French Silk Pie on a Stick!

French Silk Pie on a Stick // take a megabite

This French silk pie method came to me as I was falling asleep. The next day I called my mom and asked her if she thought it’d work. She said, “Well, if it doesn’t work it’ll still be tasty, so just eat it.” I said, “But there’s only one of me!” So there ya go.

French Silk Pie on a Stick // take a megabiteI’d like portable pie in my life always. Because who knows when you’ll need to drive a car with a stick-shift and will need to eat pie simultaneously, ya know? Now it’s possible! And eating this on the road is way easier than trying to eat a chicken shawarma sandwich, just sayin’. I’d just rather have chocolate spill on me than garlic sauce. It’s just how it is.

So make this and serve it up! Walk around and eat this pie single-handedly with all the nonchalance you can muster. And do your best to get a corner pop because the more Oreo crust the better.

French Silk Pie on a Stick // take a megabite

French Silk Pie on a Stick
Recipe adapted from my fave


oreo crust –

  • 25 Oreos, crushed to crumbs in a food processor
  • 4 T butter, melted

french silk –

  • 3/4 cup (1 1/2 sticks) butter, softened to room temperature
  • 1 cup sugar
  • 2 oz. unsweetened chocolate, melted and cooled slightly
  • 3 large eggs
  • 1 T vanilla

the stick –


  1. Make Oreo curst by mixing the crumbs with the butter and pressing into a deep bread pan lined with parchment paper. Bake in a 350F oven for 7-9 minutes. Set aside to cool on a wire rack.
  2. Using an electric mixer cream the butter. Slowly add sugar and whip until smooth.
  3. Blend in chocolate until mixed evenly.
  4. Add eggs, 1 at a time, beating 5 minutes after each; this is a must! (Skimping on the time will have runny results. It may induce tears.)Β Add vanilla and mix until combined, scraping the sides.
  5. Pour over pie crust in the prepared bread pan, and chill 30 minutes. Insert spoons/popsicle sticks with even spacing into the filling. Cover pie with plastic wrap and freeze overnight. Cut into separate pops and serve! If you’d like to save them, wrap the slices in wax paper and pop into a large zip-top bag and pop back into the freezer. Enjoy at your leisure!

Click HEREΒ for a printable pdf of the recipe above.

OR! Just make it as a pie! Like HERE.

insta //  take a megabite

Pop into Treat Dreams for my Cider & Donut Ice Cream this week! // I made a cocktail before 11am yesterday // The tator tot poutine at Ronin has my heart // The French silk pie loaf (pre-stick).


67 thoughts on “French Silk Pie on a Stick!”

  1. i love driving around eating shawarma but it’s true, i always end up with garlic sauce somewhere…in my hair…on my coat…on the wheel…it never ends well!

  2. I hate to be that guy, but is there a way to make this with cooked eggs? I wouldn’t feel comfortable serving raw eggs at a party. (Eating the whole pan myself, sure.)

    1. Hey Jarvis, sorry, but I don’t know how you’d make this with cooked eggs. I’ve eaten this pie my whole life and haven’t ever had a problem with the egg situation. I know raw eggs are a touchy thing, so I’m sorry not to have a solution! Hope you still try it! <3

      1. When I make French silk pie, I add pasteurized Egg Beaters instead of whole eggs. I add the Egg Beaters in small amount just like you do with whole eggs. It works great.

    2. Jarvis,

      You should be able to find pasteurized eggs in the grocery store. They are now available in shell, too. Look for the red P in a circle.

  3. Hi Megan – love your blog! Random question: what kind of dog is Elliot? I am looking into getting a dog and I just think he is the cutest! Could you tell me where you got him? (I’m also in Michigan!)

    1. Hey Alex! Elliot is a terrier mix. In my heart I think he’s part shiba inu. Thanks for loving him! <3

      I got him at a shelter in St. Clair Shores, but I'm afraid they're closed now.

  4. I’ve been seeing this on your Instagram for days and wondering when it’s coming on here. Genius idea! Any food on a stick becomes infinitely more fun and tasty to eat.

  5. Thanks, Dan! You can serve it right away. Turns out that the base of this pie doesn’t freeze solid so it’s perfect right out of the freezer.

    Hope you make it!

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