Perfect holiday recipe!

However neither of them bake, so we always got those frozen silk pies from the grocery store. Last year I decided to finally make a chocolate French silk pie from scratch for Thanksgiving and it was the most popular pie of the evening! So I knew I had to share the recipe with you asap.

Classic Chocolate Silk Pie made with NO raw eggs - just tons of silky rich chocolate goodness!

I hope it becomes a family favorite and maybe even a holiday tradition in your home as well. This pie would even be perfect for Valentine’s Day!

French Silk Pie Recipe Tips

The Crust

I love an Oreo crust for this recipe! It’s so much easier than traditional pie dough and adds an extra dose of CHOCOLATE! Use regular-stuff Oreos with the filling in tact.

If you’d prefer to use a pastry crust, check out my Best Ever Pie Crust recipe here and follow the directions for pre-baking.

The Filling

Since this recipe doesn’t use raw eggs it’s safe to serve to everyone.

However, there are a few extra steps and bowls you will dirty while making this recipe. It’s SOOO worth it. I’d highly recommend reading the recipe through completely before you get started. You’ll need an electric mixer (hand held or stand) and an instant read thermometer for best results.

The Chocolate

The filling does have an intensely rich chocolate flavor. If you’d prefer something more mild, feel free to swap in semisweet chocolate for the bittersweet chocolate.

How to Make Chocolate Curls

Taking the time to make chocolate curls, instead of just shaving a block of chocolate or garnishing with a dusting of cocoa powder, really makes this French Silk Pie look gourmet. Here’s a super helpful step-by-step video on how to make chocolate curls.

French Silk Pie made from scratch is SO much better than the premade pie you buy from the freezer section of the grocery store. It's a family favorite!

More Chocolate Pie Recipes

Homemade French Silk Pie is perfect for Thanksgiving, Christmas, Valentine's Day, or any special occasion!

Don’t ya just want a big bite?!

4.87 from 36 votes

How to make
French Silk Pie

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Chilling time 6 hours
Total Time: 6 hours 50 minutes
French Silk Pie features an Oreo cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings! No raw eggs. Perfect holiday recipe!

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:

  1. Preheat the oven to 350°F. Spray a 9-inch pie dish with cooking spray.

  2. 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:

  1. 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.

  2. 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.

  3. 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.

  4. 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:

  1. 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.

Course: Dessert
Cuisine: French

Photos by Ashley McLaughlin.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Leave a Reply to Leah

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  1. #
    Leah — January 16, 2019 at 7:25 pm

    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!

    • #
      Hannah — November 7, 2019 at 3:58 am

      Ooo, the caramel part sounds delicious. What step would I put that in at?

  2. #
    Trish Pines — January 18, 2019 at 12:21 pm

    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!

    • #
      jim — December 27, 2019 at 12:11 pm

      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/

  3. #
    Sabrina — January 21, 2019 at 6:52 pm

    beautiful pie, if I may say so, and worth the calorie splurge, thank you!

  4. #
    Dina — February 13, 2019 at 8:01 pm

    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?

  5. #
    Elise — February 16, 2019 at 12:29 pm

    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…

  6. #
    RNM — February 17, 2019 at 1:26 pm

    Hi, Tessa! I made this pie with Jacques Torres chocolate that I bought on a recent trip to NYC. Absolutely delicious!

    • #
      Tessa — February 22, 2019 at 3:42 pm

      Yay! Sounds amazing!

  7. #
    Lisa — April 25, 2019 at 4:33 pm

    Is the granulated sugar mixed with the chocolate or the powdered sugar?

    • #
      Zach — July 1, 2019 at 7:49 pm

      I had the same question, but my guess is powdered sugar as this is often preferred for whipped cream.

    • #
      Heidi A Grover — November 28, 2019 at 4:59 pm

      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.

  8. #
    Tina — May 23, 2019 at 11:31 am

    This was the best pies Ever!! All my friends said so too.

    • #
      Dianne — April 3, 2020 at 6:55 am

      Before I get started….can this be made in a springform pan to hold all the chocolate filling?

  9. #
    Emily — May 28, 2019 at 12:06 pm

    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.

  10. #
    Nicole — June 16, 2019 at 5:04 pm

    How much sugar goes in the pan and how much to mix with cream?

  11. #
    Camille Bretko — July 24, 2019 at 12:48 pm

    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 🙂

  12. #
    Kate Mutchnik — August 25, 2019 at 1:00 pm

    Can this be frozen ahead of time? and if so, what is the best way to thaw it. thanks in advance.

  13. #
    Kim — September 9, 2019 at 3:28 pm

    Best pie ever, absolute perfection!

  14. #
    Kolleen — September 10, 2019 at 4:14 pm

    Perfect. Easy. Decadently delicious. I have made it twice and will most assuredly be making it again and again and……

  15. #
    Zoey Lawrence — October 8, 2019 at 12:22 pm

    For ingredients, do you add the granulated sugar to the eggs or the powdered sugar. It doesn’t specify, help!!

    • #
      Donna A Arnold — October 21, 2019 at 3:47 pm

      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.

  16. #
    Donna A Arnold — October 21, 2019 at 3:41 pm

    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.

