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These Crumbl French silk pie cookies are hands down one of the best Crumbl copycats out there, and after almost three years and dozens of reader comments, I still stand by that. This crumbl french silk pie cookie recipe uses a black cocoa Oreo cookie base to mimic the actual chocolate pie crust, then gets topped with a rich chocolate mousse and a dollop of whipped cream and chocolate shavings, just like the real Crumbl french silk pie crumbl cookie flavor. This french silk pie cookie recipe (also called a french silk crumbl cookie by Crumbl regulars) has been tested and retested until it tasted just right. Think of it as the french silk pie cookie crumbl fans keep coming back for, except you can make a full batch of these chocolate pie cookies for less than the price of two from the bakery. If you’re baking your way through my Crumbl copycat recipes, put this one at the top of your list!
I’ve made these at the request of my coworkers at least 4 times now, they are the most delicious chocolate cookies EVER.
Table of Contents
- What is French Silk pie?
- Why you need to make this recipe!
- Key Ingredients
- Can I use double-stuff Oreos or thin Oreos for this recipe?
- CAN I USE REGULAR COCOA POWDER INSTEAD OF BLACK COCOA POWDER?
- How to Make Crumbl French Silk Pie Cookies
- Crumbl French Silk Pie Cookies FAQs
- More Crumbl Pie Cookies
- French Silk Pie Cookies- CRUMBL copycat Recipe
- Notes
What is French Silk pie?
A french silk pie is a pie with an Oreo pie crust filled with a very rich, decadent, and creamy chocolate filling, and to finish it all off topped with light whipped cream and chocolate shavings.
It is called silk pie because of how smooth and silky it is. If you’d rather have the whole pie, my no-bake Oreo chocolate pie gives you that same chocolate and Oreo combo by the slice.
Why you need to make this recipe!
- It is a delicious and impressive cookie recipe that you can make at home.
- They are packed with Oreo flavors.
- With this recipe, you can make them anytime the cravings hit, no need to wait for crumbl to bring them back.
- You will also save a ton of money by making this recipe at home instead of buying it from Crumbl bakery!
- You can make this crumbl french silk pie recipe at home anytime the craving hits, no need to wait for Crumbl to bring the french silk pie crumbl cookie recipe back into rotation, and a batch of 8 french silk cookies costs a fraction of what the same french silk pie crumbl cookie would cost at the bakery.
- The chocolate mousse in this french silk cookie recipe is made without raw eggs, using instant pudding mix instead, so there’s no raw-egg concern in the filling.
Key Ingredients
Here are the ingredients you will need to make this Crumbl dupe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Oreos– Make sure to use regular Oreos and not the double stuffed or thin ones. Got extra Oreos? Blend them into my McDonald’s Oreo McFlurry.
- Flour– AP flour works great here.
- Black cocoa– In the spirit of keeping this cookie the same as the Crumbl Oreo one we will be using black cocoa.
- Baking soda & baking powder– These will give our cookie a little height.
- Cornstarch– This will make the cookies extra tender.
- Salt– The salt will help balance out the sweetness of this recipe.
- Butter– Make sure to use softened butter. You can use either salted or unsalted.
- Brown sugar & granulated sugar- The combination of sugars will help make this cookie extra soft
- Egg– The egg is our binding agent.
- Vanilla extract– The vanilla extract will add extra depth to the cookies and the frosting as well.
- Chocolate pudding- This is used to make the chocolate mousse. The same pudding shortcut keeps my Crumbl banana cream pie cookies extra creamy.
- Powdered sugar
- Heavy cream & milk
- Semi-sweet chocolate- We use chocolate in the mousse as well.
- Whipped cream– Make homemade or store-bought.
- Chocolate curls– Optional for decorations
Can I use double-stuff Oreos or thin Oreos for this recipe?
No, make sure to use regular Oreos to keep the texture of these cookies the same. If you use the double stuffed Oreos, the stuffing will bring too much moisture to these cookies and if you use the thin ones, there won’t be enough cookies or stuffing to make the exact cookie dough that I made for this recipe. Please stick to the regular oreos, just like in my Oreo milkshake cookies.
CAN I USE REGULAR COCOA POWDER INSTEAD OF BLACK COCOA POWDER?
Yes, you can. I prefer using black cocoa to make it really taste like Oreo cookies, but if you are in a pinch and don’t have it, regular will work just fine! Black cocoa is also the secret behind my extra dark black cocoa brownies.
How to Make Crumbl French Silk Pie Cookies
- Cream the butter and sugars. Beat the softened butter, brown sugar, and granulated sugar until light and creamy, then mix in the egg and vanilla extract.
- Add the Oreo dry mix. Grind the Oreos into fine crumbs, whisk them with the flour, black cocoa, cornstarch, baking soda, baking powder, and salt, then mix them in just until the flour disappears.
- Bake and press the well. Scoop 8 equal dough balls, flatten them to about 1 inch thick, and bake for 10 minutes. Right out of the oven, press the centers with a 1/3 cup measuring cup to make the pie crust shape (the same trick from my Crumbl key lime pie cookies), then let them cool fully.
- Whip and fill with the mousse. Whisk the heavy cream, milk, pudding mix, powdered sugar, and vanilla until thick and fluffy, then whip in the melted chocolate. Fill each cooled cookie with a generous swirl.
- Top and enjoy. Finish each cookie with a dollop of whipped cream and a sprinkle of chocolate curls, then dig in!
