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What is the difference between Chocolate Cream Pie and French Silk Pie?
French Silk Pie is a more of a mousse whereas some refer to Chocolate Cream Pie as the chocolate pudding pie. French Silk Pie is usually richer; however, the names are used interchangeably by most. Some French Silk Pie recipes use raw eggs- which when made via that method are fine to eat- but I prefer cooking them This French Silk Pie recipe makes a decadent, smooth, and incredibly chocolatey pie that you need to try right away!
How to make Oreo Crust:
- In a food processor add Oreos and pulse until broken up
- Add butter and pulse until the mixture looks sandy
- Press into pie dish and bake
Do I have to make an Oreo Crust? What about a pastry crust?
Nope! If you want to make a traditional flakey pie crust you can follow my instructions here and make sure to prebake it. Or if you want a graham cracker crust follow these instructions! Short on time? Just grab a premade crust from the store and follow the pre baking instructions. Any of these crust options will taste delicious!
How do you make French Silk Chocolate Pie?
- Combine eggs and sugar in a small heat proof bowl, double boil until it has thickened and can be scraped off the back of a spoon (160°F, 9-11 minutes)
- Stir in chocolate and vanilla, then allow to cool (if the chocolate doesn’t melt all the way just put the bowl back over the double boiler and stir until melted then remove from heat and allow to cool)
- While it is cooling, whip heavy cream into stiff peaks.
- In a clean bowl combine butter, sugar, and salt until light and fluffy. Add the chocolate mixture and mix until combined.
- Fold in by hand the whipped cream.
- Pour the filling into the crust in a nice smooth layer.
- Refrigerate for 4-6 hours, until set.
- Top with whipped cream and chocolate shavings
Can I freeze French Silk Pie?
Yes- Freeze the pie without the whipped cream topping for best results. Wrap in plastic wrap, then foil, then store in an airtight container and it will last up to 3 months in the freezer and defrost wonderfully! Just allow it to thaw in the fridge for a few hours/overnight before serving and whip up the whipped cream topping when you are ready to serve!How long does French Silk Pie last?
French Silk Chocolate Pie will last at least 5 days in the refrigerator. Overall, this is a pretty easy chocolate cream pie recipe that you need to make ASAP!
Tips for the best chocolate cream pie:
- Whisk your eggs and sugar continuously while cooking over the double boiler
- Beat the butter and sugar until fully combined, light and fluffy- otherwise the filling will be grainy
- Gently fold in the whipped cream to the chocolate mixture so the pie filling will stay voluminous
How to make chocolate curls?
Melt ½ cup chocolate chips with 2 tbs shortening or refined coconut butter in the microwave. Microwave for 20 seconds at a time at 50% power, stir, and repeat until the chocolate is melted and smooth. Pour chocolate onto the back of a clean baking sheet and spread into a smooth layer. Refrigerate until set. Using a bench scraper, scrape the chocolate into rolls. If the chocolate is too cold it will just break into pieces/shavings. Just allow the chocolate sit at room temperature for a few minutes to warm up. If the chocolate is too warm it will scrape off in big chunks without curling. Just refrigerate until cold again. If you don't want to make chocolate curls, you can also just shave a chocolate bar using a cheese grater, for chocolate shavings.
- White Chocolate Cheesecake
- S’mores Brownies
- Lemon Cookies
- German Chocolate Cake
- Mini Apple Cobbler Cakes
Video
French Silk Chocolate Pie
French Silk Chocolate Pie, a rich and silky-smooth chocolate filling topped with fresh whipped cream. The perfect dessert for chocolate lovers.
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Servings: 12
Ingredients
For the crust
- 24 Oreos
- ¼ cup butter
For the Chocolate Filling
- 4 large eggs
- 1 cup granulated sugar divided
- 8 oz semi-sweet chocolate baking bars chopped small
- 1 ½ teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup unsalted butter softened*
- 1 teaspoon salt
Whipped Cream Topping
- 1 cup cold heavy whipping cream
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
Chocolate curls/shavings, for garnish
- ½ cup chocolate chips
- 2 tbs shortening
Instructions
For the crust:
- Preheat oven to 375°F
- In a food processor process Oreos and butter until it becomes fine grained/sandy texture.
- Press Oreos into a 9-inch pie dish and then bake for 10 minutes. Remove and let cool. *
For the chocolate filling:
- In a heat proof bowl* whisk together the eggs and ½ cup granulated sugar. (4 eggs, ½ cup granulated sugar).
- Place bowl over sauce pan of simmering water on medium-low heat- making sure the bottom of the bowl DOES NOT come into contact with simmering water. If you think it will touch just remove some of the water- but be careful because it’s hot and can burn you.
- Whisk the eggs continuously for about 9-11 minutes until the mixture coats the back of a spoon. You want the temperature to reach 160°F.* If you don’t stir continuously you will scramble the eggs and will have to start over.
