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If you’re a chocolate lover, this Chocolate Silk Pie is about to steal your heart. With a silky-smooth chocolate filling made from a mixture of melted bittersweet chocolate and heavy cream, then nestled in a crunchy Oreo crust, every bite is rich, creamy, and feels indulgent. My family loves this pie and requests it anytime we are all getting together.

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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We are a chocolate-loving family, so I’m always trying to find different ways to serve chocolate desserts. My kids love my No-bake Chocolate Cream Pie, but this Chocolate French Silk Pie is a favorite as well.

The filling is rich and creamy and just melts in your mouth. Add my Homemade Whipped Cream and some chocolate curls and you’ll have a perfect dessert.

Testing results for chocolate silk pie

  1. We’ve made this pie with a pastry crust, which is also delicious. But the kids love a crunchy Oreo cookie crust. We think both crusts are perfectly good with this pie.
  2. We’ve made this pie in a deep dish pie plate and a regular pie plate. We usually make it in a regular pie plate, but this will give you a little extra filling. I consider that the cook’s reward.
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I hope you make this recipe. I think you’ll love it!

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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.

Oreo cookies: You can use chocolate graham crackers or a regular pie crust if you prefer.

Bittersweet chocolate: Use a bar of bittersweet chocolate and not chocolate chips.

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How to make chocolate silk pie

  1. Prepare the Oreo cookie crust.
  2. Start the filling by stirring the eggs and sugar together over a pot of simmering water.
  3. Similarly, stir the chocolate and butter together until melted over a pot of simmering water.
  4. Stir the melted chocolate into the egg mixture and then refrigerate the filling for about 30 minutes.
  5. Whip the chocolate mixture until it appears light and fluffy. In a separate bowl, whip the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Fold half of the whipped cream into the chocolate.
  6. Fill the cooled pie crust with the chocolate filling and smooth with a spatula. Refrigerate the pie for at least 4 hours, preferably overnight. Then top with the remaining whipped cream and chocolate curls.
A chocolate cream pie with whipped topping and chocolate shavings in a glass pie dish, with a glass of milk in the background.

If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!

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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
Leave a comment and ★★★★★ rating below!
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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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