French Silk Pie With Oreo Crust: Silky Smooth Chocolate Heaven

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French Silk Pie combines smooth chocolate and fresh whipped cream in a decadent filling for an Oreo cookie pie crust. Silky smooth and deliciously rich, this is one of the easiest and yummiest homemade pies to make — perfect for holidays and special occasions!

A slice of french silk pie with a chocolate cookie crust, creamy chocolate filling, whipped cream topping, and chocolate shavings on top, held up against a light, blurred background.

👩‍🍳 This is the ultimate stress-free dessert for entertaining. You can make it up to two weeks ahead and store it in the freezer!

My 2 Best Tips For Making French Silk Pie
French Silk Pie Recipe
How To Make French Silk Pie With Oreo Crust
Frequently Asked Questions
More Fabulous Pie Recipes To Try

My 2 Best Tips For Making French Silk Pie

Gentle Folding Technique: Use a rubber spatula and fold the chocolate into the whipped cream with gentle motions, turning the bowl as you go. This preserves the airiness that gives the pie its signature texture.

Freezer vs. Refrigerator Storage: While you can store this pie in the fridge, I highly recommend the freezer. The filling holds its shape better when frozen, making cleaner slices, and it actually tastes even more luxurious when slightly frozen.

🩷 Melissa

The famous French silk pie got it’s name because of it’s smooth and silk-like texture. This pie originated in the 1950s when Betty Cooper entered it into a bake-off competition. It has been a crowd favorite ever since.

French Silk Pie is always a staple at our holiday gatherings and for good reason. It tastes delicious and can be made ahead of time.

It takes several hours for the filling to set, so ideally you should make it the day before and store in the freezer overnight.

Move it to the refrigerator a few hours before serving if you want it to thaw out a bit but still get clean slices.

A decadent french silk pie with a crumbly chocolate crust, topped with whipped cream and chocolate shavings, sits on a white plate. A striped cloth and chocolate pieces are visible in the background.

5 from 2 votes

French Silk Pie

By: Melissa Griffiths

Prep: 30

Chill Time: 6

Total: 6 30

Servings:

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Ingredients

▢ 2½ cups heavy whipping cream, divided
▢ 2 teaspoons vanilla extract
▢ 1 cup semi-sweet chocolate chips
▢ ½ cup salted butter
▢ 3 large eggs
▢ 2 cups white granulated sugar, divided
▢ 1 Oreo pie crust, (store-bought or homemade)

Instructions

In a large mixing bowl, use a stand mixer or electric mixer to whip 1½ cups of the heavy cream and the vanilla into stiff peaks. Set the whipped cream aside.
In another bowl, combine the chocolate and butter. Microwave the ingredients on 30-second intervals, stirring the mixture thoroughly after each interval. Continue to microwave mixture until the ingredients are completely melted and the chocolate is smooth.
Whisk in the eggs until homogenous. Add 1½ cups of sugar and whisk again until it is fully incorporated into the chocolate. (If the chocolate mixture still feels really warm, let it cool for a few minutes, stirring occasionally, before folding in with the whipped cream.)
Pour the chocolate into the bowl with the whipped cream and fold the two mixtures together gently with a plastic spatula until homogenous.
Pour the mixture into the pie crust and place in the freezer for 6 hours.
After the pie has chilled, whip the remaining cream and sugar to stiff peaks and spread over the top of the pie. (If made ahead and stored in the freezer then you'll want to do this final whipped cream step before serving.)

Notes

Note About Eggs: The eggs in this recipe are mixed with hot melted chocolate, which partially cooks them. However, if you’re concerned about raw eggs, you can use pasteurized eggs or egg substitute designed for recipes like this.

Chocolate Flavors: If you want a richer chocolate flavor, you can use dark chocolate chips and if you want a sweeter flavor, you can use milk chocolate.

