I hope you’re ready for a little something indulgent and absolutely incredible. I first published this french silk pie recipe back in 2015 and wanted to bring it back because let’s face it, we could all use a little chocolate right now.
Storytime about this amazing pie: back when Tony and I were dating I started making his birthday dessert. The first year I made him a coconut cake with strawberry buttercream (AMAZING), but I really felt like I needed to step it up a notch the year after that. We got chatting about how he loved blueberry and banana cream pie and all things chocolate. Then I asked him if he ever had French Silk Pie, and he proceeded to ask me what it was.
Ummm… excuse me? Wait a minute… we’re dating and you haven’t had FRENCH SILK PIE?! Also known as the RICHEST and MOST DECADENT PIE on the planet! I was shocked. Fellow Minnesotans know all about the iconic Baker’s Square.
So of course, because I’m the birthday dessert wizard, I began on a quest to make him the best french silk pie known to mankind. On his birthday almost 6 years ago now, I made him this exact recipe decked out with candles on top and me singing happy birthday.
After his first few bites of the pie, I was concerned when he didn’t say anything. Did he like it? Did he hate it? What was happening? Did I totally just ruin his birthday?!
So many questions.
Turns out he was in chocolate pie ecstasy, also known as a euphoric reaction to scarfing down a slice of this french silk pie. He couldn’t say anything because he was blown away. He told me flat out it was the best thing he’s ever had, and that it was his new favorite dessert; he only wanted my French Silk Pie from now on.
And so here I am, finally re-sharing this recipe that we now hold near and dear to our chocolate-loving hearts. I think it would make the perfect addition to your holiday table.
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What is french silk pie made of?
If you’re like Tony and you’ve never had french silk pie before this recipe, you’re in for a real treat. It’s made with a sweet crust, fluffy, chocolate mousse-like filling that has an incredible texture, and topped with whipped cream. Older versions of french silk pie used to be made with pudding as the center, but people switched over to creating more of a mousse on the inside instead (which I LOVE).
Recommended tools
Making homemade french silk pie requires a few key tools:
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Ingredients in french silk pie
This epic french silk pie recipe has three components: an oreo cookie crust, a fluffy, rich chocolate filling, and plenty of whipped cream on top. Here’s everything you’ll need to make it:
- For the pie crust: we’re making a hazelnut oreo cookie crust made just with Oreos, hazelnuts, butter and a little salt. So easy and SO delicious.
- For the filling: you’ll need dark chocolate, butter, granulated sugar, vanilla, and eggs.
- For the topping: that fresh whipped cream topping is made with heavy whipping cream and granulated sugar. I recommend topping with more chocolate curls or chocolate shavings, too!
More amazing crust options
I love the hazelnut oreo crust with this french silk pie, but feel free to use a different crust if you’d like! Here’s what I can recommend:
- Feel free to use a regular crust like my homemade all butter pie crust. Be sure to blind bake the crust first as you will not be baking the pie after adding the filling (like in apple or pumpkin pie).
- Try using other cookies for a different flavored cookie crust! Nutter butters will add an amazing chocolate peanut butter flavor (like in my banana cream pie), vanilla wafers or a graham cracker crust would be delicious.
How to make the best french silk pie
- Make the crust. Pulse the cookies and hazelnuts in a food processor until they’re finely chopped up, then add the melted butter and salt and pulse again until the mixture is well combined. Press the mixture into the bottom and sides of your greased springform pan, bake, and then let it cool.
- Make the filling. Start by melting chocolate in a saucepan, then set it aside to cool to room temperature. Beat together the butter and sugar in the bowl of a stand mixer until it’s light and fluffy, then beat in the vanilla and fold in the melted chocolate until it’s all well combined. Add the eggs one at a time, beating for 4 minutes for each egg until the pie filling is thick and fluffy.
- Assemble & refrigerate. Pour the filling into your cooled, baked pie shell, cover with plastic wrap, and refrigerate for at least 8 hours.
