The BEST French Silk Pie — This French silk pie is made with an Oreo cookie crust. The filling is a cross between chocolate mousse and chocolate cheesecake, and it’s so addicting!
Homemade French Silk Pie Recipe
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.
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 store-bought French silk pie, the difference between homemade and store-bought is beyond words. It’s one of those items that the difference is so huge you’ll hardly think it’s the same thing.
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.
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 chocolate silk pie.
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 nowhere 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.
I shared this French silk chocolate 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.
French Silk Pie Ingredients
For this French silk chocolate pie, you’ll need:
- Oreo cookies
- Butter
- Dark chocolate
- Ultrafine sugar
- Vanilla extract
- Instant espresso granules (NOT ground coffee)
- Salt
- Eggs
- Whipped topping
How to Make French Silk Pie
Before you can start on the filling for this chocolate silk pie, you’ll need to make the Oreo cookie crust. To do so, pulse the Oreos in a food processor until they’re the texture of coarse sand. Then pour in the melted butter and continue pulsing until the mixture starts sticking together. Press the mixture into a pie plate and bake to set.
Next, you’ll need to make the filling. Beat the butter and sugar until light and fluffy (it’ll take about 5 minutes). Add the vanilla, espresso granules, salt, and melted chocolate and continue mixing to combine. Then, add in the eggs one at a time and beat for roughly 5 minutes after each addition. It’s crucial that you take the time to whip the pie filling, otherwise it won’t become silky and smooth.
Turn the mixture into the cooled Oreo cookie crust and refrigerate, covered, for 4 hours to set. Once the pie is fully set, top with whipped topping and garnish with chocolate shavings. Then find some neighbors to share this pie with, otherwise you’ll eat it all at once!
Can I Use Powdered Sugar Instead of Ultrafine?
No, powdered sugar (aka confectioner’s sugar) isn’t the right texture and will make your pie far too sweet.
What Type of Chocolate Should I Use?
You want to use a chocolate bar and not chocolate chips since they’re more resistant to melting. Use a bar that contains at least 72% cacao. If you use anything sweeter in this recipe, your French silk pie will wind up being way too sweet.
Tips for Making French Silk 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 ensure 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.
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 and cookie dough eater, I don’t have any issues.
And 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.
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The Best French Silk Pie
This French silk pie is made with an Oreo cookie crust. The filling is a cross between chocolate mousse and chocolate cheesecake, and it's so addicting!
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
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 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.
Add the Topping
Notes
Pie will keep covered in the fridge for up to 5 days.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 523Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 121mgSodium: 183mgCarbohydrates: 74gFiber: 2gSugar: 61gProtein: 6g
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This is the first time making the French Silk Pie. I have used countless recipes from Averie Cooks and everything has always come out spot on, she definitely knows her stuff! I followed the recipe carefully to make sure I did exactly what she did. The only thing I did differently was I used a Pillsbury pie crust. Regardless, this pie came out beautifully! My husband is a first responder, so I made it for him and his co-workers to enjoy. Needless to say, a number of them have already asked me to makr them one and they’re willing to pay for it! Thank you Averie for another awesome recipe! You’re the best!!
Thanks for the 5 star review and glad this was a hit with your husband and his coworkers, they definitely deserved some nice homemade chocolate pie! I also really appreciate your total vote of confidence in my recipes, that means so much, thank you!!!
First I want to tell you that I’ve been making this pie for my college son and his friends every 3-4 weeks this semester. As a matter of fact, I just delivered one to him for their Friendsgiving dinner tonight. They can’t get enough of it!Secondly, have you ever frozen this pie without the whipped cream? I want to bring it to thanksgiving dinner about 3 hours away but I know trying to keep it cold will be difficult.
I am glad your son and his friends are loving this pie and how nice of you to make it often!
No I’ve never frozen it but honestly 3 hours away if you put it in a cooler in your trunk with ice packs, I think you’d be fine unless you live in a very warm state.
After 3 years of grainy chocolate I found you recipie……amazing..turned out perfect and the pie pan was licked clean. Thank you so much.. Thanksgiving dinner now has a new favorite.
I’m glad that you found my recipe as well and that you’re so pleased with it!
