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.
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.