- Add the toppings & devour. Whip together the heavy cream and sugar in an electric mixture until stiff peaks form, then spread the whipped cream over the pie filling. Garnish with chocolate shavings and serve!
Make the pie ahead of time
You can easily make one or both parts of the french silk pie 1-2 days ahead of time to save time on the day-of holiday festivities.
- To make pie crust ahead of time: after baking the pie crust, simply store it covered in the refrigerator until you’re ready to assemble and chill the rest of the pie. If you’re using a regular pie crust (like my all-butter pie crust) you can make the pie dough ahead of time and store it well-wrapped. in the fridge in a disc, or shape it into your pie dish, cover that, and store it in the fridge.
- To make filling ahead of time: once you’ve mixed the whole filling together, cover the filling with plastic wrap so that the plastic is touching the top of the filling (to prevent air from getting in) and chill the filling in the refrigerator until you’re ready to assemble the pie. You can also make the whipped cream topping ahead of time and store it in an airtight container until you’re ready to add it to the pie!
How to store french silk pie
Store any leftover french silk pie loosely covered with plastic wrap or foil in the refrigerator for up to 3-4 days.
More amazing desserts
- Tony’s Very Favorite Dutch Apple Pie
- The Best Tart Cherry Pie You’ll Ever Eat
- Peanut Butter Cup S’mores Chocolate Cookies
- Incredible Gingerbread Oatmeal Cream Pies
- One Bowl Gluten Free Gingerbread Snacking Cake
Get all of my delicious dessert recipes here!
I hope you love this homemade deep dish french silk pie recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Deep Dish French Silk Pie with Hazelnut Oreo Cookie Crust
Ingredients
- For the crust:
- 20 oreo cookies, finely crushed
- 1 cup raw hazelnuts
- ¼ cup butter, melted
- ⅛ teaspoon salt
- For the pie filling:
- 3 ounces dark chocolate (at least 60%)
- ¾ cup butter (1 1/2 sticks), at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs, at room temperature*
- For the topping:
- 8 oz heavy whipping cream
- 2-3 tablespoons granulated sugar
- To garnish: extra dark chocolate
Instructions
- Preheat oven to 350 degrees F. Grease a 9 inch springfoam pan with nonstick cooking spray or melted butter.
- Start by making the crust: Place cookies and hazelnuts in the bowl of a food processor and pulse for 1-2 minutes or until cookies are finely crushed. Add in melted butter and salt and process again until well combined.
- Dump the mixture into prepared pie pan and press into the bottom and side evenly. It should come up at least an inch to an inch and a half on the sides. Bake for 10 minutes then remove from oven and place on a wire rack to cool.
- To make the pie filling: Melt dark chocolate in a small saucepan over low heat, stirring occasionally. Once chocolate is completely melted, set aside to cool for 5-10 minutes.
- In a large bowl of an electric mixer fitted with a whisk attachment, beat together butter and sugar for 3 minutes or until sugar dissolves into the butter and is no longer grainy. You'll see the butter turn a light yellow/almost white color and become fluffy. This is good!
- Add in vanilla and beat again for 30 seconds. Next fold in melted chocolate and mix again so that the chocolate is well combined with the butter and sugar. IMPORTANT: Make sure that the chocolate has cooled to room temperature, or the chocolate will melt the butter and ruin the filling.
- Next add eggs, one at a time, beating for 4 minutes between each egg. You'll want to use the whisk attachment if using a KitchenAid mixer. (To be clear: Add an egg, beat for 4 minutes on medium speed; then add another egg, beat on medium speed for 4 minutes and repeat with final egg and final 4 minute mixing.) Pie filling should be thick and fluffy at this point. If it's a bit runny, don't worry, it should thicken up during refrigeration.
- Pour filling into cooled crust and cover with plastic wrap. Refrigerate for at least 8 hours, but preferably overnight.
