French Silk Pie
User Reviews
4.9
French Silk Pie
Description
French Silk Pie starts with a crust made by pulsing Oreo cookies with melted butter, pressed into a pie dish and baked briefly to set. The filling involves a cooked combination of granulated sugar and eggs heated to a safe temperature, then mixed with melted bittersweet chocolate and vanilla. This mixture is cooled before being blended with room temperature butter and whipped to a fluffy texture. A separate whipped cream topping, sweetened with powdered sugar and vanilla, adds a light contrast to the dense chocolate filling. The final pie may be garnished with chocolate shavings or cocoa powder to enhance visual appeal. This pie offers a rich, velvety chocolate experience with a crunchy cookie base.
Ingredients
For the crust
- 20 Oreo cookies regular-stuffed, keep filling intact
- 3 tablespoons unsalted butter melted
For the filling
- 1 1/3 cups granulated sugar
- 4 egg large
- 8 ounces bittersweet baking chocolate melted
- 2 teaspoons vanilla extract
- 10 tablespoons unsalted butter at room temperature, 142 grams
- 1 1/3 cups heavy cream cold
- 4 teaspoons powdered sugar
For the topping
- 1 cup heavy cream cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- chocolate shavings for garnish if desired, or cocoa powder
Instructions
Make the crust:
- Preheat the oven to 350°F. Spray a 9-inch deep 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 filling:
- In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-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. Set aside to cool to room temperature (around 75°F), stirring occasionally.
- Using 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 separate clean bowl, use an electric mixer to beat the cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.
- Pour the mixture into the pan, smoothing evenly. The pie will be tall with filling. Chill for 6 hours. At this point, the pie can be stored for up to 2 days ahead of time.
Make the topping:
- Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.
Notes
- Using bittersweet chocolate provides a richer chocolate flavor; semisweet can be substituted for a milder taste using a 1:1 ratio.
- For best results, use high-quality baking bars instead of chocolate chips in the filling.
User Reviews
Overall Rating
4.9
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