- Once it reaches temperature remove from heat and stir in the chocolate and vanilla. Once chocolate is stirred in completely, allow to sit and cool for another 10-15 minutes. If your chocolate doesn’t melt all the way simply place the boil back over the double boiler and stir until melted- then remove from heat and allow to cool (8oz semi-sweet chocolate bar chopped small, 1 ½ teaspoon vanilla extract)
- While the mixture is cooling, using a stand mixer or hand mixer, with the whisk attachment, whisk the heavy cream on medium high speed until stiff peaks form, should take ~3-5 minutes. Refrigerate until step 8. (1 cup heavy cream)
- In a clean bowl, for a stand mixer or hand mixer works, beat the butter, remaining sugar, and salt until fully combined. Mixture should be light and fluffy. * About 2-4 minutes. (1 cup unsalted butter*, ½ cup sugar, 1 teaspoon salt)
- Add in the cooled chocolate mixture and beat on medium speed until combined. Scraping down the sides occasionally.
- Fold in the whipped cream by hand until combined and there are no white streaks. Folding in keeps the air in the mixture and adds volume to the filling.
- Pour the filing into the cookie crust in a nice smooth layer and refrigerate until set- about 4-6 hours, or overnight. You want the pie to be chilled, set, and thickened before serving.
Whipped Cream Topping (I recommend making same day as serving the pie)
- For the whipped cream topping simply add the heavy cream to the bowl of an electric mixer. Whip on medium high until trails appear in the cream. Then add powdered sugar and vanilla and then whip again until soft peaks form. (1 cup heavy whipping cream, ⅓ cup powdered sugar, ½ teaspoon vanilla)
- Layer on the whipped cream and garnish with chocolate shavings.
Chocolate Curls
- Melt ½ cup chocolate chips with 2 tbs shortening or refinedcoconut butter in the microwave. Microwave for 20 seconds at a time at 50%power, stir, and repeat until the chocolate is melted and smooth.
- Pour chocolate onto the back of a clean baking sheet and spread into a smooth layer. Refrigerate until set.
- Using a bench scraper, scrape the chocolate into rolls.
Notes
Tips and Tricks
*If you use salted butter omit the added 1 teaspoon salt in step 6.
* I tend to forget to pull the butter out of the fridge to soften it so I just microwave the butter for 10 second intervals at 50% power in the microwave until it is softened enough.
*If you want to make a traditional pie crust you can find instructions here, for a graham cracker crust find instructions here, or use a store-bought crust.
*I use a heat proof metal mixing bowl, but if you have double boiler you can use that too!
*Check the temperature with a thermometer like my DASH! It’s great for all cooking! (affiliate link)
*You want the butter and sugar to completely mix together so that filling isn’t grainy.
*Pie will stay good up to 5 days in refrigerator.
Nutrition
Calories: 569kcal | Carbohydrates: 49g | Protein: 7g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 130mg | Sodium: 384mg | Potassium: 258mg | Fiber: 4g | Sugar: 35g | Vitamin A: 915IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 6mg
Sue says
Anything I can do if it's grainy? I beat the sugar and butter for 4 minutes on high. First time I tried this way. I usually use raw eggs mixture, but thought I would try this. Thanks!
darah tindall says
I make this every season and my question is if I were to make ahead and freeze , should I freeze and cover with plastic wrap ? Or would a normal pie top work ( if In aluminum pie pan and plastic lid ) I’m guessing I should make the whip cream the day of instead of freezing it with it on .
Lisa says
Definitely make the whipped cream fresh- it will just be better over all. Yes to freezing. Wrap in plastic wrap, then foil, then store in an airtight container and it will last up to 3 months in the freezer and defrost wonderfully! Just allow it to thaw in the fridge for a few hours/overnight before serving and whip up the whipped cream topping when you are ready to serve! I've never tried using the plastic lid for freezing but I think that would let too much air into the container and when freezing you want to minimize that. Hope that helps!
Pat says
Thank you for this recipe.....it tastes yummy! I really like the way you typed the measured ingredients after each step....much easier than paging back up to view how much to use. My daughter is the big chocolate lover in our house and requested chocolate pie for the Christmas holiday. Thank you!!!
Lisa says
So glad you enjoyed it and like the recipe format! I find it helpful too lol! Merry Christmas!
Marriah says
Your French silk pie is absolutely amazing! Probably the best pie I've ever eaten. My only question is...my boyfriend is more of a chocolate peanut butter person...do you think it's possible to add peanut butter to this and it still taste as good? Or do you have a chocolate peanut butter cream pie recipe? Thank you!!
Lisa says
Yay! I am so glad you enjoyed it! I don't have a peanut butter pie but if I were recipe testing it I would try adding powdered peanut butter in at the same time you mix the butter and the chocolate mixture. Alternatively, I would also try adding in 1/2 cup regular peanut butter (to begin with- and then increase if need be the next time I make it) in with the chocolate mixture before adding it to the butter. So two different ways to try making it pb flavored 🙂