French Silk Pie with Oreo Crust and Chocolate Whipped Cream Recipe
French Silk Pie is a decadent dessert featuring a crunchy Oreo cookie crust, a rich and creamy chocolate filling made without raw eggs, topped with homemade whipped cream and chocolate shavings. This indulgent pie is perfect for holidays and special occasions, combining smooth textures and deep chocolate flavor in every bite.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 7 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
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 teaspoons vanilla extract
- 10 tablespoons (142 grams) unsalted butter, at room temperature
- 1 1/3 cups heavy cream, cold
- 4 teaspoons powdered sugar
For the topping
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings or cocoa powder, for garnish if desired
Instructions
- Make the crust: Preheat the oven to 350°F. Spray a 9-inch deep pie dish with cooking spray. Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is evenly moistened. Press the mixture firmly into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes until fragrant and set, then 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 bittersweet chocolate and vanilla extract until smooth. Let the mixture cool to room temperature (around 75°F), stirring occasionally or transferring to a shallow stainless-steel pan to speed cooling.
- Prepare the butter base: Using an electric mixer, beat the room temperature unsalted butter until light and fluffy, about 2 to 3 minutes. Gradually add the cooled chocolate mixture and beat on high speed for 5 minutes until light and fluffy.
- Fold in whipped cream: In a separate clean bowl, beat the cold heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the chocolate and butter mixture until fully incorporated.
- Chill the pie: Pour the filling into the prepared Oreo crust, smoothing the top evenly. The pie filling will be quite tall. Chill in the refrigerator for 6 hours or until set. The pie can be made up to 2 days ahead at this point.
- Make the topping: Beat the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Spread or pipe the whipped cream topping over the chilled pie. Garnish with chocolate shavings or dust with cocoa powder if desired.
Notes
- Be sure to cook the egg and sugar mixture to 160°F to ensure safety and proper texture.
- Allow the chocolate mixture to cool completely before adding to butter to avoid melting the butter.
- Folding in the whipped cream gently preserves the airy texture of the filling.
- You can prepare the pie up to 2 days in advance and keep refrigerated.
- Use high-quality bittersweet chocolate for best flavor.
- If you don't have a food processor, place Oreo cookies in a sealed plastic bag and crush with a rolling pin.
