French Silk Pie

Creamy, dreamy, and downright indulgent, this French silk pie is the kind of dessert that demands a double take. With an ethereally rich chocolate filling—made by folding melted bittersweet chocolate into whipped eggs and butter—and a no-bake Oreo cookie crust, every bite is lush with intensity. A crown of whipped cream is nonnegotiable.

Tips for the perfect French silk pie

• Use good-quality chocolate: Rich, bittersweet chocolate gives this classic dessert the deep flavor that defines French silk pie. We like Guittard 70%. Semisweet chocolate will work in a pinch, but don’t be tempted to swap in something like milk chocolate, which would be too sweet, or chocolate chips, which contain stabilizers and would make the filling stodgy.
• Use room-temperature ingredients: Beating the room-temperature butter separately before gradually adding the cooled chocolate helps prevent lumps, ensuring the French silk pie filling has a glossy, silky texture. Once the melted chocolate is thoroughly incorporated, you can whip the mixture on high speed to lighten it.
• Whipping the eggs: Don’t step away when whisking the eggs and sugar over steam (or, if you must, remove the mixing bowl from the heat first). This step creates the egg foam (technically a sabayon) that gives this French silk pie its signature airy texture. If you have any concerns about serving raw eggs, you can check the temperature with an instant-read thermometer; it should read 160°F when done.
• Fold, don’t stir: When incorporating the whipped cream into the chocolate mixture, fold gently to keep the pie filling light and fluffy.
• Chill thoroughly: Let the pie set in the fridge for at least 4 hours (overnight is better). The long chill helps the filling firm up, resulting in tall, clean slices.
• Garnish: To make picture-perfect chocolate shavings, run a vegetable peeler against the edge of a thick chocolate bar in one quick motion. Larger, thicker chocolate bars work best and result in the most dramatic curls. Or, if you’d rather skip the curls, dust the top with a layer of cocoa powder just before serving.
• Use a hot knife to slice: Fill a tall glass with hot water and dip your knife between cutting each cut. Wipe the knife dry with a kitchen towel, then go in. This way, you won’t drag the dark chocolate mousse through the fresh whipped cream topping.