Famous for being both feather-light and indulgently rich at the same time, French silk pie entered the American dessert canon upon winning the Pillsbury bake-off in 1951. It's one of the only dessert recipes that calls for eggs straight from the fridge; you'll whip them with melted chocolate for quite a while before chilling the pie--but rejoice, there's no baking whatsoever!

Recipe Summary

prep:
30 mins
cook:
5 mins
additional:
6 hrs 20 mins
total:
6 hrs 55 mins
Servings:
12
Yield:
1 9-inch pie
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Oreo® Crust:
French Silk Pie Filling:
Whipped Cream:

Directions

Instructions Checklist
  • Grind chocolate sandwich cookies into fine crumbs in a food processor. Transfer to a bowl and mix in melted butter until combined. Press into the bottom and sides of a 9-inch pie plate. Chill crust while you make the pie filling.

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  • Melt chocolate in a small heatproof bowl in the microwave. Start with 1 minute, stir, and then return for 15 to 30 second increments until melted. Let fully cool to room temperature, at least 20 minutes.

  • Whip butter and sugar together in a stand mixer fitted with a whisk attachment until smooth, about 3 minutes. Stir in vanilla extract and instant coffee. Add the cooled chocolate and mix until combined.

  • Add eggs one at a time, whisking on medium speed for 5 minutes and scraping down the bowl after each addition. The pie filling should be fluffy and silky like chocolate mousse.

  • Transfer filling into the pie crust, cover, and chill for at least 6 hours, or overnight.

  • Beat heavy cream, confectioners' sugar, and vanilla on medium speed with a handheld mixer until soft peaks form.

  • Top the French silk pie with the whipped cream and garnish with chocolate shavings.

Cook's Note:

If your kitchen is hot or humid and your filling is beginning to look runny, place the entire bowl into the freezer for 5 to 10 minutes and continue from there.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts

541 calories; protein 3.9g; carbohydrates 48.9g; fat 38.7g; cholesterol 132.7mg; sodium 139.4mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/13/2019
I think it’s so ignorant to rate a recipe based on your definition of taboo foods. It’s perfectly healthy to eat eggs fresh from healthy chickens, you can also buy pasteurized eggs. Not to mention that many of us have been licking the cake batter, eating soft-boiled eggs, custards, etc., all along. If you don’t like a recipes then don’t make it, the rest of us want to know how it tastes and whether the instructions are well written. Read More

Most helpful critical review

Rating: 1 stars
10/12/2019
Uses raw eggs...won’t make this! Read More
9 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
10/12/2019
It's a good recipe but not written very well especially for someone who doesn't cook a great deal. For example they tell you to put sugar water aside then refer to it as "Hot" sugar water when you beat it into the chocolate.However it's some work to get in done correctly if you're looking for an easy similar recipe I would suggest FlourlessCake II I've made it several times and folks love it Read More
(2)
Rating: 4 stars
10/12/2019
Great recipe...can't wait for the holidays to try it out on the family. As for concern about the eggs, you CAN purchase pasteurized eggs these days people. Don't let the eggs prevent you from making a terrific pie! Read More
Rating: 5 stars
12/15/2020
This recipe is just like the original 1951 recipe. (Well, except for the coffee) I make this pie at least once a year. I have never used the cookie crust but will certainly give it a try. I am a person who likes texture so before pouring the pie into the crust I add a handful of chopped walnuts. So Good! Read More
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Rating: 1 stars
10/12/2019
Uses raw eggs...won’t make this! Read More
Rating: 1 stars
10/12/2019
Uncooked eggs? You gotta be kidding. No way. Read More
Rating: 5 stars
10/13/2019
I think it’s so ignorant to rate a recipe based on your definition of taboo foods. It’s perfectly healthy to eat eggs fresh from healthy chickens, you can also buy pasteurized eggs. Not to mention that many of us have been licking the cake batter, eating soft-boiled eggs, custards, etc., all along. If you don’t like a recipes then don’t make it, the rest of us want to know how it tastes and whether the instructions are well written. Read More
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Rating: 5 stars
10/13/2019
Don’t be afraid of raw eggs—simply use pasteurized eggs...... Read More
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