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French Silk Chocolate Pie featured image

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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings 12
Calories 569kcal
Author Lisa


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
  • cup powdered sugar
  • ½ teaspoon vanilla extract

Chocolate curls/shavings, for garnish

  • ½ cup chocolate chips
  • 2 tbs shortening


For the crust:

  • Preheat oven to 375°F
  • In a food processor process Oreos and butter until it becomes fine grained/sandy texture.
    oreos and butter in food processor
  • Press Oreos into a 9-inch pie dish and then bake for 10 minutes. Remove and let cool. *
    pressing the oreo mixture into pie dish

For the chocolate filling:

  • In a heat proof bowl* whisk together the eggs and ½ cup granulated sugar. (4 eggs, ½ cup granulated sugar).
    whisked eggs and 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.
    heating egg/sugar mixture over simmering water
  • 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.
    egg mixture coating the back of a spoon
  • 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)
    chocolate and egg/sugar mixture
  • 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)
    whipped 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)
    whipped butter and sugar
  • Add in the cooled chocolate mixture and beat on medium speed until combined. Scraping down the sides occasionally.
    chocolate and butter mixture
  • 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.
    pie filling that has the whipped cream folded in
  • 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.
    pie before it has set/chilled

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)
    whipped cream
  • Layer on the whipped cream and garnish with chocolate shavings.
    Pie with whipped cream and chocolate curls on top

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.
    melted chocolate and shortening
  • Pour chocolate onto the back of a clean baking sheet and spread into a smooth layer. Refrigerate until set.
    spreading out the melted chocolate on cookie sheet
  • Using a bench scraper, scrape the chocolate into rolls.
    Using a bench scraper to make chocolate curls



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.


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