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French Silk Pie

One slice of this decedent FRENCH SILK PIE and you'll be hooked!
Course Dessert
Prep Time 20 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 25 minutes
Servings 8 servings
Author Julie Espy {White Lights on Wednesday}



  • 4 ounces semisweet chocolate chips or bakers chocolate broken into small bars
  • 1 cup unsalted butter
  • 1 cup sugar see note
  • 1 teaspoon vanilla
  • 3 pasteurized eggs
  • 1 Oreo cookie crust store-bought or homemade


  • 1 cup whipping cream
  • 1 1/2 tablespoons sugar
  • 1 1/2 teaspoons vanilla
  • 1 ounce semisweet Baker's chocolate cut into small "shaved" pieces



  1. In a microwave safe bowl, heat chocolate in microwave for 30 seconds. Stir chocolate, and continue to heat for 30 and then stir, until chocolate is smooth. Set aside.
  2. In the bowl of your stand mixer, beat butter until pale and fluffy, about 2 minutes with the paddle attachment. Add sugar, and cream together with butter.
  3. Add vanilla and melted chocolate. Mix together until smooth and chocolate is fully incorporated. Scrape down sides of bowl as needed.
  4. Stop your stand mixer and switch from the paddle attachment to the whisk attachment. Add one egg, and whisk for 5 minutes. No less. Scrape down the sides of the bowl. Add one egg, and whisk for 5 minutes. Scrape down the sides of the bowl, add the last egg, and whisk for another 5 minutes.
  5. Spoon chocolate mixture into your Oreo pie crust. Cover with plastic wrap (or the clear plastic lid if you're using a store bought crust), and refrigerate for at least 2 hours.


  1. In a large bowl, beat together, whipping cream, sugar, and vanilla until medium peaks form, or a whipped cream consistency you like.


  1. Uncover your pie, and spread the whipped cream over the top. I left a gap between the whipped cream and edge of the pie so you can see the chocolaty goodness. Sprinkle shaved chocolate over the top of the whipped cream. Refrigerate until ready to serve.

Recipe Notes

You can use regular granulated sugar, but the pie filling will have a little graininess to it. Ultrafine "bakers" sugar will dissolve more easily. But if you don't want to buy special sugar, you can pulse your granulated sugar in the food processor a few times to make it more of an ultrafine consistency...this is what I did.