French Silk Pie (Extra Chocolate!)
This French silk pie is made using 3 types of chocolate! It has an Oreo crust, a chocolate filling made from melted chocolate and chocolate whipped cream, and topped with a big pile of whipped cream.
This French silk pie has more chocolate vs a lot of other pies. The filling has a semi sweet and milk chocolate bar melted in, plus cocoa powder is added to the whipped cream that gets folded into the filling. It is rich, chocolatey, and you need a glass of milk to go with this pie!
Also, I made sure the pie is topped with a big pile of whipped cream because as a kid, that was always my favorite part.
Tips for Make the Pie
Here are my tips, so yours turns out like this recipe!
- Tip 1: Unlike other no bake pies, the crust is prebaked. I used an Oreo crust, however you can use a traditional pie crust if desired.
- Tip 2: The actual pie filling is like making a chocolate mousse. First, eggs and sugar are cooked until 160F. This allows the eggs to be gently heated and they will be no longer raw. Then, chocolate gets mixed in to make it a chocolate filling. After beating with butter and folding in the whipped cream, the batter is super fluffy.
- Tip 3: After it chills overnight, you will notice it is thinner than my other pies, that is because this makes a super rich pie. If there was more filling, it would be too much.
Decorating
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For more chocolate pie recipes, try my chocolate peanut butter pie and Nutella pie.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
French Silk Pie (Extra Chocolate!)
This is a french silk pie that has extra chocolate than normal pies. It has an Oreo crust, a chocolate pie filling that tastes like a mousse, it uses 3 types of chocolate, and a huge pile of whipped cream on top.
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Ingredients
Oreo Crust
- 25 Oreos, fine crumbs, uses whole Oreo
- 6 TBSP Unsalted butter, melted
Chocolate Filling
- 1 1/3 cup White granulated sugar
- 4 Large eggs
- 4 oz Semi sweet chocolate bar, I used Lindt 70%
- 4 oz Milk chocolate bar, I used Lindt milk chocolate
- 1 tsp Pure vanilla extract
- 3/4 cup Unsalted butter, room temperature
- 1 cup Heavy cream, cold
- 1/4 cup Powdered sugar
- 1/3 cup Unsweetened cocoa powder
- 1 tsp Pure vanilla extract
Whipped Cream
- 1 1/2 cup Heavy cream
- 1/4 cup Powdered sugar
- 1 tsp Pure vanilla extract
- Chocolate pearls and chocolate sprinkles, for decoration
Instructions
Oreo Crust
- You need to make the crust and filling ahead of time, so it can cool down enough to add the whipped before before assembling. Give yourself 2 hours at least for cool down time.
- Preheat the oven to 325℉. Spray a 9-inch springform pan or a 9-inch pie pan with baking nonstick spray. If using a springform pan, use a parchment paper circle on the bottom and spray again. This is if you are removing the whole pie from the pan when serving like I did.
- Using a food processor, blend the Oreos into a fine crumb. In a small bowl, add the Oreo crumbs and melted butter. Mix using a fork.25 Oreos, 6 TBSP Unsalted butter
- Pour crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact down the crust.
- Bake for 10 minutes. Set aside to cool.
Chocolate Filling
- Before starting, melt the chocolate. In a microwave safe bowl, add semi sweet and milk chocolate into a bowl. Start with heating at a 30 second interval. Then, heat for 15 second intervals until melted. Make sure to stir well between each interval.4 oz Semi sweet chocolate bar, 4 oz Milk chocolate bar
- In a medium saucepan over medium heat, add the sugar and eggs. Use a whisk to stir continuously until the sugar reaches 160℉. You need to go off temperature for doneness. This takes about 5 minutes once it heats up.1 1/3 cup White granulated sugar, 4 Large eggs
- Once it reaches 160℉, take off the heat immediately. Allow it to stop bubbling before pouring in the melted chocolate and vanilla. Whisk it in until combined.1 tsp Pure vanilla extract
- Pour the chocolate mixture into a separate bowl and let it come to room temperature before using. It should be around 90-78℉, any temperature around there is fine to use.
- Using a mixer, beat the butter in a separate bowl on high speed for 2 minutes. It will be creamy. Add in the chocolate mixture and mix until combined. Then, beat on high speed for 5 minutes. It will get lighter in color and it will increase in size.3/4 cup Unsalted butter
- Using a mixer, metal bowl, and whisk attachment, beat the heavy cream, powdered sugar, cocoa powder, and vanilla on high speed until stiff peaks form.1 cup Heavy cream, 1/4 cup Powdered sugar, 1/3 cup Unsweetened cocoa powder, 1 tsp Pure vanilla extract
- Add the chocolate whipped cream to the chocolate mixture. Use a rubber spatula to gently fold it in until it is all combined.
- Pour filling into the pan. Spread evenly before covering and chilling in the fridge for at least 6 hours or overnight.
Whipped Cream
- Using a mixer, metal bowl, and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.1 1/2 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
- If removing the pie from springform pan, do this now. Top the pie with the whipped cream and spread it on top. I also topped the pie with chocolate pearls and chocolate sprinkles.Chocolate pearls and chocolate sprinkles
Notes
Pull out dairy ingredients 2 hours before baking.
Calories: 430kcal, Carbohydrates: 41g, Protein: 3g, Fat: 31g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 77mg, Sodium: 97mg, Potassium: 120mg, Fiber: 1g, Sugar: 30g, Vitamin A: 952IU, Vitamin C: 0.3mg, Calcium: 43mg, Iron: 3mg
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