French Silk Pie features an Oreo cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings! No raw eggs. Perfect holiday recipe!
Yield:
8 servings
Prep Time:30minutes
Cook:20minutes
Tessa's Recipe Rundown...
Taste: Tons of deep chocolate flavor without any cloying artificial sweetness like the pre-made frozen silk pies from the store. Texture: The filling is so rich, creamy, and decadent and pairs perfectly with the slightly crunchy crust and ultra light whipped cream. Ease: This recipe does make a bit of a mess, but the good news is that it’s made ahead of time so perfect for entertaining or bringing to a party. Pros: A classic recipe without any raw eggs that your family will request for every holiday. Cons: A bit involved and messy to make, but one bite of the final pie will convince you it was all worth it. Would I make this again? Absolutely!
Growing up it wasn’t a holiday without a French Silk Pie with those chocolate curls on top.
Whether it was Easter, Thanksgiving, or Christmas, we always had to have something chocolate. You see, I come from a long line of chocoholics. My dad and his mom, my grandma, love chocolate and sweets just as much as I do.
However neither of them bake, so we always got those frozen silk pies from the grocery store. Last year I decided to finally make a chocolate French silk pie from scratch for Thanksgiving and it was the most popular pie of the evening! So I knew I had to share the recipe with you asap.
I hope it becomes a family favorite and maybe even a holiday tradition in your home as well. This pie would even be perfect for Valentine’s Day!
French Silk Pie Recipe Tips
The Crust
I love an Oreo crust for this recipe! It’s so much easier than traditional pie dough and adds an extra dose of CHOCOLATE! Use regular-stuff Oreos with the filling in tact.
If you’d prefer to use a pastry crust, check out my Best Ever Pie Crust recipe here and follow the directions for pre-baking.
The Filling
Since this recipe doesn’t use raw eggs it’s safe to serve to everyone.
However, there are a few extra steps and bowls you will dirty while making this recipe. It’s SOOO worth it. I’d highly recommend reading the recipe through completely before you get started. You’ll need an electric mixer (hand held or stand) and an instant read thermometer for best results.
The Chocolate
The filling does have an intensely rich chocolate flavor. If you’d prefer something more mild, feel free to swap in semisweet chocolate for the bittersweet chocolate.
How to Make Chocolate Curls
Taking the time to make chocolate curls, instead of just shaving a block of chocolate or garnishing with a dusting of cocoa powder, really makes this French Silk Pie look gourmet. Here’s a super helpful step-by-step video on how to make chocolate curls.
French Silk Pie features an Oreo cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings! No raw eggs. Perfect holiday recipe!
10tablespoons(142 grams) unsalted butter, at room temperature
1 1/3cupsheavy cream
4teaspoonspowdered sugar
For the topping
1cupheavy cream
2tablespoonspowdered sugar
1teaspoonvanilla extract
Chocolate shavings or cocoa powder,for garnish if desired
Directions
Make the crust:
Preheat the oven to 350°F. Spray a 9-inch deep pie dish with cooking spray.
Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.
Make the filling:
In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.
Use an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.
In a clean bowl use an electric mixer to beat the cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.
Pour the mixture into the pan, smoothing evenly. The pie will be tall with filling. Chill for 6 hours. At this point the pie can be stored for up to 2 days ahead of time.
Make the topping:
Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.
Recipe Video
Course :
Dessert
Cuisine :
French
Keyword :
french silk pie, pie
Photos by Ashley McLaughlin.
December 2020 Baking Challenge
This recipe was the December 2020 pick for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Click here for full challenge details. Check out everyone’s pies:
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
I cannot wait to try this! Could I possibly skip using the stove and use the microwave instead? And just melt until it coats the back of the spoon? (Baking with little ones and we try to avoid the stove.) Thanks!
Kiersten @ Handle the Heat
— November 8, 2022 at 12:59 pm
Hi Jessica! We haven’t tried that, but it should work – especially if you have an instant-read thermometer to help verify when the mixture is thick enough. If you don’t heat it quite long enough, the mixture may not set, so be cautious of that! Be sure to read all of Tessa’s brilliant tips and tricks in the pink tip box, above the recipe, before you begin. Let us know what you think once you have given this pie a try! Happy baking 🙂
Kiersten @ Handle the Heat
— November 8, 2022 at 10:40 am
Hi Shea! No, that won’t work, unfortunately. This recipe needs melted chocolate for the deliciously chocolate flavor. You should be able to find these in the baking aisle of the supermarket, near the chocolate chips. Let us know what you think once you have given this pie a try!
