Chocolate Caramel French Silk Pie

Name: Chocolate Caramel French Silk Pie
Prep time: 30 min
Cook time: 20 min
Total time: 6 h 50 min
Yield: 8 servings
Ingredients: 20 Oreo cookies; 3 tablespoons butter; 1 1/2 cups granulated sugar; 3 tablespoons light corn syrup; 1/4 teaspoon salt; 6 tablespoons water; 6 tablespoons unsalted butter; 6 tablespoons heavy cream; 1 tablespoon sour cream; 2/3 cup granulated sugar; 2 egg; 4 ounces unsweetened chocolate; 1 teaspoon vanilla extract; 5 tablespoons unsalted butter; 2/3 cup heavy cream; 2 teaspoons powdered sugar; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; chocolate

User Reviews

4.5

12 reviews

Excellent

Prep Time
30 mins
Cook Time
20 mins
Additional Time
6 hrs
Total Time
6 hrs 50 mins
Servings
8 servings
Course
Dessert
Cuisine
American

Chocolate Caramel French Silk Pie

Joshua Davis

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Chocolate Caramel French Silk Pie is the BEST PIE EVER! Easy Oreo cookie crust, hidden layer of thick homemade caramel, chocolate French silk filling, and whipped cream! Can be made ahead of time and has no raw eggs!

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Ingredients

Servings

For the crust:

20 Oreo cookies regular-stuffed, keep filling intact, 230 grams
3 tablespoons butter melted, unsalted, 42 grams

For the caramel:

1 1/2 cups granulated sugar 300 grams
3 tablespoons light corn syrup
1/4 teaspoon salt fine
6 tablespoons water
6 tablespoons unsalted butter 85 grams
6 tablespoons heavy cream
1 tablespoon sour cream

For the filling:

2/3 cup granulated sugar 133 grams
2 egg large
4 ounces unsweetened chocolate melted, 113 grams
1 teaspoon vanilla extract
5 tablespoons unsalted butter at room temperature
2/3 cup heavy cream
2 teaspoons powdered sugar

For the topping:

1 cup heavy cream cold
2 tablespoons powdered sugar
1 teaspoon vanilla extract
chocolate for garnish if desired, shavings

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Instructions

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Make the crust:

Preheat the oven to 350°F. Spray a 9-inch pie dish with cooking spray.
Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.

Make the caramel:

In a small saucepan combine the sugar, corn syrup, salt, and 6 tablespoons of water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°F. Remove the pan from the heat and cautiously whisk in the butter and cream (the mixture will bubble up) until smooth. Whisk in sour cream. Let cool for 10 minutes then pour the caramel into the cooked crust. Refrigerate until firm, 1 to 2 hours.

Make the filling:

In a small saucepan, whisk together the sugar and eggs. Set over low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.
Use an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.
In a clean bowl use an electric mixer to beat the cream until it begins to thicken. Add the sugar and beat until stiff peaks form. Fold into the chocolate mixture.
Pour the mixture over the caramel, smoothing evenly. Chill for 6 hours.

Make the topping:

Use an electric mixer to beat the cream, sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings.

Notes

The corn syrup AND the sour cream in the caramel helps keep the caramel from crystalizing and keeps it nice and smooth and soft since the pie must be chilled.