Chocolate Caramel French Silk Pie

Yield: about 8 servings

Prep Time: 30 minutes

Cook: 20 minutes

Chocolate Caramel French Silk Pie is the BEST PIE EVER! Easy Oreo cookie crust, hidden layer of thick homemade caramel, chocolate French silk filling, and whipped cream! Can be made ahead of time and has no raw eggs!

Tessa's Recipe Rundown...

Taste: I mean, c’mon. Anyone who says no to a pie like this is CRAZY. It’s so ridiculously good.
Texture: Crunchy, thick, ooey, gooey, luscious, creamy, and fluffy. Out of control.
Ease: Definitely not the easiest recipe, and you’ll make a bit of a mess. But follow the video above to see exactly how it’s made, I promise it is SO worth it.
Appearance: That hidden layer of caramel doesn’t peek through until you slice the pie, making for a super fun mouthwatering surprise.
Pros: Amazing twist on this classic dessert, perfect for any special occasion. Plus it can be made ahead of time and has no raw eggs like most French Silk Pies!
Cons: Say goodbye to your diet!!
Would I make this again? Absolutely 100% yes.

This pie is WHAT’S UP. It is so good, I almost have no words to describe its amazingness. Just look at the photos. Oreo crust, thick gooey surprise homemade caramel layer, ultra luscious and fluffy chocolate French silk filling made with no raw eggs (unlike traditional French Silk Pies), and heavenly fresh whipped cream to top it all off. Next level dessert status here.

Maybe one of the best pies I've EVER made. It was gone in 10 minutes! Plus no raw eggs.

As a chocoholic, I would venture to say I’d be happy eating only this for dessert for the rest of my life. When I made this pie it didn’t last long at all. In fact, it practically vanished and I have a feeling it’d do the same thing at your dessert table.

Although this pie is a bit more complicated of a recipe and makes a mess, it is SO worth the extra effort. Promise. And I’ve even made a step-by-step video for you to see exactly how it’s done so you don’t run into frustrations in the kitchen. Plus not only can pretty much every step be done ahead of time, the pie itself can be stored in the fridge for a day or two ahead of time, though you may want to hold off on the whipped cream until just before serving.

It’s really perfect for any holiday, especially Thanksgiving because there’s no chocolate to be found in traditional Thanksgiving desserts and that’s a crime. Really, it’s perfect for any occasion.

Chocolate Caramel French Silk Pie - just INCREDIBLE.

What’s your favorite Thanksgiving pie?

If you make this Chocolate Caramel French Silk Pie, be sure to take a picture and tag it #handletheheat on Instagram. Happy baking!

OMG. This pie lasted all of 10 minutes!! Everyone LOVED it.

How to make
Chocolate Caramel French Silk Pie

Recipe By Tessa Arias, Handle the Heat
Yield: about 8 servings

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.


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:

    Preheat the oven to 350°F. Spray a 9-inch pie dish with cooking spray.

    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:

    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:

    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.

    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.

    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.

    Pour the mixture over the caramel, smoothing evenly. Chill for 6 hours.

    Make the topping:

    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.

    About Tessa...

    Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

    Find Tessa on  

    31 Responses to “Chocolate Caramel French Silk Pie”

    1. #
      Vijay @ NoshOnIt — November 12, 2014 at 6:57 am

      You are killing me with this today Tessa! Totally have to make this for thanksgiving!!

    2. #
      Gaby — November 12, 2014 at 8:41 am

      Look at all that gooey, yummy caramel oozing out, I”M DYING!

    3. #
      Pixie — November 12, 2014 at 10:16 am

      Is there a difference between heavy whipping cream and heavy cream? Can I use the heavy whipping cream?

      • #
        Tessa — November 13, 2014 at 5:41 pm

        That’s fine!!

    4. #
      Annie @ Annie's Noms — November 12, 2014 at 10:23 am

      Totally sitting at my computer drooling right now… I want to climb in and have a big ol’ slice of this!

    5. #
      Nicole ~ Cooking for Keeps — November 12, 2014 at 12:54 pm

      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.

    6. #
      Janice Herrin — November 12, 2014 at 2:05 pm

      Can’t wait to make this!! Looks delish!!

    7. #
      Lauren — November 12, 2014 at 5:26 pm

      I’m beyond excited to try this!! Looks amazing!

    8. #
      Greg — November 12, 2014 at 6:42 pm

      I am making this on Saturday for a pie competition at church on Sunday. This recipe looks like a winner.

      • #
        Tessa — November 13, 2014 at 5:39 pm

        Good luck!

    9. #
      Chelsie K — November 12, 2014 at 6:51 pm

      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!

      • #
        Tessa — November 13, 2014 at 5:39 pm

        I don’t see why not!

    10. #
      Phi @ The Sweetphi Blog — November 13, 2014 at 9:09 am

      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!

    11. #
      Greg — November 16, 2014 at 1:37 pm

      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?

      • #
        Tessa — November 16, 2014 at 7:04 pm

        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!

    12. #
      Greg — November 17, 2014 at 6:41 pm

      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.

    13. #
      Trupti — November 18, 2014 at 3:40 am

      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.

    14. #
      Annie B — November 20, 2014 at 12:06 am

      Love the recipe! There’s a sound problem in your video starting at 1:16

    15. #
      Annie B — November 20, 2014 at 12:07 am

      Love the recipe! There’s a sound problem in your video starting at 1:16

    16. #
      Courtney — November 21, 2014 at 1:01 pm

      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!

    17. #
      Chelsie K — November 24, 2014 at 7:41 pm

      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 (:

    18. #
      Ellen — November 26, 2014 at 4:34 pm

      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.

      • #
        Tessa — November 26, 2014 at 9:30 pm

        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!

    19. #
      Erin — January 11, 2015 at 11:53 am

      Making this pie now, just letting the caramel cool before putting it in the crust, so excited to see how it turns out!!

    20. #
      Erin — January 11, 2015 at 8:55 pm

      Well sadly my caramel turned pale and grainy while in the fridge but the rest was delicious!

    21. #
      Leah — January 20, 2015 at 12:55 pm

      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!

    22. #
      Laura See — February 21, 2015 at 10:14 am

      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!

    23. #
      lindsay stewart — November 20, 2015 at 8:56 am

      Hi,love your site,is there a way of getting a conversion into metric for your british fans xxx

    24. #
      Caroline — November 21, 2016 at 11:12 am

      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!

    25. #
      Nathalia — November 25, 2016 at 8:23 am

      Pleeeeease, I need a version in portuguese!

    26. #
      Lue — November 19, 2017 at 3:23 pm

      How is the total time 50 minutes when it takes hours of chilling? D;

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