I’m planning to make this for a Pi Day celebration, but I’m debating whether I should add a bit of Bailey’s for a St. Patrick’s Day theme too. Do you think that would mess with the consistency of the pie? If so, do you think adding a little bit to the whipped cream would taste good? Also, I don’t know how anyone could read your description of this and not want to make it immediately! I’m excited to try it just based on how much you loved it!
With this pie, I don’t know if adding alcohol to the mixture would be a good idea – I fear it would prevent it from setting up. I would add it to the whipped cream. And thanks for the compliments on my description!
Very scrumptious and delicious!!! Someone recommended me this pie via your blog. Amazing! I put regular sugar on The food processor as i didn’t have any castor sugar. Smooth silk rich great pie!
Thanks for trying the recipe and I’m glad the sugar in the food processor trick worked for you and the pie was smooth and silky!
Can I make it with a hand held mixer? Don’t feel like lugging out my stand mixer.
You can BUT…if you have a stand mixer, this is a time to use it. Read over all the beating times. That is A LOT of time. Standing there with a hand mixer will take you even longer since they’re not as powerful. It’s worth the lug-out, promise.
Delicious, light and perfect! I didn’t have baking sugar and used regular sugar turned out great. I did make the mistake of using unsweetened baking chocolate which was a little strong for the curls. I also made chocolate crumb crust and made real whip cream as we like “real” foods.
Thanks for trying the recipe and I’m glad it came out great for you! Real whipped cream is always delish and the chocolate crumb crust sounds amazing! Glad everything worked out for you even with regular rather than baking sugar.
I noticed some people said the pie was “gritty” On another post suggested putting the batter in the freezer to cool after each egg for 5 min, that’s what I did and the dessert was delightful. I think we gained a zillions pounds.
Thanks for trying the recipe and I’m glad it came out great for you! I’ve never heard of the freezer technique and have never needed it but glad it came in handy for you.
Averie, this pie was indeed amazing! I made it for a friend/co-worker, and she summoned everyone to her office to taste her “chocolate crack pie”! LOL. Again, thank you for such a great recipe. I may just have to make another this weekend for my chocoholic husband! :)
Thanks for trying the recipe and I’m glad it came out great for you! I would indeed call it chocolate crack pie too! Lucky husband to get this over the weekend possibly!
“1 1/2 cups ultrafine sugar, also called ultrafine or baker’s sugar (using granulated sugar could result in graininess; use at your discretion)”
Ultrafine, also called ultrafine? Could it be you meant something else, like Caster sugar as an alternate name?
Otherwise your reciple is delicious.
Look for C&H brand ultrafine baker’s sugar in your grocery store or on Amazon, that’s what you should use here or a similar brand, but that is widely available http://amzn.to/2p8jOFi
Exactly why I made it- my husband requested French Silk Pie for Pi Day so I’m very glad I found your recipe! Everyone (including toddler and preschooler!) devoured their alive after dinner. My only question: it was a tad gritty despite my using superfine sugar and whipping Plenty with butter and about 10 mins extra after the eggs were all added. Still delicious but want to perfect it for next time! Thanks again!
Glad you loved it and that the whole family did too!
Tad gritty…I would say maybe try another brand of sugar. I use C&H with good luck. Or just keep on whipping. Or buy a fancier stand mixer ? Use this pie as your excuse!
THANK You! This recipe was easy to follow and created a beautiful, decadent dessert that might be my new favorite thing to whip up!
Thanks for trying the recipe and I’m glad it came out great for you!
As an aside, did you know it was Pi Day, 3.14 ? Of all days of the year, March 14th, today is the day to make a pie!
BEST. PIE. EVER!!! I’ve made two this week! :) I commented above (and just noticed another Kara commented after me…funny), and I ended up getting the chocolate bar from Trader Joe’s that you used. I don’t know how other chocolate tastes in the pie, but making it with the TJ chocolate and exactly as your recipe states is pure perfection! Thank you! (And, by the way, I’m not usually a “pie person”….but this will be a regular.)
I’m not a pie person either but this is one to change my mind, and yours too it sounds like :)
Glad the TJs chocolate worked like a charm for you and that you deem this best pie ever!
Is it possible to make this recipe without eggs? It looks amazing but I’m avoiding raw eggs during pregnancy to be on the safe side. Thank you!
I would just use pasteurized eggs and you’re all set! Enjoy!
