French Silk Pie Recipe

By Jesse Szewczyk

5.0

(3)

Active Time

40 minutes

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. While French may simply be a stylistic choice, the term silk accurately 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 simple no-bake Oreo 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, this pie is a nostalgic dessert that’s fitting for a picnic or your Thanksgiving dessert table. Note that the filling requires at least four hours to fully set, so plan accordingly.

Note: To make picture-perfect chocolate curls, run a vegetable peeler against 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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Glass Pie Plate

$18 At Amazon

Bittersweet Chocolate

$14 At Amazon

Vanilla Extract

$20 At Amazon

2-Cup Measuring Cup

$19 At Amazon

Hand Mixer

$150 At Amazon

8–10 servings

Crumble 24 Oreo or other creme-stuffed chocolate sandwich cookies into a large resealable plastic bag and seal. Using a rolling pin, crush to very fine crumbs. (You should have about 2 cups.)

Transfer crumbs to a medium bowl and add 4 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.

Whisk together 3 large eggs and 1 cup (200 g) granulated sugar in 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. Add 6 oz. bittersweet chocolate, preferably 70% cacao, finely chopped (about 1 cup), 1 Tbsp. vanilla extract, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and 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).

Using an electric mixer on medium-high speed, beat ½ 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.

Beat 1 cup heavy cream in 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.

Just before serving pie, using an electric mixer on medium-high speed, beat 1¼ cups heavy cream, ¼ cup (28 g) powdered sugar, 1 tsp. vanilla extract, and ¼ tsp. Diamond Crystal or Morton kosher salt in 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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