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French Silk Pie

Smaller French Silk Pie

A slightly smaller French Silk Pie with an Oreo cookie crust.
Course Dessert
Cuisine American
Keyword Egg Beaters, French Silk
Prep Time 3 minutes
Chilling 8 hours
Total Time 8 hours 3 minutes
Servings 8
Author Anna
Cost 5


8 or 9 Inch Oreo Crust

French Silk Pie Filling

  • 2 ounces unsweetened chocolate, chopped (170 grams) -- Use a little more if needed
  • 3/4 cup sugar (150 grams)
  • 1 stick unsalted (can use salted and omit salt) (114 grams)
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup Egg Beaters or 2 pasteurized eggs (100 grams)

Sweetened Whipped Cream -- Increase by 50% if Piping

  • 1 cup heavy cream (230 grams)
  • 3 tablespoons powdered sugar or more to taste (25 grams)
  • 1/2 teaspoon vanilla extract


Oreo Crust

  • In a food processor, process Oreos into fine crumbs. Add the melted butter (and salt if using) and pulse until mixed. Dump into an 8 or 9 inch pie plate and pack it down as neatly as you can.
  • Set on a baking sheet and bake your Oreo crust at 350 for 10 minutes. Let cool completely.


  • Melt the chocolate in the top of a double boiler or in the microwave. Let cool to just slightly warm room temperature. If using a double boiler, you might want to melt 2 1/4 oz of chocolate or a little bit over 2 oz so that you won't have to obsessively scrape the pan to get the full 2 oz into the pie filling.
  • Meanwhile, cut the cold butter into chunks and put it in the bowl of a stand mixer with the salt and sugar. Using the whisk attachment, begin beating on low until the butter softens and is smushed in with the sugar. It will still be a little cold at this point.
  • Increase the mixer speed to high and continue beating for 5 minutes, stopping a couple of times to scrape the sides of the bowl. The goal is to dissolve the sugar and beat air into the butter, but even after 5 minutes the mixture will still be a little grainy.
  • After you've beaten the sugar and butter together for about 5 to 7 minutes, check to see that the mixture is not too cold. If the butter is very cold and the chocolate is cool, it could cause the chocolate to lump, so it's better ot have luke warm chocolate and a just slightly cool sugar/egg mixture.
  • Stir in melted chocolate and vanilla, scraping the sides of the bowl. Put the mixer back on the stand and begin beating on low.
  • Add the Egg Beaters (or eggs) gradually. When all of the egg has been added, increase speed to high and whip for 1 1/2 minutes, scraping side of the bowl often.
  • Scrape mixture into pie shell and smooth top with a spatula. Cover with plastic wrap and chill for at least 6 hours but preferably more. This pie improves with an overnight chill.

Sweetened Whipped Cream

  • Prepare whipped cream topping the day of serving.
  • Whip cream until soft peaks begin to form. Gradually add sugar and continue beating just until peaks are stiff. Beat in vanilla. Spread or pipe over top of pie.


If you plan on piping the cream over the pie or you are using a 9 inch crust, make 1 1/2 times the whipped cream, so 1 1/2 cups cream, 4 1/2 to 5 T. powdered sugar and 3/4 teaspoon of vanilla.