Wow. This was spectacular. It was the best chocolate silk pie I’ve ever had. I followed the recipe exactly and it turned out amazing. I highly recommend making this.
This pie was amazing! I was a little intimidated by all the steps, but it really wasn’t bad. Just takes a little patience. Worth it for this delicious pie though!!
Kiersten @ Handle the Heat
— September 27, 2022 at 8:12 am
Hi Mavis! We haven’t tried that, but I don’t see why it wouldn’t work! I recommend freezing it inside an airtight container, or wrapped well in several layers of plastic wrap, to prevent freezer burn, and then thawing overnight in the fridge before serving. I also recommend topping with whipped cream shortly before serving, for best presentation and flavor. I hope that helps! Happy baking 🙂
I made this filling and topping in a regular pie crust and oh my goodness, it was delicious! I did use semi-sweet chocolate because that’s what my family prefers, but I have no doubt that it would have been amazing with the bittersweet and on the oreo crust. Thank you for such an easy and delicious recipe!!
Oh. MY. goddddddd!!!
This is one of the most delicious things I have eaten in my life, and it was such a fun process to make! Thank you, Tessa, for the simple, spot-on instructions, and for all the goodness you share with the world. ♥
Can this be frozen? I tried yesterday and while I ended up with something different – just got distracted and messed up my steps – it was really, really good – with little bits of butter.
Would love to make ahead of time and freeze for the holidays if this is possible.
Kiersten @ Handle the Heat
— September 7, 2022 at 9:43 am
Hi Vicki! We haven’t tried that, but I don’t see why it wouldn’t work! I recommend freezing it inside an airtight container, or wrapped well in several layers of plastic wrap, to prevent freezer burn, and then thawing overnight in the fridge before serving. I also recommend topping with whipped cream shortly before serving, for best presentation and flavor. I hope that helps! Happy baking 🙂
I love to cook and bake but I had never made a pie before, this turned out AMAZING! My family and boyfriend thought I bought it and that it was professionally done. The tips in the comments were helpful. To make sure your pie turns out perfectly too I recommend making sure that your chocolate mixture is completely cooled before putting it in with the butter. After cooling my chocolate to warm/cool I poured 1/4 of it into the egg mixture and started stirring it and it felt too runny to me so I stuck the rest of the mixture in the fridge to completely cool it before adding the rest in. That helped for sure. Keep whipping the butter and chocolate mixture together, for mine to get thicker and fluffier I whipped mine for like 10 minutes. I also recommended letting the filling rest in the pie crust overnight in the fridge before adding the topping, mike firmed up really nicely doing it that way. I hope this helps others!
The only changes I made to my recipe were adding 4oz of cream cheese into the whipped cream topping and it was delicious, only doing 1 cup of heavy cream for filling, and using semi sweet chocolate chips! Great recipe 🙂
Kiersten @ Handle the Heat
— August 3, 2022 at 10:17 am
Hi Zoe! It’s definitely not easy to achieve perfect results without an instant-read thermometer, but when the mixture thickens and coats the back of a metal spoon, it should hopefully be okay. I definitely recommend purchasing a digital instant-read thermometer (this one is available on Amazon, but you can get them in the supermarket or Walmart/Target, too!), to guarantee perfect results. Good luck!
Thanks, I think I should be able to do that. …. determine by thickness and also buy the digital thermometer..
Not quite ready to make it yet since a local bakery turned out their amazing coconut cream pie this summer and I doubt that I would need to keep adding cream pies for a while. But eventually!
Kiersten @ Handle the Heat
— August 4, 2022 at 1:17 pm
Ooh sounds delicious!! Well when you get a chance to try this recipe out, please let us know what you think! Enjoy your locally-made coconut cream pies! 🙂
This pie turned out beautifully! Instructions were very helpful! Be sure to read directions carefully and very focused when following detailed instructions. Used Giradelli bittersweet chocolate chips. Was a little too bitter for my daughter and I so we will try using part semi sweet chocolate next time.
