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Chocolate Caramel French Silk Pie

Chocolate Caramel French Silk Pie is the BEST PIE EVER! Easy Oreo cookie crust, hidden layer of thick homemade caramel, chocolate French silk filling, and whipped cream! Can be made ahead of time and has no raw eggs!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
6 hrs
Total Time
6 hrs 50 mins
Servings: 8 servings
Course: Dessert
Cuisine: American

Ingredients

For the crust:
  • 20 (230 grams) Oreo cookies (regular-stuffed, keep filling intact)
  • 3 tablespoons (42 grams) unsalted butter, melted
For the caramel:
  • 1 1/2 cups (300 grams) granulated sugar
  • 3 tablespoons light corn syrup
  • 1/4 teaspoon fine salt
  • 6 tablespoons water
  • 6 tablespoons (85 grams) unsalted butter
  • 6 tablespoons heavy cream
  • 1 tablespoon sour cream
For the filling:
  • 2/3 cup (133 grams) granulated sugar
  • 2 large eggs
  • 4 ounces (113 grams) unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
  • 5 tablespoons (71 grams) unsalted butter, at room temperature
  • 2/3 cup heavy cream
  • 2 teaspoons powdered sugar
For the topping:
  • 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings, for garnish if desired

Instructions

Make the crust:
    Cup of Yum
  1. Preheat the oven to 350°F. Spray a 9-inch pie dish with cooking spray.
  2. Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.
Make the caramel:
  1. In a small saucepan combine the sugar, corn syrup, salt, and 6 tablespoons of water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°F. Remove the pan from the heat and cautiously whisk in the butter and cream (the mixture will bubble up) until smooth. Whisk in sour cream. Let cool for 10 minutes then pour the caramel into the cooked crust. Refrigerate until firm, 1 to 2 hours.
Make the filling:
  1. In a small saucepan, whisk together the sugar and eggs. Set over low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.
  2. Use an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.
  3. In a clean bowl use an electric mixer to beat the cream until it begins to thicken. Add the sugar and beat until stiff peaks form. Fold into the chocolate mixture.
  4. Pour the mixture over the caramel, smoothing evenly. Chill for 6 hours.
Make the topping:
  1. Use an electric mixer to beat the cream, sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings.

Notes

  • The corn syrup AND the sour cream in the caramel helps keep the caramel from crystalizing and keeps it nice and smooth and soft since the pie must be chilled.