French Silk Pie makes the perfect holiday dessert. This French Silk Pie has an Oreo crust with a heavenly chocolate mousse filling, and it topped with a homemade vanilla whipped cream and chocolate shavings. It is, without question, one of the most sinful desserts you will ever have! AND it can be made two days ahead of time

I made this pie for the first time last year for our early Christmas Dinner. It was such a hit! And when we were invited to a Christmas Party last weekend, and asked to bring a dessert, hubby made sure that I brought French Silk Pie. This pie is sooo good, I think that this might even replace my Sweet Potato Pie!

French Silk Pie takes about 7-8 hours total to make, but most of that time is spent waiting, and it’s totally worth the wait! I have found that making the pie the night before you’re going to serve it is best. This allows the chocolate mousse filling to firm up, making slicing MUCH easier.

How To Make French Silk Pie

Gather Tools & Equipment

• stand mixer
• pie plate
• food processor
• mixing bowls
• vegetable peeler
• measuring cups
• measuring spoons

Gather Ingredients

• Crust
  • 20 regular stuff oreos
  • 3 tbsp butter, melted
  • 1 tsp salt
• Filling
  • 1 ⅓ cup sugar
  • 4 eggs
  • 8 oz dark chocolate chips, melted
  • 2 tsp vanilla
  • 10 tbsp butter, room temperature
  • 1 ⅓ cup heavy cream
  • 4 tsp powdered sugar
• Topping
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 2 tsp vanilla
  • chocolate shavings

Make The Crust

Preheat oven to 350 degrees. Spray a 9″ pie plate with non-stick spray.

In the bowl of a food processor, pulse Oreo’s until finely ground.

Dump into a large bowl, and mix with butter and salt.

Press the Oreo mixture into the bottom and sides prepared pie plate.

Bake for 10 minutes.

Remove from oven and let cool completely on a wire baking rack.

Make The Filling

The video above will show in more detail how to make the filling.

In a microwave safe bowl, melt chocolate in 30 second increments.

In a small pot, over medium-low heat, whisk together sugar, eggs and vanilla. Whisk constantly, until the mixture reaches 160 degrees and coats the back of a spoon.

Remove from heat and stir in melted chocolate until smooth. Let cool until just warm, stirring occasionally.

In the bowl of a stand mixer, beat butter until light and fluffy – about 3 minutes.

With mixer on low, slowly add in cooled chocolate mixture. Increase to high speed and beat for 5 minutes. Set chocolate mixture aside.

In a clean, cool/cold bowl, beat cream until it starts to thicken – about 1 minute. Add powdered sugar, and beat until stiff peaks form.

*Make sure to use a cool/cold bowl or the cream will melt and make butter. If using the same bowl that you made the chocolate mixture in, run cold water in the bowl after cleaning. Be sure to dry completely before making whipped cream.*

Gently fold whipped cream into cooled chocolate mixture.

Pour mixture over cooled Oreo crust, using an offset spatula or the back of a spoon to smooth out. The filling will be higher than the pie plate.

Place in the fridge and let chill for 6 hours, or overnight.

Make The Topping

Use a vegetable peeler, and “peel” a dark chocolate bar to make shavings.

In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat cream, powdered sugar and vanilla on high speed until stiff peaks form.

Top pie with whipped cream, and smooth out with the back of a spoon.

Top with chocolate shavings.