Deep Dish French Silk Pie with Hazelnut Oreo Cookie Crust
User Reviews
5
-
Prep Time
1 d
-
Cook Time
10 mins
-
Total Time
1 d 10 mins
-
Servings
12 slices
-
Course
Dessert, Main Course, Baked Goods
-
Cuisine
American
Deep Dish French Silk Pie with Hazelnut Oreo Cookie Crust
Description
This Deep Dish French Silk Pie starts with a crust combining finely crushed Oreo cookies and raw hazelnuts processed with melted butter and salt. The crumbly mixture presses into a springform pan creating an even base and sides which bake briefly to set. The filling incorporates dark chocolate melted gently, then mixed with creamed butter and sugar until pale and fluffy. Eggs at room temperature are added to this mixture to build a silky, fudge-like consistency.
The pie is completed with a topping made from heavy whipping cream sweetened slightly, whipped until soft peaks form, and garnished with extra dark chocolate. The contrast between the crunchy, nutty crust and the smooth, rich filling delivers a layered chocolate flavor.
This pie is ideal chilled, making it a good dessert for special occasions or gatherings where a rich chocolate dessert is desired. Its deep dish form provides generous portions.
Because this recipe uses raw eggs, using pasteurized eggs is advisable to reduce the risk of foodborne illness.
Ingredients
- For the crust:
- 20 Oreo cookies finely crushed
- 1 cup hazelnuts raw
- ¼ cup butter melted
- ⅛ teaspoon salt
- For the pie filling:
- 3 ounces dark chocolate at least 60%
- ¾ cup butter 1 1/2 sticks, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 egg at room temperature
- For the topping:
- 8 oz heavy whipping cream
- 2-3 tablespoons granulated sugar
- dark chocolate extra for garnish
Instructions
- Preheat oven to 350 degrees F. Grease a 9 inch springfoam pan with nonstick cooking spray or melted butter.
- Start by making the crust: Place cookies and hazelnuts in the bowl of a food processor and pulse for 1-2 minutes or until cookies are finely crushed. Add in melted butter and salt and process again until well combined.
- Dump the mixture into prepared pie pan and press into the bottom and side evenly. It should come up at least an inch to an inch and a half on the sides. Bake for 10 minutes then remove from oven and place on a wire rack to cool.
- To make the pie filling: Melt dark chocolate in a small saucepan over low heat, stirring occasionally. Once chocolate is completely melted, set aside to cool for 5-10 minutes.
- In a large bowl of an electric mixer fitted with a whisk attachment, beat together butter and sugar for 3 minutes or until sugar dissolves into the butter and is no longer grainy. You'll see the butter turn a light yellow/almost white color and become fluffy. This is good!
- Add in vanilla and beat again for 30 seconds. Next fold in melted chocolate and mix again so that the chocolate is well combined with the butter and sugar. IMPORTANT: Make sure that the chocolate has cooled to room temperature, or the chocolate will melt the butter and ruin the filling.
- Next add eggs, one at a time, beating for 4 minutes between each egg. You'll want to use the whisk attachment if using a KitchenAid mixer. (To be clear: Add an egg, beat for 4 minutes on medium speed; then add another egg, beat on medium speed for 4 minutes and repeat with final egg and final 4 minute mixing.) Pie filling should be thick and fluffy at this point. If it's a bit runny, don't worry, it should thicken up during refrigeration.
- Pour filling into cooled crust and cover with plastic wrap. Refrigerate for at least 8 hours, but preferably overnight.
- Once pie is ready to serve make the whipped cream topping: Add heavy whipped cream and 2 tablespoons of sugar to the bowl of an electric mixer; beat on high for 3-5 minutes or until cream reaches stiff peaks. Taste and add additional sugar if necessary and mix once more.
- Evenly spread whipped cream over pie filling, then garnish with dark chocolate shavings. Serves 9-12, depending on how large you cut the slices. Pie will stay fresh for a few days if properly covered and stored in the fridge.
Notes
- This pie contains raw eggs; substitute with pasteurized eggs to improve food safety.
User Reviews
Overall Rating
5
You'll Also Love
