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Homemade French Silk Pie with an Oreo crust and creamy chocolate filling topped with whipped cream.

French Silk Pie

A rich, chocolatey dessert that is smooth and fluffy, perfect for impressing guests without stress.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 500
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 pre-made pie crust 1 pre-made pie crust Store-bought or homemade
For the filling
  • 8 oz 8 oz semi-sweet chocolate, melted Cool before adding to the butter mixture
  • 1 cup 1 cup unsalted butter, softened Cream until fluffy
  • 1 cup 1 cup granulated sugar Cream with butter
  • 4 large 4 large eggs (pasteurized for safety) Add slowly for a silky texture
  • 1 cup 1 cup heavy cream, for whipped topping Can use store-bought whipped topping as a shortcut
  • 2 tbsp 2 tbsp powdered sugar For sweetening the whipped cream
Optional toppings
  • 1 oz 1 oz chocolate curls or shavings For garnish

Method
 

Bake the crust
  1. Preheat the oven to 375°F (190°C).
  2. Place the crust in a pie dish and crimp the edges.
  3. Chill the crust for 15 to 20 minutes.
  4. Line it with parchment or foil, and fill with pie weights.
  5. Bake for 15 to 18 minutes, then carefully remove the weights and liner.
  6. Bake again for 10 to 12 minutes until the bottom looks dry and lightly golden.
  7. Cool the crust completely.
Prepare the filling
  1. Melt the chocolate and let it cool until pourable (not hot).
  2. In a bowl, cream the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, ensuring to beat well after each addition.
  4. Slowly mix in the cooled chocolate until fully combined.
  5. Spread the filling into the cooled pie crust.
Add the whipped topping
  1. In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
  2. Spread the whipped topping over the chocolate filling.
  3. Garnish with chocolate curls or shavings.
Chill
  1. Refrigerate the pie for at least 6 hours, but overnight is preferred.

Notes

This pie is best when made ahead of time. Store loosely covered in the refrigerator for up to 3 days.