French Silk Pie with Oreo Crust


French Silk Pie with Chocolate Cookie Crust is one of those desserts that is so incredibly decadent, you want to eat just a few bites. But a couple of days later you realize you’ve devoured the whole pie! French Silk Pie is my love language. You’ve got a crunchy chocolaty crust, a rich and silky chocolate filling with just the right amount of sweetness, a cloud of homemade whipped cream, and crunchy chocolate curls. Excuse me while I go have another piece.

Seriously though, what could be more delicious than this pie??? There are so many theories on where and when French Silk Pie originated, and I’m not going to pretend to have the right answer. All I know is that I bow down to the one who did invent it. It’s gotta be a woman though, right?

Happy Baking!


French Silk Pie with Oreo Crust

Recipe by Amanda Innes-ShareefCourse: Baking


Cooking time





oreo crust Ingredients

  • Oreo Cookies 24
    (2 cups)

  • Unsalted Butter, melted 57g
    (4 Tbsp)

  • Pinch of Salt

  • Chocolate Filling Ingredients
  • Unsalted Butter 226g
    (1 cup)

  • Sugar, divided 200g
    (1 cup)

  • 3 Large Eggs

  • Instant Espresso 1 1/2 tsp

  • Dark Chocolate, (60% or higher) 4 oz.

  • Vanilla 1 tsp

  • Whipped Cream Ingredients
  • Heavy Whipping Cream 230g
    (1 cup)

  • Powdered Sugar 4 Tbsp


  • In the bowl of a stand mixer, beat the butter and half of the sugar for 8-10 minutes. I use super fine sugar because it dissolves quicker. Use a spatula about every 2 minutes to scrape down the sides and bottom of the bowl.
  • While that’s beating, put together the Oreo crust. Place the Oreos in a food processor and pulse until you have fine crumbs. With a spoon, stir in the melted butter and salt until the mixture is like wet sand. Pour it into your pie dish and use the back of a spoon or the bottom of a glass to spread and flatten it out. Bake at 350° for 8 minutes. Cool.
  • Your butter/sugar mixture (step 1) should be creamy and pale yellow now. In a medium sized saucepan, bring an inch of water to a boil. In a medium sized glass or steel bowl, add all of your eggs, the other half of the sugar and the instant espresso. Place the bowl over the pot of boiling water, not allowing any steam to escape. Whisk constantly until the sugar as dissolved, about 5 minutes. With your thumb and forefinger, dip them into the bowl and rub together to feel if the mixture is slimy. If it is, you’re ready. If you still feel any sugar granules, you’ll need to keep whisking. Once it’s ready, remove from the heat and let cool.
  • By now, your crust should be done and cooling. Your egg mixture is cooling. In a microwave safe bowl, heat the chocolate in 15 second bursts, stirring each time. Once it is smooth and shiny, set aside to cool.
  • Change out the beater for the whisk attachment and turn the mixer back on low speed while slowly and continuously adding your cooled egg mixture to the butter mixture. Once it has all been added, turn the mixer up to medium-high speed and whip until the mixture has started to increase in volume. Add the vanilla and continue whipping for another minute. Use a clean spatula to scrape down the sides and bottom of the bowl every 30 seconds or so.
  • Add the cooled chocolate and whip on medium-high speed for 2-3 minutes until the mixture is smooth and silky and resembles Swiss meringue buttercream.French silk pie
  • Using a clean spatula, scoop the filling into the cooled pie crust and use an offset spatula to spread it out evenly. Refrigerate overnight or at least 8 hours.
  • Prepare the whipped cream by pouring the heavy cream into a mixing bowl and beating on medium-low with the whip attachment. When the cream starts to thicken, add the powdered sugar. Turn the mixer up to high speed and whip until soft peaks form. Spread over the top of the chocolate filling. I like to leave about an inch of chocolate showing around the edge so your guests get a little peak of what deliciousness awaits them.
  • Optional: Top with chocolate shavings.