I made a French Silk Pie with an Oreo crust, a chocolate filling made without raw eggs, and fresh whipped cream and chocolate shavings that hide a clever secret.

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I never thought a French Silk Pie could be so sneaky, until I made this one. The Oreo Cookie Crust snaps under your fork, then a velvet chocolate center takes over, made richer by melted semisweet chocolate that somehow stays light and not gloopy.

No raw eggs! I pile the top with whipped cream and scatter a few chocolate shavings, then watch people try to guess how I did it.

It’s the kind of Silk Pie Recipe that makes you want a second slice before the first is done, and yeah, I still hide a corner for myself.

Ingredients

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Oreo cookies: crunchy sweet crumbs add fiber and carbs give chocolate sweetness and texture
Unsalted butter: adds richness and fat binds crumbs for a firmer crust
Semisweet chocolate: deep cocoa flavor with antioxidants mostly carbs and fat
Cream cheese: tangy creamy texture adds protein and fat balances the sweet filling
Heavy whipping cream: makes silk texture high fat whips into airy filling or topping
Confectioners sugar: ultra fine sugar that sweetens stabilizes mostly carbs no real nutrients
Vanilla extract: tiny flavor boost brightens chocolate and cream adds aroma not sweetness

Ingredient Quantities

24 Oreo cookies (about 2 cups crumbs, filling included)

6 tbsp unsalted butter, melted (about 3/4 stick)

8 oz semisweet chocolate, chopped or chips

8 oz cream cheese, room temp, softend

1 cup confectioners sugar (powdered sugar), sifted

1 1/2 cups heavy whipping cream, cold (for the chocolate filling)

1 cup heavy whipping cream, cold (for the whipped topping)

2 tsp vanilla extract, divided

Pinch fine sea salt

2 tbsp confectioners sugar for whipped cream (optional, to sweeten)

Chocolate shavings or curls for garnish (about 2 oz), optional

How to Make this

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1. Preheat oven to 350 F. Pulse 24 Oreos in a food processor until fine (about 2 cups crumbs), mix with 6 tbsp melted butter until evenly moistened, press firmly into a 9 inch pie plate up the sides; bake 8 to 10 minutes to set then cool completely (or chill 30+ minutes if you skip baking).

2. Melt 8 oz semisweet chocolate in a double boiler or microwave in 20 to 30 second bursts stirring between each, set aside to cool until just warm to the touch so it wont melt the cream later.

3. In a bowl beat 8 oz softened cream cheese with 1 cup sifted confectioners sugar and a pinch of fine sea salt until very smooth, scrape the sides so no lumps stay.

4. Mix the slightly cooled chocolate and 1 tsp vanilla into the cream cheese, beat until fully combined but dont overwork it.

5. Chill a mixing bowl and whisk for a few minutes, then whip 1 1/2 cups cold heavy cream with the remaining 1 tsp vanilla to stiff peaks; make sure it holds shape but is still glossy.

6. Fold the whipped cream into the chocolate cream cheese mixture in two or three additions with a spatula, folding gently until uniform and airy; if the chocolate mix is too warm the whipped cream will deflate, so be careful.

7. Spoon the filling into the cooled crust, smooth the top, tap the pie plate on the counter a couple times to remove air pockets, cover and refrigerate at least 4 hours or overnight to fully set.

8. Just before serving whip the remaining 1 cup cold heavy cream with 2 tbsp confectioners sugar (optional) to soft to medium peaks, spread or pipe over the chilled pie.

9. Garnish with about 2 oz chocolate shavings or curls, and for cleaner slices run a knife under hot water, wipe dry between cuts; letting the pie sit 10 minutes at room temp makes slicing easier.

10. Store covered in the fridge up to 3 days or freeze individual slices up to 1 month, and remember: dont overbeat the creams or warm the chocolate too much and you’ll have a silky smooth pie.

