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Irish Chocolate Silk Pie with Oatmeal Cookie Crust. Rich creamy chocoale and Irish Cream filling in a homey, rustic oatmeal cookie crust! Gluten-free - BoulderLocavore.com

French Silk Pie with Oatmeal Cookie Pie Crust

This creamy, rich French Silk Pie includes Irish Cream liqueur with an Oatmeal Cookie Pie Crust for a wonderful combination of flavors and textures fit for any occasion.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 6 hours 35 minutes
Servings 8
Calories 353kcal
Author Toni Dash


  • 1 1/2 cups Oatmeal Cookie crumbs (see instructions below) (I used Udi's Gluten Free Oatmeal Raisin cookies)
  • ¼ cup plus 1 cup plus 2 tablespoons Granulated Sugar
  • 3 tablespoons melted Unsalted Butter
  • ½ cup (1 stick) Unsalted Butter room temperature
  • 3 Eggs
  • 4 ounces Bittersweet Chocolate , melted
  • 1 teaspoon plus 1 teaspoon Vanilla Extract
  • ¼ cup Irish Cream Liqueur (Bailey’s, Kerrygold, etc)
  • ½ cup plus 1 cup Heavy Whipping Cream
  • Optional garnish: grated chocolate


Making the Oatmeal Cookie Pie Crust

  • Preheat the oven to 350 degrees.
  • Making Oatmeal Cookie crumbs: Process the oatmeal cookies through a food processor until they become crumbs. 
  • Place 1 ½ cups of crumbs into a mixing bowl (reserve any leftover) along with the melted butter and ¼ cup sugar. Stir to fully combine.
  • Press the crumb mixture into a 9-inch (regular volume; not deep dish) pie pan. Press the mixture high on the sides (it will shrink as it bakes). Bake on a light colored baking sheet for 7 minutes. Remove and allow to fully cool on a rack. Note: dark baking sheets will cause faster cooking.
  • Bake on a light colored baking sheet for 7 minutes. Note: dark baking sheets will cause faster cooking.
  • Remove and allow to fully cool on a rack. 

Making the French Silk Pie filling

  • When the pie shell is cool, combine the eggs and 1 cup sugar in a small saucepan over low heat. Stir periodically and using an Instant Read Thermometer check the temperature often until it reaches 158 degrees F. 
  • Remove from heat and allow to cool below 90 degrees F. Note: the melted chocolate will also need to be below 90 degrees before adding it to the butter.
  • Cream the butter in a standing mixer.  
  • With the mixer on high speed, alternate slowly adding the egg-sugar mixture and the melted chocolate. 
  • Add the vanilla extract and Irish Cream liqueur. Beat together until light and creamy in consistency.
  • In a second bowl, beat the 1/2 cup of heavy whipping cream until forming firm peaks.  
  • Fold it into the chocolate mixture and spoon into the oatmeal crust. 
  •  Chill six hours or overnight.
  • Before serving, whip the remaining 1 cup heavy whipping cream, 1 teaspoon vanilla extract and 2 tablespoons granulated sugar until forming stiff peaks. 
  • Spread over the top of the pie and top with grated chocolate or any excess crumbs from the crust preparation if desired.


Calories: 353kcal | Carbohydrates: 17g | Protein: 3g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 124mg | Sodium: 37mg | Potassium: 114mg | Fiber: 1g | Sugar: 13g | Vitamin A: 800IU | Calcium: 32mg | Iron: 1.2mg