Kiersten @ Handle the Heat
— July 20, 2022 at 8:54 am
Hi Jasmine! No offense taken at all! 🙂 As Tessa mentions in the pink Tip Box above the recipe, you can absolutely swap out the bittersweet chocolate for semi-sweet if you prefer; the resulting pie will just be a little less intense, flavor-wise, as a result – and possibly a tad sweeter, too. You could always try a 50:50 ratio of the two if you’re unsure – just know that the recipe as-written isn’t bitter at all; the bittersweet chocolate, combined with the sugar in the recipe, just makes for a deliciously decadent, rich chocolate pie 🙂 Let us know what you think when you make this!! Happy baking!
Absolutely delicious! Tastes exactly like I remember a store bought chocolate silk pie tasting! I’m gluten-free so I haven’t had a store bought one in a very long time and I was deeply craving it! I made it with a homemade gluten-free Oreo cookie crust and it turned out wonderfully! Thank you so much for the delicious, easy recipe!
This is the best chocolate moose type pie I’ve ever had! The filling is so rich with dark chocolate flavors and somehow dense and light at the same time. My oreo crust didn’t hold together too well. I’m thinking I need more butter or I didn’t cook it long enough? I cooked it for 12 minutes. The suggestions by other bakers to make sure the melted chocolate mixture was just barely warm before mixing with the butter i think was the trick to get the perfect filling consistency.
Kiersten @ Handle the Heat
— June 30, 2022 at 2:11 pm
Hi Angie! I’m sorry, we don’t test gluten free recipes. Some people have had success with substitutions they have found online, but we cannot speak to the success as we don’t test with anything other than the recipe as written. Good luck!!
I always make this pie two ways: one just as the recipes states, and then another that’s gluten and dairy free (miyokos butter, coconut cream, gluten-free Oreos, etc.). They both turn out EVERY SINGLE TIME.
OMG! Beat french silk pie ever! I use a regular pie crust, has preference, my husband loves this. You follow step by step, will turn out amazing! Thanks so much for recipe. Is a keeper!!❤️❤️
This recipe is outrageous!! Easy to make and over the top delicious. I dissolved a tablespoon of espresso granules into a few tablespoons of warm cream and added that to the cream I whipped for the filling. I also added an additional 6 oz or so of chocolate: 3 oz dark, 3 oz milk. The coffee and additional chocolate gave the filling an extra depth of flavor.
I also used gluten-free oreo-type cookies for the crust. Didn’t make any difference to the flavor or texture and it’s an easy substitution for gluten-free folks.
Easy for a novice baker. I was nervous to take on this simply bc I wasn’t sure i would get my egg & sugar mixture right. I cooled my egg & chocolate mixture down but wisking while it rested in an ice bath. Nervous after reading various comments. That it wouldn’t set up. This actually set up beautifully for me. I used a store bought pie shell as thats what I had on hand. I made my own chocolate shavings and my own whipped topping. I couldn’t stop licking the bowls. Taking to a BBQ later today. And ive already written this down for ny own collection. Great job.
Kiersten @ Handle the Heat
— May 23, 2022 at 9:24 am
That’s SO wonderful to hear, Ann!!! So happy this turned out perfectly and I’m sure everyone at your BBQ will love it 🙂 Thank you so much for letting us know!
I just want to add 2 tips here,
1: After you cook the eggs and sugar you should always strain it bring it before you go any further with it to get out any tiny bits of cooked egg or hardened sugar that may be in there.
2: Make sure chocolate an egg mixture is completely cooled before you add whipped cream or It will not stay fluffy or set well.
Hi Erin! Thanks for your feedback and tips! We do recommend whisking the egg and sugar mixture constantly while it’s cooking, which will reduce the possibility of having cooked egg bits, but straining is definitely an option if you experience this 🙂 And yes, definitely make sure your chocolate mixture is at room temperature, just barely warm when you touch it, to ensure the mixture sets up well.
I see that a lot have been having trouble with the pie setting up, I haven’t cut into it yet but it seems to be OK. My question is about the amount bittersweet chocolate. Mine is much darker than your picture. 8 ounces seems to be a lot of chocolate or am I reading the recipe wrong??
Kiersten @ Handle the Heat
— May 13, 2022 at 1:43 pm
Hi Mary Jo! Yes, 8oz of chocolate is correct! Perhaps you used a different type of bittersweet chocolate (some brands offer varieties with varying levels of cocoa; Ghirardelli, for example, sells 60% and 70%, so the 70% would be stronger and darker than the 60%). Alternatively, you may have whipped your mixture for a shorter time than the recipe required, for the mixture to lighten up a little more. I hope your pie was delicious, and please let me know if you need any help troubleshooting further!
