French Silk Pie
Creamy, dreamy, and downright indulgent, this French silk pie is the kind of dessert that demands a double take. With an ethereally rich chocolate filling—made by folding melted bittersweet chocolate into whipped eggs and butter—and a no-bake Oreo cookie crust, every bite is lush with intensity.
Ingredients · Servings 8–10
- 24 Oreo or other creme-stuffed chocolate sandwich cookies
- 4 Tbsp. unsalted butter, melted
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 6 oz. bittersweet chocolate, preferably 70% cacao, finely chopped (about 1 cup)
- 1 Tbsp. vanilla extract
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup heavy cream
- 1¼ cups heavy cream
- ¼ cup (28 g) powdered sugar
- 1 tsp. vanilla extract
- ¼ tsp. Diamond Crystal or Morton kosher salt
- Chocolate curls (for serving; optional)
Method · 40 min
- Crumble 24 Oreo or other creme-stuffed chocolate sandwich cookies into a large resealable plastic bag and seal. Using a rolling pin, crush to very fine crumbs. (Alternatively, pulse cookies in food processor just until fine crumbs have formed; you should have about 2 cups.)
- Transfer crumbs to a medium bowl and add 4 Tbsp. unsalted butter, melted. Mix until crumbs are evenly saturated in butter and transfer to a standard 9"-diameter glass pie dish. Press into an even layer across bottom and up sides with a flat-bottomed measuring cup. Chill crust at least 1 hour and up to 12 hours.
- Whisk together 3 large eggs and 1 cup (200 g) granulated sugar in a medium heatproof bowl set over a large saucepan of barely simmering water (bowl should not touch water). Heat, vigorously whisking often, until sugar is almost completely dissolved and mixture is pale yellow and slightly aerated, about 5 minutes. Add 6 oz. bittersweet chocolate, preferably 70% cacao, finely chopped (about 1 cup), 1 Tbsp. vanilla extract, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and stir with a rubber spatula until chocolate is melted and mixture is thick and smooth, about 2 minutes. Remove bowl from heat and let cool (do not cover; about 30 minutes).
- Using an electric mixer on medium-high speed, beat ½ cup (1 stick) unsalted butter, room temperature, in a large bowl until light and fluffy, about 3 minutes. Reduce speed to low, add cooled chocolate mixture, and beat just until combined, about 30 seconds. Scrape down sides and bottom of bowl with a rubber spatula, then mix on medium-high speed until slightly lightened in color and fluffy, about 5 minutes. Set butter mixture aside.
- Beat 1 cup heavy cream in another medium bowl on medium-high speed until stiff peaks form, about 2 minutes. Scrape whipped cream into reserved butter mixture and gently stir to combine. Scrape filling into crust and smooth into an even layer. Chill (uncovered) in the refrigerator at least 4 hours.
- Just before serving pie, using an electric mixer on medium-high speed, beat 1¼ cups heavy cream, ¼ cup (28 g) powdered sugar, 1 tsp. vanilla extract, and ¼ tsp. Diamond Crystal or Morton kosher salt in a medium bowl until light and fluffy, about 2 minutes (be careful not to over beat). Dollop whipped cream over pie filling and, using offset spatula or a spoon, spread out to crust in an even layer, creating dramatic swirls and swooshes. Top with chocolate curls if desired. Do Ahead: Pie (without toppings) can be assembled 1 day ahead. Cover with plastic wrap or buttered wax paper and keep chilled. Editor’s note: This French silk pie recipe was first printed online in August 2023; the amount of salt in the chocolate filling has been reduced to address readers’ comments. Head this way for more of our favorite chocolate pie recipes →