Chocolate Silk Pie
This Chocolate Silk Pie is a rich, velvety dessert made with a buttery Oreo crust, a smooth chocolate filling, and a fluffy whipped cream topping. Bittersweet chocolate, whipped cream, and a hint of vanilla come together for a silky, decadent pie that chills to perfection and slices beautifully. Perfect for holidays, dinner parties, or whenever you’re craving an indulgent chocolate treat.
Ingredients
- 1 oreo pie crust, baked and cooled (see note 1)
For the filling:
- 1 cup cane sugar
- 5 large eggs
- 8 ounces bittersweet baking chocolate (bar or chips)
- 2 tsp vanilla extract
- 10 tbs salted butter at room tempterature
- 1 1/3 cups heavy cream, cold
For the Topping
- 1 cup heavy cream, cold
- 1 tbs maple syrup
- 1 tsp vanilla extract
Instructions
- Melt the chocolate: Place your bittersweet baking chocolate in a small saucepan and melt it gently over medium-low heat, or using a double boiler. Stir until completely smooth and glossy. Once melted, remove the mixture from the heat and set it aside to cool slightly — you want it warm but not hot when it’s mixed in later.
- Cook the Egg/Sugar Mixture: In a small saucepan, whisk together the eggs, cane sugar, and vanilla. Cook over medium-low heat, whisking often, until the mixture reaches 160°F (use an instant-read thermometer). Remove from heat and let cool to room temperature (around 75°F).
- Whip the Cream: In a large mixing bowl or stand mixer, beat 1 ⅓ cups heavy cream until stiff peaks form. Transfer to another bowl and refrigerate to keep cold. Wipe out the mixing bowl and switch to the paddle attachment. Cream the room-temperature butter until smooth and fluffy.
- Make the Filling: Whisk the cooled, melted chocolate into the cooled egg mixture until combined. With the mixer on low speed, beat the chocolate mixture into the creamed butter until smooth and glossy. Gently fold in the whipped cream until fully incorporated and no streaks remain.
- Assemble the Pie: Pour the filling into the baked and cooled Oreo crust. Smooth the top with a spatula. Cover loosely and refrigerate until set, at least 4 hours or up to overnight.
- Whip the Topping: Just before serving, whip cold heavy cream with the whisk attachment until soft peaks form. Add maple syrup and vanilla, then continue whipping until medium peaks form.
- Serve: Spread or pipe the whipped topping over the chilled pie. Garnish with chocolate shavings, curls, or a dusting of cocoa powder if desired. Slice and enjoy!
Notes
- Check out our Oreo pie crust recipe for the most decadent chocolate silk pie!