I can’t wait to make this!! Can a regular Ghiradelli chocolate bar be used instead of a baking chocolate? I’ve gone to three stores and they’re all out of the baking chocolate….so, do you think a candy bar will work? (It’s Ghiradelli Intense Chocolate bar 72%..) Thanks so much for your help…and recipes. :)
I would say yes to a 72% or they have an 86% as well. Or maybe it’s 82? It’s called ‘Midnight’ Something I believe. You just don’t want something that’s already very sweet because you’re adding sugar and then the pie will be too sweet – and I wouldn’t start reducing the sugar either. It may not set up…one thing can lead to another. LMK how it goes!
How do the eggs get cooked?
They don’t.
Ugh. The most delicious crust ever. Probably because I’m a sucker for Oreos. And the filling…oh, the filling…
I made a trend of trying just about every chocolate pie recipe I could find because of how much my family likes them. This might be the best. Just…incredible. Wish I could be more descriptive than that.
Thanks for trying the recipe and glad it came out great for you! And that it may be the best chocolate pie you’ve tried! Glad you and your family are loving it!
thanks so much for this recipe – my pie is cooling in the fridge right now. i haven’t experienced it other than tasting it before i put it in the pie shell but that was delicious.
i put about a tablespoon of instant coffee (not espresso) in and used half 90% cocoa dark chocolate and 76% cocoa espresso flavoured dark chocolate because i wanted it to have a more pronounced coffee flavour. it tastes like silky coffee crisp. so for anyone whose into that sort of thing… try it, it’s amazing.
i’m going to put a bit of baileys in the whipping cream as well.
thanks again!!
Thanks for trying the recipe and I’m glad it came out great for you! Baileys in the whipping cream sounds ammmmazingggg! :)
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.
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!
Thanks for trying the recipe and glad it came out great for you! I love this pie too and think the chocolate intensity level is spot-on, as written!
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!
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!
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???
Just do exactly what I said in step 7. and make sure you’re using a chocolate BAR, not chocolate chips as they are much more resistant to melting. Enjoy!
Just to clarify, is the chocolate sweetened or unsweetened in this recipe? Thanks!
I used 72% chocolate which isn’t very sweet at all. I recommend something in that range of darkness, say 72 to about 90% dark chocolate.
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.
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!
Can I use confectioner’s sugar instead?
No.
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 :)
Oh. My. God. This is the best dessert I have ever made. Ambrosia of the gods. It could probably used for making world peace. Just sayin’. :)
Thanks for trying the recipe and I’m glad it came out great for you and that it’s the best dessert you’ve ever made!! Honestly, I’ve made thousands between blogging 6 years and 2 cookbooks and truly, this pie is something special, I would agree! It’s definitely the best pie I’ve ever eaten or made, hands down, and so glad you love it and yes to making world peace with it :)
Yummy! the pie looks so delicious!!!
Can I ask when you use the oven? It says you preheated it at the beginning of the recipe?
Thanks
To bake the crust, steps 1-6 of the recipe.
PS: what leftovers? Gone!
OMG! Perfection! EVERYone loved this pie, including my picky brother who had seconds, even though he was stuffed. The 9 yr old said it was the best thing he ever had. My husband loved the crust. For the whipped cream, I made it with 1 cup cream, 2 Tbsp confectioners sugar & 1/2 tsp pure vanilla extract. 1 cup cream makes 2 cups whipped and the confectioners sugar keeps it from “weeping.” Amazing and thank you!
I really meant to comment on this IMMEDIATELY after I made this pie. So I kinda have a problem of liking to cook at 2-3am. I opted to make this pie in the a late night (morning?) cooking session. OH MY FREAKING AMAZINGNESS! I now will never fear divorce, knowing full well my husband can not leave me for the risk of never eating this again. Yeah. It’s that good. It will save marriages, elicit proposals from commitment fearing men, and make you that person who always gets invited to bring your French Silk pie to the party. Yep. Freaking amazing. Anyone procrastinating making this pie, just do it already. You will be upset you waited so long.
I love your comments, Jen!! Thank you! Both for making the pie, trying the recipe, and making me laugh in the process, i.e. a marriage-saving pie :) I procrastinated for years to make this pie and now I wonder what I was waiting for too! Glad you love it!
