French silk pie

This tall and fluffy French silk pie comes with an Oreo crust and is topped with freshly whipped cream. Plus, there are no raw eggs!

french silk pie

I know I had a few weeks of no recipes recently, so I apologize. Work and travel got the best of me, and I didn’t make anything new to share. Thankfully, things have calmed down for the time being, so I’ve been able to try a few new desserts.

This particular one is courtesy of my husband. Back in January, the three of us were brainstorming desserts to make for Valentine’s Day. I believe we received a King Arthur catalog in the mail and it contained a French silk pie recipe. My husband was immediately intrigued when he saw he photo and made a declaration that this is what he wanted for Valentine’s Day. I agreed and said that it sounded good (Addie also agreed).

french silk pie

When I checked my work schedule for that week, I noticed that I was going to have a very busy afternoon leading into Valentine’s Day dinner. Addie had dance that night (two classes) and would need to eat around 4:45pm in order to be on time. I happened to have a work meeting that was going to run until 5pm or even later, and I had lots of meetings prior to that. I had planned on making some sauteed Chinese eggplant that evening, but it wasn’t going to happen.

french silk pie

We ended up eating leftovers for dinner and got to enjoy this pie afterwards. Well, to be fully transparent, we all snuck a slice the night before. 🙂 I began making the pie two days before Valentine’s Day and finished assembling it the night before. So you can definitely make this ahead of time – you just might want to add the whipped cream and any embellishments (like curled/shaved chocolate) right before serving.

As you can see below, both my husband and I gave this perfect scores. Hooray!

Husband’s rating: 5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 5 out of 5

French silk pie

This tall and fluffy French silk pie comes with an Oreo crust and is topped with freshly whipped cream. Plus, there are no raw eggs!
Prep Time30 minutes
Cook Time20 minutes
Chilling time6 hours
Total Time6 hours 50 minutes
Course: Dessert
Cuisine: American
Keyword: Pies
Author: Eva Bakes



  • 20 chocolate cream-filled sandwich cookies keep them whole - do not remove the filling (I used Wegman's version of Oreos)
  • 3 Tablespoons unsalted butter melted


  • 1 and ⅓ cups granulated sugar
  • 4 large eggs
  • 8 ounces bittersweet or semisweet chocolate melted
  • 2 teaspoons vanilla extract
  • 10 Tablespoons unsalted butter room temperature
  • 1 and ⅓ cups heavy cream cold
  • 4 teaspoons powdered sugar


  • 1 cup heavy cream cold
  • 2 Tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • chocolate shavings, chocolate curls, or cocoa powder optional


Make the crust

  • In a food processor, pulse the chocolate sandwich cookies until they resemble sand. Transfer to a medium sized bowl and add the melted butter. Mix until everything resembles wet sand. The crumbs should stick together.
  • Gently press the crumb mixture up the sides and on the bottom of a pie dish. Bake in your preheated oven for about 10 minutes. Turn off the oven and set the pie plate aside.

Make the filling

  • In a small saucepan set over medium low heat, add the sugar and eggs and constantly whisk. The mixture should reach 160℉ and coat the back of a spoon.
  • Remove the egg mixture from the saucepan and add in the melted chocolate and vanilla. Whisk vigorously to fully incorporate the chocolate. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter on medium speed until light and fluffy, about 2-3 minutes. Turn the mixer to low and add in the cooled chocolate mixture. Turn the mixer to medium high speed until the butter and chocolate are uniform and there are no clumps or streaks. Transfer this to a large bowl and clean the bowl of the stand mixer (no need to do this step if you are using a handheld mixer).
  • In the (clean) bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream on high speed until it starts to thicken. Add the powdered sugar and continue to whisk until you achieve stiff peaks.
  • Gently fold the whipped cream mixture into the large bowl with the chocolate mixture. Fold until no chocolate or whipped cream streaks remain. The filling should be uniform in color.
  • Transfer the filling to your prepare pie pan and smooth out the top with a spatula. Place the pie pan into your refrigerator and allow it to chill for at least 6 hours. You can make this 2 days ahead of time.

Make the topping

  • In the bowl of a clean stand mixer fitted with the whisk attachment, beat the cream, powdered sugar, and vanilla on high speed until you achieve stiff peaks. Gently dollop this on top of the filling and use a spatula to even it out.
  • If desired, you can sprinkle on chocolate shavings, chocolate curls, or even dust the top with some cocoa powder.
  • Slice and serve.


Leftover pie should be stored in the refrigerator and will last a few days. 
Source: Handle the Heat


  1. June
    March 16, 2024 / 4:36 pm

    I’m guessing you bake the pie shell at 350 degrees for 10 minutes? All I see is the temperature of the egg mixture. I can’t wait to make this pie!

    • evabakes
      March 18, 2024 / 9:59 am

      Yes – bake the pie shell for about 10 minutes 😊

  2. June
    March 18, 2024 / 10:36 pm

    I’m going to have to make this pie (or two or three) this weekend. My work place is having a bake sale; I bet this will sell out quick!

    • evabakes
      March 19, 2024 / 11:55 am

      I hope this sells quickly and that you earn lots of money from the bake sale! 🙂

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