![A slice of chocolate filling on a Oreo cookie crust topping with whipped cream and chocolate shavings.](https://assets.epicurious.com/photos/64cac0aa5d0d27bb077059ef/1:1/w_2560%2Cc_limit/french-silk-pie_RECIPE_072123_18097_VOG_final.jpg)
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Active Time
40 minutes
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Total Time
40 minutes (plus cooling and chilling)
While the name implies otherwise, French silk pie is a true American invention. The pie was first introduced by Betty Cooper in 1951 during the third annual Pillsbury Bake-Off competition. WhileFrenchmay simply be a stylistic choice, the termsilkaccurately describes the soft and dreamy texture of the chocolate filling. Lightened with whipped eggs, whipped butter, and whipped cream, it is the utter definition of weightlessness with an cloudlike texture that’s hard to find elsewhere.
In this French silk pie recipe, the smooth filling is set inside a simpleno-bakeOreo crust that provides a striking textural and color contrast to the light and creamy interior. Although making your own press-in crust is highly recommended, using a store-bought version will also work just fine. Finished with large pompadour-like dollops of whipped cream and dramatic curls of shaved chocolate, thispieis a nostalgic dessert that’s fitting for apicnicor yourThanksgiving desserttable. Note that the filling requires at least four hours to fully set, so plan accordingly.
Note: To make picture-perfect chocolate curls, run avegetable peeleragainst the edge of a thick chocolate bar in one quick motion. Larger, thicker chocolate bars work best and result in the most dramatic curls.
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What you’ll need
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Glass Pie Plate
$18 At Amazon
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Bittersweet Chocolate
$14 At Amazon
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Vanilla Extract
20美元 At Amazon
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2-Cup Measuring Cup
$19 At Amazon
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搅拌机
$150 At Amazon
Ingredients
8–10 servings
Crust
Filling
Topping and Assembly
Crust
Step 1
Crumble24 Oreo or other creme-stuffed chocolate sandwich cookiesinto a large resealable plastic bag and seal. Using a rolling pin, crush to very fine crumbs. (You should have about 2 cups.)
Step 2
Transfer crumbs to a medium bowl and add4 Tbsp. unsalted butter, melted. Mix until crumbs are evenly saturated in butter and transfer to a standard 9"-diameter glass pie dish. Press into an even layer across bottom and up sides with a flat-bottomed measuring cup. Chill crust at least 1 hour and up to 12 hours.
Filling
Step 3
Whisk together3 large eggsand1 cup (200 g) granulated sugarin a medium heatproof bowl set over a large saucepan of barely simmering water (bowl should not touch water). Heat, vigorously whisking often, until sugar is almost completely dissolved and mixture is pale yellow and slightly aerated, about 5 minutes. Add6 oz. bittersweet chocolate, preferably 70% cacao, finely chopped (about 1 cup),1 Tbsp. vanilla extract, and2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher saltand stir with a rubber spatula until chocolate is melted and mixture is thick and smooth, about 2 minutes. Remove bowl from heat and let cool (do not cover; about 30 minutes).
Step 4
Using an electric mixer on medium-high speed, beat½ cup (1 stick) unsalted butter, room temperature, in a large bowl until light and fluffy, about 3 minutes. Reduce speed to low, add cooled chocolate mixture, and beat just until combined, about 30 seconds. Scrape down sides and bottom of bowl with a rubber spatula, then mix on medium-high speed until slightly lightened in color and fluffy, about 5 minutes. Set butter mixture aside.
Step 5
Beat1 cup heavy creamin another medium bowl on medium-high speed until stiff peaks form, about 2 minutes. Scrape whipped cream into reserved butter mixture and gently stir to combine. Scrape filling into crust and smooth into an even layer. Chill (uncovered) in the refrigerator at least 4 hours.
Topping and Assembly
Step 6
Just before serving pie, using an electric mixer on medium-high speed, beat1¼ cups heavy cream,¼ cup (28 g) powdered sugar,1 tsp. vanilla extract, and¼ tsp. Diamond Crystal or Morton kosher saltin a medium bowl until light and fluffy, about 2 minutes (be careful not to over beat). Dollop whipped cream over pie filling and, using offset spatula or a spoon, spread out to crust in an even layer, creating dramatic swirls and swooshes. Top with chocolate curls if desired.
Do Ahead:Pie (without toppings) can be assembled 1 day ahead. Cover and keep chilled.
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