– Kiersten @ HTH
I made this for Easter dinner. It was scrumptious and well worth the time required to make the pie. Your detailed steps saved the day for sure. The chocolate flavor is rich and satisfying. I garnished with shaved chocolate. I thought those chocolate shavings gave a serving the “oh wow!” punch a serving needed to be extra special. The batter quantity very amply filled the pie dish. It’s delicious for that special meal.
I don’t think this recipe is written correctly. Pie filling doesn’t usually call for whole eggs, only egg yolks. Filling did not set up overnight. It was like chocolate soup.
Hi Jkel! Yes, this recipe is written correctly and calls for whole eggs. I’m sorry to hear that your filling didn’t set up properly! That’s not due to using whole eggs, a soupy mixture is due to too warm of ingredients or a step not being beaten for long enough. Each step is crucial in creating an airy but also rich and creamy filling (heating the sugar and eggs to 160°F, making sure your butter isn’t warmer than room temperature before adding the other ingredients, making sure the butter/cooled chocolate mixture is light and fluffy and that the cream/powdered sugar is beaten to stiff peaks). You also want to make sure that the pie is chilled for at least 6 hours, which is the final step in setting properly. I truly hope you give this recipe another try. When the filling sets properly, you won’t want to stop eating it! Please let me know if I can help further, and let me know how your next attempt goes!
You’re seriously blaming the recipe when people have been getting perfect results using this exact recipe for years since it was posted? Its okay t admit you did it wrong, next time just ask what might have gone wrong and correct the issues.
I made this on Easter and while I have to consider it a fail for me, personally, it was still delicious, creamy and rich. Mine didn’t gel as it should have after overnight refrigeration. It was sliceable but very soft and nearly runny. Not sure what I did wrong and followed the recipe exactly, including the spoon test and used a thermometer. But, WOW! the taste of this pie is wonderful! I will definitely try it again. It is definitely worth the mess.
So glad you enjoyed this recipe! Without having made this right along with you, it’s tough to say for sure what went wrong, but I would make sure next time that your chocolate mixture has cooled until barely warm before beating in with the butter, and then ensuring that your cream/powdered sugar mixture is beaten until stiff peaks form. If your filling is too warm prior to adding to the whipped cream mixture, all the air you beat into the whipped cream will be reduced and it won’t set up properly. Please let us know how it goes if you give this recipe another try in the future 🙂
Hi Beth! Sorry to hear your filling didn’t set properly! That’s typically due to too warm of ingredients or a step not being beaten for long enough. Was the sugar and eggs heated to 160°F? How about your butter, was it warmer than room temperature? Did you make sure the butter/cooled chocolate mixture was light and fluffy and the cream/powdered sugar beaten to stiff peaks? Each of these steps is crucial in creating an airy but also rich and creamy filling. You also want to make sure that the pie is chilled for at least 6 hours, which is the final step in setting properly. I really hope you try this recipe again, please let me know if you have more questions, hopefully this helps!
Hi Karen! Yes, the pie needs to set prior to adding the topping 🙂 If you refrigerate the pie with the topping, after about a day in the fridge, the whipped cream will start to deflate and weep onto the surface of the pie. If you were wanting to just prep the pie in the morning for dinner in the evening, that should be fine. Let us know what you think of this recipe!
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I cannot wait to try this! Could I possibly skip using the stove and use the microwave instead? And just melt until it coats the back of the spoon? (Baking with little ones and we try to avoid the stove.) Thanks!
Hi Jessica! We haven’t tried that, but it should work – especially if you have an instant-read thermometer to help verify when the mixture is thick enough. If you don’t heat it quite long enough, the mixture may not set, so be cautious of that! Be sure to read all of Tessa’s brilliant tips and tricks in the pink tip box, above the recipe, before you begin. Let us know what you think once you have given this pie a try! Happy baking 🙂
If I don’t have semisweet baking squares – can you recommend using cocoa powder w/ butter instead?
Hi Shea! No, that won’t work, unfortunately. This recipe needs melted chocolate for the deliciously chocolate flavor. You should be able to find these in the baking aisle of the supermarket, near the chocolate chips. Let us know what you think once you have given this pie a try!
