RecipeStripper

Clean recipe · handletheheat.com

French Silk Pie

This homemade French Silk Pie has an Oreo crust and ultra-creamy chocolate filling with no raw eggs! A perfect make-ahead dessert. My most-popular holiday recipe!

Original recipe: handletheheat.com

Yield:
8 servings
Prep:
30 min
Cook:
20 min
Total:
430 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

French Silk Pie

Ingredients

  1. 20 Oreo (230 grams) cookies ((regular-stuffed, keep filling intact))
  2. 3 tablespoons unsalted butter, (melted)
  3. 1 1/3 cups (266 grams) granulated sugar
  4. 4 large eggs
  5. 8 ounces (227 grams) bittersweet baking chocolate, (melted)
  6. 2 teaspoons vanilla extract
  7. 10 tablespoons (142 grams) unsalted butter, (at room temperature)
  8. 1 1/3 cups heavy cream, (cold)
  9. 4 teaspoons powdered sugar
  10. 1 cup heavy cream, (cold)
  11. 2 tablespoons powdered sugar
  12. 1 teaspoon vanilla extract
  13. Chocolate shavings or cocoa powder, (for garnish if desired)

Instructions

  1. Make the crust:

    Preheat the oven to 350°F. Spray a 9-inch deep pie dish with cooking spray.
  2. 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.

  3. 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, then stir in the melted chocolate and vanilla until smooth. Set aside to cool to room temperature (around 75°F), stirring occasionally. To speed up cooling, transfer the mixture to a stainless-steel pan with a larger surface area.
  4. 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.
  5. 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.
  6. 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.

  7. 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.