The ultimate chocolate silk pie made with a chocolate crust, silky smooth chocolate filling and topped with homemade whipped cream and chocolate shavings. This dessert is a chocolate lovers dream!
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Chocolate Pie with Oreo Crust
With Thanksgiving coming up in a few short weeks, I thought I would share my favorite French silk chocolate pie with you today. I’ve made this recipe the past couple of years and it’s always the first pie gone. As much as I love pumpkin pie and razzleberry pie, there’s just something about a homemade chocolate pie that is so tempting.
This pie has everything you could dream of…an Oreo cookie crust, a rich and silky chocolate filling and a light and fluffy whipped cream topping. The recipe isn’t too complicated to make, however the filling does take a little bit of time to make (and chill), so plan ahead. Once you’re finished, you’ll have the most beautiful silky smooth filling that is to die for.
One of my favorite parts about Thanksgiving are the homemade pies. As much as I love Thanksgiving dinner, I always look forward to dessert. We usually wait a few hours and clean up/play games in between. It’s always a great time!
This recipe starts with a cookie crust. You can use either Oreo cookies or chocolate graham crackers (my favorite is an Oreo pie crust). Simply pulse the cookies in a food processor or blender until fine crumbs form. Then mix the crumbs with melted butter, sugar and salt until combined.
Press the mixture into a 9-inch pie plate, then bake at 350°F for about 10 minutes. Remove from oven and let cool while you make the filling.
While the pie crust cools, start on the filling. It’s the star of the show in my opinion. It has the absolute perfect texture and flavor. I seriously can’t get enough!
Using an electric mixer, whip together the butter and sugar in a mixing bowl until it’s nice and fluffy (about 3 to 4 minutes). Then mix in the cooled melted chocolate until combined. Next add ONE egg and beat on medium speed for 3 to 4 minutes.
Use a spatula to scrape the sides down and then add the next egg. Beat for an additional 3 minutes. Finally add in the third egg and beat for 3 more minutes. Then mix in the vanilla extract.
- Spread. Once you’ve made the filling, pour it into the cooled pie crust and spread it out evenly with a spatula.
- Chill. Cover with saran wrap and let chill in the refrigerator for at least 4 hours (or overnight).
- Toppings. After it has chilled, I love to top mine with homemade whipped cream. If you’re in a pinch, you can always use store bought whipped topping. The chocolate curls are also completely optional, but they make the pie look so pretty! You can even buy them premade (I’ve found them at Hobby Lobby in the baking section).
Tips for the Perfect Chocolate Silk Pie
- Plan ahead. Plan to make your pie crust ahead of time so that it has time to cool. You can make it at home or use a store bought graham cracker or Oreo crust. The filling also tastes wonderful in a standard pie crust.
- Melted chocolate. Once you melt the chocolate, let it cool completely. You want it to still be stirrable, but if it’s still hot it it will ruin the filling.
- Fresh eggs. Use fresh eggs for the filling and make sure to follow the instructions and beat for the full amount of time before adding the next egg. If you’re concerned about using raw eggs, you may use pasteurized eggs.
- Whipped cream. You can also make this a few days in advance if you’d like. Just make sure it’s stabilized whipped cream with gelatin so that it holds it’s shape.
- Chocolate curls. Make your own chocolate curls by shaving off pieces of a chocolate bar with a potato peeler.
- Let chill. Allow to chill for at least 4 hours, so that the filling has time to set. If you can let it sit overnight, even better!
More Delicious Pie Recipes
Chocolate Silk Pie
Chocolate crust (can also use a pre-made pie crust):
- 1 1/2 cups chocolate cookie crumbs (from Oreos or chocolate graham crackers)
- 5 Tablespoons unsalted butter (melted)
- 2 Tablespoons granulated sugar
- Pinch Kosher salt
- 12 Tablespoons unsalted butter (softened, do not melt)
- 1 cup granulated sugar
- 3 ounces unsweetened chocolate (melted and cooled)
- 3 large fresh eggs
- 1 1/2 teaspoons vanilla extract
- Pinch Kosher salt
For whipped topping:
- 1 cup heavy cream
- 2 Tablespoons granulated powdered sugar
- 1/2 teaspoon vanilla extract
To make pie crust:
- Preheat the oven to 350°F. Mix together the cookie crumbs, melted butter, sugar and salt until combined. Then press into a 9-inch pie dish with a measuring cups. Bake for 10 minutes. Set aside to cool completely.
To make filling:
- Once the pie crust has cooled, you can start the filling. In a large mixing bowl, whip the butter and sugar until fluffy, about 3-4 minutes. Then add in the cooled melted chocolate and mix until combined. Add ONE egg and then beat for 3-4 minutes on medium speed. Scrape down the sides and add the next egg and beat for additional 3 minutes. Repeat with last egg. Add vanilla and mix until combined.
- Spread filling evenly onto pie crust. Cover with saran wrap and place in the refrigerator for at least 4 hours, or overnight.
To make whipped topping:
- Make the whipped cream topping just before serving. Place medium-large sized mixing bowl and the beaters into the freezer for 10-20 minutes. Then pour the cream, sugar and vanilla into the chilled bowl. Beat on low until the ingredients are mixed together, then beat on high until a peak forms (about 2 minutes). Spread onto the chilled pie.
- Garnish with chocolate shavings if desired. Slice and serve!
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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