Put away those frozen pies this holiday season and make my easy French Silk Pie recipe for your family instead! I promise it comes together in no time and is entirely egg-free. The silky chocolate filling is nestled in a buttery cookie crust and topped with whipped cream to create a seriously show-stopping dessert. And because my recipe has no raw eggs in the mix, everyone can dig in without the worry (even the littlest ones!)
French silk pie is an indulgent and creamy dessert my family always looks forward to during the holidays. The chocolate is dark and rich, but the texture is light and fluffy—it just melts in your mouth! I whip together cream cheese and butter until smooth before adding powdered sugar, heavy cream, and chocolate. Everything sits in a blended Oreo and butter crust and is finished with homemade whipped cream and shaved chocolate. If you love our chocolate mousse pie, you’re going to adore this easy recipe!
What’s in this French Silk Pie Recipe?
Here’s what you’ll need to make this easy French silk pie recipe. Scroll down to the recipe card below for the exact measurements.
- Oreos: Adds even more chocolatey goodness to this French silk chocolate pie. I use the whole cookie (filling included) to make the crust.
- Salted & Unsalted Butter: I use both types of butter in this pie. The salted butter mixes with the Oreos to create the crust, while unsalted butter is used in the filling for a rich and smooth texture. Make sure the unsalted butter is at room temperature before using.
- Cream Cheese: When mixed with the heavy cream, cream cheese provides stability to the pie without using eggs. Your cream cheese must be at room temperature to make it easier to whisk!
- Heavy Cream: Creates a creamy yet light texture when whipped into the filling.
- Powdered Sugar: I much prefer the texture powdered sugar creates compared to granulated sugar. It makes the silky filling EVEN smoother!
- Semi-Sweet Baking Chocolate: You’ll want to use baking chocolate bars, not chocolate chips. It adds the most indulgent chocolate flavor to the pie, and I also grate some on top for decoration. Yum!
- Vanilla Extract: A must in any dessert to add depth of flavor.
- Whipped Cream: I make a whipped cream topping to decorate this pie. It adds a perfect contrast to the creamy, rich filling. Follow Amy’s homemade whipped cream recipe if you want to include some on your own pie. I didn’t add the optional cream of tartar when I made mine.
Variations to Try
I couldn’t decide if I wanted to make this pie with an Oreo crust or our homemade pie crust. Ultimately, I went with the cookie crust because I can’t get enough of this combination. But you can absolutely make this pie with a traditional crust or even a graham cracker crust if you prefer. Don’t forget to blind-bake the crust and let it cool before adding the filling!
Eggs vs. No Eggs
The filling in traditional French silk pie recipes is often made using raw eggs. The eggs contribute to the rich and silky texture… but that leaves room for possible food safety concerns. In my research when developing this recipe, I saw many people freaked out by the raw eggs, or they were concerned they weren’t tempering their eggs correctly (eggs must reach 160F to be considered safe).
So, I decided to skip this step entirely by whisking cream cheese and heavy cream together to create the same light, airy, and creamy base. This way, the flavor isn’t sacrificed, and there are no raw eggs to worry about!
Helpful Tips for Success
- Press the crust mixture. I press down my pie crust using my hands, then finish it off with the back of a clean spoon to smooth it out (the bottom of a measuring cup works, too!). You want the crust to be tight against the dish, evenly spread along the bottom, and go up the sides of your 9-inch pie plate.
- Pie crust should be completely cool. Make sure the pie crust is cooled completely before adding your filling! Your filling will melt if the crust is warm, and you’ll end up with a big mess on your hands.
- Melting the chocolate. I melt my chocolate in the microwave and let it cool slightly before adding it to my cream cheese mixture. Place the chocolate into a microwave-safe bowl and heat for 15 seconds at a time, stirring between intervals until melted. It’ll melt much faster if shaved into small pieces.
- Use an electric hand mixer. I highly recommend using a hand mixer to combine your filling ingredients. It’s much faster and helps incorporate more air into the mixture to create an airy texture.
Serving and Proper Storage
If you’re making this homemade French silk pie in advance, wait until serving to add the whipped cream topping. The whipped cream can lose shape and texture if left on the pie too long. Store your pie in the fridge for up to 3 days tightly covered. You can also freeze slices for up to 2 months in freezer-safe containers (again, without the whipped cream topping). Let it thaw overnight in the fridge before serving.
More Chocolate Pie Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
French Silk Pie
Equipment
- 9” pie dish
- Food processor
- Piping bag optional
Ingredients
Crust Ingredients
- 20 whole Oreos
- 4 tablespoons salted butter, diced
Filling Ingredients
- 10 ounces semi-sweet baking chocolate, divided
- 8 ounces cream cheese, room temperature
- 6 tablespoons unsalted butter, very soft/room temperature
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Whipped Cream Topping
- Belly Full Whipped Cream, see note
Instructions
- Preheat oven to 350F. In a food processor, combine 20 Oreos and 4 tablespoons diced salted butter.
- Pulse until a fine, crumbly mixture forms.
- Firmly press processed cookie butter mixture into a 9” pie pan. (I find using the back of a clean spoon to smooth it out after pressing it down with my hands works best!) Bake for 10 minutes. Let crust cool completely before filling.
- Melt 8 ounces semi-sweet baking chocolate in the microwave until smooth. Set aside for now.
- In a large mixing bowl, combine 8 ounces cream cheese and 6 tablespoons room temperature unsalted butter using a hand mixer on medium speed until light and fluffy. Mix in 1 cup powdered sugar until combined, then add 1 cup heavy cream and 1 teaspoon vanilla extract. Whisk until thoroughly combined, light and fluffy, approximately 3-4 minutes.
- With your hand mixer running, drizzle the melted (but not hot!) chocolate in slowly and continue to mix until smooth and well-combined, another minute or two.
- Set your hand mixer to medium-high speed for the last few minutes to achieve an extra light and fluffy texture.
- Spoon your chocolate filling into your cooled pie crust and smooth out the top.
- Add dollops, piped swirls, or smooth a whole layer of Whipped Cream on top of the silky chocolate layer.
- Add finishing touches to your pie by grating the reserved 2 ounces of baker’s chocolate over the top using a vegetable peeler or grater.
