French Double Chocolate Silk Pie with Oreo Crust
Three layers of holiday goodness
My fiancé and I are hosting Thanksgiving for the first time this year and I've been testing out recipes all season long. From appetizers, to entres, and desserts, I am SO excited to begin building out our traditional holiday menu. I am excited that this is the beginning of our traditions as a family.
Honestly, I have never really been too much of a pumpkin pie person! Apple Pie has always been my favorite at Thanksgiving. However, I wanted to add something a bit more decadent this year as well!! This chocolate cake is perfect because it still feels seasonal, but it is a little bit more approachable if you are not a pumpkin person. Don't get me wrong, I do love these pumpkin chai cinnamon rolls though. Maybe I am a pumpkin person...only sometimes!
This French Silk Pie is a total showstopper — silky, rich, and layered with chocolate-on-chocolate goodness. The Oreo crust gives that perfect crunch, the filling is smooth and mousse-like, and the whipped cream on top finishes everything off beautifully. It’s one of those desserts that feels fancy but is actually simple to make — a holiday staple in my house. Plus, this recipe uses no raw eggs!
How to make chocolate curls:
For those pretty chocolate curls on top, all you need is a potato peeler and a chocolate bar. Use a bar of good-quality chocolate (bittersweet or milk both work). If the chocolate is too firm, microwave it for just 5–10 seconds — you want it slightly soft, not melted. Hold the bar in one hand and gently run the potato peeler along the edge to create thin curls or shavings. If they start breaking, the chocolate is too cold; if they smear, it’s too warm. Once you get nice curls, place them on a plate and refrigerate for a few minutes so they firm up before sprinkling them over your pie. If you are impatient like me, just curl the chocolate over the pie. It'll be a bit messier but to me, messy = loved & homemade.
Ingredient List
Crust
25 regular Oreo cookies (no need to scrape the filling out)
4 tablespoons unsalted butter, melted
Chocolate Silk Filling
1⅓ cups (266g) granulated sugar
4 large eggs
8 ounces (227g) bittersweet baking chocolate, melted and slightly cooled
2 teaspoons pure vanilla extract
10 tablespoons (142g) unsalted butter, softened to room temperature
1⅓ cups cold heavy whipping cream
4 teaspoons powdered sugar
Whipped Cream Topping
1 cup cold heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Chocolate curls, shavings, or cocoa powder for garnish
Instructions
1. Prepare the crust
Preheat the oven to 350°F and lightly coat a 9-inch deep pie dish with nonstick spray.
Add the Oreo cookies (filling included) to a food processor and pulse until they turn into fine crumbs. Drizzle in the melted butter and pulse again until everything is evenly moistened.
Press the mixture firmly into the bottom and up the sides of the pie dish. Bake for about 10 minutes, just until fragrant and set. Set aside to cool completely before adding your filling.
2. Make the filling
In a small saucepan, whisk together the granulated sugar and eggs. Place over medium-low heat, whisking constantly, until the mixture reaches 160°F and lightly coats the back of a spoon.
Remove from the heat and stir in the melted chocolate and vanilla until smooth and glossy. Set aside and let cool to room temperature (about 75°F), stirring occasionally.
In a large mixing bowl, beat the butter for 2–3 minutes until light and creamy. Slowly pour in the cooled chocolate mixture while mixing on low speed. Once combined, increase the speed and beat for 5 minutes, until it becomes airy and mousse-like.
In a clean bowl, whip the heavy cream until it begins to thicken. Add powdered sugar and continue beating until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until smooth and fully incorporated.
Spread the filling evenly into the cooled crust. It will be tall and fluffy! Chill for at least 6 hours, or overnight if you can.
3. Make the topping
When you’re ready to serve, beat together the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe the whipped cream over the chilled pie, then finish with chocolate shavings or a dusting of cocoa powder.
Madeline’s Note
This pie keeps beautifully in the fridge for up to two days, making it a perfect make-ahead dessert for the holidays. It’s creamy, rich, and just a little nostalgic!
A Recipe by Madeline May
French Silk Pie with Oreo Crust
A rich, silky chocolate pie with a crisp Oreo crust, mousse-like filling, and billowy whipped cream topping. It feels fancy, but it is surprisingly simple to make.
Ingredients
For the Oreo Crust
For the Chocolate Silk Filling
For the Whipped Cream Topping
Instructions
- Prepare the crust Preheat the oven to 350°F and lightly grease a 9-inch deep-dish pie plate. Pulse the Oreos in a food processor until finely crushed. Add the melted butter and pulse until evenly moistened. Press firmly into the bottom and up the sides of the pie plate. Bake for about 10 minutes, then cool completely.
- Cook the chocolate base Whisk the sugar and eggs together in a small saucepan over medium-low heat. Whisk constantly until the mixture reaches 160°F and lightly coats the back of a spoon. Remove from the heat and stir in the melted chocolate and vanilla until smooth.
- Cool the mixture Let the chocolate mixture cool to room temperature, stirring occasionally.
- Whip the butter Beat the softened butter for 2–3 minutes until pale and fluffy. Slowly add the cooled chocolate mixture, then beat for about 5 minutes until light and mousse-like.
- Fold in the cream In a clean bowl, whip the heavy cream until it begins to thicken. Add the powdered sugar and beat to stiff peaks. Gently fold the whipped cream into the chocolate mixture until smooth.
- Fill and chill Spread the filling into the cooled Oreo crust. Refrigerate for at least 6 hours, or overnight.
- Make the topping Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe over the chilled pie and finish with chocolate shavings, curls, or cocoa powder.
Storage
Cover and refrigerate the pie for up to 4 days. Keep it chilled until ready to serve.
Make Ahead
Make the pie up to 2 days in advance. For the neatest finish, add the whipped cream topping the day you plan to serve it.
A Note from Madeline May
Let the cooked chocolate mixture cool fully before adding it to the whipped butter. If it is still warm, the filling can turn loose instead of light and mousse-like.
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