- Once pie is ready to serve make the whipped cream topping: Add heavy whipped cream and 2 tablespoons of sugar to the bowl of an electric mixer; beat on high for 3-5 minutes or until cream reaches stiff peaks. Taste and add additional sugar if necessary and mix once more.
- Evenly spread whipped cream over pie filling, then garnish with dark chocolate shavings. Serves 9-12, depending on how large you cut the slices. Pie will stay fresh for a few days if properly covered and stored in the fridge.
Recipe Notes
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Sarah Fennel // BromaBakery.com.
This post was originally published on November 16th, 2015, republished on December 22nd, 2021, and republished on November 14th, 2023.
This is probably the 4th or 5th time I’ve made this incredible pie! Husband requested it for Valentine’s Day 🙂 Decided to add a Dubai chocolate twist by making the crust with pistachios instead of hazelnuts, and OMG, amazing!
That sounds delicious!! Glad it’s a favorite!
I would like to make this pie for my husband. Is 3 oz of chocolate the right amount? That seems like a lot less than other recipes.
The perfect dessert! Yes, the recipe is correct as written 🙂
Each pie I make of Monique’s just becomes the new family favorite and this one does not disappoint. I’m sitting here thinking about the next holiday, birthday, or potluck that I can make this again. The chocolate is creamy and a nice accompaniment to the Oreo crust. I couldn’t find hazelnuts so I substituted with pecans and it was perfect.
So happy to hear that! Pecans sound delicious in here, too 🙂
This pie is 5 stars!!!! I have not had French silk pie in years and it reminded me so much of going to Perkins as a child. I made it for Christmas this year and want to make it an annual tradition. Very special and delicious. Will be making it again 🙂
YES Perkins!! Glad you loved this version!
I have a nut allergy. How much more crushed oreos would you think I should add to replace them?
I think about 8-10 more should work!
Hi,
How much grams is 1 cup hazelnuts in grams (Approx) ?
About 84g!
If I want to make this but not use hazelnuts and just oreos – is that ok? some people have a nut allergy that I will be making it for. If so, how many more oreos should I add?
Thanks
I am not a big chocolate lover, but I must say, this pie is DECADENT. I definitely added this to my recipe book and will make it many times. It was a huge hit with everyone that tried it.
So glad you gave it a try!! Such a fun dessert to “wow” people 🙂
I am curious about two things: Generally, chocolate, especially high cacao-content, burns on direct heat. I started it that way, and even on low hear, mine burned. I then did it in the microwave on half power, as I always have, and it was fine. Also, this recipe has 3 raw eggs in it but isn’t baked. Isn’t that food unsafe?
Hi! I haven’t had an issue with melting the chocolate on low head and it burning. Did you mix it occasionally? It might be the type of saucepan – though melting in the microwave works just as well! I do mention the eggs in the recipe comments and note that people can use pasteurized eggs for food safety.
I made this as written for my husband’s 40th birthday yesterday. It was so delicious and a HUGE hit. My in-laws said it was the best pie ever, and now want me to make it for their birthdays too.
I made the crust and filling the day before, and put in the fridge overnight. Then, before dinner the next day, I made the whipped cream and finished the pie. Right before serving, I removed the whole thing from the springform pan and it came out perfectly!
Amazing!! So happy everyone loved it!
Loved by all 5 of my picky family members. It is almost exclusively requested for all holidays and events now. I will say that my whipped topping didn’t turn out the first time, it just never would “rise”. So I put my mixing bowl in the fridge for like 30 minutes prior to mixing it and it’s perfect everytime now.
Love that! Great tip to put the topping in the fridge, too – that will always help it set up properly.
Hi, I was gearing up to make this for my husbands birthday but skimming through the recipe I noticed raw egg. Is that safe?
Hi! Feel free to use pasteurized egg to be extra safe 🙂
This pie is INCREDIBLE. The hazelnuts in the crust made it extra special. Made this for my dad’s birthday and everyone loved it!
