The Best French Silk Pie
User Reviews
4.5
81 reviews
Excellent
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Prep Time
40 mins
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Cook Time
10 mins
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Chill Time
4 hrs
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Total Time
4 hrs 50 mins
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Servings
8 servings
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Calories
523 kcal
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Course
Baked Goods
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Cuisine
American
The Best French Silk Pie
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The Best French Silk Pie features a chocolate cookie crust topped with a rich, creamy chocolate filling made by beating butter, sugar, and melted dark chocolate until light and smooth, then folded with eggs and vanilla. It is finished with a whipped topping and sprinkled with chopped dark chocolate for texture and decoration.
Description
This French Silk Pie begins with an Oreo cookie crust made by finely crushing chocolate-filled Oreos mixed with melted butter, pressed firmly into a pie dish and baked briefly to set. The silky filling is prepared by melting dark chocolate and letting it cool, then creaming softened unsalted butter with sugar until pale and fluffy. The cooled chocolate and eggs are gradually beaten in along with vanilla and optional espresso granules for depth. The mixture is chilled to set.
The pie offers a dense yet airy chocolate texture, creamy and smooth on the palate with a subtle bitterness from dark chocolate complemented by sweet whipped topping. Chopped dark chocolate on top adds a crunchy contrast to the creamy filling and soft crust.
Chilling the pie before serving is important to achieve the ideal texture. The pie keeps well refrigerated up to five days.
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Ingredients
Crust
- 20 Oreo cookies finely crushed (I use chocolate-filled Oreos rather than white-filled, and regular rather than Double-Stuffed)
- 3 tablespoons butter melted, unsalted
Filling
- 6 ounces dark chocolate at least 72%, melted (unsweetened baker’s chocolate may be substituted)
- 1 cup butter unsalted, softened
- 1 ½ cups sugar also called ultrafine or baker’s sugar (using granulated sugar could result in graininess; use at your discretion, ultrafine
- 1 teaspoon vanilla extract
- ½ teaspoon instant espresso granules optional but recommended
- pinch salt optional and to taste
- 4 egg at room temperature, large
Topping
- 8 ounces whipped topping thawed and stirred well, lite okay or 2 cups freshly whipped cream
- 3 to 4 ounces dark chocolate 72% or higher roughly chopped, for sprinkling
Instructions
- Make the Crust
- Preheat oven to 350F and spray a 9-inch pie dish wish cooking spray; set aside.
- Add Oreos to the canister of a food processor and process until finely ground, 1 to 2 minutes on high power; set aside.
- In a small microwave-safe bowl, melt the butter, about 1 minute on high power.
- Add melted butter to canister of food processor and process until incorporated, about 30 seconds.
- Turn crumbs out into prepared pie dish and using your fingers, hard-pack the mixture to create a crust, making sure to cover sides of pie dish.
- Bake for 10 minutes, or until just set. Place on a wire rack to cool.
- Make the Filling
- In a medium microwave-safe bowl, melt the chocolate, about 1 to 2 minutes on high power. Stop after 1 minute to check and stir. Heat in 15 second increments until chocolate can be stirred smooth; set aside to cool.
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar, and beat on high power until very light and fluffy, about 5 minutes, stopping as necessary to scrape down the sides of the bowl. Mixture should be very pale, almost white; the lighter and fluffier the better to ensure sugar is well on it’s way to being dissolved and incorporated fully.
- Add the vanilla, espresso granules, optional salt, cooled chocolate, and beat on high power until incorporated and mixture is fluffy, about 3 to 4 minutes.
- Stop, scrape down the sides of the bowl, remove paddle attachment, switch to whisk attachment, add 1 egg, and beat for 5 minutes on high power.
- Stop, scrape down the sides of the bowl, add the second egg, beat for 5 minutes on high power. Repeat process with remaining eggs. Eggs are added 1 at a time, spaced 5 minutes apart, for a total of 20 minutes active whipping time.
- After 20 minutes, make sure your mixture is smooth, silky, fluffy, with zero traces of graininess. Continue beating until you’re satisfied with the smoothness because this is what your pie will taste like.
- Turn mixture out into crust, smoothing the top lightly with a spatula. Cover with plasticwrap and place in fridge for at least 4 hours (overnight is better) for pie to set up fully.
- Add the ToppingAdd the whipped topping/cream, smoothing it lightly with a spatula. I left a bare margin of 1-inch for visual appeal so you can see the chocolate; cover surface fully if preferred.
- Sprinkle evenly with chopped chocolate before slicing and serving.
Notes
- Use chocolate-filled Oreos for the crust and avoid Double-Stuffed for best texture.
- Bake the crust just to set it firmly without overcooking.
- Keep the pie covered in the refrigerator for up to 5 days to maintain freshness.
Nutrition Information
Show Details
Serving
1
Calories
523kcal
(26%)
Carbohydrates
74g
(25%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
7g
(41%)
Cholesterol
121mg
(40%)
Sodium
183mg
(8%)
Fiber
2g
(8%)
Sugar
61g
(122%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 523kcal | 26% |
| Carbohydrates | 74g | 25% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 121mg | 40% |
| Sodium | 183mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 61g | 122% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
81 reviews
Excellent
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