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Oreo and Chocolate French Silk Cake

April 12, 2011 By Naomi Robinson | Bakers Royale 36 Comments

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.

Filed Under: Cakes, Sweet

« Baking Basics: How to make homemade pudding
Chocolate and Salted Caramel Pudding Pops »

Comments

  1. [email protected] says

    April 12, 2011 at 5:24 pm

    Oh man that looks good! You did a fantastic job…I have a sudden urge to buy some Oreo’s, right now, just to make this!

  2. Xiaolu @ 6 Bittersweets says

    April 12, 2011 at 5:25 pm

    You are crazy, girl! And I love it. Something like this is what I’d imagine Boston Cream Pie would be after finding out it’s a cake.

  3. Maris (In Good Taste) says

    April 12, 2011 at 5:28 pm

    This looks incredible. I must bookmark this

  4. DessertForTwo says

    April 12, 2011 at 6:06 pm

    I’m all for lower-calorie desserts! Yay for this one!

    I might take it a step further and use 2% milk in the chocolate pudding.

  5. Kathy - Panini Happy says

    April 12, 2011 at 6:35 pm

    I am absolutely blown away – what an amazing cake!

  6. Amber | Bluebonnets & Brownies says

    April 12, 2011 at 6:40 pm

    That is one beautiful and decadent cake.

  7. Tracy says

    April 12, 2011 at 8:22 pm

    What an insanely luscious-looking cake! I think I’d be full after one bite…but I know I wouldn’t be able to stop. 😉

  8. Wenderly says

    April 12, 2011 at 9:02 pm

    Ohhhhhhhhhh la la is THAT *gorgeous*!!!!!

  9. Laura says

    April 12, 2011 at 9:37 pm

    This looks heavenly! I love French Silk Pie.

  10. Cookbook Queen says

    April 12, 2011 at 10:14 pm

    Gasp. That’s just gorgeous!! WOW.

  11. Aimee @ Simple Bites says

    April 12, 2011 at 10:15 pm

    I am seriously impressed! LOVE that dark crumb exterior. Very dark and decadent.

  12. iscribbler says

    April 13, 2011 at 12:37 am

    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!

  13. Emily says

    April 13, 2011 at 1:53 am

    Naomi, you’ve done it again! Combining some of my favorite things into one! This looks so divine!

  14. Kristen says

    April 13, 2011 at 3:14 am

    Wow – this looks fantastic, Naomi! I love all the flavors.

  15. Shaina says

    April 13, 2011 at 5:03 am

    Holy chocolate lovers dream. I want to make this yesterday so I can be enjoying it right now. Gorgeous, Naomi!

  16. Rosie @ Sweetapolita says

    April 13, 2011 at 10:54 am

    This is brilliant, Naomi! So utterly gorgeous too. I love knowing that it’s lower-cal, since that doesn’t happen a whole lot in my kitchen. You’re amazing, as always!

  17. [email protected]økken69 says

    April 13, 2011 at 10:54 am

    Naomi, this is seriously DIVINE! Love how tall and regal the oreo crust looks!

  18. Sylvie @ Gourmande in the Kitchen says

    April 13, 2011 at 11:23 am

    Argh, don’t remind me about swimsuit season, lol. I don’t want to think about that yet, I’d much rather think about this beautiful cake. And I don’t have to feel guilty about it because you already said it was low fat!

  19. sweetsugarbelle says

    April 13, 2011 at 12:36 pm

    This is incredible. I hope my husband can figure out how to make it for my birthday 😉

  20. katie says

    April 13, 2011 at 12:42 pm

    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!

  21. shelly (cookies and cups) says

    April 13, 2011 at 12:57 pm

    This is perfection!! Too bad I would eat the whole thing by myself 😉

  22. bakingbitsandbobs says

    April 13, 2011 at 1:23 pm

    This looks so perfect! oreo crusts are always my favorite part of any oreo cakes, and I love that the crust runs all the way up the side of the cake.

  23. Naomi says

    April 13, 2011 at 1:30 pm

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

  24. Brooke (Baking with Basil) says

    April 13, 2011 at 3:26 pm

    Can’t believe this is low fat! It looks like it would loaded with the 14tbsp of butter. GREAT photos…you definitely have my craving a slice!

  25. Jen @ My Kitchen Addiction says

    April 13, 2011 at 6:52 pm

    This looks incredible… And so stunning!

  26. Amber says

    April 13, 2011 at 7:45 pm

    Beautiful cake! I love it. Think I’m going to try to make a vegan version.

  27. Kristie says

    April 15, 2011 at 10:04 pm

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

  28. Naomi says

    April 15, 2011 at 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.

  29. sophistimom says

    April 16, 2011 at 1:29 am

    You inspire me, Naomi. This is such a beautiful cake!

  30. Peggy says

    April 16, 2011 at 6:00 pm

    Wow! I love this! This sounds like a crowd pleaser, for sure!

  31. Kristie says

    April 21, 2011 at 7:17 am

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

  32. iscribbler says

    May 7, 2011 at 1:55 am

    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!

  33. Nichole says

    July 30, 2011 at 4:52 am

    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

  34. Frostine says

    September 9, 2011 at 1:11 pm

    Hi there,
    Just wanted to send a quick note to let you know that I have really been enjoying your blog. Thanks for sharing all these fantastic recipes.

  35. Betty says

    September 23, 2013 at 5:21 pm

    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?

  36. Hope Wilson says

    November 5, 2015 at 6:29 pm

    That looks delicious! I would love the directions for the way you decorated the top, too.

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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