Oreo and Chocolate French Silk Cake

Oreo and Chocolate French Silk Pie Cake ~ It’s a cake, it’s a pie  . . . it’s both. This is a low fat Chocolate French Silk Pie sculpted into a cake and layered with an Oreo whip cream layer.

Oreo and Chocolate Silk French Pie Cake

Oreo and Chocolate Silk French Cake

If you are familiar with a traditional French Silk Pie, then I’m sure you are reading this with one eye brow raised. French Silk Pies are, well, pies, not cakes. But they are also usually made with 16 tablespoons of butter and this Oreo and Chocolate French Silk Cake is made with 4 tablespoons. How’s that for low fat?

I know I’m taking a lot of liberties here with a classic, but let’s call it a personal riff. I’ve replaced the chocolate and butter with chocolate and milk in a pudding form. Not necessarily for a lower calorie count, but hey, it can’t hurt with bikini season in a month or two.

Actually, I lightened up the whole pie turned cake for textural reasons, especially since the Oreo layer is Cool Whip. Yes, I could have made my own whipped cream and I do many times, but for this I wanted Cool Whip. There’s just something about Cool whip that reminds me of being a kid.

In fact I wanted the whole nostalgic feeling of having a kid dessert-chocolate pudding and Cool Whip, but dressed in adult sophistication. If you know me or if you’re a regular reader, you know I didn’t grow up with many desserts. A dessert like this one was something that was either a once-in-awhile treat or something I enjoyed at a friend’s home.

So of course now it seems that I’m trying to right that wrong my parents inflicted on my sweet tooth.   And this cake did some serious make-up!

A few notes:

  • If you prefer, this can just as easily be made in a 9inch pie pan. If you would like to make it as it appears in the picture, I used a 3×6 springform pan because I wanted a tall cake like appearance.
  • This can be fully assembled the one day ahead of time.
  • For a step-by-step picture tutorial to making the homemade chocolate pudding portion click here.
  • I assembled mine and then actually froze it overnight and moved it to the refrigerator 2 hours prior to serving for a firmer texture. This gave the Oreo and Chocolate French Silk Pie Cake an almost ice cream cake like texture.

Oreo and Chocolate French Silk Pie Cake

Makes one 3×6 cake or 9in pie pan

Ingredients:

Oreo Crust:

  • 24 Oreo cookies, crushed
  • 4 tablespoons unsalted butter, melted

Chocolate Pudding:

*For a step-by-step picture tutorial click here.

  • 1/3 cup cornstarch
  • ½ cup granulated sugar
  • Pinch of salt
  • 3 cups cold whole milk
  • 3/4 cups dark chocolate, chopped
  • 1 tablespoon vanilla extract

Oreo Layer:

  • 2 ¼ cup Cool Whip
  • 1/3 cup crushed Oreos

Instructions:

Oreo Crust:

  1. Place Oreos in a food processor or blender and pulse until cookies are finely crumbed. Alternatively, place Oreos in a plastic bag and crush with a rolling pin. Set aside 1/3 cup for the Oreo Cool Whip layer. Mix remaining portion with the melted butter and then firmly press crumbs into place to create a crust. Bake crust at 350 degrees F for 7-10 minutes.

Chocolate Pudding:

  1. Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon.  Add chocolate stir to combine. Add vanilla and stir to combine.

Oreo Layer:

  1. Place Cool Whip and crushed Oreos in a bowl and mix to combine.

Assembly:

  1. Pour chocolate pudding over the Oreo crust. Pour Oreo Cool Whip layer on top of the chocolate pudding. Finish cake to decorating preference. Refrigerate for at least 2 hours or overnight.

Comments

  1. says

    You are a lifesaver! I’m baking a triple chocolate cheesecake this week for our anniversary and I didn’t know what to do with the leftover oreos – now I have a brilliant recipe! I love how it’s “lighter” than the original, too. :) Thank you!

    Reply

  2. katie says

    2 questions – for the oreo/cool whip layer, is it 1/3 cup or 1/4? it says 1/4 at first, then 1/3. and for the pudding layer, you leave the chocolate out when you blend all ingredients right? because it says blend all.
    cannot wait to make this!

    Reply

    • Naomi replied: — April 13th, 2011 @ 1:30 pm

      Hi Katie- I’ve updated the recipe to answer your questions. Thanks for letting me know!

      Reply

  3. Kristie says

    Did you use the whipped cream to decorate the top as well?

    Reply

    • Naomi replied: — April 15th, 2011 @ 11:53 pm

      Hi Kristie,

      For the piping that holds the cherries, I used a Swiss meringue buttercream-much lighter than regular buttercream but weighted enough to hold the cherries.

      Reply

  4. Kristie says

    Thanks so much, I made this for my family and they loveeedd it. Super easy to make and really good frozen!

    Reply

  5. says

    I made this on Tuesday and it was delicious! We froze the leftovers and that makes the pie even more decadent. I used skim milk for the pudding with no problems, too. Still tasted wonderful. :) Thank you for this recipe!

    Reply

  6. says

    Hi! I’m going to make this for my brother’s birthday on Sunday ~ I have a 9″ springform pan ~ do I need to double the recipe or anything? I’ve never used one of these pans before!

    Last minute, but just found this BEAUTIFUL recipe today!

    Thanks!

    Nichole

    Reply

  7. Betty says

    this is beautiful, is this just one batch of oreos if u put oreos on side of pan? how did u get it to stay on the side so good?

    Reply

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