I LOVE chocolate pie!! Growing up, it was the only pie I would eat. Now I like most pies, but if chocolate pie is an option, no question is the piece of pie I will have. I’m thrilled to share this recipe with you! I have been searching for the perfect chocolate pie recipe for over a year now! Last Thanksgiving, I almost made the perfect chocolate pie, but the chocolate filling was more like the consistency of pudding. I wanted something thicker.
So many times since last year, I have searched for the perfect chocolate pie recipe. I envisioned my perfect ideal chocolate pie to have an Oreo crust, thick chocolate filling, whipped cream, and chocolate curls on top. I can’t tell you how many times I spent searching everywhere on the internet for what I had in mind, and nothing was what I wanted. The main problem was that either the chocolate filling was more of a creamy pudding-like texture, or it had raw eggs in it.
I was inspired by a couple of chocolate pie recipes during my search, and after some experimenting, I created my own version. The silky chocolate filling and fluffy homemade whipped cream topping turned out so good! And how pretty are the chocolate curls?!
I brought this Chocolate Silk Pie to an early Thanksgiving with my family. I was so excited to try it, and one bite confirmed it—YES, it was perfect! A delicious Oreo crust, rich chocolate filling, whipped cream, and pretty chocolate curls on top. Everyone loved it, and it disappeared fast! This is definitely my new go-to chocolate pie, and I’ll be making it every Thanksgiving.
This recipe makes two pies, so halve it if you only need one. (If you have a deep pie pan, you could fit it all in there.)
Chocolate Silk Pie (The Perfect Chocolate Pie!)
Ingredients
Oreo Crust:
- 46 Oreos
- 10 tablespoons butter, melted
Chocolate Filling
- 1 cup heavy cream, chilled
- 3 large eggs
- ¾ cup sugar
- 2 Tbsp. water
- 8 oz. bittersweet chocolate, melted and cooled (or semi-sweet chocolate)
- 1 Tbsp. vanilla extract
- 8 Tbsp. unsalted butter, softened and cut into 8 pieces
Whipped Cream
- 1 cup heavy whipping cream
- 3 Tbsp. powdered sugar
- 1 tsp. vanilla extract
Instructions
For the Oreo Pie Crust:
- Preheat oven to 350 F. Place Oreos in a zip lock bag and smash until crushed into fine crumbs or use a food processor. Mix Oreos and melted butter in a bowl until well combined. Add half of the crumb mixture to each pie pan. Press into the bottom and sides evenly.
- Bake for 8 minutes or until hardened. Let cool before filling.
For Chocolate Filling:
- Add the cream to the bowl of an electric mixer. Whip on medium-high speed until stiff peaks form. Transfer to a small bowl and refrigerate.
- Combine the eggs, sugar, and water in a heatproof bowl set over a saucepan of simmering water (the water should not touch the bowl). With a hand mixer on medium speed, beat until the egg mixture is thickened and reads 160˚ F on an instant-read thermometer, about 7-10 minutes. (If you don’t have an instant-read thermometer I recommend just having it over the heat for 10 minutes and you are good to go.) Remove the bowl from the heat and continue to beat until the egg mixture is fluffy and cooled to room temperature, about 6-8 minutes.
- Add the melted chocolate and the vanilla to the cooled egg mixture and beat until well blended. Beat in the butter 1 tablespoon at a time until well combined. Using a spatula, gently fold in the chilled whipped cream until no streaks remain. Transfer the filling to the two Oreo crusts. Refrigerate until set, at least 3 hours.
Whipped Cream:
- Chill the bowl and metal whisk or beaters in the freezer for about 15 minutes. (This is not required but recommended.) Pour the heavy whipping cream in the chilled bowl. Whisk until soft peaks form. Add in the powdered sugar and vanilla extract. Continue whisking until stiff peaks form, be careful not to over mix.
- Before serving pies, evenly spread out whipped cream on top or pipe on. Garnish with chocolate curls if desired or sprinkle on cocoa powder.
OMG .I am loving the look of this silk pie…Looking forward to make it and eat it alone 🙂
Okay, so I was wondering if I could make it the day before and it looks like that’s what you did. Did you just put the whipped cream and curls on the day of eating? I’m thinking I might make this for Thanksgiving.
Ooo! I’m jealous! I wish so bad I was making this for Thanksgiving this year but my sister requested my apple crumb pie (which is delicious too!) You can make this a day or two before (keep it in the fridge) and just before serving or up to a few hours before serving, top it with the whipped cream and chocolate curls. I hope you enjoy it and have a fabulous Thanksgiving!
I pinned this recipe so I can make it. This looks so wonderful!!! Wish I had a slice right now.
Thanks for pinning! I wish I had a slice right now too! 🙂 lol I can’t wait to make this pie again. It’s my favorite!
Can you freeze one of these?
I have never tried but I think it would work! Wait until the pie is completely chilled then wrap it tightly and well in plastic wrap. If it fits in a gallon zip-lock bag I would do that and get out as much air as you can. Then I would say to eat it within 2-3 months. Please let me know how it goes if you try it!
Do you take the creme out of the Oreo’s? Or leave it in?
Just leave it in. It blends in with the Oreo crumbs so you can’t see it. Enjoy!
We love chocolate silk pie, I am totally making this for Thanksgiving this year! Yum!
Wahoo! It’s incredible! Enjoy!
We made your Chocolate Silk Pie again this year (with an Oreo crust). Once again, a big hit and favorite! Delicious! Thank you, Becky!
This the best pie ever! I have made it multiple times and it remains my favorite!
Do you think you could make these in a cupcake tin for mini pies? Would you just need to decrease the baking time?
Yes, you can do that. I have made this recipe before in small pie pans so I am sure that would work. Yes, I would say to just bake the crust for about 4 minutes. Enjoy!