French Silk Pie (No Raw Eggs!)

5 from 3 votes

French Silk Pie (No Raw Eggs!)

This French Silk Pie has the creamiest chocolate filling, is made with simple ingredients, and has no raw eggs! Add the luscious filling to a press-in chocolate cookie crust (so easy!), or a buttery, flaky pie crust.

Prep Time1 30

Cook Time30

Chilling Times7 30

Total Time9 30

Course: Dessert

Cuisine: Dessert

Keyword: chocolate pie, french silk pie no raw eggs, french silk pie without raw eggs, homemade french silk pie

Servings: to 16 slices

Author: Stephanie Simmons

Ingredients

For the Oreo Crust:

1/4 cup salted butter, melted 56 grams
25 oreo cookies

For the Pie Filling

6 ounces semi-sweet chocolate, chopped Use high-quality chocolate bars here, such as Baker's or Ghirardelli. Do NOT use chocolate chips.
2 ounces milk chocolate, chopped Use high-quality chocolate bars here, such as Baker's or Ghirardelli. Do NOT use chocolate chips.
3/4 cup + 2 tbsp granulated sugar 184 grams
4 large eggs, at room temperature
1/2 cup + 5 tbsp salted butter, at room temperature 13 tbsp total, or 184 grams
1 cup cold heavy cream 240 grams
2 tsp vanilla extract

For the Whipped Cream

1 and 1/2 cups cold heavy cream 360 grams
3 tbsp powdered sugar 21 grams
1 tbsp vanilla extract

For Chocolate Curls

3 ounces semi-sweet chocolate *see notes for chocolate curl directions - 85 grams
1 tbsp shortening 14 grams

Instructions

If you want a Traditional Pie Crust: Make a half batch of the pie dough from my Perfect Pie Crust post. Make the dough and chill it, then fully blind bake it as directed in that blog post recipe card.
Make & Bake the Chocolate Crust: Preheat your oven to 350℉. Spray a 9-inch pie plate with nonstick spray. Pulse the oreos in a food processor until finely ground. Stir in the melted butter and press this mixture into your prepared dish, and up the sides. Really spend some time packing the crust in tightly here - it may seem like a lot of mixture for the pie plate, but it will fit!
Bake the oreo crust for 10 minutes, then set aside to cool completely.
1/4 cup salted butter, melted, 25 oreo cookies
Start the Filling: Read through the directions before you begin so you understand the order of steps here. This won't be complicated as long as you familiarize yourself with the steps first.
Melt the chopped chocolate in a small bowl, in 30 second intervals, stirring between each until completely smooth. Set aside to cool a bit.
Fill a small saucepan with 1 inch of water and bring to a gentle simmer over medium-low heat. Choose a heat-safe bowl that will sit in the pot but not touch the water. Add eggs and granulated sugar to the bowl and whisk to combine. Place the bowl of egg and sugar over the pot of simmering water. Cook for 6 minutes or so, whisking constantly, until the mixture reaches a temperature of 160° F (go by temp, not time). Once it reaches that temperature, remove the bowl from the heat immediately. You can also rub a bit between your fingers to make sure the sugar granules have all dissolved.
If you heat the eggs too high or too long, they'll scramble and you'll know it. Toss it out and try again. Set this aside to cool for 10 minutes.
6 ounces semi-sweet chocolate, chopped, 2 ounces milk chocolate, chopped, 3/4 cup + 2 tbsp granulated sugar, 4 large eggs, at room temperature
Finish the Filling: After 10 minutes, slowly whisk the chocolate mixture into the egg mixture. Set this aside to cool for 5 more minutes. While that's cooling, cream your butter in a large mixing bowl. Set aside. Then, add the heavy cream and vanilla to another large bowl, and mix until stiff peaks form. Pop this in the fridge for later.
After the 5 minutes are up on the chocolate egg mixture, slowly pour it into the bowl with the butter, while the mixer runs on medium. Once it's all combined, continue mixing the butter chocolate mixture on high speed for 5 minutes. The mixture will grow in volume and lighten in color. Carefully fold in the whipped cream until completely combined. See notes below for tips on how to fold.
1/2 cup + 5 tbsp salted butter, at room temperature , 1 cup cold heavy cream, 2 tsp vanilla extract, 1 and 1/2 cups cold heavy cream
Chill the Pie: Spread the filling into your cooled crust. Pop in the fridge, and let chill for 4-6 hours before serving. You can chill up to 48 hours before serving.
Serve + Store: Make chocolate curls, if desired. These can be stored in an airtight container in the fridge for a few days.
When ready to serve the pie, make the whipped cream by mixing all whipped cream ingredients together in a large bowl on high speed, just until stiff peaks form. Dollop this on your chilled pie, and top with chocolate shavings or curls. Enjoy!
Leftovers keep in the fridge for 3-5 days, although this is better on the first or second day, as the crust can start to absorb moisture from the pie over time.
3 tbsp powdered sugar, 1 tbsp vanilla extract, 3 ounces semi-sweet chocolate, 1 tbsp shortening

Notes

Folding In the Whipped Cream: If you haven't come across this term in baking before, it essentially means you'll run the spatula down the side of the bowl, across the bottom, and then back around the top of the filling. Then, cut the spatula through the middle of the mixture, as if drawing a line to divide it into two halves in the bowl, and repeat this. Repeat this until the whipped cream is combined with the chocolate mixture. This gentle step is crucial for keeping the texture of the whipped cream in tact, which will give you a light and pie filling in the end. After all, we don’t want to knock out the air that we just whipped into the heavy cream.

Make-Ahead Tip: If you use the graham cracker or oreo crust, the pie can chill in the fridge for 1-2 days before serving.

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