Mmk, does anyone actually NOT like French Silk Pie? If so, maybe go ahead and treat that as a rhetorical question, because then we can still be friends.
But I digress. Here’s the thing. In my mind, French Silk Pie is absolute dessert perfection, except for a few small details.
First. Is there ever enough? No, no there is not. A mere 9″ pie served up at a holiday feast (because I don’t know about you, but French Silk Pie is a special occasion treat around here) amidst friends and relatives is predestined to just not go far enough. So there’s our first problem.
Second. Um. Raw eggs. They are GROSS firstly, and they can harbor all kinds of nastiness secondly. And I know you can get those pasteurized ones, but my grocery store is super cool (false) and doesn’t sell them. And that doesn’t make them any less gross, just perhaps less dangerous.
Finally. Does anyone truly enjoy cutting pies? Especially pies that feature a nice crisp crust (either pastry or cookie crumb in this case) and a super soft and delicate filling? Because that my friends, is a recipe for broken slices and crumbs all over the place. Every. Single. Time.
So, enter my egg-free French Silk Pie. This lovely thing is 100% free of raw eggs or any suggestion thereof and is handily prepared in a 13″x9″ baking dish. Meaning, there will not only be enough…there might even be a leftover slice or two. Oh, and cutting slices from a rectangular baking pan? Totally a snap. Even the first slice will come out nice and easy.
How to Make Egg-Free French Silk Pie
The making of the pie is so straightforward. Besides the crust, it’s absolutely no-bake (yas!), and comes together quickly. First, you’ll whip up an ultra-simple cookie crust. Then the chocolate layer featuring basic pantry ingredients like semi-sweet chocolate chips and cocoa powder. Finally, a REAL whipped cream topping (because the fake stuff has its place and it’s not here) that will keep you coming back for more. And possibly more after that.
If you want a testimony of how hard this pie is to resist…I can tell you aaall about how I edited these photos (not once, but twice) WHILE the pie was still in my fridge.
Let me tell you. Willpower wasn’t made for times like these.
So, if you are in the market for a delicious dessert that will feed a crowd, give my egg-free French Silk Pie a go! You won’t be disappointed. I mean, your jeans might be, but they’ll get over it. Now go. Make pie.
Egg-Free French Silk Pie Recipe
- 1 14.3 oz package chocolate sandwich cookies (i.e. Oreos) (36 cookies)
- 5 tbsp unsalted butter
- 4 tbsp unsalted butter
- 4 oz semi-sweet chocolate chips
- 8 oz cream cheese
- 1 1/2 cups powdered sugar
- 1/4 cup cocoa powder
Whipped cream layer:
- 2 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp mini chocolate chips (optional; for garnish)
Preheat oven to 350° F. Place chocolate sandwich cookies in a gallon-size zip top bag, close it, and crush with a rolling pin until cookies are ground into coarse crumbs. You can also use a food processor if you have one. P.S. No need to remove the filling!
- Using the microwave, melt 5 tbsp of unsalted butter in a large bowl. Add the cookie crumbs to the bowl and mix together. Dump the mixture into a 13″x9″ baking dish and press it down evenly across the pan to form the crust. Bake for 6 minutes until heated through and set/dry. Let cool.
- In a small bowl, melt 4 oz of semi-sweet chocolate chips with 4 tbsp unsalted butter in the microwave at 30 second intervals, stirring between each interval, until fully melted and combined. Let cool.
- In a large bowl, microwave 8 oz cream cheese at 15 second intervals, stirring between each interval, until very soft. With a hand mixer or stand mixer, beat the cream cheese until smooth (no lumps!), about 1 minute. Add in 1.5 cups of powdered sugar. Beat until combined. Pour in the cooled chocolate/butter mixture and 1/4 cup cocoa powder and beat until combined. Set aside.
Whipped cream layer:
- With a hand mixer or stand mixer (using the wire whisk attachment) and a large bowl, whip 2.5 cups of heavy cream until frothy and beginning to thicken. Add in 1/3 cup of powdered sugar and 1/2 tsp of vanilla extract. Continue beating until soft peaks form and then beat a bit more until the whipped cream is just beginning to form stiff peaks. Don’t overbeat.
- Roughly divide the whipped cream in half and add half to the chocolate layer mixture we set aside earlier (no need to be too precise!) Fold the cream in gently, taking care to avoid removing too much air. When no streaks remain, pour the chocolate filling over the (cooled) cookie crust. Spread evenly. NOTE: if you want to pipe the whipped cream layer onto your pie, you should reserve a bit more than half the amount of cream to ensure you will have enough for piping.
- Finally, top the chocolate layer with the remaining whipped cream. You can choose to pipe it from a pastry bag if you are feeling fancy. Otherwise just spread it with a spoon.
- Garnish with mini chocolate chips, chocolate curls, shavings from a chocolate bar, or even mini oreos! Chill the pie for at least 3 hours or overnight. The longer the better for easy cutting. Store refrigerated for up to three days.