French Silk Pie (Print Version)
# Ingredients:
01 -
24 Oreo cookies, crushed into fine crumbs, with cream filling.
02 -
5 tablespoons unsalted butter, melted.
03 -
1 cup heavy cream.
04 -
8 ounces bittersweet chocolate, finely chopped.
05 -
1 teaspoon vanilla extract.
06 -
3 large eggs, at room temperature.
07 -
3/4 cup granulated sugar.
08 -
1 cup unsalted butter, at room temperature, cut into pieces.
09 -
Additional whipped cream for serving.
10 -
Chocolate shavings for garnish.
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
02 -
In a medium bowl, combine the crushed Oreo crumbs and melted butter. Mix until the crumbs are evenly moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 8 minutes, then cool completely.
03 -
In a medium bowl, whip the heavy cream until stiff peaks form. Set aside.
04 -
Melt the chopped chocolate in a heatproof bowl set over a pot of simmering water or in the microwave in 30-second bursts, stirring until smooth. Stir in the vanilla extract, then set aside to cool slightly.
05 -
In a large heatproof bowl, whisk together the eggs and granulated sugar. Set over a pot of simmering water (double boiler style) and heat, whisking constantly, until the mixture is warm to the touch. Remove from heat and beat with an electric mixer for about 3 minutes, until light and fluffy.
06 -
Add the softened butter, a few pieces at a time, beating well after each addition. Gradually fold in the melted chocolate until fully incorporated. Gently fold in the whipped cream until no streaks remain.
07 -
Pour the filling into the cooled Oreo crust. Smooth the top with a spatula. Chill in the refrigerator for at least 2 hours, or until set.
08 -
Garnish with additional whipped cream or chocolate shavings if desired. Slice and serve chilled.
# Notes:
01 -
Use room temperature ingredients for best texture.
02 -
Can be stored in refrigerator up to 3 days.
03 -
Can be frozen for up to 2 months.