chocolate espresso silk pie
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5 from 1 vote

Chocolate Espresso Silk Pie with Whipped Cream

Imagine a pie that has a perfectly crispy homemade Oreo crust that requires minimal effort, then a whipped chocolate and espresso mousse that's super creamy and decadent. Top it all off with a pile of fluffy whipped cream on top and then some extra chocolate shavings for good measure. A little bit of patience required? Yes. Totally worth it? Triple yes. Say hello to the best Chocolate Espresso Silk Pie.
Prep Time20 mins
Cook Time10 mins
Refrgeration5 hrs
Total Time5 hrs 30 mins
Course: Dessert
Cuisine: American, French
Keyword: chocolate espresso pie, silk pie
Servings: 10 people


For the crust

  • 22 Oreos, including white middle
  • 3 1/2 Tbsp melted butter

For the filling

  • 1 1/3 cups sugar
  • 4 eggs
  • 8 ounces bittersweet chocolate, melted
  • 2 tsp vanilla extract
  • 2 Tbsp freshly brewed espresso
  • 10 Tbsp unsalted butter, room temperature
  • 1 1/3 cups heavy whipping cream
  • 2 Tbsp powdered sugar

For the whipped cream topping:

  • 1 cup heavy whipping cream
  • 2 Tbsp powdered sugar
  • 1 tsp vanilla extract
  • chocolate shavings, optional for garnish


  • Preheat the oven to 350 degrees F. Spray 9" pie pan with cooking spray. Make your espresso and let sit.
  • In a food processor, pulse Oreos until they're tiny crumbs. Add melted butter and pulse until consistency is like wet sand. Press crumb mixture into pie pan starting with the sides. Press evenly until bottom and sides are coated with Oreo crumbs. Bake for 8-10 minutes then let cool on a wire rack.
  • In a small saucepan, whisk sugar and eggs over medium-low heat. Whisk constantly until mixture starts to bubble. Immediately remove from the heat add in chocolate and vanilla. Stir until melted, then whisk in freshly brewed espresso. Let sit for just a few minutes, stirring every now and then because it'll start to congeal.
  • Using an electric mixer or stand mixer, beat butter until light and fluffy, about 4-5 minutes. Add in cooled chocolate while mixer is on slow then increase speed to high for 5 minutes.
  • In a separate bowl, whip the cream until it starts to thicken. Add powdered sugar and beat until stiff peaks. Fold into chocolate mixture. Pour mixture into the cooled crust and refrigerate for at least 5 hours.
  • When ready to serve, whip cream, powdered sugar, and vanilla on high speed until stiff peaks form. Spoon whipped cream over pie and garnish with chocolate shavings if using. Enjoy!


Store pie covered in the refrigerator for 4-5 days. 
I think it's best to let the pie sit out for 15-20 minutes before serving.  It won't be at room'll be still cold but it won't be so cold that it hinders your ability to taste all of the flavors.