Ingredients

For the Oreo Crust

• 2 cups Oreo Crumbs (from about 20-22 whole Oreos)
• 5 tbsp Unsalted Butter, melted
• 1/2 tsp Kosher Salt

For the Chocolate Filling

• 2 sticks Unsalted Butter, at room temperature
• 1 cup Granulated Sugar
• 4 oz Dark Chocolate (70% cacao), melted and cooled slightly
• 1/3 cup Dutch-Processed Cocoa Powder
• 4 Large Eggs, at room temperature
• 1 tsp Vanilla Extract

For the Topping

• 1 1/2 cups Heavy Whipping Cream
• 2 tbsp Powdered Sugar
• 1 tsp Vanilla Extract
• Chocolate shavings for garnish

Make the Oreo Crust

To make the crust, you need fine Oreo crumbs. You can make these by pulsing whole Oreos in a food processor, or by placing them in a zip-top bag and crushing them with a rolling pin.

In a bowl, mix the Oreo crumbs and salt together. Pour in the melted butter and mix with a fork until the crumbs are evenly moistened and clump together when squeezed.

Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Using the flat bottom of a measuring cup helps to pack it tightly.

While this is a no-bake crust, I find that baking it for ~10 minutes at 350F helps it hold together much better when you go to slice the pie. This is optional, but recommended. Let the crust cool completely.

Make the Chocolate Filling

This filling relies on a long whipping time to dissolve the sugar and create a silky texture, so a stand mixer is ideal.

In the bowl of a stand mixer fitted with the whisk attachment, beat the room temperature butter and granulated sugar on medium-high speed for ~5 minutes. The mixture should become very light and fluffy.

Add the melted and slightly cooled dark chocolate, cocoa powder, and vanilla. Mix until everything is well combined, scraping down the sides of the bowl as needed.

Now, add the eggs one at a time. This is the most important step for the texture. After adding each egg, you need to whip the mixture on high speed for a full 5 minutes. Set a timer. The filling will get progressively lighter and silkier with each addition.

After the last egg has been whipped in for 5 minutes, the filling should be smooth, airy, and have no graininess from the sugar.

Pour the finished filling into the cooled Oreo crust and spread it into an even layer.

Chill the pie in the refrigerator for at least 6 hours, or overnight, to fully set. The pie needs to be very firm before you try to slice and serve it.

Top and Serve the Pie

Just before you plan to serve the pie, make the whipped topping.

In a cold bowl, whip the heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.

You can either spread the whipped cream over the top of the pie or pipe it on. Garnish with chocolate shavings, which you can make by running a vegetable peeler along the side of a bar of chocolate.

Print Pin

French Silk Pie with Oreo Crust

This is a no-bake chocolate pie with a pressed Oreo crust and a rich, whipped chocolate filling. The texture of the filling comes from whipping eggs and sugar into a butter and chocolate base for an extended time. The pie needs several hours to chill and set properly. This recipe is for a standard 9-inch pie.

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Chill Time 6 hours hrs

Total Time 6 hours hrs 40 minutes mins

Ingredients

For the Oreo Crust

• ▢ 2 cups Oreo Crumbs from about 20-22 whole Oreos
• ▢ 5 tbsp Unsalted Butter melted
• ▢ 1/2 tsp Kosher Salt

For the Chocolate Filling

• ▢ 2 sticks Unsalted Butter at room temperature
• ▢ 1 cup Granulated Sugar
• ▢ 4 oz Dark Chocolate 70% cacao, melted and cooled slightly
• ▢ 1/3 cup Dutch-Processed Cocoa Powder
• ▢ 4 Large Eggs at room temperature
• ▢ 1 tsp Vanilla Extract

For the Topping

• ▢ 1 1/2 cups Heavy Whipping Cream
• ▢ 2 tbsp Powdered Sugar
• ▢ 1 tsp Vanilla Extract
• ▢ Chocolate shavings for garnish

Instructions

• Pulse Oreos in food processor until finely ground.
• Mix Oreo crumbs, salt, and melted butter until mixture clumps when squeezed.
• Press mixture firmly into 9-inch pie plate, including sides. Use measuring cup to pack tightly.
• Bake crust at 350F for 10 minutes, then cool completely.
• Beat butter and sugar with stand mixer on medium-high for 5 minutes until light and fluffy.
• Mix in melted chocolate, cocoa powder, and vanilla until combined.
• Add eggs one at a time, beating 5 minutes on high speed after each addition.
• Pour filling into cooled crust and spread evenly.
• Refrigerate pie for at least 6 hours or overnight until firm.
• Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
• Top pie with whipped cream and garnish with chocolate shavings.

Notes

Stand mixer strongly recommended for proper filling texture. Ensure butter and eggs are at room temperature before starting.