  17. #
    Care — October 23, 2019 at 5:04 pm

    Made this today — sooo delicious. Can’t imagine it could be improved but, Wondering if you’ve thought About incorporating coffee?

    • #
      sierra wilson — November 23, 2019 at 12:37 pm

      If I make the whipped cream now and top my pie will it hold until tomorrow afternoon?

      • #
        Courtney Rust — February 10, 2020 at 5:58 pm

        Yes!! I make mine and then pop it in the freezer and it lasts for a few days!

  18. #
    Nancy Schambach — October 31, 2019 at 5:38 pm

    I am wanting to make with regular pie crustshould i cook the crust then add the cooked filling into the crust

    • #
      Sharon — November 21, 2019 at 7:41 pm

      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.

  19. #
    Donna — November 1, 2019 at 6:28 am

    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!!!

  20. #
    LisaAnn Peterson — November 15, 2019 at 7:11 pm

    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 ? ❤

    • #
      Tessa Arias — November 16, 2019 at 9:54 am

      Please read the recipe directions. The eggs are cooked.

  21. #
    Donna A Arnold — November 15, 2019 at 7:16 pm

    The eggs are cooked according to directions.

  22. #
    Lisa — November 17, 2019 at 11:23 am

    Did you use a deep dish pie pan? Or can this recipe be split into 2 normal pie dishes?

  23. #
    Kristin — November 18, 2019 at 8:27 pm

    Anyone know if I could make this thicker than a traditional pie by using a springform pan ? Anyone tried that ?

  24. #
    Jenny — November 19, 2019 at 11:48 am

    Can this pie be made ahead of time? Like the day before?

    • #
      Tessa Arias — November 20, 2019 at 9:14 am

      Please see the recipe directions! The pie can be made 2 days ahead of time before adding the whipped cream topping 🙂

      • #
        Shannon McCain — November 21, 2019 at 10:28 am

        Can this pie be made ahead and frozen?

  25. #
    Desiree Barton — November 22, 2019 at 5:25 am

    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 🙂

  26. #
    sierra wilson — November 23, 2019 at 12:36 pm

    If I make the whipped cream now and top my pie will it hold until tomorrow afternoon?

  27. #
    Scott — November 25, 2019 at 12:51 pm

    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!

  28. #
    Kathy — November 26, 2019 at 8:48 am

    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!

  29. #
    Bridget Evers — November 26, 2019 at 5:23 pm

    First time making a French silk and this turned out PERFECT!!!! Easy recipe, kinda messy but then that’s the fun of baking 🙂

    • #
      Sue — December 21, 2019 at 9:43 am

      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?

  30. #
    Anna — November 27, 2019 at 3:08 pm

    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!

  31. #
    Kathryn Danner — November 28, 2019 at 11:58 am

    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..

  32. #
    Heidi A Grover — November 28, 2019 at 4:55 pm

    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.

  33. #
    Annika — November 28, 2019 at 5:37 pm

    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.

  34. #
    Laura — November 29, 2019 at 7:13 pm

    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!

  35. #
    Amy — November 30, 2019 at 7:33 pm

    I made this for Thanksgiving, and it was excellent. I’ll probably make it again for Christmas!

  36. #
    Linda Estes — November 30, 2019 at 11:50 pm

    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.

  37. #
    Linda Perry — December 3, 2019 at 5:26 am

    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

  38. #
    Sarah — December 13, 2019 at 7:21 pm

    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

    • #
      Sarah — December 14, 2019 at 11:00 am

      Oh my, forgive me I read the word butter as “batter” nevermind

    • #
      Kimberly Hancock — February 21, 2020 at 11:46 pm

      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.

    • #
      Kimberly — February 21, 2020 at 11:47 pm

      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.

  39. #
    Eden — December 22, 2019 at 10:58 pm

    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.

  40. #
    Anne — December 24, 2019 at 9:05 pm

    Absolutely delicious! Everyone has loved it. I have made it several times now with unsweetened chocolate. Very popular pie!

  41. #
    Julie — December 24, 2019 at 9:22 pm

    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

  42. #
    jim — December 25, 2019 at 4:58 pm

    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.

  43. #
    Robin — February 1, 2020 at 4:27 pm

    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!

    • #
      Kathleen — March 28, 2020 at 5:53 pm

      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!!!

  44. #
    Alison — February 5, 2020 at 2:01 pm

    A gorgeous pie, and a perfect recipe. My friends RAVED about the finished product! Wouldn’t change a thing!

  45. #
    Rita — February 5, 2020 at 2:31 pm

    OMG the best !!!

  46. #
    Lori — February 8, 2020 at 3:59 pm

    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???

  47. #
    Courtney Rust — February 10, 2020 at 5:56 pm

    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

  48. #
    Riah — February 22, 2020 at 8:10 pm

    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.

    • #
      jim — February 23, 2020 at 11:05 am

      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.

    • #
      Heidi Grover — April 3, 2020 at 7:42 am

      No “raw” eggs.

  49. #
    Maria — March 22, 2020 at 1:17 pm

    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.

  50. #
    Liz — March 25, 2020 at 7:12 pm

    How could I make this keto friendly, as much as possible?

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