Ingredients
For the crust:
- 20 Oreo cookies (regular-stuffed, keep filling intact)
- 3 tablespoons unsalted butter, melted
For the caramel:
- 1 1/2 cups granulated sugar
- 3 tablespoons light corn syrup
- 1/4 teaspoon fine salt
- 6 tablespoons unsalted butter
- 6 tablespoons heavy cream
- 1 tablespoon sour cream
For the filling:
- 2/3 cup granulated sugar
- 2 large eggs
- 4 ounces unsweetened chocolate, melted
- 1 teaspoon vanilla extract
- 5 tablespoons unsalted butter, at room temperature
- 2/3 cup heavy cream
- 2 teaspoons confectioners’ sugar
For the topping:
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- Chocolate shavings, if desired
Directions
Make the crust:
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Preheat the oven to 350°F. Spray a 9-inch pie dish with cooking spray.
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Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.
Make the caramel:
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In a small saucepan combine the sugar, corn syrup, salt, and 6 tablespoons of water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°F. Remove the pan from the heat and cautiously whisk in the butter and cream (the mixture will bubble up) until smooth. Whisk in sour cream. Let cool for 10 minutes then pour the caramel into the cooked crust. Refrigerate until firm, 1 to 2 hours.
Make the filling:
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In a small saucepan, whisk together the sugar and eggs. Set over low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.
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Use an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.
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In a clean bowl use an electric mixer to beat the cream until it begins to thicken. Add the sugar and beat until stiff peaks form. Fold into the chocolate mixture.
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Pour the mixture over the caramel, smoothing evenly. Chill for 6 hours.
Make the topping:
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Use an electric mixer to beat the cream, sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings.
Recipe Video
Recipe Notes
The corn syrup AND the sour cream in the caramel helps keep the caramel from crystalizing and keeps it nice and smooth and soft since the pie must be chilled.
Can you make this ahead of time and freeze it?
Hi Amanda! We haven’t tried that with this pie, but I’m not sure how well that would work. Whipped cream doesn’t typically freeze well, and caramel can also be temperamental with temperature changes. Let us know how it goes if you give it a try!
I made this pie last thanksgiving and it was AMAZING! I know her regular silk pie is the one that gets all the attention, but give this one a chance next time you want a chocolate pie. The caramel is easy to make and adds just enough excitement. Would definitely make again
I’m about to start making this and I’m so excited about it! Question – your written recipe says 6 TBS heavy cream {for the caramel}, but your video says 2/3 cups heavy cream. Can you confirm which amount? Thanks!
I would suggest following the written recipe! Enjoy your pie!
So i followed your recipe verbatim. The caramel stayed creamy and not to tacky even while it cooled. I thought I messed the filling up while mixing in the stand mixer then boom all of a sudden the lovely soft peaks appeared. Def comin back for more recipes. You know what your doin!
Tessa this was AMAZING!!! Thank you for the perfect Valentine’s Day dessert!!! 😀
Yay!! So glad to hear that 🙂
Best chocolate pie ever! Second time I made it I did add half again the amount of whipped cream topping.
I was so excited to try this recipe, I followed it exactly but the caramel came out too firm and the mousse element was over-powered by the caramel and the cream topping. It was extremely rich and very time consuming so I probably wouldn’t make it again. It was still nice but not as good as I thought it would be. Thanks for posting the recipe.
Made this last night with some variations!! Made it in a square dish because we didn’t have a pie dish. Added some crushed Oreos and crushed up pretzels on top of crust, and poured caramel over to lock these in. Used these as toppings as well, instead of the shaved chocolate. Pretzels added a nice salty contrast to all the sweet. Turned out really good, but I can’t believe I’m about to say this – almost too sweet!!! Next time might reduce some of the sugar, or think of some substitutions so I can pretend like it’s “healthy”…….yeah right great recipe tho- I’ve never made anything this involved before – had fun!
Tessa,
I saw this Chocolate Caramel French Silk Pie and knew it was gonna be a keeper and my hubby would LOVE it! He loves desserts that are put in the fridge. And caramel and chocolate; you had me:)
I love your videos. You video the recipes that ‘can’ be a little confusing, when just reading. Then turns out so simple!! Thank you and keep on sharing:)
Dee
How is the total time 50 minutes when it takes hours of chilling? D;
Pleeeeease, I need a version in portuguese!
I made this for my father’s birthday and it was amazing! Best pie I have ever tasted. The only con is you have people texting you for the next couple of days asking for the recipe 😉 Thanks for this one!
