French Silk Pie With Oreo Crust Recipe

I absolutely adore this recipe because it’s like a nostalgic trip back to Friday night sleepovers, indulging in Oreos and chocolate till we were giddy. Plus, the creamy, bittersweet chocolate filling paired with that crunchy Oreo crust is literally what dessert dreams are made of—it’s my go-to when I want to impress without stress!

I love making decadent desserts, and this French Silk Pie with an Oreo crust is a delectably rich combination. The crust—a buttery blend of 24 crushed Oreos and melted butter—pairs perfectly with the silky filling of unrushed softened butter, granulated sugar, and melted bittersweet chocolate.

To me, the whipped cream and chocolate shavings are the pie’s irresistible finishing touch.

Ingredients

Oreo cookies: Supply a brittle, cocoa-flavored foundation; mainly carbs and sugars.

Butter, with its beautifully balanced fats, adds flavor and MOISTURE.

We use unsalted butter to keep the flavor pure.

Cream: Imparts a smooth mouthfeel, and supplies fat and calories.

Sugar in granulated form: Provides the sweetness in the pie filling; a carbohydrate in a pure form.

Eggs: Furnish form; hold proteins and fats.

Bittersweet chocolate imparts a profound chocolate flavor, and it is rich in antioxidants.

Vanilla extract: Improves taste; no nutritional value.

Ingredient Quantities

• 24 Oreo cookies (filling removed), crushed
• 5 tablespoons unsalted butter, melted
• 1 cup heavy cream
• 1 cup granulated sugar
• 4 large eggs, pasteurized
• 8 ounces bittersweet chocolate, melted and cooled
• 1 cup unsalted butter, softened
• 2 teaspoons vanilla extract
• Whipped cream, for topping
• Chocolate shavings, for garnish (optional)

Instructions

1. Set your oven to 350°F (175°C) to warm up before baking.

2. Combine the melted butter and crushed Oreo cookies in a mixing bowl. Mix until they are well combined.

3. The bottom and sides of a 9-inch pie pan should be lined with the Oreo mixture pressed firmly in place to form a crust. The crust should be baked for 8-10 minutes and allowed to cool completely before the pie is assembled.

4. In a tiny saucepan, mix the sugar and the liquid eggs. The eggs should be pasteurized for safety—don’t use raw eggs here!—and for texture. I put the mixture over medium heat and used my instant-read thermometer to monitor the temperature. The mixture should reach 160°F (70°C); that’s safe for the eggs. If you don’t have an instant-read thermometer, you can use this time method: stirring the mixture constantly, heat it for about 5-7 minutes.

5. Mix in the liquid chocolate and vanilla until smooth. Let the mixture cool to room temperature (about 15 minutes).

6. In a large bowl, using an electric mixer on medium speed, beat the softened butter until creamy. Gradually add the cooled chocolate mixture, beating on medium-high speed until light and fluffy.

7. In a separate chilled bowl, whip the heavy cream until it holds stiff peaks.

8. The whipped cream should be folded gently into the chocolate mixture until it is fully combined.

9. Place the cooled Oreo crust in front of you. Spoon the chocolate filling into the crust. Use a spatula to smooth the filling into an even layer.

10. Place the pie in the refrigerator for a minimum of 4 hours or until set. Before serving the pie, add a heaping mound of whipped cream to the top, allowing it to drape over the edges somewhat. Garnish with chocolate shavings if you like.

Equipment Needed

1. Oven
2. Mixing bowls
3. 9-inch pie pan
4. Saucepan
5. Instant-read thermometer (optional)
6. Electric mixer
7. Spatula
8. Spoon
9. Measuring cups and spoons
10. Refrigerator

FAQ

• Q:May I substitute a different kind of crust for the Oreo crust?
  Yes, you can use a traditional pie crust if you prefer, or you can use a graham cracker crust.
• Q:Is it necessary for me to take out the filling in the Oreos in order to make the crust?
  A: Indeed, eliminating the filling contributes to attaining a far crispier crust.
• Q:Why do the eggs need to be pasteurized?
  A: In this recipe, the eggs are not cooked, so using pasteurized eggs guarantees that we won’t get any bacteria like salmonella.
• Q:Is it possible to use a different kind of chocolate in place of the bittersweet chocolate?
  Semisweet chocolate can be used in place of the bittersweet chocolate called for in this recipe in order to achieve a sweeter pie. Milk chocolate, however, is not recommended because the resulting filling may not set properly.
• Q:For how long should the pie be chilled before it is served?
  For the best texture, allow the pie to chill for at least 4 hours or overnight.
• Q:Can I make the pie ahead of time?
  Q: Can French Silk Pie be made in advance, and if so, how long before serving can it be made and still maintain its taste and texture?

  A: Yes, French Silk Pie can be made a day in advance and stored, covered, in the refrigerator.

Substitutions and Variations

24 Oreo cookies (filling removed), crushed – Substitution: 1 ½ cups of graham cracker crumbs mixed with 2 tablespoons of cocoa powder
5 tablespoons unsalted butter, melted – Substitute: 5 tablespoons melted coconut oil
1 cup heavy cream – Use 1 cup coconut cream.
1 cup granulated sugar. – Replacement: 1 cup coconut sugar.
8 ounces bittersweet chocolate, melted and cooled – If you cannot find bittersweet chocolate, substitute with 8 ounces dark chocolate with a similar cacao percentage.

Pro Tips

1. Ensure a Firm Crust Press the Oreo mixture firmly and evenly into the pie pan to avoid cracks. Use a flat-bottomed glass or measuring cup to apply even pressure for a smooth and compact crust.

2. Temperature Control Make sure the melted chocolate and egg-sugar mixture have cooled to room temperature before combining them with the whipped butter to prevent the butter from melting and separating.

3. Whipping Cream Tips Chill the mixing bowl and beaters in the freezer for about 10-15 minutes before whipping the cream. This helps the cream whip up faster and hold its peaks better.

4. Folding Technique When folding the whipped cream into the chocolate mixture, use a gentle folding motion to preserve the airiness of the whipped cream. This ensures a light and fluffy filling.

5. Chilling Time For best results, let the pie chill overnight. This allows the flavors to meld and the filling to fully set, making it easier to slice and serve.