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Dark Chocolate French Silk Pie

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This dark chocolate French silk pie features a crisp chocolate cookie crust, a silky, rich dark chocolate filling, and a cloud of whipped cream on top. It’s an easy, make-ahead dessert perfect for special occasions and guaranteed to impress any crowd.

Ingredients

Scale
  • 24 chocolate sandwich cookies (like Oreo, about 240g), crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • Pinch of salt
  • 6 ounces (170g) high-quality dark chocolate (at least 60% cocoa), chopped
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 4 large eggs, at room temperature (use pasteurized eggs if desired)
  • 2 teaspoons (10ml) pure vanilla extract
  • 1/2 teaspoon espresso powder (optional)
  • 1/4 teaspoon fine sea salt
  • 1 cup (240ml) heavy whipping cream, cold
  • 2–3 tablespoons (16-24g) powdered sugar
  • 1/2 teaspoon (2.5ml) pure vanilla extract
  • Dark chocolate shavings or curls, for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a food processor, pulse chocolate sandwich cookies into fine crumbs. Alternatively, place cookies in a zip-top bag and crush with a rolling pin.
  3. Add melted butter and a pinch of salt to the crumbs. Mix until the texture resembles wet sand.
  4. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup for even pressure.
  5. Bake for 8–10 minutes, until set and fragrant. Cool completely before filling (about 30 minutes).
  6. Chop dark chocolate and melt gently in a microwave-safe bowl in 20-second bursts, stirring in between, or over a double boiler. Let cool to room temperature.
  7. In a large mixing bowl, beat softened butter and granulated sugar together on medium-high until light and fluffy, about 3–4 minutes.
  8. Beat in vanilla extract, espresso powder (if using), and sea salt.
  9. Add the cooled melted chocolate and mix until fully combined.
  10. Add eggs one at a time, beating on medium-high for 3–4 minutes after each addition. The mixture should triple in volume and become mousse-like.
  11. Spread the filling into the cooled crust and level the top with a spatula.
  12. Cover loosely with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.
  13. In a clean, chilled mixing bowl, beat cold heavy cream, powdered sugar, and vanilla extract on medium-high until soft peaks form.
  14. Spread or pipe the whipped cream over the chilled pie.
  15. Garnish with dark chocolate shavings or curls if desired.
  16. Run a sharp knife under hot water and wipe dry before slicing for clean pieces. Serve chilled.

Notes

Use room temperature butter and eggs for the best filling texture. Beat each egg for a full 3–4 minutes to achieve the signature silky texture. Chill the pie thoroughly before slicing for clean pieces. For a gluten-free version, use gluten-free chocolate sandwich cookies. The pie can be made 1–2 days ahead; add whipped cream just before serving. For extra crunch, sprinkle toasted nuts on top. Store leftovers covered in the fridge for up to 3 days or freeze individual slices for up to 1 month.

Nutrition

Keywords: dark chocolate, French silk pie, chocolate pie, special occasion dessert, make-ahead dessert, no-bake filling, chocolate cookie crust, whipped cream, holiday dessert, easy pie recipe

Find it online: https://jodierecipes.com/dark-chocolate-french-silk-pie-recipe-easy-homemade-dessert-for-special-occasions/