Equipment Needed

1. 9-inch pie plate (for the crust and filling)

2. Food processor or heavy zip-top bag and rolling pin (pulse or crush the Oreos, if you dont have a processor)

3. Heatproof bowl plus small saucepan for a double boiler, or a microwave-safe bowl (to melt the chocolate)

4. Electric mixer, hand or stand (beat the cream cheese and whip the cream)

5. Mixing bowls, at least 2 (one chilled for whipping the cream)

6. Rubber spatula for folding, plus an offset spatula or straight knife to smooth the top

7. Measuring cups and spoons, and a fine mesh sieve for sifting confectioners sugar

8. Whisk and a vegetable peeler or microplane (for whipping by hand if needed and for chocolate shavings)

FAQ

Q: Can I leave the Oreo filling in when I make the crust? A: Yes, keep the white filling, it helps the crumbs stick so you need less butter. Pulse whole cookies to fine crumbs, stir in the melted butter, press into a 9 inch pie pan and chill 15 to 30 minutes before filling.

Q: My melted chocolate got grainy or seized, what do I do? A: That usually happens from overheating or water getting into the chocolate. Stop heating, stir, then try adding a tablespoon or two of warm heavy cream and stir till smooth. If that does not work, melt more chocolate gently in short bursts and mix together. Always melt slowly in a microwave in 20 second bursts or use a double boiler and stir often.

Q: How long does the pie need to chill and can I make it ahead? A: Chill the pie at least 4 hours so the filling firms, overnight is even better. You can make it 1 to 2 days ahead and keep it covered in the fridge. For longer storage freeze up to about 2 weeks, thaw in the fridge for several hours before serving.

Q: Can I use granulated sugar instead of powdered sugar? A: Powdered sugar dissolves instantly so it's recommended, especially in the cream cheese layer and whipped topping. If you only have granulated sugar, dissolve it first in a little warm cream or make a quick simple syrup, then cool before adding.

Q: Why is cream cheese in the filling, can I substitute it? A: The cream cheese adds silkiness and a tiny tang that balances the chocolate, it also helps the filling set. You can substitute mascarpone for a richer result, but skipping it entirely will make the filling lighter and less stable.

Q: How do I get neat slices and avoid a runny pie? A: Make sure the pie is fully chilled, run a hot knife under warm water and wipe it dry between cuts for clean slices. Also avoid overbeating the whipped cream when making the filling, fold gently so it stays airy but still stable.

French Chocolate Silk Pie Recipe Substitutions and Variations

Oreo cookies: swap with graham cracker crumbs (use same volume, add 1-2 tbsp granulated sugar if you want it sweeter) for a lighter, more buttery crust, or use chocolate wafer cookies for a closer chocolate punch.
Unsalted butter: use melted coconut oil 1:1 for a dairy free crust (it firms up when chilled), or use salted butter 1:1 but skip the extra pinch of salt in the filling.
Semisweet chocolate: use bittersweet/dark chocolate (60-70% cacao) for a richer, less sweet pie, or use milk chocolate if you prefer a sweeter, creamier flavor; adjust powdered sugar in the filling a bit if you change sweetness.
Heavy whipping cream (for filling or topping): swap with canned coconut cream (chill overnight and scoop the solid part) for a dairy free version, or use a 1:1 mix of heavy cream and mascarpone to make the filling extra silky and hold its shape better.

Pro Tips

– Use a flat bottomed measuring cup or glass to press the Oreo crumbs into the pan so the crust is even and tight against the sides, otherwise the filling will slip when you slice it. Dont press too light or it will crumble, but dont add extra butter or it gets greasy.

– Let the melted chocolate cool until just warm to the touch before mixing it with the cream cheese, or it will melt the whipped cream later and make the filling runny. If the chocolate looks grainy or starts to seize, add a teaspoon of warm cream and stir gently to smooth it back out.

– Chill the bowl and beaters, whip the cream to glossy, firm peaks, then fold it into the chocolate mixture in two small additions. Fold slowly and stop as soon as its uniform, cause overfolding or a warm chocolate mix will flatten the cream. If it does deflate, whip a little extra cream and fold that in to rescue the texture.

– For clean slices warm a knife under hot water and wipe it dry between cuts, and let the pie sit 8 to 12 minutes at room temp so the center softens a bit. To freeze, slice first, flash freeze on a tray, then wrap pieces tight so they dont get freezer burn; thaw in the fridge overnight for best texture.

French Chocolate Silk Pie Recipe

Recipe by Francis Mead

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I made a French Silk Pie with an Oreo crust, a chocolate filling made without raw eggs, and fresh whipped cream and chocolate shavings that hide a clever secret.

Servings

servings

Calories

642

kcal

Equipment: 1. 9-inch pie plate (for the crust and filling)