Hi,love your site,is there a way of getting a conversion into metric for your british fans xxx
Made this for the first time last week for our Valentine’s Day dessert and it was AMAZING!! I did use a double-boiler for the egg mixture instead of direct heat (I’ve done the double-boiler enough with egg mixtures that I’m comfortable with it) and made up my whipped cream all in one batch instead of separately to minimize dirty dishes (wow the kitchen was a mess after this recipe! But soooooo worth the effort!). I used 85% Vahlrona chocolate discs for my melting chocolate and plan on making it again this weekend for my Dad’s birthday. He’s gluten-free, so I’m making individual servings using strawberries as the base instead of a crust. Thanks for a great, special-day dessert!
Just made this for a special birthday… SUPER YUM! My only problem was that it was so rich, I wish I would have cut the pieces smaller so it could have been enjoyed longer! Thanks for the delicious recipe. I made the carmel according to the directions with the sour cream and had no problems as other users did. Thanks for the detailed recipe!
Well sadly my caramel turned pale and grainy while in the fridge but the rest was delicious!
Making this pie now, just letting the caramel cool before putting it in the crust, so excited to see how it turns out!!
Ok just made 2 for thanksgiving. It was easy until the eggs and sugar part. I think you need to whip the cream first so it is ready. The chocolate egg mixture was lumpy and I thought it would be smooth so I panicked and it was cold by the time i added it to the whipped cream….. so the timing is complicated. With that said it
was delish…… and it did work out.
Hi Ellen! Thanks for your feedback. So glad it ended up working out, for next time it sounds like maybe the chocolate egg mixture overcooked slightly causing the eggs to scramble slightly and be lumpy. Whenever something like that happens you can always press the mixture through a strainer to remove lumps if it’s a concern. Also, it’s totally fine if the chocolate mixture was cold, as long as it’s not hot you should be good. Happy Thanksgiving!
I made the pie! (I actually made it a week ago but i am just having time to get back to you!) I made it before you updated the caramel to include sour cream. My caramel was hard as well! In addition, the chocolate kept sliding off the caramel as well. But all in all, the flavors were amazing!! Such a good combination of textures. I would definitely make this again with just a few tweaks (:
Hello! This pie looks absolutely delicious and I am planning to make it for thanksgiving! I was just wondering being it is my first time baking this pie should I stick with the original way you baked it, or try your updated version adding the sour cream into the caramel? I’ve never made caramel before so I want to be successful, lol! Thanks for replies!
Love the recipe! There’s a sound problem in your video starting at 1:16
Love the recipe! There’s a sound problem in your video starting at 1:16
Hi Tessa,
I loved the look of this soo much, I want to make it next week for a special birthday. I don’t have a thermometer. How should I determine whether the eggs are cooked without overcooking them? How long should I keep the mixture on low heat? Thanks.
Trupti
Thank you for the feedback and the update to the caramel in the recipe. Everyone loved eating the pie, just not cutting it. 🙂 I pulled the caramel from the heat at 340 degrees. It did not crystallize. I am going to make the recipe again. Will let you know what happens. Thanks again. Love the recipes.
OK. I made the pie. No issues with the making. However, it needs some time to warm up to get to the point where the caramel layer can easily be cut through. Mine as in a ceramic pie pan, and after an hour, the caramel layer was still difficult for most people to cut through. In your pictures, the caramel layer appears to be soft and oozing. After chilling the pie for at least 6 hours as recommended in the recipe, how long did you leave it out to get the caramel to be soft and oozing?
Hmm that’s really weird Greg! This caramel recipe was specifically formulated to stay nice and soft. I cut mine straight from the fridge with no problems. It took me about 10 minutes to get the photos you see above taken. I’m trying to think of why yours went hard but it’s difficult to tell without having seen you make it! I went in and tweaked the recipe to add one ingredient that might help with softness – a tablespoon of sour cream to the caramel. That should help but again, this recipe is supposed to be soft caramel!
This pie looks incredible! Every Thanksgiving my best friends mom would make french silk pie, but since moving I have come to miss it…like…a LOT! So excited to try making this!
I’ve been looking for a french silk pie recipe all week and I am so happy this one showed up in my inbox today!! Planning to make this on saturday for a “pre-thanksgiving” party we are having! One question… do you think this would work in a springform pan ??
So beyond excited for this one!! (: I will let you know how it turns out!
I don’t see why not!
I am making this on Saturday for a pie competition at church on Sunday. This recipe looks like a winner.
Good luck!
I’m beyond excited to try this!! Looks amazing!
Can’t wait to make this!! Looks delish!!
There are just so many drool-worthy things going on here, I can’t even pick a favorite part! Like, I’m literally feeling my mouth water out of hunger! Wow.
Totally sitting at my computer drooling right now… I want to climb in and have a big ol’ slice of this!
Is there a difference between heavy whipping cream and heavy cream? Can I use the heavy whipping cream?
That’s fine!!
Look at all that gooey, yummy caramel oozing out, I”M DYING!
You are killing me with this today Tessa! Totally have to make this for thanksgiving!!