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The Best French Silk Pie
4.5 from 81 votes

The Best French Silk Pie

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.

Prep Time
40 mins
Cook Time
10 mins
Chill Time
4 hrs
Total Time
4 hrs 50 mins
Servings: 8 servings
Calories: 523 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. Make the Crust
  2. Preheat oven to 350F and spray a 9-inch pie dish wish cooking spray; set aside.
  3. Add Oreos to the canister of a food processor and process until finely ground, 1 to 2 minutes on high power; set aside.
  4. In a small microwave-safe bowl, melt the butter, about 1 minute on high power.
  5. Add melted butter to canister of food processor and process until incorporated, about 30 seconds.
  6. 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.
  7. Bake for 10 minutes, or until just set. Place on a wire rack to cool.
  8. Make the Filling
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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

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: 8 servings

Amount Per Serving

Calories 523

% 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.