The Best French Silk Pie

I’ve wanted to make a French Silk Pie for ages but kept putting it off.

I’m glad I finally made it because it turned out to be one of the best pies I’ve ever eaten.

The Best French Silk Pie - Homemade French Silk is the most amazing thing ever! You HAVE to make this! Beyond words how crazy good it is!!

I’m not really even a pie girl. In 5 years of blogging mostly about desserts, I have just a few pie recipes. But I have fond memories of being in high school and college and going to Baker’s Square for study sessions.

I’d plop down in a booth for hours with a pot of coffee and midway through my study sessions, the French silk pie in the bakery cases kept looking better and better. But I’ll never be satisfied with theirs after making this. If your only experience is with storebought French Silk Pie, the difference between homemade and storebought is beyond words. It’s one of those items that the difference is so huge you’ll hardly think it’s the same thing.

The Best French Silk Pie - Homemade French Silk is the most amazing thing ever! You HAVE to make this! Beyond words how crazy good it is!!

Rather than a traditional pie crust, I made an Oreo cookie crust. It adds to the overall chocolate intensity of the pie. The crunchy firmness of the crust is a perfect counterbalance to the silky, creamy, luscious filling.

If a little bit of crust crumbles when you’re slicing the pie just sprinkle it on top like you meant to do it. Being the world’s worst pancake-flipper and pie-slicer, this may have come in handy for me.

The Best French Silk Pie - Homemade French Silk is the most amazing thing ever! You HAVE to make this! Beyond words how crazy good it is!!

The filling takes about 20 minutes to make because you add 4 eggs, one at a time, spaced 5 minutes apart. While the mixture was whipping, I organized some messy kitchen drawers that I otherwise would have kept putting off. I knew there was a reason I made this pie.

For the filling and for the chopped chocolate on top, I used Trader Joe’s 72% Pound Plus bar. Use a high quality dark chocolate to ensures the pie has enough depth of rich, chocolate flavor. A pinch of instant espresso granules brings out the chocolate intensity and doesn’t make the pie taste like coffee.

The Best French Silk Pie - Homemade French Silk is the most amazing thing ever! You HAVE to make this! Beyond words how crazy good it is!!

I highly recommend using ultrafine sugar, also called baker’s sugar and it’s sold near other sugars. It’s the sugar used on top of Creme Brulee. Using ultrafine sugar ensures it’ll fully integrate into the butter and chocolate. There’s a chance that granulated sugar won’t incorporate fully and the filling could be gritty.

The pie filling isn’t baked and the eggs are raw, which is what classic French silk pie is. If this isn’t a good choice for you or someone who may eat the pie, use pasteurized eggs which are safe to eat raw. As a lifetime orange Julius drinker, cake batter and cookie dough eater, I don’t have any issues.

The Best French Silk Pie - Homemade French Silk is the most amazing thing ever! You HAVE to make this! Beyond words how crazy good it is!!

The filling is some of the best stuff I’ve ever tasted in my life. Not exaggerating. It’s not as light and airy as chocolate mousse but no where near as dense or heavy as chocolate cheesecake. It’s why the pie is called French silk. It’s silky smooth, rich, decadent, and truly incredible. Definitely worth 20 minutes of whipping.

The contrast of the silky filling, the crunchy cookie crust, fluffy and creamy whipped cream, and firm chopped chocolate create a wonderful array of textures and complementary flavors in each bite.

The Best French Silk Pie - Homemade French Silk is the most amazing thing ever! You HAVE to make this! Beyond words how crazy good it is!!

I shared this pie with family, friends, and neighbors and everyone who tried it said it was the best chocolate pie or French silk pie they’ve ever had. Family members told me that it’s in the top 5 desserts I’ve ever made, and I have 500+ recipes on my blog and 200 spanning two cookbooks.

If I could only choose one pie for the rest of my life, this is the one. I loved it that much.

The Best French Silk Pie - Homemade French Silk is the most amazing thing ever! You HAVE to make this! Beyond words how crazy good it is!!

Print Recipe

The Best French Silk Pie

This is one of the best pies ever, French silk or otherwise. The crunchy, firm crust is a perfect counterbalance to the silky, creamy, luscious filling. The filling takes 20 minutes to make because you add 4 eggs, one at a time, spaced 5 minutes apart. Use pasteurized eggs which are safe to eat raw if desired. Use a high quality dark chocolate to ensures the pie has enough depth of rich, chocolate flavor. I used Trader Joe's 72% Pound Plus bar. Instant espresso granules bring out the chocolate intensity and doesn’t make the pie taste like coffee. I highly recommend using ultrafine sugar, also called baker’s sugar to ensure the filling isn't gritty, which is possible with granulated sugar. The contrast of the silky filling, the crunchy cookie crust, the fluffy and creamy whipped cream, and the firm chopped chocolate create a wonderful array of textures and complementary flavors in each bite. Everyone loves this pie and it's the best pie I've ever had or made.