Amazing! This one’s truly a show-stopper 🙂
This is such an easy and delicious recipe! I’ve made it twice now, and it’s been a hit both times. It’s my new go-to dessert for company!
Followed instructions to the T and butter was still grainy. I bake a lot. Feel like the recipe could be better written. Def won’t attempt again since I did twice and failed
Sorry to hear that! I’m not sure what could’ve gone wrong here with the butter – was it at true room temperature before beating it with the sugar?
This pie is so creamy, chocolate and delicious! I have made with an Oreo hazelnut crust and with a graham cracker crust. Both are amazing, the Oreo crust makes for a very rich combination and the garden cracker crust lets the pie shine more. I love this pie!
Amazing! Great idea to use a graham cracker crust, too – YUM.
This French silk pie is so delicious and a crowd pleaser. The chocolate filling is silky and decadent. Directions are straightforward and easy to follow. I omitted the hazelnuts, as I don’t like them, and it still tastes incredible. I have made this several times and it will continue to be on my repeat list.
Amazing! Glad you loved this one!
I made this for thanksgiving and it was the dessert favorite! So delicious and gone so fast!
So happy to hear that!
this baby is a show. stopper. you will NOT be disappointed!
SO good!!
So rich and delicious! Everyone loved it.
This recipe was so easy and delicious! My family said it was the best French silk pie they have ever had. Will be making for more holidays for sure!
I made my daughter make this for Thanksgiving. It will now be on the menu every year!!! Soo sooo good if you’re a chocolate lover!
Love that! So glad it was a hit!
This was soooo good, probably the best pie I’ve ever made! The only thing I wish I would have read first was to use pasteurized eggs, the raw egg threw me for a loop, but I kept it in the fridge until serving and it was delicious!!
Question, do you have any suggestions on where to find pasteurized eggs in Chicago or do you typically just use regular non-pasteurized? Thanks!
Hi! I typically just use regular, but to be safe I recommend checking out the labels at Whole Foods (they usually have them!)
I made this for Thanksgiving. It was amazing. I never felt like I got the sugar to fully dissolve but it was barely noticeable. The flavor was amazing and the crust was a huge hit. Making this again for Christmas!!!
Perfect! So glad it turned out beautifully for you. Such a great holiday dessert!
This was AMAZING! Made for a party and it was a huge hit. Everyone was so impressed and thought I bought it at a “fancy bakery”. I am also not a baker and found it to be a foolproof recipe. Thank you for another great recipe.
So happy to hear that! This is one of those “WOW” desserts perfect for impressing friends 🙂
So delicious! I made this for thanksgiving and was asked to make it again a week later for a family get together. Such a creamy filling and the crust cannot be described with words it’s so perfect! It’s a showstopper at any party.
Love that! Perfect for the holidays (or any celebrations).
Restaurant worthy!!! My daughter made this for Thanksgiving, it was truly outstanding.
I’m SO happy to hear that, appreciate the sweet comment!
OH MY. OH WOW. This pie is – and I’m not speaking hyperbolically here – LIT-ERALLY the best pie I’ve ever had the good pleasure of stuffing my face with. I’m obsessed. I want to spend the rest of my life with this pie. I can’t get it out of my mind! I mourned the last bite I took knowing it would be at least another few weeks until I could make it again. I miss it as if it were my child. It’s the perfect pie that should be mandatory at all gatherings where there is at least one person present. (I left out hazelnuts simply because they’re expensive and used Newman’s cream cookies instead of Oreos because of the better ingredients.)
YESSS! I am so glad you gave this one a try and are loving it. Thanks so much for your comment!
Made this for my husband- hands down- THE BEST chocolate pie he said he’s ever had!! And the other guests agreed! Incredibly delicious- thank you for the recipe!!
WOO! This is so amazing I am so glad you are loving this pie and it tuned out fabulous for you!
