I perfected an Easy French Silk Pie Recipe featuring silky chocolate nestled in a decadent chocolate crust, topped with whipped cream and chocolate slivers, and it contains no raw eggs.
I’ll admit I wanted a French Silk Pie that lived up to the hype. The chocolate filling is so rich and silky it melts on the tongue, nestled in a decadent crust and finished with a pillowy topping.
I used semisweet chocolate and heavy whipping cream to get that lush, stable texture without raw eggs. It’s indulgent but not fussy, the kind of dessert that makes people whisper “one more slice” before dessert plates are even cleared.
Call it my Easy French Silk Pie Recipe, a little dangerous and a lot delicious. I cant stop stealing bites when no ones looking.
Ingredients
- Crushed chocolate sandwich cookies give crunch, lots of carbs and sugar, Oreo nostalgia
- Rich in saturated fat and calories, adds silkiness and mouthfeel, not health food
- Concentrated cacao gives deep chocolate flavor, some antioxidants, still sweet from sugar
- Powdered sugar sweetens and smooths filling, pure carbs, no fiber or protein
- High fat cream whips into airy texture, makes filling light yet very rich
- Tiny pinch of espresso boosts chocolate depth, enhances bitterness so pie tastes less flat
- Adds warm aroma and rounds flavors, tiny amount goes a long way
- Shavings add texture and look, small bitter notes, mostly decorative and tasty
Ingredient Quantities
- 1 1/2 cups chocolate cookie crumbs (about 18 Oreo cookies)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (optional)
- 12 ounces semisweet chocolate, chopped or chips
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1 1/2 cups heavy whipping cream, cold (for filling)
- 3/4 cup heavy whipping cream, cold (for topping)
- 1 to 2 tablespoons powdered sugar (for whipped cream topping)
- 1/2 teaspoon vanilla extract (for topping)
- 1/4 cup chocolate shavings or curls, for garnish
- 1 teaspoon instant espresso powder (optional, boosts chocolate flavor)
How to Make this
1. Preheat oven to 350 F. Pulse the chocolate cookies in a food processor until fine crumbs, or crush in a zip bag with a rolling pin, then stir in the 6 tablespoons melted butter and the 2 tablespoons granulated sugar if using. Press the mixture into a 9-inch pie pan, up the sides and flat on the bottom, and bake 8 to 10 minutes until set, or chill 30 minutes if you dont want to bake. Let crust cool completely.
2. Melt the 12 ounces semisweet chocolate with 1 teaspoon instant espresso powder if using, either in a double boiler or in 20 to 30 second bursts in the microwave, stirring until smooth. Set the chocolate aside to cool to warm but not hot.
3. In a large bowl beat the 1 cup (2 sticks) softened unsalted butter until smooth and pale, about 2 to 3 minutes. Gradually add the 1 1/2 cups powdered sugar and beat until light and fluffy.
4. Add the 1 teaspoon vanilla extract and 1/4 teaspoon fine salt to the butter mixture. Pour in the cooled warm chocolate and beat until fully combined and silky. Scrape the bowl so theres no streaks.
5. In a chilled bowl with chilled beaters whip the 1 1/2 cups cold heavy whipping cream to stiff peaks. Cold cream and cold equipment gives the best volume.
6. Fold about one third of the whipped cream into the chocolate butter mixture to loosen it, then gently fold in the remaining whipped cream until the filling is even and smooth. Dont overmix or you will lose air.
7. Spoon the filling into the cooled crust, smooth the top with a spatula, press plastic wrap lightly on the surface to prevent a skin, and refrigerate at least 3 to 4 hours, better overnight, until firmly set. If the filling seems soft after chilling, give it more time in the fridge.
8. For the topping whip the 3/4 cup cold heavy whipping cream with 1 to 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract to soft peaks, then spread or pipe the whipped cream over the set pie.
9. Garnish with the 1/4 cup chocolate shavings or curls. Keep the pie refrigerated until serving and slice with a hot knife for clean pieces. If transport is needed, freeze for 20 minutes to firm it up, then carry carefully.
Equipment Needed
1. 9-inch pie pan
2. Food processor, or a zip-top bag plus a rolling pin to crush cookies
3. Large mixing bowls (keep one chilled)
4. Electric mixer (hand or stand) with chilled beaters
5. Double boiler or microwave-safe heatproof bowl
6. Measuring cups and spoons
7. Rubber spatula and offset spatula for smoothing
8. Sharp knife for chopping chocolate and a small grater or peeler for shavings
9. Plastic wrap and a baking sheet for chilling or transport
FAQ
French Silk Pie Recipe Substitutions and Variations
- Chocolate cookie crumbs (about 18 Oreos): use graham cracker crumbs or crushed digestive biscuits, same volume; if they seem less sweet, stir in 1-2 tbsp granulated sugar.
- Melted unsalted butter (6 tbsp) for the crust: swap with melted coconut oil or melted vegan butter, same amount; coconut oil will give a light coconut note.
- 12 oz semisweet chocolate: use an equal weight of bittersweet or dark chocolate for a richer flavor, or milk chocolate for a sweeter, softer set; if you only have unsweetened, add about 2-3 tbsp sugar and a little extra butter to keep the filling smooth.
