Name: Chocolate French Silk Pie Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 6 h 37 min
Cuisine: American
Ingredients: 25 Oreo cookies (do not remove the cream filling); 4 tablespoons salted butter, melted; 1 1/2 cups heavy whipping cream; 4 large eggs, room temperature; 3/4 cup granulated sugar; 1/2 teaspoon salt; 8 oz semi-sweet baking chocolate, chopped fine; 2 teaspoons vanilla extract; 1 teaspoon espresso powder (optional); 12 tablespoons salted butter, cubed and room temperature; 1 1/2 cups heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 1/4 teaspoon cream of tartar; Chocolate curls or shavings (optional topping)

Ingredients

25 Oreo cookies (do not remove the cream filling)

4 tablespoons salted butter (melted)

1 1/2 cups heavy whipping cream (divided)

4 large eggs (room temperature)

3/4 cup granulated sugar

1/2 teaspoon salt

8 oz semi-sweet baking chocolate (chopped fine)

2 teaspoons vanilla extract

1 teaspoon espresso powder (optional)

12 tablespoons salted butter (cubed, room temperature)

1/4 cup powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon cream of tartar

Chocolate curls or shavings (optional topping)

Instructions

Step 1: Preheat the oven to 350ºF. Place the Oreo cookies in a food processor and pulse until you get fine crumbs. Add the melted butter and pulse again until the mixture resembles wet sand.

Step 2: Press the crumb mixture evenly into the bottom and up the sides of a 9-inch deep pie plate. Bake for 10 to 12 minutes. Remove from oven and let cool completely.

Step 3: Using a hand mixer, whip 1 1/2 cups heavy cream in a medium bowl until stiff peaks form (about 3–4 minutes). Cover and refrigerate for later use.

Step 4: Fill a saucepan with 3 inches of water and bring to a simmer. In a heat-proof bowl, whisk the eggs, sugar, and salt until pale yellow.

Step 5: Place the bowl over the simmering water (double boiler style), ensuring the bottom doesn’t touch the water. Whisk vigorously until the mixture reaches 160ºF or thickens and coats the back of a spoon (about 10–12 minutes). Remove from heat and cool for 5 minutes, whisking continuously to prevent solidifying.

Step 6: Melt the chopped chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth. Avoid overheating to prevent graininess.

Step 7: Whisk the melted chocolate, vanilla extract, and espresso powder into the egg mixture until combined. Let cool for 10 minutes.

Step 8: Beat the 12 tablespoons of cubed butter in a stand mixer on medium speed until smooth and creamy (2–3 minutes), scraping the bowl occasionally.

Step 9: With the mixer on low, gradually add the cooled egg and chocolate mixture. Once combined, increase the speed to medium-high and whip for 4–5 minutes until light and fluffy.

Step 10: Gently fold in the chilled whipped cream in two batches. Pour the filling into the cooled crust, cover tightly with plastic wrap, and refrigerate until firm, at least 6 hours or up to 48 hours.

Step 11: Just before serving, whip the remaining 1 1/2 cups heavy cream in a medium bowl until thickened. Add powdered sugar, vanilla extract, and cream of tartar. Continue whipping until medium-stiff peaks form.

Step 12: Spoon or pipe the whipped cream topping over the pie. Garnish with chocolate curls or shavings if desired. For clean slices, use a sharp knife dipped in hot water and dried before each cut. Enjoy!

Tips & Variations

Use espresso powder to enhance the chocolate flavor, or omit for a milder taste.

For a nutty twist, sprinkle toasted chopped nuts on top before serving.

If you don’t have a thermometer, watch for the egg mixture to become foamy and coat the back of a spoon as a visual cue.

Try using dark chocolate for a richer, more intense pie.

Storage

Store the pie covered in the refrigerator for up to 2 days for the best texture and flavor. The crust can soften over time, so consuming it within this period is ideal. Reheat slices gently at room temperature for 10–15 minutes before serving to soften the filling slightly, but avoid microwave reheating as it can change the texture.

FAQs

Can I use regular chocolate chips instead of baking chocolate?

Yes, you can substitute semi-sweet chocolate chips for baking chocolate. Chop them finely to ensure they melt smoothly and evenly in your mixture.

Is it safe to use raw eggs in this recipe?

This recipe heats the eggs gently over simmering water until they reach 160ºF, which reduces the risk by cooking them enough to be safe while keeping the texture smooth. Make sure to use fresh, high-quality eggs and follow the cooking step carefully.