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Egg-Free French Silk Pie Recipe

An egg-free French Silk Pie recipe that is a snap to make and a major crowd-pleaser. Made in a 13"x9" pan, this recipe is a great easy dessert recipe for large gatherings!
5 from 2 votes
Prep Time 45 mins
Cook Time 6 mins
Chill Time 3 hrs
Total Time 4 hrs
Course Dessert
Cuisine American
Servings 15 people


Cookie crust:

  • 1 14.3 oz package chocolate sandwich cookies (i.e. Oreos) (36 cookies)
  • 5 tbsp unsalted butter

Chocolate layer:

  • 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)


Cookie crust:

  • 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.

Chocolate layer:

  • 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 two days.


Thank you to The Domestic Rebel for the inspiration for this recipe! You can find her original recipe here.
Serving size: This could be cut into 12-15 pieces for larger slices, or served smaller (about 20 slices) to feed a larger crowd.