I wanted to let you know that I used this recipe today. It’s setting up now, and I am incredibly excited to try it out tomorrow after thanksgiving meal. I had no problems at all, but I wanted to thank you for mentioning the bakers sugar. I had somehow never tried it, but I think I’ll be adding it to a lot more desserts after how easy it was to use.
Great pictures, instructions, and explanations. I hope to try other recipes from your site out!
Thanks for trying the recipe and glad it’s just resting now and setting up. That’s the best feeling :) And yes to bakers sugar! So nice when you don’t have to worry about the grit and dissolving issues that regular sugar sometimes has. In a recipe like this, it’s priceless I think! LMK what you think of the pie!
Nah. Your pie is too flat. The pie is supposed to be fluffy and piled high. The ingredients should be cold, as cold as they can possibly be without solidifying the butter as you mix it.
You can always double the amount of whipped cream or whipped topping. For photos, I have found that if I add too much white things/whipped topping, then the image just looks like one big snowball on the screen and it’s hard to see the pie, rather than just seeing the whipped cream. In practical terms, if you like things puffy and piled high, go for it – just double that portion of the recipe.
Thank you for mentioning pasteurized eggs. I’ve found several recipes, including this one, that call for raw eggs. Normally I wouldn’t have an issue with it, but I’m going to be taking pies to a large Thanksgiving dinner and there will be lots of little kids. That tip solved my problem. Now I can make my first French Silk Pie!
YAY! Great! Please LMK how it turns out for you!!
Averie, I’m making this for Thanksgiving because I LOVE French Silk. I’ve had Baker’s Squares’ version but always preferred Marie Calendar’s version because it had the oreo cookie crust. SO GOOD! I am so excited to make this! One question for you: where do you get instant espresso granules. I have looked multiple places and cannot seem to find anything except instant coffee.
Ok if you google this ‘medaglia d’ oro espresso instant’ that’s the brand I use. Red/green/white label. I just get it at my regular grocery store (Ralph’s which is in the Kroger family). I just checked Amazon too and it’s this http://www.amazon.com/Medaglia-DOro-Instant-Espresso-Coffee/dp/B002BTI9B0 But it’s only like 3.99 at my grocery store. If you don’t want to order it and can’t find it, just use regular instant coffee.
Please LMK how this pie turns out for you!!! I hate to even say this but being that it’s for a special event, make it a day or two ahead of time so god forbid you hit a snag, at least there’s time for plan B. It will keep FINE if you make it on Tues until Thursday.
That’s sweet, but it wouldn’t have mattered. There were only 3 of us, so if it didn’t turn out it was okay. It did turn out though, thank you for the recipe! It is absolutely delicious.
I’m not sure if I commented on this recipe last month~? I made this French Silk chocolicious pie! I thought my mixer was going to revolt after beating for 20 min but it was definitely worth the time and effort. Very smooth and creamy, and with the Oreo crust, this pie goes down easy! Almost too easy. Beware: this may be habit forming!
Didn’t get any other comments from you (I would remember it on this particular recipe because it’s not ‘popular’ because it’s not a ‘quick and easy’ number…glad your mixer held up!) but it’s truly some of my favorite pie on earth and glad you loved it too! Yes it could be habit-forming :)
For the crust, do I need to take out the cream filling or just put the whole Oreos in the canister?
Whole Oreos, no need to scrape.
Lovely recipe! I have some questions to ask. Is ultrafined sugar same as icing sugar? Can I use icing sugar in place of ultrafined sugar? I do not have paddle attachment , only the whisk. Can I use the whisk attachment instead ? Thank you :)
is ultrafined sugar same as icing sugar = not sure, use google
Can I use the whisk attachment instead ? = maybe, maybe not; I haven’t tried. You can always try!
That looks SO good! Can’t wait to try this.
So pretty! I love French Silk Pie. Will definitely put this on the list. And pinning :)
Thanks for pinning, Lucy!
color me SOLD!!! loooooving this silky decadence!
Thanks for all the comments & compliment today!! :)
Ohmygosh Averie, I’m SO impressed!! This pie looks way better than the ones at Baker’s Square! We used to go there for breakfast all the time when I was growing up (ours was conveniently located right next to TJ’s!), but we never went for dinner. One time in high school, a group of us band geeks went out for pie on 3/14 (total nerds to celebrate Pi Day!) after our performance in the city’s musical, and I remember ordering a slice of chocolate pie… It must have been the French silk. I wish I could’ve tried yours!!
