French Silk Pie is that dessert that makes you close your eyes as you enjoy that magical first bite. Dramatic? Yes. Accurate? Also yes.
This pie might sound intimidating because there are a lot of steps involved, but French Silk Pie is much more approachable than you might think – and I promise, every dirtied dish is completely worth it!
There’s no baking involved once the crust is done. The filling sets up in the fridge, relying on fat (butter + chocolate) and emulsification (not gelatin or cornstarch) for that signature sliceable softness.
This version stays true to the classic version (no pudding shortcuts here), but I’ve included a ton of tips and simplified steps, so it’ll be easy-peasy to make.
Kiersten’s #1 Tip: Temperature Matters Here. A Lot.
This is potentially the trickiest part of the whole pie. If your egg/chocolate mixture is too warm when combined with the butter, it will melt the butter and curdle the mixture. This can create an unpleasant, grainy texture that may not set up, preventing the light and mousse-like perfection it should have. Oppositely, if the egg mixture is too cold, the butter will firm back up too much! When adding the egg/chocolate mixture to the butter, aim for around 68°F / 20°C.
The French Silk Pie filling also needs to chill completely before topping and serving. In this chill time, the pie sets up perfectly so it slices beautifully. I prefer to make the pie crust and filling the day before it’s needed, giving it ample time to set, so I can just top it with whipped cream and serve the following day.
French Silk Pie vs. Chocolate Cream Pie
French Silk Pie is creamy mousse relying on eggs and melted chocolate for richness, with a thick yet light texture. Chocolate Cream Pie, on the other hand, is more of a pudding (chocolate custard, if you’re from outside the USA), typically thickened with cornstarch. Both are delicious – but there’s something special about a French Silk that’s luxurious and special.
Why This Recipe Works: The Science of French Silk Pie
- Melted chocolate gives richness and unparalleled flavor
- Creamed butter creates a light, stable base
- NO RAW EGGS – instead, we’ll gently cook these eggs for safety, and creating a thick, creamy filling
- Whipped cream lightens up the richness and creates that perfect mousse-like texture
My Favorite Pie Pan
This is my go-to pie pan for any pie topped with whipped cream! I love that it comes with a lid, so you can easily store leftovers without ruining the pretty whipped cream topping.
Make-Ahead & Storage
French Silk Pie can be made up to 2 days ahead of time if covered well and stored in the fridge. Add the whipped cream within a few hours of serving for best texture. To store leftovers, cover and store in the refrigerator for up to 4 days.
More Desserts You’ll Love:
- Chocolate Upside Down Cake
- Fudgy Double Chocolate Chip Cookies
- Easy Homemade Brownies
- Homemade Banoffee Pie
Rich French Silk Pie
Ingredients
For the Crust:
- 18 (205 grams) Oreos, don't remove the filling
- 3 Tablespoons (42 grams) butter, melted
For the Filling:
- 1 cup (240 grams) heavy cream
- 226 grams bittersweet chocolate baking bars*, finely chopped
- 4 large eggs
- 1 cup (200 grams) granulated sugar
- 1 ½ sticks (170 grams) unsalted butter, at room temperature
- 1 Tablespoon vanilla extract
For Topping:
- 1 ½ cups (360 grams) heavy cream
- 3 Tablespoons (12 grams) powdered sugar
- 1 Tablespoon vanilla extract
Instructions
Make the Crust:
- Preheat oven to 350°F / 175°C. In the bowl of a food processor, place the Oreos. Pulse until fine crumbs form. Add the melted butter and pulse until combined. Press into a 9-inch pie pan and bake for 12 minutes, or until set. Set aside to cool completely.
Make the Filling:
- Before you begin: Be sure to read this section through completely before beginning. There are a lot of steps, and it'll feel easier to follow if you're familiar with the steps before beginning.
- In a medium-sized saucepan, place about an inch of water. Bring to a simmer over medium-low heat.
- In the bowl of a stand mixer, place the eggs and granulated sugar. Whisk to combine. Place over the simmering water, avoiding the surface of the simmering water touching the bottom of the bowl. Whisk constantly until the mixture is slightly lightened in color and registers 160°F (71°C) on an instant-read thermometer. This typically takes me about 4 minutes. Remove from the heat, carefully wipe the bottom dry, and place on a heatproof surface. Allow to cool for 10 minutes.
- While the egg mixture cools: In a medium-sized microwave-safe bowl, place the chopped chocolate. Microwave on half power, stirring frequently, until melted. Set aside.
- Once the egg mixture has cooled slightly, whisk in the melted chocolate. Set aside to cool completely. I typically place this on a heatproof trivet in the fridge to speed up cooling. We can't use this mixture until it's about 68°F / 20°C. This is vital – see Notes below.
- While the chocolate mixture cools: In a large, deep bowl (or the tall jug that comes with an immersion blender), whip the heavy cream to stiff peaks. Place in the fridge, avoiding contact with the warm egg/chocolate mixture.
- In a large bowl, place the softened butter. Using an electric mixer or a stand mixer fitted with the paddle attachment, beat well until smooth, creamy, and slightly lightened in color – about 3-4 minutes. Add the vanilla extract and beat until combined. Using a rubber spatula, scrape down the sides and bottom of the bowl, and the paddle/beaters too.
- Once the egg/chocolate mixture has cooled, add the egg/chocolate mixture to the creamed butter. Beat on low to combine, then increase to medium speed for about 3 minutes, until the mixture is completely combined, smooth, creamy, and slightly lightened in color. Using a rubber spatula, scrape down the bottom and sides of the bowl, to ensure everything is well combined.
- Using the same spatula, fold in the whipped cream until combined.
- Transfer to the cooled crust, smoothing out the top. Place plastic wrap against the surface so it's directly in contact, and place in the fridge for at least 4 hours or preferably overnight.
Top and Finish the Pie:
- In a large, deep bowl (or the tall jug that comes with an immersion blender), place the heavy cream, powdered sugar, and vanilla extract. Whip the heavy cream to medium peaks (a little firmer than soft peaks but not as firm as stiff peaks).
- Use a spatula to smooth the whipped cream across the top of the pie, stopping about an inch from the edge for prettiest appearance. Finish with chocolate curls, additional crushed Oreos, or fresh strawberries. Serve, or store uncovered for a few hours before serving.