5/5 stars for sure! I make a French silk pie for major holidays and opted to try this AK recipe because I love many recipes including the banana cream pie. The hazelnuts in the crust were perfect and the pie felt lighter than others I’ve made while still being silky smooth and delicious. I can’t wait to make this for the Xmas holiday and every future time i make a French silk.
AMAZING! SO glad you loved this pie and it turned out fabulous for you ❤️
Made this for Thanksgiving this year. Everyone loved it! Personally, it was too sweet for me so I only had a few bites, but for any French silk lovers out there, you have to make this. Definitely takes time to make, but if you want to impress someone this is the recipe!
YAY! I am so glad you have this recipe a try and it is a hit, Jackie!
Great recipe! I am gluten free, so I made the crust with gluten free oreos (used an entire package) and skipped the nuts. I also used semi-sweet chocolate because it’s what I had on hand. My family loved it. I will definitely be making this again.
AMAZING! Love that this worked with GF oreos, Kim. Thanks so much for your comment!
Do you remove the cream from the oreos before making the crust?
Nope! Leave them whole.
I’m trying to make this pie for Thanksgiving. I’ve tried to cream 3/4 cup of room temperature butter into the 1 cup of sugar. I’ve tried twice, but both times they will not get to a smooth texture, it just stays grainy no matter how long I go for. I tried the stand mixer and a hand mixer. Any ideas what I am doing wrong? I thought it might have something to do with the temperature of the butter, but the second time I tried I made sure it was completely room temp. Help!
Keep blending, it will come together, it takes some time for the butter and sugar to blend together.
Do you think I could use vegan butter for this recipe?
Sure!
I can’t wait to try this for the holidays! I want to make this for my nephew but I don’t think he’ll like the hazelnuts. Could I just use more Oreos? Thank you!
Sure!
I love French Silk Pie and especially love hazelnuts so I was excited to try this version. Unfortunately, it did not work out for me. The sugar never dissolved into the butter after mixing for 15 minutes so the filling was grainy (butter was room temp so not sure what happened). Even though I usually love the chocolate/hazelnut combo, this crust did not taste good either. I thought maybe my hazelnuts were stale, but we just purchased them and the expiration is a year from now. I love lots of AK recipes and so appreciate this blog, but this one did not work for me.
So sorry this recipe did not turn out the way you had hoped. Did you change anything about this recipe?
I was having the grainy problem too with the sugar and butter. I switch to using the paddle instead of the whisk and that got rid of the grainy. Use the paddle when adding the eggs too!
Do you remove the crème filling from the Oreos first?
Nope! You’ll leave them whole.
Very silly question, I imagine…for the crust, are the Oreo cookies you refer to including the two wafers and icing or just counting the wafers?
The whole cookie 🙂🙂
I agree with Tony! This is the best thing I ever tasted. I have a recipe for mocha cream pie, which is extremely similar, but just has some instant coffee at it. The filling is much the same consistency and equally delicious.
This pie really is unbelievable. It was a huge hit at Thanksgiving. I will definitely be making this one again!
Ah yay! So glad you are enjoying this recipe and that is was a big hit ❤️
Delicious!!! My family absolutely LOVED this pie, and it was pretty easy to put together, too!
Note for anyone who is in a rush:
I was an idiot who didn’t read the instructions ahead of time, so I didn’t realize it needed 8 hours of chilling until I was on the last step. I needed the pie to be ready soon for dessert that evening, so in an act of desperation, I placed the pie in the freezer for 90 minutes before serving. It turned out great! We loved it, and it had more of a pudding-like consistency (but still firm enough to hold it’s structure). My family agreed that the pie was better the next day (after it had a chance to chill as instructed), but the freezer method worked in a pinch and still produced rave reviews!
Thanks AK!
Oh I’m SO glad that ended up working out to freeze it!! Phew! And so happy everyone loved it ❤️