Description
This decadent French Silk Pie features a rich chocolate filling nestled in a crunchy Oreo cookie crust, topped with fluffy whipped cream and chocolate shavings. Perfect for chocolate lovers, it combines the creamy texture of bittersweet chocolate mousse with a smooth, buttery crust for an indulgent dessert experience.
Ingredients
Crust
- 20 Oreo (230 grams) cookies (regular-stuffed, keep filling intact)
- 3 tablespoons unsalted butter (melted)
Filling
- 1 1/3 cups (266 grams) granulated sugar
- 4 large eggs
- 8 ounces (227 grams) bittersweet baking chocolate (melted)
- 2 teaspoons vanilla extract
- 10 tablespoons (142 grams) unsalted butter (at room temperature)
- 1 1/3 cups heavy cream (cold)
- 4 teaspoons powdered sugar
Topping
- 1 cup heavy cream (cold)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings or cocoa powder (for garnish if desired)
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 a food processor and pulse until finely ground. Add melted butter and pulse again until the mixture is evenly moistened. Press the mixture firmly into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes until fragrant and set. Allow to cool completely on a wire rack.
- Make the filling: In a small saucepan, whisk together granulated sugar and eggs. Cook over medium-low heat, whisking constantly, until the mixture reaches 160°F and thickens enough to coat the back of a metal spoon. Remove from heat and stir in melted chocolate and vanilla extract until smooth. Transfer to a stainless-steel pan to cool to room temperature (around 75°F), stirring occasionally to prevent skating. Meanwhile, beat the butter with an electric mixer until light and fluffy (2-3 minutes). Gradually add the cooled chocolate mixture to the butter and beat on high speed for 5 minutes until light and airy.
- Incorporate whipped cream: In a separate clean bowl, use an electric mixer to beat the cold heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the chocolate butter mixture to preserve airiness.
- Chill the pie: Pour the filling into the prepared crust, smoothing the top evenly. The filling will be tall and thick. Refrigerate for at least 6 hours or until fully set. The pie can be stored refrigerated for up to 2 days before serving.
- Prepare topping and garnish: Beat the reserved heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Spread or pipe the whipped cream topping over the chilled pie. Garnish with chocolate shavings or lightly dust with cocoa powder if desired.
Notes
- Ensure the egg mixture reaches 160°F to safely cook and avoid any risk of salmonella.
- Use room temperature butter to get a smooth and fluffy filling texture.
- Be gentle when folding the whipped cream into the chocolate mixture to retain the mousse-like lightness.
- The pie must chill for at least 6 hours to set properly, overnight is ideal.
- Store the pie covered in the refrigerator for up to 2 days to maintain freshness.
- For extra garnish, try adding chocolate curls or fresh berries alongside the whipped cream.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
