French Silk Pie Recipe
Decadent, chocolatey and silky smooth, this French Silk Pie will satisfy any chocolate lover. This version is made with an Oreo crust.
Servings: 12 slices
Ingredients
For the Oreo Crust
- 1.5 cups Oreo Crumbs 180g
- ¼ cup Unsalted Butter 57g (melted)
- ½ teaspoon Salt
For the Pie Filling
- 1 cup Unsalted Butter 227g
- 1 ½ cups Granulated Sugar 300g (extra fine / caster sugar)
- 115 g Dark Chocolate melted
- ½ cup Cocoa Powder 50g
- 4 large Eggs
- 1 teaspoon Vanilla Extract
To Decorate
- 2 cups Whipping Cream
- 2 tablespoon Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
Make the crust
- Add the salt and half of the butter to the oreo crumbs and mix until well incorporated. Add a little more at a time, mixing in between, until the oreo crumbs are able to clump together. You may not need all of the butter.
- Pour the oreo crumb mixture into your pie dish and press it into the base and up the sides of the dish. You can use a glass or cup measure to make sure the crumbs are tightly packed so they hold theri shape when you cut into the pie.
- I like to bake my pie crust for 10 minute sat 350°F / 180°C just to make sure it really holds together. But this step is not neccessary and you can skip it if you like.
Make the Pie Filling
- In the bowl of a stand mixer, whisk together the butter and sugar with the whisk attachment until light and fluffy.
- Add the melted chocolate and mix until incorporated.
- Scrape down the sides of the bowl, then add the cocoa powder and vanilla and continue to whip until well combined.
- Add one egg and then whip on medium-high speed for 5 full minutes. Repeat with the other eggs, whipping for 5 minutes in between each egg. By the last egg the mixture should be beautifully smooth and silky, and all the sugar should have dissolved.
- Pour into your pie crust and smooth the top out. Put in the fridge to chill for at least 4 hours.
Decorate
- Put whipping cream, powdered sugar, and vanilla into your stand mixer and whip to stiff peaks.
- Dollop all the whipped cream on top of the cake and shape however you like it. It does not need to be neat to look beautiful!
- For a finishing touch, top with some chocolate curls. I do this by running a potato peeler over a bar of chocolate and letting the curls fall onto the pie.
Notes
Important: This recipe does contain raw eggs. You can check your egg carton to see if your eggs are pasteurized, which means they are perfectly safe to eat raw. You can still make this recipe with unpasteurized eggs, but there is a small risk of getting Salmonella or E.coli, so it's best not to serve to anyone who is elderly, under 3, pregnant or immuno-compromised.
See the post above for more information and details on what to do if you aren't sure if your eggs are pasteurized.
If you don't want to use an Oreo crust, you could also make a traditional flaky pie crust, or even just buy a store-bought crust to fill.