Wow. This was spectacular. It was the best chocolate silk pie I’ve ever had. I followed the recipe exactly and it turned out amazing. I highly recommend making this.
This pie was amazing! I was a little intimidated by all the steps, but it really wasn’t bad. Just takes a little patience. Worth it for this delicious pie though!!
Can you freeze this pie?
Hi Mavis! We haven’t tried that, but I don’t see why it wouldn’t work! I recommend freezing it inside an airtight container, or wrapped well in several layers of plastic wrap, to prevent freezer burn, and then thawing overnight in the fridge before serving. I also recommend topping with whipped cream shortly before serving, for best presentation and flavor. I hope that helps! Happy baking 🙂
I made this filling and topping in a regular pie crust and oh my goodness, it was delicious! I did use semi-sweet chocolate because that’s what my family prefers, but I have no doubt that it would have been amazing with the bittersweet and on the oreo crust. Thank you for such an easy and delicious recipe!!
whole family loved it.
Oh. MY. goddddddd!!!
This is one of the most delicious things I have eaten in my life, and it was such a fun process to make! Thank you, Tessa, for the simple, spot-on instructions, and for all the goodness you share with the world. ♥
Great job! A little labor intensive but worth it .
Hi Randy! So glad you enjoyed this pie!! 🙂
Can this be frozen? I tried yesterday and while I ended up with something different – just got distracted and messed up my steps – it was really, really good – with little bits of butter.
Would love to make ahead of time and freeze for the holidays if this is possible.
Hi Vicki! We haven’t tried that, but I don’t see why it wouldn’t work! I recommend freezing it inside an airtight container, or wrapped well in several layers of plastic wrap, to prevent freezer burn, and then thawing overnight in the fridge before serving. I also recommend topping with whipped cream shortly before serving, for best presentation and flavor. I hope that helps! Happy baking 🙂
I love to cook and bake but I had never made a pie before, this turned out AMAZING! My family and boyfriend thought I bought it and that it was professionally done. The tips in the comments were helpful. To make sure your pie turns out perfectly too I recommend making sure that your chocolate mixture is completely cooled before putting it in with the butter. After cooling my chocolate to warm/cool I poured 1/4 of it into the egg mixture and started stirring it and it felt too runny to me so I stuck the rest of the mixture in the fridge to completely cool it before adding the rest in. That helped for sure. Keep whipping the butter and chocolate mixture together, for mine to get thicker and fluffier I whipped mine for like 10 minutes. I also recommended letting the filling rest in the pie crust overnight in the fridge before adding the topping, mike firmed up really nicely doing it that way. I hope this helps others!
The only changes I made to my recipe were adding 4oz of cream cheese into the whipped cream topping and it was delicious, only doing 1 cup of heavy cream for filling, and using semi sweet chocolate chips! Great recipe 🙂
So happy to hear that you enjoyed this pie, Maria! Good tips, too! 🙂
I don’t have any kind of cooking thermometer, so what is the best way to tell when the sugar and egg mixture has reached 160 degrees?
Hi Zoe! It’s definitely not easy to achieve perfect results without an instant-read thermometer, but when the mixture thickens and coats the back of a metal spoon, it should hopefully be okay. I definitely recommend purchasing a digital instant-read thermometer (this one is available on Amazon, but you can get them in the supermarket or Walmart/Target, too!), to guarantee perfect results. Good luck!
Thanks, I think I should be able to do that. …. determine by thickness and also buy the digital thermometer..
Not quite ready to make it yet since a local bakery turned out their amazing coconut cream pie this summer and I doubt that I would need to keep adding cream pies for a while. But eventually!
Ooh sounds delicious!! Well when you get a chance to try this recipe out, please let us know what you think! Enjoy your locally-made coconut cream pies! 🙂
🙂
This pie turned out beautifully! Instructions were very helpful! Be sure to read directions carefully and very focused when following detailed instructions. Used Giradelli bittersweet chocolate chips. Was a little too bitter for my daughter and I so we will try using part semi sweet chocolate next time.
Hi Jill! Great tips – thanks for sharing! So happy you enjoyed this pie 🙂
This is the best silk pie I have ever had. I even made a gluten free version of the pie and it was amazing!!!!!
That’s so great to hear, Susan! So happy your GF substitutions worked for you, too!
Hi! I want to make it those week, but im wondering…
Can I use semi-sweet? Or will it be too sweet? I just don’t want it too be too bitter!!
