This French Silk Pie recipe is the perfect indulgent dessert! Rich, chocolate filling sits on a crisp oreo crust, topped with whipped cream and shaved chocolate. This is for the true chocolate lover!
This pie needs no introduction. It is rich, chocolatey and indulgent.
My husband LOVES French Silk Pie. So much so that he has been known to chase our Schwans delivery guy down in order to get one from the truck when the mood strikes.
The problem? He WILL eat the entire pie. It won’t last a day in our refrigerator. He has now found that he has to share with our daughter and youngest son because they love it too.
Such a dilemma. A dessert that they all like??
If my older son still lived at home, he would be the only one in the house that doesn’t love this pie because he doesn’t like chocolate.
I know, not human, right?!?!
Pi(e) Day
I got up on Saturday, in the midst of all of this COVID-19 hysteria, and realized that it was March 14th – 3.14 – Pi Day!
I couldn’t let the opportunity pass me by to join in the pie posts that were overwhelming my social media feeds. I had to make a pie and post it!
I didn’t really want to make a fruit pie because I had seen a lot of them in my feed. Everyone loves a great fruit pie but I wanted to do something different.
I made a banoffee pie not too long ago so that was out. I thought about an ice cream pie but wasn’t sure that I would have time to make ice cream too.
Then I thought of French Silk. My husband’s favorite and one that I hadn’t made in quite a while.
Of course, I was low on heavy cream and did not have any oreos. This pie is traditional made in a regular flaky pie crust but I really wanted chocolate on chocolate.
So, against all advice, my husband and I stopped at the grocery store on our way home.
WOW! The shelves were almost bare. I understand the mentality of having what you need while sequestered in your home but this is beyond being prepared. This is hoarding.
We’ve all heard it and seen it non-stop so I won’t beat a dead horse. Let’s just say that I was shocked but I was able to get what I needed.
I didn’t tell the family what kind of pie I was making for them.
It was a sup-PIES!!
Ba-da-dum-dum.
Sorry, trying to find humor in all things!
This French Silk Pie comes together really quickly. The Crust is baked briefly but could be refrigerated to set up the butter instead of baked, if you prefer.
The chocolate filling is heated on the stove to cook the egg yolks to a safe temperature and then folded with cream and chocolate.
You could even cheat and use premade whipped cream instead of whipping your own. But it only takes 2 minutes so why not make your own?
So, go for it. Make this French Silk Pie for your family. They will love you even more for it!
French Silk Pie
8
servings30
minutes10
minutesIngredients
- For the Crust
20 or 21 chocolate sandwich cookies (I use Oreos)
4 Tablespoons unsalted butter, melted
- For the Chocolate Filling
240 mL (1 cup) heavy cream
8 ounces quality chocolate, bittersweet or semi-sweet
3 eggs, at room temperature
150 grams (3/4 cup) granulated sugar
2 Tablespoons water
1 Tablespoon vanilla
113 grams (8 Tablespoons) unsalted butter, room temperature
- For whipped cream topping
240 mL (1 cup) heavy cream
2 to 3 Tablespoons powdered sugar
Shaved chocolate curls
Directions
- Make the Crust
- Preheat the oven to 350F. Put the cookies in a food processor and pulse to fine crumbs. (You can leave the filling in the cookies!). Pour in the melted butter and pulse 3 or 4 times until combined.
- Dump the cookie mixture into a pie plate and press the bottom and then the sides in an even layer. Bake at 350F for 8 to 10 minutes. Set aside and allow to cool completely.
- Make the Filling
- Pour the heavy cream into the bowl of a stand mixer or a large mixing bowl and whip on medium-low speed until foamy, about 1 minute. Increase to medium-high and continue to whip until stiff peaks form, about 2 to 4 minutes. Transfer the whipped cream to a small bowl and refrigerate until needed.
- Put the chocolate in a microwave-safe bowl and microwave on 50% power in 30-second bursts, stirring after each burst, until completely melted and smooth. Set aside.
- In a large, heat proof bowl, whisk together the eggs, sugar and water. Beat the mixture on medium speed until pale yellow and thick, about 5 minutes. Set the bowl over a medium saucepan filled ½-inch of simmering water over low heat, and warm the mixture. Stir occasionally until the mixture reaches 160 degrees F. Remove the bowl from the heat and beat the mixture with the whisk attachment on medium speed until it is light and fluffy and cooled to room temperature, about 5 to 7 minutes.
- With the paddle attachment mixing on low speed, slowly add the melted chocolate and vanilla extract to the cooled egg mixture and beat until incorporated. Beat in the butter, a few pieces at a time, until well combined. Using a rubber spatula, fold in the whipped cream until no white streaks remain. Scrape the filling into the pie shell and refrigerate until set, at least 3 hours or up to 24 hours.
- Make the Whipped Topping
- In the bowl of a stand mixer fitted with a whisk attachment or in a medium bowl with a handheld mixer, beat the heavy cream, and sugar on medium speed until it just reaches stiff peaks. Spread or pipe the whipped cream over the top of the chilled pie and garnish with chocolate curls. Refrigerate for at least 3 hours. Leftovers should be stored in the refrigerator, covered, for up to 4 days.
It was perfect the first time. I learn so much from you as well! Keep it up great post.
I’m so glad you loved it and thank you for the nice comments!
Just noticed the amount of sugar. 150gm (1 1/2 cups). 150gm would be 3/4 cup.
Recipe looks lovely.
Thank you so much! You’re right – I did that conversion quickly while typing this up and didn’t catch it! I use grams but have been trying to include cup measurements to make things easier for people who prefer it. I have updated the recipe! Thanks for the help!!
MAGNIFICENT!
Your post gave me so many smiles! Needed that!
Everyone needs a little laughter right about now!
EXACTLY!!!!