Indulge in the rich and creamy delight of French Silk Pie! This luscious dessert features a chocolate filling nestled in a crispy Oreo crust, topped with a fluffy whipped cream layer. Perfect for special occasions or a sweet treat any time!
Tips for Success
Make sure to allow the filling to cool completely before folding in the whipped cream—this part’s so satisfying! And don’t forget to chill the pie for that silky texture.
Favorite Parts
The combination of the Oreo crust with the decadent chocolate filling is simply irresistible. Trust me, you’ll love it!
Ingredients
- For the crust:
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- For the filling:
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- For the topping:
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Instructions
- Make the crust:
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Step 1- Preheat oven: Preheat the oven to 350°F. Spray a 9-inch deep pie dish with cooking spray.
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Step 2- Prepare the crust: 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:
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Step 3- Cook sugar and eggs: 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.
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Step 4- Beat the butter: 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.
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Step 5- Whip the cream: 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.
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Step 6- Chill the pie: 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:
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Step 7- Whip 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.
Nutrition
- Calories: 450, Fat: 30g, Carbs: 45g, Protein: 5g
Cooking techniques
This recipe involves baking for the crust to create a firm base, followed by careful heating of the egg mixture to achieve a silky smooth filling. Be sure to fold the whipped cream gently to maintain the lightness!
Variations or substitutions
For a twist, try using chocolate sandwich cookies for the crust or add a layer of fruit like raspberries between the filling and the topping. You can also substitute the bittersweet chocolate with semi-sweet chocolate for a sweeter taste!
Storage tips
Store any leftovers in the refrigerator for up to 2 days, covered. To maintain the freshness of the whipped cream topping, consider adding it just before serving.
Notes
Keep in mind that this pie contains raw eggs in the filling, so ensure they are fresh and from a reliable source.
