epicurious4.6
French Silk Pie
A rich chocolate mousse filling meets a layer of fluffy whipped cream in this classic French silk pie with no-bake Oreo cookie crust.
👥 8 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●bowl
- ●measuring cup
- ●saucepan
- ●whisk
- ●spatula
📝 Preparation Steps
1
Crust
2
Crumble 24 Oreo or other creme-stuffed chocolate sandwich cookies into a large resealable plastic bag and seal. Using a rolling pin, crush to very fine crumbs. (Alternatively, pulse cookies in food processor just until fine crumbs have formed; you should have about 2 cups.)
Oreo or other creme-stuffed chocolate sandwich cookies24(200 g) granulated sugar1 cup
3
Transfer crumbs to a medium bowl and add 4 Tbsp. unsalted butter, melted. Mix until crumbs are evenly saturated in butter and transfer to a standard 9"-diameter glass pie dish. Press into an even layer across bottom and up sides with a flat-bottomed measuring cup. Chill crust at least ⏱️ 1 hour and up to ⏱️ 12 hours.
. unsalted butter, melted4 Tbsp(200 g) granulated sugar1 cup
4
Filling
5
Whisk together 3 large eggs and 1 cup (200 g) granulated sugar in a medium heatproof bowl set over a large saucepan of barely simmering water (bowl should not touch water). Heat, vigorously whisking often, until sugar is almost completely dissolved and mixture is pale yellow and slightly aerated, about ⏱️ 5 minutes. Add 6 oz. bittersweet chocolate, preferably 70% cacao, finely chopped (about 1 cup), 1 Tbsp. vanilla extract, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and stir with a rubber spatula until chocolate is melted and mixture is thick and smooth, about ⏱️ 2 minutes. Remove bowl from heat and let cool (do not cover; about ⏱️ 30 minutes).
large eggs3(200 g) granulated sugar1 cup. bittersweet chocolate, preferably 70% cacao, finely chopped (about 1 cup)6 oz. vanilla extract1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
6
Using an electric mixer on medium-high speed, beat ½ cup (1 stick) unsalted butter, room temperature, in a large bowl until light and fluffy, about ⏱️ 3 minutes. Reduce speed to low, add cooled chocolate mixture, and beat just until combined, about ⏱️ 30 seconds. Scrape down sides and bottom of bowl with a rubber spatula, then mix on medium-high speed until slightly lightened in color and fluffy, about ⏱️ 5 minutes. Set butter mixture aside.
7
Beat 1 cup heavy cream in another medium bowl on medium-high speed until stiff peaks form, about ⏱️ 2 minutes. Scrape whipped cream into reserved butter mixture and gently stir to combine. Scrape filling into crust and smooth into an even layer. Chill (uncovered) in the refrigerator at least ⏱️ 4 hours.
(200 g) granulated sugar1 cupheavy cream1 cup¼ cups heavy cream1
8
Topping and Assembly
9
Just before serving pie, using an electric mixer on medium-high speed, beat 1¼ cups heavy cream, ¼ cup (28 g) powdered sugar, 1 tsp. vanilla extract, and ¼ tsp. Diamond Crystal or Morton kosher salt in a medium bowl until light and fluffy, about ⏱️ 2 minutes (be careful not to over beat). Dollop whipped cream over pie filling and, using offset spatula or a spoon, spread out to crust in an even layer, creating dramatic swirls and swooshes. Top with chocolate curls if desired. Do Ahead: Pie (without toppings) can be assembled 1 day ahead. Cover with plastic wrap or buttered wax paper and keep chilled. Editor’s note: This French silk pie recipe was first printed online in August 2023; the amount of salt in the chocolate filling has been reduced to address readers’ comments. Head this way for more of our favorite chocolate pie recipes →
(200 g) granulated sugar1 cupheavy cream1 cup¼ cups heavy cream1¼ cup (28 g) powdered sugar. vanilla extract1 tspChocolate curls (for serving; optional)
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