I was a band geek too :) and I think half the band geeks were already drinking coffee by about 9th grade and I remember going to Baker’s Square with my band friends. Oh wow, the memories :)
That chocolate custard-like filling is out of control on its own — like pudding on crack; I love it :)
Girl one of the best things that’s EVER ever ever come out of my kitchen. I loved this crack :)
This looks delicious! Oh how I wish I could have a slice.
xo Amanda
http://theluxelion.blogspot.com
Insane! This pie looks absolutely incredible! WOW!
This pie looks so dreamy!!
I’m drooling over here! This pie looks so darn good and you can’t beat an Oreo cookie crust. I’d probably eat the entire pie. ;)
I have never eaten french silk pie, but since I love chocolate mousse, I thought this looked amazing enough to make. I made it early this afternoon and we just had some for dessert. Wow. It came out beautiful. I agree that it is the best pie I have made. Thank you for sharing!
Thanks for trying the recipe the same weekend I posted it and so glad it came out beautifully AND that it’s the best pie you’ve ever made! Me too :)
This pie looks amazing, so creamy and decadent. Totally pinned for later!
Thanks for pinning, Tracy!
Averie,
If this is one of the best pies you’ve ever eaten, I’m definitely trying this. ok, for the crust, you don’t discard the Oreo filling but just process everything together? do you think that helps the crust to stay together, along with the butter? I’ve never kept the Oreo filling in there. . I’ve always removed the filling and just used to cookies. so just curious. thank you!
Why would you remove the filling? Girl that’s the best part..that white sweet stuff. Keep it! Remove that? Are you kidding? :) It probably does help the crust stay together but over and beyond, it makes it taste better :)
Hi averie! That pie looks gorgeous and I really want to try it. I just wanted to ask you if it can be made with a hand mixer though, I don’t have a stand mixer :(
I think you can but obviously you read the part about 20 mins, minimum, mixing it up. So with a hand mixer, make sure you (and your mixer) can deal with 20-30 minutes of just standing there mixing on high. With a hand mixer too I think it will take longer than the 20-25ish that I beat mine with my stand mixer. Can it be done? Probably. Just make sure you both are up for the job and neither of you overheat :)
i just made it with a hand mxer and it was extremely fluffy and non grainy after the 3rd egg. even with the hand mixer it took 20 mins. cant wait to try this for thanksgiving! thanks!
Glad it came out great for you even with a hand mixer! Enjoy! LMK what everyone thinks!
Alaska Silk Pie Company formerly of Alaska is now located in Seattle Washington. They will ship a pie to you (check online) and can be found at specialty stores in Washington and Oregon. They are the best silk pies I have ever tasted. Currently they are having an anniversary sale, give them a try, you will not regret it and maybe Averie can figure out how to make a few.
This looks incredible. I have wanted to make French silk pie for ages and remember loving them as a kid. I’ve pinned it to try one day soon! Thanks!
Yuuum, my favorite pie! It looks awesome. I’m definitely going to be craving it after seeing this!
Thanks for the pin and it’s your fave pie? Well seriously, after making this, it’s my fave pie, too! Not even kidding! :)
That’s the best looking French Silk Pie I’ve ever seen, beautiful light in the photos! I’m a pie girl all the way around, and anything chocolate is irresistible!
Thanks for the compliments and saying it’s the best French Silk Pie you’ve ever seen!
French silk pie is one of my favorites! So delicious and easy to make. This definitely looks like the best, Averie!
Thank you, Gayle!
Yum.. what a perfect pie!
I can imagine how creamy and silky this is!! I love pie crust but would never say not to a chocolate crust!
oh god, I need to make this pie just to clean the drawers!! You have no idea! And, I’ve never made Freanch Silk Pie before either and my husband LOVES it, I should be a better wife and make this for him! Thanks for sharing.
Make this for him because it will score you major brownie points and it’s not hard – it just tastes like it’s super complicated but it’s not at all. And then you can score yourself major points :)
Chocolate. Can you ever have too much? No way! Which is why I love the combo of the oreo crust and chocolate filling! I should try making this– soon!