Crumbl French Silk Pie Cookies FAQs
Crumbl rotates its menu weekly, so their french silk cookie isn’t always available. This recipe is a permanent, tested copycat of that flavor so you can make it whenever the craving hits, not just the weeks it’s in rotation. While you wait for Crumbl to bring it back, my Crumbl Oreo birthday cake cookies are another Oreo favorite.
Yes. Whisking an extra tablespoon of Dutch-process cocoa powder into the mousse deepens the chocolate flavor if you want it richer than the original bakery version. Love that mousse on its own? My small batch chocolate mousse is the spoon-it-straight-from-the-bowl version.
You can store these cookies in the fridge for up to 4 days. Once you’re ready to enjoy them, pull them out of the fridge and let them get back to room temp and enjoy!
These cookies can also be frozen in an air-tight container for up to 2 months. Make sure to flash freeze them first to allow the frosting to set before transferring them to an air-tight container so that it doesn’t get smooshed.
Thaw them in the fridge overnight and then let them get back to room temperature before enjoying them.
Instead of making 8 large cookies, you can also make 16 smaller cookies. Now, instead of baking them for 10 minutes you can bake them for 8 minutes, use a tablespoon to make the indentation in the center, let them cool down on the baking sheet fully then transfer the mini cookies to a cooling rack.
Once the cookies are cooled down, you can decorate them as you could the larger cookies, then enjoy!
More Crumbl Pie Cookies
If you made these Crumbl French silk pie cookies, I’d love to hear how they turned out! Leave a ⭐ star rating and a comment below, and tell me if you whipped your own cream or went store-bought. Happy baking!!
French Silk Pie Cookies- CRUMBL copycat
Ingredients
- 10 oreo cookies
- 1 & 1/4 cup flour
- 1 tbsp corn starch
- 1/4 cup black cocoa
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter softened, salted or unsalted
- 1/4 cup granulated sugar
- 1/2 cup brown sugar Dark or light
- 1 large egg
- 1 tsp vanilla extract
Chocolate silk pie filling
- 2 oz instant chocolate pudding mix dry powder
- 1/2 cup milk
- 3/4 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 3 tbsp semisweet chocolate chips or high quality chocolate bar melted
Whipped cream (either use store-bought or make this from scratch)
- 1/3 cup heavy cream
- 2 tbsp powdered sugar
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.
- In a food processor, grind the 10 Oreos until finely crushed. In a medium bowl, mix the crushed Oreos, flour, corn starch, cocoa powder, baking soda, baking powder, and salt then set aside.10 oreo cookies, 1 & 1/4 cup flour, 1 tbsp corn starch, 1/4 cup black cocoa , 1/2 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt
- In a stand mixer bowl, cream the softened butter, brown sugar, and granulated sugar until light and creamy.1/2 cup butter , 1/4 cup granulated sugar, 1/2 cup brown sugar
- Add in the egg and the vanilla and mix again until combined. Scrape the bowl when needed.1 large egg, 1 tsp vanilla extract
- Add in the dry mixture and mix until the dry mixture disappears. Then using a large cookie scoop( about 1/4 cup scoop), scoop out 8 equally sized cookie dough balls, flatten to about 1 inch in thickness, and bake in the preheated oven for 10 minutes
- As soon as the cookies come out of the oven make an indentation in the center using a 1/3 cup measuring cup to give the cookies the shape of a pie crust. Allow them to cool down fully.
Chocolate silk pie filling
- In a large bowl mix the chocolate pudding mix powder, milk, heavy cream, powdered sugar, and vanilla extract with a hand mixer or stand mixer until thick, and fluffy.2 oz instant chocolate pudding mix, 1/2 cup milk, 3/4 cup heavy cream , 1/4 cup powdered sugar, 1 tsp vanilla extract
- Pour in the melted chocolate and whip again one more time. Top the cooled-down cookies with the chocolate cream filling.3 tbsp semisweet chocolate chips
Make the whipped cream
- In a clean chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks.1/3 cup heavy cream, 2 tbsp powdered sugar, 1/4 tsp vanilla extract
- Top each frosted cookie with a dollop of whipped cream, and chocolate curls, and enjoy!
Video
Notes
Notes
- Black cocoa is a very dark, Dutch-processed cocoa powder (similar to the flavor in Oreos). If you can’t find it, you can substitute regular Dutch-process cocoa, but the cookies will be lighter in color and slightly different in taste.
- Pudding — use instant chocolate pudding mix, not the kind you cook. The recipe calls for 2 oz (dry mix only) straight from the packet. Do not prepare the pudding beforehand.
- Make-ahead option — you can refrigerate the cookie dough (covered) for up to 24 hours or freeze it for up to 2 months. If baking from frozen, add 1–2 extra minutes to the bake time.
- Extra-chocolatey mousse: whisk in an additional 1 tablespoon of Dutch-process cocoa powder with the pudding mix for a deeper chocolate flavor.
- Cookie size — for large cookies, use a large (about 4 tbsp) cookie scoop; for mini cookies, use a small (about 2 tbsp) scoop.
- Indentation tip — press the center while the cookies are still warm using a measuring cup to create the “pie crust” look.
- Storage — store cookies in an airtight container in the fridge for up to 4 days. Best enjoyed at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If your making small cookies, how long do bake for?
For smaller cookies, bake at 350°F for about 7–9 minutes and start checking at 7 minutes. The edges should be set but the centers still soft. They’ll firm up as they cool, just like the full-size ones.