I dont mean this offensively
Hi Jasmine! No offense taken at all! 🙂 As Tessa mentions in the pink Tip Box above the recipe, you can absolutely swap out the bittersweet chocolate for semi-sweet if you prefer; the resulting pie will just be a little less intense, flavor-wise, as a result – and possibly a tad sweeter, too. You could always try a 50:50 ratio of the two if you’re unsure – just know that the recipe as-written isn’t bitter at all; the bittersweet chocolate, combined with the sugar in the recipe, just makes for a deliciously decadent, rich chocolate pie 🙂 Let us know what you think when you make this!! Happy baking!
Absolutely delicious! Tastes exactly like I remember a store bought chocolate silk pie tasting! I’m gluten-free so I haven’t had a store bought one in a very long time and I was deeply craving it! I made it with a homemade gluten-free Oreo cookie crust and it turned out wonderfully! Thank you so much for the delicious, easy recipe!
Hi Alicia! I’m so happy to hear that you loved this pie!! I’m glad it satisfied your cravings 🙂
This is the best chocolate moose type pie I’ve ever had! The filling is so rich with dark chocolate flavors and somehow dense and light at the same time. My oreo crust didn’t hold together too well. I’m thinking I need more butter or I didn’t cook it long enough? I cooked it for 12 minutes. The suggestions by other bakers to make sure the melted chocolate mixture was just barely warm before mixing with the butter i think was the trick to get the perfect filling consistency.
So excited you loved this French Silk Pie so much, Heidi! Hmm, that should have been plenty of time for your crust to bake perfectly! Perhaps your oven is running a little cool? Tessa talks about this, and how life-changing an oven thermometer can be!, in this post here! I hope that helps 🙂 Happy baking!
Is there a way of making this gluten free?
Hi Angie! I’m sorry, we don’t test gluten free recipes. Some people have had success with substitutions they have found online, but we cannot speak to the success as we don’t test with anything other than the recipe as written. Good luck!!
I always make this pie two ways: one just as the recipes states, and then another that’s gluten and dairy free (miyokos butter, coconut cream, gluten-free Oreos, etc.). They both turn out EVERY SINGLE TIME.
OMG! Beat french silk pie ever! I use a regular pie crust, has preference, my husband loves this. You follow step by step, will turn out amazing! Thanks so much for recipe. Is a keeper!!❤️❤️
So thrilled to hear this!! 🙂
This recipe is outrageous!! Easy to make and over the top delicious. I dissolved a tablespoon of espresso granules into a few tablespoons of warm cream and added that to the cream I whipped for the filling. I also added an additional 6 oz or so of chocolate: 3 oz dark, 3 oz milk. The coffee and additional chocolate gave the filling an extra depth of flavor.
I also used gluten-free oreo-type cookies for the crust. Didn’t make any difference to the flavor or texture and it’s an easy substitution for gluten-free folks.
My husband is a very happy birthday boy.
So happy you and your husband enjoyed this silk pie, Carol!!
Easy for a novice baker. I was nervous to take on this simply bc I wasn’t sure i would get my egg & sugar mixture right. I cooled my egg & chocolate mixture down but wisking while it rested in an ice bath. Nervous after reading various comments. That it wouldn’t set up. This actually set up beautifully for me. I used a store bought pie shell as thats what I had on hand. I made my own chocolate shavings and my own whipped topping. I couldn’t stop licking the bowls. Taking to a BBQ later today. And ive already written this down for ny own collection. Great job.
That’s SO wonderful to hear, Ann!!! So happy this turned out perfectly and I’m sure everyone at your BBQ will love it 🙂 Thank you so much for letting us know!
I just want to add 2 tips here,
1: After you cook the eggs and sugar you should always strain it bring it before you go any further with it to get out any tiny bits of cooked egg or hardened sugar that may be in there.
2: Make sure chocolate an egg mixture is completely cooled before you add whipped cream or It will not stay fluffy or set well.
Hi Erin! Thanks for your feedback and tips! We do recommend whisking the egg and sugar mixture constantly while it’s cooking, which will reduce the possibility of having cooked egg bits, but straining is definitely an option if you experience this 🙂 And yes, definitely make sure your chocolate mixture is at room temperature, just barely warm when you touch it, to ensure the mixture sets up well.
