Dairy Free French Silk Pie
French silk pie has always been one of those showstopper desserts that feels completely off-limits once you cut out dairy — but this version proves that reputation wrong in the most delicious way possible. The crust is built from crushed chocolate sandwich cookies and dairy free butter, baked until set and deeply fragrant, giving you that satisfying snap before you even reach the filling. That filling is the real star: 70% cacao dark chocolate folded into a cooked egg base that's been whipped until pale and airy, then enriched with softened dairy free butter and chilled coconut cream solids for a texture that is genuinely silky and mousse-like. Cooking the eggs to 160°F before whipping means you get that classic raw-egg richness without any food safety concerns — a smart step that makes this pie as responsible as it is indulgent. The topping is whipped coconut cream, beaten from the solidified solids of an overnight-chilled can, sweetened with a little powdered sugar and vanilla until it holds soft, billowy peaks. Finished with chocolate shavings or a dusting of cocoa powder, each slice looks like it came straight out of a bakery case. This recipe serves 8, so it's perfectly sized for a dinner party or a holiday table where nobody should have to feel like they're eating a compromise version of anything.
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups dairy free chocolate sandwich cookie crumbs (about 20 cookies)
- 4 tbsp dairy free butter, melted
- 1 tbsp granulated sugar
For the filling
- 6 oz dairy free dark chocolate (70% cacao), finely chopped
- 4 pasteurized large eggs
- ¾ cup granulated sugar
- ½ cup full-fat coconut cream (from a chilled can, solids only)
- ½ cup dairy free butter, softened to room temperature
- 1 tsp vanilla extract
For the topping
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For serving
- dairy free chocolate shavings or cocoa powder, for garnish (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). In a food processor, pulse the chocolate sandwich cookies to fine, even crumbs. Add the melted dairy free butter and 1 tbsp granulated sugar, then pulse until the mixture resembles wet sand and holds together when pressed between your fingers.
- 2
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using the flat bottom of a measuring cup to compact it. Bake for 8–10 minutes, until the crust is set and fragrant. Transfer to a wire rack and cool completely before filling.
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