Description

This homemade French Silk–style pie rests on a crisp Oreo cookie base, filled with an ultra‑smooth, egg‑free chocolate mousse, and crowned with clouds of whipped cream and elegant chocolate curls. It’s the ultimate Chocolate Whipped Cream Pie—perfect for holidays or any special occasion!

Ingredients

Scale

Oreo Cookie Crust

20 Oreo cookies (with filling)
3 Tbsp unsalted butter, melted

Silky Chocolate Filling

1 ⅓ cups granulated sugar
4 large eggs
8 oz high‑quality baking chocolate (bittersweet or semisweet), melted
2 tsp vanilla extract
10 Tbsp unsalted butter, softened
1 ⅓ cups cold heavy cream
4 tsp powdered sugar

Homemade Whipped Cream Topping

1 cup cold heavy cream
2 Tbsp powdered sugar
1 tsp vanilla extract
Chocolate shavings or a dusting of cocoa powder, for garnish

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Instructions

Bake the Oreo Crust
- Heat oven to 350°F. Lightly coat a 9‑inch deep‑dish pie pan with cooking spray.
- Pulse Oreos in a food processor until fine crumbs form. Add melted butter; process until evenly moistened.
- Press mixture firmly along the bottom and sides of the pan. Bake 10 minutes, until fragrant. Cool completely on a wire rack.
Cook the Egg‑Sugar Base
- In a small saucepan, whisk together sugar and eggs until smooth.
- Place over medium‑low heat, stirring constantly, until the mixture reaches 160°F and thickly coats the back of a spoon.
Blend in Chocolate
- Remove from heat; whisk in melted chocolate and vanilla extract until silky. Let cool to room temperature (about 75°F), stirring occasionally.
Whip the Butter & Fold
- In a large bowl, beat softened butter on medium speed until pale and fluffy (2–3 minutes).
- Pour in the cooled chocolate mixture in batches, beating on high for about 5 minutes until light and voluminous.
Stabilize & Incorporate Cream
- In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the chocolate‑butter mixture until no streaks remain.
Chill the Pie
- Spoon the chocolate mousse into the cooled crust, smoothing the top.
- Refrigerate at least 6 hours (or up to 2 days) to set thoroughly.
Top with Whipped Cream
- Beat cold cream, powdered sugar, and vanilla on high until peaks hold.
- Spread or pipe over the chilled pie and finish with chocolate shavings or a light sprinkle of cocoa.

Notes

Recipe Variations & Tips

Swap in a layer of French Silk Pie With Pudding by adding a thin vanilla pudding layer before the chocolate.
For a richer texture, stir in a dollop of Chocolate Cream Pie Filling before chilling.
Elevate to Chocolate Fluff Pie status by folding in additional marshmallow fluff.
Craving cheesecake vibes? Blend 4 oz cream cheese into the whipped‑cream topping for a Chocolate Pie With Cream Cheese twist.
This pie stands out among Chocolate Cream Pies and all Desserts With Chocolate Pie Crust, rivaling any Dream Whip Chocolate Pie you’ve tried!

Prep Time: 30 minutes
Chilling Time: 6 hours
Cook Time: 20 minutes
Category: Desserts