I see that a lot have been having trouble with the pie setting up, I haven’t cut into it yet but it seems to be OK. My question is about the amount bittersweet chocolate. Mine is much darker than your picture. 8 ounces seems to be a lot of chocolate or am I reading the recipe wrong??
Hi Mary Jo! Yes, 8oz of chocolate is correct! Perhaps you used a different type of bittersweet chocolate (some brands offer varieties with varying levels of cocoa; Ghirardelli, for example, sells 60% and 70%, so the 70% would be stronger and darker than the 60%). Alternatively, you may have whipped your mixture for a shorter time than the recipe required, for the mixture to lighten up a little more. I hope your pie was delicious, and please let me know if you need any help troubleshooting further!
– Kiersten @ HTH
Are u making sure that the chocolate is completely cooked before you add whipped cream? And folding g the whipped cream in softly?
I made this for Easter dinner. It was scrumptious and well worth the time required to make the pie. Your detailed steps saved the day for sure. The chocolate flavor is rich and satisfying. I garnished with shaved chocolate. I thought those chocolate shavings gave a serving the “oh wow!” punch a serving needed to be extra special. The batter quantity very amply filled the pie dish. It’s delicious for that special meal.
Thanks for your rave review, Debbie! So happy to hear how much you love this recipe 🙂
This is the best dessert I have ever made or eaten. It was so worth the extra effort. Thank you for sharing!
Wonderful!! So happy to hear that 🙂
I don’t think this recipe is written correctly. Pie filling doesn’t usually call for whole eggs, only egg yolks. Filling did not set up overnight. It was like chocolate soup.
Hi Jkel! Yes, this recipe is written correctly and calls for whole eggs. I’m sorry to hear that your filling didn’t set up properly! That’s not due to using whole eggs, a soupy mixture is due to too warm of ingredients or a step not being beaten for long enough. Each step is crucial in creating an airy but also rich and creamy filling (heating the sugar and eggs to 160°F, making sure your butter isn’t warmer than room temperature before adding the other ingredients, making sure the butter/cooled chocolate mixture is light and fluffy and that the cream/powdered sugar is beaten to stiff peaks). You also want to make sure that the pie is chilled for at least 6 hours, which is the final step in setting properly. I truly hope you give this recipe another try. When the filling sets properly, you won’t want to stop eating it! Please let me know if I can help further, and let me know how your next attempt goes!
You’re seriously blaming the recipe when people have been getting perfect results using this exact recipe for years since it was posted? Its okay t admit you did it wrong, next time just ask what might have gone wrong and correct the issues.
Delicious! My family loved it and so did I.
I made this on Easter and while I have to consider it a fail for me, personally, it was still delicious, creamy and rich. Mine didn’t gel as it should have after overnight refrigeration. It was sliceable but very soft and nearly runny. Not sure what I did wrong and followed the recipe exactly, including the spoon test and used a thermometer. But, WOW! the taste of this pie is wonderful! I will definitely try it again. It is definitely worth the mess.
So glad you enjoyed this recipe! Without having made this right along with you, it’s tough to say for sure what went wrong, but I would make sure next time that your chocolate mixture has cooled until barely warm before beating in with the butter, and then ensuring that your cream/powdered sugar mixture is beaten until stiff peaks form. If your filling is too warm prior to adding to the whipped cream mixture, all the air you beat into the whipped cream will be reduced and it won’t set up properly. Please let us know how it goes if you give this recipe another try in the future 🙂
Tastes good, but filling is not stiff and fluffy.
Hi Beth! Sorry to hear your filling didn’t set properly! That’s typically due to too warm of ingredients or a step not being beaten for long enough. Was the sugar and eggs heated to 160°F? How about your butter, was it warmer than room temperature? Did you make sure the butter/cooled chocolate mixture was light and fluffy and the cream/powdered sugar beaten to stiff peaks? Each of these steps is crucial in creating an airy but also rich and creamy filling. You also want to make sure that the pie is chilled for at least 6 hours, which is the final step in setting properly. I really hope you try this recipe again, please let me know if you have more questions, hopefully this helps!
Do I need to let the pie set in the refrigerator before adding the topping?
Hi Karen! Yes, the pie needs to set prior to adding the topping 🙂 If you refrigerate the pie with the topping, after about a day in the fridge, the whipped cream will start to deflate and weep onto the surface of the pie. If you were wanting to just prep the pie in the morning for dinner in the evening, that should be fine. Let us know what you think of this recipe!