Master the Whipped Cream: When whipping your heavy cream, watch carefully for stiff peaks – they should hold their shape when you lift the beaters. Over-whipped cream can become grainy and separate, so stop as soon as you reach the right consistency.

Chocolate Temperature:

The chocolate definitely needs to be warm (but not boiling hot!) when you blend it with the eggs — this is the “cooking” step for the raw eggs. (See note above about eggs!)
But then the melted chocolate mixture needs to be slightly cool before folding it into the whipped cream. If it’s too hot, it’ll deflate your beautiful peaks. Room temperature is perfect.

Don’t Skip the Final Layer: That vanilla whipped cream topping isn’t just for looks – it adds a lovely lightness that balances the rich chocolate filling perfectly!

Make Individual Servings: This recipe works wonderfully in individual tart shells or small ramekins. Just reduce the setting time to about 3-4 hours since smaller portions set faster.

Make Clean Cuts: Use a sharp knife dipped in warm water and wiped clean between cuts. The slight warmth helps the knife glide through the frozen filling without dragging.

Fridge or Freezer:

While you can store this pie in the fridge, I highly recommend the freezer. The filling holds its shape better when frozen, making cleaner slices, and it actually tastes even more luxurious when slightly frozen.
This pie can be frozen for up to 2 weeks, but you’ll want to wait to add the final whipped cream layer until just before serving.
You can also store this pie in the fridge, but the pie filling will be less stable and harder to slice into clean servings.

Nutrition

Serving: 1 of 8 slices, Calories: 704kcal, Carbohydrates: 64g, Protein: 6g, Fat: 49g, Saturated Fat: 30g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 177mg, Sodium: 138mg, Potassium: 227mg, Fiber: 2g, Sugar: 61g, Vitamin A: 1548IU, Vitamin C: 0.4mg, Calcium: 76mg, Iron: 2mg

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How To Make French Silk Pie With Oreo Crust

Ingredients for a classic french silk pie—chocolate pie crust, eggs, stick of butter, vanilla extract, chocolate chips, sugar, and cream—are arranged on a white marble surface.

Step 1: Whip 1½ cups of heavy cream and the vanilla into stiff peaks; set aside. Microwave the chocolate and butter in 30-second intervals, stirring the mixture after each. Continue until the ingredients are completely melted and the chocolate is smooth.

A french silk pie with a swirled top sits in a foil crust on a marble countertop, surrounded by a measuring cup, eggshells, a glass bowl, and a striped cloth.

Step 2: Whisk in the eggs into the chocolate mixture. Add 1½ cups of sugar and mix well. Gently fold together the chocolate mixture and whipped cream. Pour the mixture into the pie crust and place in the freezer for 6 hours.

A chocolate cream pie with a whipped topping and chocolate shavings in a foil pie pan, placed on a white plate.

Step 3: After the pie has chilled, or near serving time, whip the remaining cream and sugar to stiff peaks and spread over the top of the pie. Garnish with shaved chocolate, if desired.

A slice of chocolate cream pie with whipped topping and chocolate shavings sits on a white plate next to a striped napkin, gold fork, and pieces of chocolate on a marble surface.

Step 4: Slice with a sharp knife while still at least partly frozen for neat, clean slices. Store in the refrigerator for short term and in the freezer for longer storage to keep the filling and whipped cream fluffy.

Frequently Asked Questions

Can I use a different type of crust?

Definitely! While I love the chocolate-on-chocolate combination with an Oreo crust, this filling works beautifully with graham cracker crust or even a traditional pastry crust. Choose whatever makes your heart happy.

How long does this pie need to set?

I recommend at least 6 hours in the freezer for the best texture. You can serve it after 4 hours if you’re in a pinch, but it won’t slice quite as cleanly. For refrigerator setting, allow 8-12 hours.

Is it safe to eat raw eggs in this recipe?

The eggs in this recipe are mixed with hot melted chocolate, which partially cooks them. However, if you’re concerned about raw eggs, you can use pasteurized eggs or egg substitute designed for recipes like this.