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French Silk Pie

French Silk Pie features an
Oreo cookie crust, rich and
creamy chocolate filling, and
is topped with homemade
whipped cream and
chocolate shavings! No raw
eggs. Perfect holiday recipe!

Prep Time: 30 minutes

Cook Time: 20 minutes
Chilling time 6 hours
Total Time: 6 hours 50 minutes

Yields: 8 servings
Recipe by Tessa Arias

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

Directions
Make the crust:
1. 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.
Make the filling:
1. 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. Cool to just warm, stirring occasionally.
2. Use 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.
3. In a 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.
4. 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:
1. 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.

French Silk Pie https://handletheheat.com/french-silk-pie/

January 16, 2019