The ultimate French 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, 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.
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!
Why This Recipe Works
- Double the chocolate. Made with an Oreo crust AND a rich chocolate filling, this French silk pie is the ultimate chocolate dessert for chocolate lovers!
- Smooth and silky. It’s called chocolate silk pie for a reason! The filling is so smooth, creamy and fluffy all at the same time. It’s the best part of the dessert!
- Perfect holiday dessert. It makes the perfect finishing touch to your Thanksgiving menu or Christmas dinner menu. Guests always go crazy over this chocolate silk pie recipe.
Some simple pantry staples come together to create the most decadent and divinely chocolate silk pie.
Find the full printable recipe with specific measurements below.
- Crust: The decadent chocolate Oreo pie crust is made by combining crumbled Oreo cookies, butter, sugar, and salt. It’s that simple.
- Butter: The fat from the butter gives the filling its richness and helps it hold its shape.
- Sugar: The sweetness balances the bitter notes from the chocolate and make this pie absolutely irresistible.
- Chocolate: Unsweetened chocolate is transformed into a dreamy dessert and acts as the backbone of this pie. It gives just the right amount of chocolate flavor without being too bitter or sweet.
- Eggs: The eggs help lift the ingredients up and make the pie so silky and smooth. Since you’re using raw eggs in this recipe, use the freshest eggs possible.
- Vanilla: Just a little goes a long way in balancing the bitter sweet flavors.
- Whipped topping: Heavy cream is whisked with powdered sugar and vanilla to create a quick homemade whipped cream that is light while still holding its structure.
How to Make Chocolate Silk Pie
It may seem like a lot of steps, but it comes together quickly and is worth every minute of effort that’s needed to make this French silk pie recipe!
- Crust. 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.
- Whip. 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.
- Beat. 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. Pour filling 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).
5 star review
Amazing!!! I’ve been making this for all the holiday and family gatherings and it is a hit every time! May just have to make it for my birthday this weekend! :) Thank you for making me feel like a real baker!– Amanda
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 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!
I don’t see why not. I would recommend waiting to add the whipped topping and wrapping it in several layers of plastic wrap or a freezer-safe container. It should last up to 3 months in the freezer. I would let it thaw on the counter and top it just before serving.
Sadly, no. This pie needs the melted chocolate to achieve the right texture and flavor.
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Chocolate Silk Pie
Chocolate Crust (can also use a premade pie crust)
- 1 ½ 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
- 1 cup granulated sugar
- 3 ounces unsweetened chocolate , melted and cooled
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- Pinch Kosher salt
- 1 cup heavy cream
- 2 Tablespoons powdered sugar
- ½ teaspoon vanilla extract
Optional garnish: Chocolate curls (see note)
- Preheat the oven to 350°F.
- In a medium bowl, whisk together cookie crumbs, melted butter, sugar, and salt until combined. Press into a 9-inch pie dish with the bottom of a measuring cup. Bake 10 minutes. Set aside to cool completely.
- Once the pie crust has cooled, you can start the filling. In the bowl of a stand mixer fitted with a paddle attachment, whip the butter and sugar on high speed 3 to 4 minutes, or until fluffy. Mix in the cooled chocolate until combined. Add 1 egg and beat 3 to 4 minutes on medium speed. Scrape down the sides of the bowl and add the next egg. Beat 3 minutes. Repeat with the last egg. Add vanilla and salt and mix until combined.
- Spread filling evenly into pie crust. Cover with plastic wrap and place in the fridge at least 4 hours and up to overnight.
- Make the whipped cream topping just before serving. Place a large bowl and the beaters from an electric mixer in the freezer 10 to 20 minutes. Add the cream, powdered sugar, and vanilla to the chilled bowl. Beat on low speed until combined, then beat on high 2 minutes, or until stiff peaks form. Spread evenly onto the chilled pie.
- Garnish with chocolate curls, if desired. Slice and serve!
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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