French Silk Pie
Ingredients
For the Crust:
- 24 Oreo cookies, regular-stuffed, keep filling intact
- 3-½ tbsp. unsalted butter, melted
For the Filling:
- 1-⅓ cups granulated sugar
- 4 large eggs
- 8 ounces bittersweet baking chocolate, melted
- 2 tsp. vanilla extract
- 10 tbsp. unsalted butter, at room temperature
- 1-⅓ cups heavy cream, cold
- 4 tsp. confectioners' sugar
For the Topping:
- 1 cup heavy cream, cold
- 2 tbsp. confectioners' sugar
- 1 tsp. vanilla extract
- Chocolate shavings or cocoa powder, for garnish, if desired
Instructions
To prepare the crust:
- Pre-heat 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.
- Transer the crumbs to a medium bowl; add melted butter and mix until completely combined.
- Add in the melted butter and pulse until moistened.
- Press the mixture into the bottom and up the sides of the prepared pie dish.
- Place in the pre-heated oven and bake for 10 minutes, or until fragrant and set.
- Remove from the oven, place on a wire rack and allow to cool completely.
To prepare 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; stirring occasionally.
- In a large bowl, using an electric mixer, on high speed, beat the butter until light and fluffy; about 2 to 3 minutes.
- Gradually add in the cooled chocolate mixture and beat, on high speed,for 5 minutes, or until light and fluffy; set aside.
- In a separate large bowl, use an electric mixer, on high speed, to beat the cream until it begins to thicken.
- Add the confectioners' sugar and beat until stiff peaks form; fold into the chocolate mixture.
- Pour the mixture into the prepared crust, 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.
To make the topping:
- In a large bowl, use an electric mixer, on high speed, to beat the cream, confectioners' sugar and vanilla, until stiff peaks form.
- Remove pie from the refrigerator; top with whipped cream; garnish with chocolate shavings or dust with cocoa powder.