- Heavy whipping cream (1 1/2 cups) for the filling: replace with chilled full fat coconut cream for a dairy free version, same volume, or use about 1 cup mascarpone plus 1/2 cup milk whipped together for a thicker, richer texture.
Pro Tips
1. Chill everything for better whipped cream: put the bowl and beaters in the fridge for at least 15 minutes and keep the cream super cold until you whip it, youll get bigger, more stable peaks and the filling holds up way better.
2. Boost the chocolate like a pro but be careful: dissolve a small pinch of instant espresso in the melted chocolate to make the flavor pop, and make sure the chocolate is warm not hot when you add it to the butter or youll make the butter separate and the filling can turn greasy.
3. Fold gently and stop before perfect: stir just until the streaks mostly disappear, overmixing knocks out the air and makes the filling dense so if you still see tiny streaks its okay, they will settle and look smooth after chilling.
4. Clean cuts and safer transport: for neat slices warm a metal knife under hot water, wipe it dry between cuts, and if you need to move the pie cool it in the freezer for about 20 minutes so it firms up, youll thank me later.

French Silk Pie Recipe
I perfected an Easy French Silk Pie Recipe featuring silky chocolate nestled in a decadent chocolate crust, topped with whipped cream and chocolate slivers, and it contains no raw eggs.
12
servings
649
kcal
Equipment: 1. 9-inch pie pan
2. Food processor, or a zip-top bag plus a rolling pin to crush cookies
3. Large mixing bowls (keep one chilled)
4. Electric mixer (hand or stand) with chilled beaters
5. Double boiler or microwave-safe heatproof bowl
6. Measuring cups and spoons
7. Rubber spatula and offset spatula for smoothing
8. Sharp knife for chopping chocolate and a small grater or peeler for shavings
9. Plastic wrap and a baking sheet for chilling or transport
Ingredients
-
1 1/2 cups chocolate cookie crumbs (about 18 Oreo cookies)
-
6 tablespoons unsalted butter, melted
-
2 tablespoons granulated sugar (optional)
-
12 ounces semisweet chocolate, chopped or chips
-
1 cup (2 sticks) unsalted butter, softened
-
1 1/2 cups powdered sugar
-
1 teaspoon vanilla extract
-
1/4 teaspoon fine salt
-
1 1/2 cups heavy whipping cream, cold (for filling)
-
3/4 cup heavy whipping cream, cold (for topping)
-
1 to 2 tablespoons powdered sugar (for whipped cream topping)
-
1/2 teaspoon vanilla extract (for topping)
-
1/4 cup chocolate shavings or curls, for garnish
-
1 teaspoon instant espresso powder (optional, boosts chocolate flavor)
Directions
- Preheat oven to 350 F. Pulse the chocolate cookies in a food processor until fine crumbs, or crush in a zip bag with a rolling pin, then stir in the 6 tablespoons melted butter and the 2 tablespoons granulated sugar if using. Press the mixture into a 9-inch pie pan, up the sides and flat on the bottom, and bake 8 to 10 minutes until set, or chill 30 minutes if you dont want to bake. Let crust cool completely.
- Melt the 12 ounces semisweet chocolate with 1 teaspoon instant espresso powder if using, either in a double boiler or in 20 to 30 second bursts in the microwave, stirring until smooth. Set the chocolate aside to cool to warm but not hot.
- In a large bowl beat the 1 cup (2 sticks) softened unsalted butter until smooth and pale, about 2 to 3 minutes. Gradually add the 1 1/2 cups powdered sugar and beat until light and fluffy.
- Add the 1 teaspoon vanilla extract and 1/4 teaspoon fine salt to the butter mixture. Pour in the cooled warm chocolate and beat until fully combined and silky. Scrape the bowl so theres no streaks.
- In a chilled bowl with chilled beaters whip the 1 1/2 cups cold heavy whipping cream to stiff peaks. Cold cream and cold equipment gives the best volume.
- Fold about one third of the whipped cream into the chocolate butter mixture to loosen it, then gently fold in the remaining whipped cream until the filling is even and smooth. Dont overmix or you will lose air.
- Spoon the filling into the cooled crust, smooth the top with a spatula, press plastic wrap lightly on the surface to prevent a skin, and refrigerate at least 3 to 4 hours, better overnight, until firmly set. If the filling seems soft after chilling, give it more time in the fridge.
- For the topping whip the 3/4 cup cold heavy whipping cream with 1 to 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract to soft peaks, then spread or pipe the whipped cream over the set pie.
- Garnish with the 1/4 cup chocolate shavings or curls. Keep the pie refrigerated until serving and slice with a hot knife for clean pieces. If transport is needed, freeze for 20 minutes to firm it up, then carry carefully.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 135g
- Total number of serves: 12
- Calories: 649kcal
- Fat: 54.2g
- Saturated Fat: 30.9g
- Trans Fat: 0.3g
- Polyunsaturated: 1.7g
- Monounsaturated: 6.7g
- Cholesterol: 107mg
- Sodium: 72mg
- Potassium: 100mg
- Carbohydrates: 43.8g
- Fiber: 1.9g
- Sugar: 39g
- Protein: 3.3g
- Vitamin A: 800IU
- Vitamin C: 0.5mg
- Calcium: 58mg
- Iron: 0.7mg