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If you’re a serious chocolate lover, this Chocolate Silk Pie is about to steal your heart. With a silky-smooth chocolate filling nestled in a crunchy Oreo crust, every bite is rich, creamy, and downright indulgent. This is the kind of dessert that makes people ask for the recipe before they’ve even finished their slice.

A chocolate cream pie with a slice removed, showing layers of chocolate filling, whipped topping, chocolate curls, and an Oreo cookie crust.
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A slice of chocolate and cream layered pie with chocolate shavings on top and a crumbly chocolate crust, served on a white plate.

Ingredient notes

Here are a few things to know about the ingredients in this recipe.

➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.

Pie Crust
25 oreo cookies
5 tablespoons salted butter, melted
1 1/3 cup sugar
Filling
4 large eggs
8 oz bittersweet chocolate, chopped
10 tablespoons butter
1 ½ cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Chocolate curls for garnish

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A chocolate cream pie with whipped topping and chocolate shavings in a glass pie dish, with a glass of milk in the background.

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Chocolate Silk Pie

A rich and silky Chocolate Silk Pie made with a buttery Oreo crust, smooth chocolate filling, and fluffy whipped topping.
Prep: 30 minutes
Cook: 10 minutes
chill time: 2 hours
Total: 2 hours 40 minutes
Servings: 8 slices
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A slice of chocolate cream pie with whipped topping and chocolate shavings on a plate, with more pie and a glass of milk in the background.

Ingredients 

Pie Crust

  • 25 Oreo cookies
  • 5 tablespoons unsalted butter, melted
  • pinch of salt

Filling

  • 4 large eggs
  • 1 ⅓ cups sugar
  • 8 ounces bittersweet chocolate, chopped
  • 10 tablespoons butter
  • 1 ½ cups heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate curls for garnish
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Instructions 

Crust

  • Preheat the oven to 350 degrees F. Place 25 Oreo cookies in a food processor or blender and pulse until the cookies turn to a fine crumb.
    A top-down view of finely ground dark powder, likely coffee or cookie crumbs, inside a clear blender container on a white marble surface.
  • Transfer the Oreo crumbs to a large mixing bowl and mix in 5 tablespoons unsalted butter, melted, and a pinch of salt.
    A white bowl with crushed chocolate cookies and a cracked egg on a white marble surface.
  • Press the Oreo mixture into the bottom of a 9-inch pie pan, making sure to bring the crust up the sides of the pie pan.
    A glass pie dish filled with a pressed chocolate cookie crumb crust on a white marble surface.
  • Bake the crust about 10 minutes for it to set. Remove from the oven and cool completely on a wire rack.

Filling

  • Prepare a double boiler by filling a pot with 2 to 3 inches of water and a glass or metal bowl over the pot.
  • Bring the water up to a simmer and add 4 large eggs and 1 1/3 cups sugar into the bowl, constantly whisking the mixture until it reaches 150 degrees F. Take the bowl off of the pot and set it aside.
    A bowl of eggs and sugar on a stove.
  • Place 8 ounces bittersweet chocolate, chopped and 10 tablespoons butter in another heat-safe bowl.
    Chopped dark chocolate and blocks of butter in a metal bowl set over a pot of hot water on an electric stovetop, prepared for melting.
  • Place the bowl over the simmering pot of water and stir until the chocolate is completely melted.
    A glass bowl filled with melted chocolate sits over a saucepan on a marble countertop, viewed from above.
  • Remove the bowl from the heat and whisk the egg mixture into the melted chocolate. Cover the bowl with plastic wrap and place it in the refrigerator for 30 to 45 minutes to allow the mixture to cool.
    A hand is whisking chocolate batter in a clear glass bowl on a white marble surface.
  • Place the chocolate mixture into the mixer bowl. With the whisk attachment, start the mixer on low speed for one to two minutes until the chocolate mixture begins to thicken, and slowly increase the speed to medium-high speed. Continue to whip the mixture until it becomes light and fluffy, about 4-5 minutes.
  • In another mixing bowl, whip 1 ½ cups heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract to medium peaks.
    A mixing bowl with chocolate and white batter being folded together with a spatula on a marble surface.
  • Fold half of the whipped cream into the whipped chocolate mixture. Fill the cooled pie crust with the chocolate mixture and spread it in an even layer. Place the pie in the refrigerator for at least 4 hours, preferably overnight.
    A chocolate pie with a smooth, swirled filling in a chocolate cookie crust sits on a white marble surface.
  • Top the pie with the remaining whipped cream and garnish with chocolate curls.
    A chocolate cream pie with a whipped topping and chocolate chips, displayed in a glass pie dish on a white marble surface.

Notes

  • Gently heating the eggs and sugar ensures a silky texture while keeping the filling safe and creamy.

Nutrition

Serving: 1slice, Calories: 847kcal, Carbohydrates: 78g, Protein: 8g, Fat: 58g, Saturated Fat: 33g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 190mg, Sodium: 361mg, Potassium: 329mg, Fiber: 3g, Sugar: 62g, Vitamin A: 1446IU, Vitamin C: 0.3mg, Calcium: 74mg, Iron: 7mg
Course: Dessert, Pies
Cuisine: American
Calories: 847
Keyword: Chocolate Silk Pie
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About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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