Chocolate Silk Pie should have a place on every holiday dessert table! It can be made in advance, the crust is simple to put together, and the creamy chocolate filling melts in your mouth. And as an added bonus, this pie only has a handful of ingredients…chocolate, marshmallows, milk, cream, and Oreos. Really, how can you go wrong?! 🤗
CRUST:
16 Oreos (regular, not double stuff)
4 tablespoons butter, melted
Pinch of kosher salt
FILLING:
1/2 cup whole milk
8 ounces Hershey’s milk chocolate bars, broken into pieces
17 large marshmallows
1 cup cream, whipped without sugar added
1. In a bowl a food processor, pulse Oreos until finely ground. Remove lid and sprinkle melted butter and a pinch of salt over crumbs. Pulse until incorporated (about 5 pulses). Remove from the food processor and pat mixture evenly into the bottom of a 9” pie pan (I like to use the bottom of a measuring cup to help keep it even). Bake at 325 for 13-15 minutes, until the crust is set. Let cool completely on the counter.
2. Place milk, chocolate bars, and marshmallows in the bottom of a medium saucepan over low heat. Stir occasionally until melted, being careful not to let the mixture boil or burn. Let mixture cool on a wire rack, stirring occasionally, until cooled to room temperature. Whip cream until stiff peaks form. Fold the whipped cream into the chocolate/marshmallow mixture, stirring until combined. Pour into a prepared pie crust and chill overnight for best flavor. Serve with sweetened whipping cream (1 c cream, sweetened with 2 tablespoons granulated sugar) and garnish with mini chocolate chips. Store covered, in the refrigerator for up to 3 days.
I almost always double the recipe when I make this pie, it takes zero extra effort and it gets eaten fast!
I love this recipe so much, it’s amazing!! This looks so good!!!
I’m so glad you loved it, it’s one of my favorites too!
Fantastic recipes!
Thank you, Meredith!