French Silk Pie

This French Silk Pie is an absolute delight! You might wander around the internet, but this recipe’s got half the butter and sugar of others while keeping all the indulgence. It’s silky smooth and heavenly. Dive in and enjoy!

French Silk Pie

French Silk Pie


  • For the Crust:
  • 18 Oreo cookies with the filling (about 200g)
  • 3 tablespoons (42g) melted butter
  • For the Filling:
  • 4 large eggs
  • 1 cup (200g) granulated sugar
  • 1 teaspoon (5ml) pure vanilla extract
  • ½ teaspoon espresso powder (optional)
  • 6 ounces (170g) unsweetened or extra dark 85% chocolate, finely chopped
  • ½ cup (113g) unsalted butter
  • 1 cup (237ml) heavy whipping cream
  • For the Topping:
  • 1 cup (237ml) heavy whipping cream
  • 1 tablespoon powdered sugar
  • Chocolate curls for topping


Preheat your oven to 350°F. Grease a 9-inch deep pie dish lightly with cooking spray or melted butter.

For the crust, pop the Oreo cookies into a food processor and blitz until they're finely ground. Add in the melted butter, pulse until moistened, and press this mix evenly into the bottom and up the sides of the prepared pie dish. Bake for 10-15 minutes until fragrant and set. Once done, transfer it to a wire rack and let it cool completely.

Moving on to the filling, start by melting the chopped chocolate and butter together in a heatproof bowl set over simmering water or in short intervals in the microwave. Once melted and smooth, set it aside to cool.

In a separate heatproof bowl, whisk together the eggs and half the sugar. Set this bowl over a pot with simmering water (ensuring the bottom of the bowl doesn't touch the water) and whisk constantly until the mixture reaches 165°F on a thermometer or feels very warm and completely smooth when rubbed between your fingers. Remove from the heat, place it on a towel, and beat the egg mixture on high speed until it's pale, thick, and tripled in volume (about 3-5 minutes). Add the cooled chocolate mixture and vanilla extract, gently whisking until it thickens into a pudding-like consistency. Let it cool for around 30 minutes, stirring occasionally.

In another bowl, whip the cream until it thickens. Gradually add the remaining sugar, beating until soft peaks form. Fold this whipped cream gently into the whipped chocolate mixture in stages until fully combined. Pour this luscious filling into the cooled crust and refrigerate for at least 4 hours or up to 24 hours to set.

For the topping, whip the cream until thickened, sift in the powdered sugar, and beat until soft peaks form. Spoon this whipped cream onto the chilled pie and sprinkle on dark chocolate curls for a delicious finish. Enjoy your decadent French Silk Pie!

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