Easy French Silk Pie

No bake chocolate silk pie in glass pie pan.

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A rich and decadent no-bake French silk pie made with a chocolate cookie crust, a smooth and airy filling, and topped with cream. The eggs in the filling are gently heated so they are safe to consume.

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 784kcal

Author: Brandy Nelson

Ingredients

4 ounces unsweetened chocolate 1 baking bar
24 chocolate sandwich cookies (Oreos---do not scrape off the filling)
¼ cup melted butter
1 cup granulated sugar
3 large eggs
¾ cup butter softened
2 cups heavy whipping cream
¼ cup powdered sugar
2 teaspoons vanilla
mini chocolate chips or grated chocolate garnish

Instructions

Finely chop one bar of unsweetened chocolate. Set aside.
Add cookies to a food processor or blender and pulse until they are fine crumbs. Mix in melted butter.
Press cookie crumb mixture into a 9 or 10-inch pie pan. Use the back of a spoon to evenly press the mixture up the sides of the pie pan. Freeze pie crust until ready to fill.
Combine eggs and granulated sugar in a glass or metal mixing bowl.
Note: if using the double-boiler method, the bowl should snugly fit on top of a saucepan. If not, it doesn't matter what bowl you mix the eggs in.
Heat the egg mixture over low to medium heat. Remember, we are not cooking it; we are just making it safe to consume. You can do this with a double boiler (I use a bowl and a saucepan to create a makeshift one) or without one.
Double-boiler method: Add an inch of water to a saucepan and bring to a constant simmer on medium heat. Set the bowl with the egg mixture on top, ensuring the bottom of the bowl is 1 to 2 inches above the water level. Stir, scraping the side of the bowl as it heats.
Saucepan method: If not using a double boiler, transfer the egg/sugar mixture to a saucepan and cook over low to medium heat, stirring continuously as it heats.
Continue stirring and heating until the mixture reads 160 degrees F on an instant-read thermometer. Remove from heat.
Set the hot bowl on a hot pad or heat-resistant surface. Mix in finely chopped chocolate and stir until completely melted and smooth.
Mix in softened butter.
Let cool for 30 minutes, stirring every few minutes. The mixture should be just warm, almost room temperature.
Beat COLD whipping cream with an electric mixer until it begins to thicken. Add vanilla extract and powdered sugar, and continue beating until stiff peaks form. DO NOT OVERMIX.
Gently fold half of the whipped cream mixture into the chocolate mixture.
Refrigerate the remaining whipped cream to spread over the finished pie later.
Pour the chocolate filling into the frozen pie crust and spread it evenly. It will be very full. Refrigerate, uncovered, for 2-3 hours.
Note: If making this pie the day before you need it, you can cover it with plastic wrap after it has chilled for 2 hours. At that point, it will be set up.
Top with remaining whipped cream and garnish with mini chocolate chips before serving.
Leftover pie can be stored in the refrigerator for 3-5 days.

Video

Notes

Calories are based on 8 slices. This is an extremely rich pie and can easily be portioned into 12 slices.
French silk pies start with a mixture of sugar and eggs. Traditional pies call for raw eggs, but I took inspiration from Betty Crocker and heated my eggs. We are NOT cooking the eggs; we are simply heating them to a low 160 degrees, which makes them safe to consume. It's a super simple process that doesn't require anything fancy. Just a saucepan and a digital thermometer. If you have a double boiler, even better, but you don't need one.

Nutrition