Yield: one 9-inch pie, 8 generous servings

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 4+ hours or overnight, for setting up

Ingredients:

Crust
20 Oreo cookies, finely crushed (I use chocolate-filled Oreos rather than white-filled, and regular rather than Double-Stuffed)
3 tablespoons unsalted butter, melted

Filling
6 ounces dark chocolate, at least 72%, melted (unsweetened baker's chocolate may be substituted)
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups ultrafine sugar, also called ultrafine or baker's sugar (using granulated sugar could result in graininess; use at your discretion)
1 teaspoon vanilla extract
1/2 teaspoon instant espresso granules, optional but recommended
pinch salt, optional and to taste
4 large eggs, at room temperature

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

Directions:

  1. Crust - Preheat oven to 350F and spray a 9-inch pie dish wish cooking spray; set aside.
  2. Add Oreos to the canister of a food processor and process until finely ground, 1 to 2 minutes on high power; set aside.
  3. In a small microwave-safe bowl, melt the butter, about 1 minute on high power.
  4. Add melted butter to canister of food processor and process until incorporated, about 30 seconds.
  5. 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.
  6. Bake for 10 minutes, or until just set. Place on a wire rack to cool.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Topping - Add 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.
  14. Sprinkle evenly with chopped chocolate before slicing and serving. Pie will keep covered in the fridge for up to 5 days.

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106 comments

  1. This is the BEST pie I’ve ever had or made. Just like you said. My boyfriend was like, “well, prepare to make this twice a week.” It’s PERFECT. THANK YOU.

    • Thanks for trying the recipe and so glad you and your boyf agree…that it’s the BEST pie!! It’s truly the best pie I’ve ever made and ever tasted. There are just no words til you experience it…and glad you’ve experienced it :)

  2. Can I use confectioner’s sugar instead?

  3. Finally. I have been trying french silk pie recipes and could not get rid of the grit of undissolved sugar, though I was following directions to the letter. You are the first person to explain why it’s happening and how to eliminate it. Though I only had regular granulated sugar for today’s attempt, by pulverizing it first in a food processor and beating the filling long enough (35-40 min total!) I produced a rich, delicious, grit free pie. I will look for bakers sugar from now on, and you are my go-to pie recipe for the chocaholics in my life. Thank you so much for the information, I can’t recommend this recipe enough!

    • Thanks for trying the recipe and I’m glad it came out great for you and your sugar problem is now forever solved! Amen, and love it when there’s multiple wins that come from one recipe!

  4. I can’t wait to make this–but I have two questions to ask you first.

    You mentioned “chocolate-filled Oreos rather than white-filled,” but I’ve never seen any chocolate-filled ones! Is it okay to use white-filled ones, as long as they are not Double Stuffed?

    Also, is it all right to use a blender to mix the crust? I don’t have a food processor. Thank you for this recipe!

    • Chocolate-filled have been around forever; I bet if you look for them, you’ll see them right next to regular Oreos but if not, regular are fine, noting the crust may not appear as dark or taste quite as chocolaty.

      I’ve never used a blender for crusts but if that’s all you have, may as well give it a try.

  5. Just to clarify, is the chocolate sweetened or unsweetened in this recipe?  Thanks!

  6. This is exactly what my daughter wants for Thanksgiving. Thanks! In spite of being a fairly decent cook, I am completely unable to melt chocolate successfully. Any hints???

  7. I have made this pie at least 4 times now, including for Thanksgiving yesterday.  It was a nice addition to the usual pumpkin, pecan, and Apple pies.  This time I used a mint Oreo crust and it was delish! It was the first dessert to disappear from our dessert table!

    • Thanks for trying the recipe and I’m glad it came out great for you! So glad to hear you’ve made it many times and that it was the first to disappear on Thanksgiving! The mint Oreo crust sounds awesome!

  8. Hello!
    This looks as pretty as it does delicious
    I was wondering…does this pie taste like dark choclate or milk chocolate?
    If it tastes like dark chocolate can i sub in a sweeter chocolate for the 72% or more chocolate?
    Im not really a fan of dark chocolate
    I like stuff on the sweeter side :)
    Love your blog!

    • It’s not dark in the sense that it’s bitter and it’s not milk in the sense that it could lack flavor and feel like it needs some more oomph. It’s just the most luscious and perfect pie you will ever eat and perfectly sweet! Make it exactly how I wrote the recipe and you’re going to LOVE it!

  9. I was wary at first of using 72% cacao chocolate because I didn’t want a dark chocolate flavor, but this pie had the perfect balance of rich cocoa and sweetness – not too sweet and not too dark. I used normal white sugar with no problems (I did sift it first just to ensure there would be no clumps, but I think I could have skipped that step). There was not a trace of grittiness in the pie. The crust was delicious and held together well (yay!). I whipped my own cream instead of using store-bought whipped cream and the difference was phenomenal. I’m never going back to store-bought! The flavor of my homemade whipped cream was so much fresher and it didn’t have that fake sweetness like Cool Whip does. I piped little swirls of whipped cream on top and it looks so cute and is absolutely delicious! Thank you for another wonderful recipe!

  10. Made this last night, the filling turned out perfect after being refrigerated overnight! It was a very delicious pie, but it came out really rich. For me, it’s better in small slices. I used 72% Ghiradelli dark chocolate bars, however, the color turned out lighter than your pie – more of a milk chocolate mousse color. I probably used 1 1/4 cups of ultrafine sugar, but not a whole lot of salt. I have a HUGE sweet tooth too, so I know I did something wrong if it’s too sweet even for me. The filling tastes more like a chocolate cheesecake. I would definitely love to try this pie again – any suggestions?

    • I would say that your chocolate was sweeter than mine then because of the clues that the pie tasted very sweet and was lighter in color. In that case, I’d use a darker chocolate next time because while it is pie so of course it’s sweet, it’s not overly sweet. Rich yes, but not ‘super sweet’. Change brands of chocolate and/or use a higher percentage (darker) chocolate would be my advice.

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