That pie looks so good! Please send me a slice! :)
This looks amazing. I love French silk pie, but haven’t ever made it. Definitely going to have to remedy that situation. It’s 8am and I want dessert after looking at those pictures!
Well I did my job then if you wanted dessert at 8am:)
Oh my, Averie! This is to die for. I’ve always wanted to make one at hope and I think this fits the bill perfectly! Mmm. Pinned!
Thanks for pinning and hope you try it!
I. Am. In. LOVE! This pie is so gorgeous. French silk is one of my favorites!
Dorothy you and I make at least 5 desserts a week, sometimes 10, based in blogs and books…and this one was very special. Like, one of the best things I’ve ever made. Truly, LOVED this pie!
Holy delicious! I can definitely see why this is the best. Love the recipe!
This looks SO delicious! Just the name of this pie makes me drool. :)
This pie is gorgeous ! I have to try Trader Joe’s chocolate – I’ve heard good things. I’ve avoided TJs like the plague in NYC but maybe it’s time to brave the crowds :)
Oh wow, I get half my groceries there and if I didn’t, I’d end up paying hundreds and hundreds of dollars per month more!
Baker’s Square! Yes! That thought is bringing back so many memories. We’d stop there before traveling to my aunt’s house for Thanksgiving and have lunch with my Granny there. They had the best pies and cornbread.
Your pie looks amazing!
If I do say so, this pie knocks their pie so far out of the park, you’d hardly think you were talking about the same ‘recipe’ or item…and I used to love their French Silk. Til I tried this one. Knowing you, Laura, I have a feeling you’d love it but you have that chocolate situation. Gah!
I have only had French Silk Pie one, and that was at Bakers Square, many years ago, so I’m about due for another try… this looks fantastic!
And this version is going to blow you away!
holy cow..this seriously look amazing averie!!!
Chocolate pie was my favorite as a kid so it’s probably no surprise french silk took its place as I got older. I’ve never made it so didn’t even realize what the ingredients were when made the traditional way. I thought it was a cooked custard type filling but now that I see your recipe it’s clear that the texture is going to be far superior. It sounds easier to just let the mixer run rather than constantly stirring something in a saucepan and praying the eggs don’t cook too fast and scramble. Love it when I learn something new!! This pie is stunning and a classic. Love the chocolate cookie crust too.
constantly stirring something in a saucepan and praying the eggs don’t cook too fast and scramble. <--- YES! I read that on the tarmack before I had to power my phone off and though, YES, that is so true! First of all, I hate making creme anglaise type bases, with eggs/cream/stirring to thicken because as you said, you have to stir for like 20 mins, the whole TIME, praying the eggs don't scramble. You stand there so long that your wrist gets 'stir burn' from stirring so close to the flame for so long. That's why I rarely make 'real' ice cream; way too much stirring and gambling. And in the end, this version is so much lighter. It's along the lines of chocolate mousse rather than like a chocolate custard. But Paula you've made so many desserts of mine over the years and I will say this one is special. In the top 5 or 10 things I've ever made. For your next special occasion, put this one on your radar screen!
I have never had french silk pie but anything with an oreo crust has to be awesome…This pie looks so smooth..my husband loves all things pudding so I’ll be making this for him very soon.
Oh if he’s into smooth desserts, he is going to LOVE the texture of this! It’s along the lines of chocolate mousse rather than like a chocolate custard and lighter than a pudding without being airy. Just the most sensational texture ever!
I love french silk pie and dang this looks SO good! I love these pictures too Averie – just perfect! And I’m totally a cookie dough eater – so raw eggs don’t scare me one bit :) pinned!
Amen girl! Not scared either :) And thanks for pinning!
LOL!!! Girl, we used to sit at Baker’s Square for HOURS “trying” to study!! AND I never left that place without a slice of French Silk Pie. Yours is incredibly gorgeous, and I LOOOOOVE the light! Beautiful photos!
Thanks, Kate, for the photo compliments. It was one of those shoots that between the lighting and the dark/light nature of the pie, I got lucky. But…I cannot slice pie for my dear life so there are no ‘perfect slice shots’. I’ll never be that blogger :)
And I think you and I would have been great study partners. Right after Baker’s Square, we’d have to I’m sure stop of to get something to wash it down with :)
That looks incredible! :)
Thank you!