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

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:

• Easy Chocolate Pie
• No-Bake Chocolate Pudding Pie
• Chocolate Pecan Pie
• Chocolate Chip Cookie Pie

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!